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Why not leave the fat cap on? Seems like it’s taking away from why you buy this cut
It's just personal preference. I like a little bit of fat on it for flavor, but just a thin layer.
Agreed. The whole point of it is to keep the fat cap. Sorry OP I appreciate what you’re doing.
In Brazil you would be tarred and feathered
Amazing recipe. Great example of how to make it better than the original
@@JamelCantrell-k7e thank you
Cooked to perfection!
@andreaskitchen8543 Thank you!
That looks soooooo good!! When I go to buy picanha what cut of meat is that? I don't see that labeled in Publix.
It will be labeled picanha or sirloin cap
@@smokeyandthebbq Or coulotte steak
Gotta bring you some deer or elk this year buddy
Not having a red leather jacket on is criminal!
I left it in my Firebird 😆
You need a knife sharpener
@@TonyMyth Yes, it was a little dull 😆
😅 I believe all three in the taste
They are my biggest fans! Thank you for watching.
Why not leave the fat cap on? Seems like it’s taking away from why you buy this cut
It's just personal preference. I like a little bit of fat on it for flavor, but just a thin layer.
Agreed. The whole point of it is to keep the fat cap. Sorry OP I appreciate what you’re doing.
In Brazil you would be tarred and feathered
Amazing recipe. Great example of how to make it better than the original
@@JamelCantrell-k7e thank you
Cooked to perfection!
@andreaskitchen8543 Thank you!
That looks soooooo good!! When I go to buy picanha what cut of meat is that? I don't see that labeled in Publix.
It will be labeled picanha or sirloin cap
@@smokeyandthebbq Or coulotte steak
Gotta bring you some deer or elk this year buddy
Not having a red leather jacket on is criminal!
I left it in my Firebird 😆
You need a knife sharpener
@@TonyMyth Yes, it was a little dull 😆
😅 I believe all three in the taste
They are my biggest fans! Thank you for watching.