It is Saturday morning here at Fort Polk, Louisiana, the sun is up and shining, and watching your video is the best way to get my bbq on. You the man! ‘Merica! 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🍺🍺🍺🍺
Need more than "I like that"! How's the tenderness? Hows the flavor? Was it better with your seasoning? What would you recommend seasoning it with? Need a little more explanation in this video.
Darian.... I've never heard of this cut before.... but I have all the faith in your skills... I know that's gonna be some good stuff...!! God Bless you Brother!
I've cooked the picanha the same way as you have, But my favorite way is on the rotisserie. I slice the meat the same way but I fold the meat into a "C" with the fat cap on the outside. Season very generously with rock salt. And then on to the rotisserie. When the picanha has a nice crust, I slice the crust off, add a little more salt and keep it on the rotisserie, and repeat. Unbelievable flavor. Everybody just hangs around the grill waiting for the next pieces to come off. With this recipe I use my Weber charcoal 27" kettle with the rotisserie from the Cajun bandit. One more thing, I use charcoal baskets on the sides, with a drip tray under the picanha
@@lorenwegele4250No, its listed as a Weber 26.75 " kettle. The Cajun bandit rotisserie attachment is I think the only manufacturer that makes a rotisserie to fit this size kettle
I cook my picanha hot fast to 128 degree. Rest 5 minutes then slice thin and dust with season! Fricken Awesome 👌! I going to try to get all of the seasons you offer! I'm always down for something better than my combos! I saw the fried ribeye. I would really like to see you do a whole prime rib roast. I have never done a smoked or hot and fast. Remember the holidays are coming up and I need new ideas! Keep up the good work your team rocks!
When I go visit my fam in Mexico they always take me to a nice streak house and I always order this. Real tender and juicy steak, in Mexico its called Vacio. Keep up your videos always be making some bomb food.
Love me some picanha, I do it the same way, just salt.. but (dont tell Guga) I would like to try some Texas Beef on there, that looks great. That Snake River Farms Wagyu looks amazing too!! P.S. I used Cow Cover last night on a tri-tip and it was one of the best I've ever made, thanks Kosmo!
Salt and a little bit of white pepper And high heat and fast is the way i do it and let it rest for about 10 mins and its mouth watering I something use a compound butter with garlic and other fresh herbs but its an amazing cut of meat
Picanha is the top sirloin cap after the 3rd vein regardless of how you cut it, but you want to cut WITH the grain to make the steaks so that when you eat it, you cut against the grain to get short tender fibres instead of long ones.
Nice cook, Kosmo. I have used kamados to cook them like in your video but my favorite method is using long skewers in the Pit Barrel. Sea salt only. Crazy good beef.
I love to watch your content! Do you know if you have anyone using the KJ Kamado Joe, on your team? I recently got mine back in September! I love mine KJBJ! What all do you have to do to be on your team for competition’s?
I had to stop getting ready for my sisters wedding bc a notification popped up for kosmos amazing cooking. Sorry sis but kosmo is the important one right now.
I’ve been trying to find picanha locally in Indianapolis Indiana with no avail. I’m about to take the plunge and order from Snake River Farms unless someone knows of a different or better service.
I've watched ur channel along with guga and Kent Rollins and three totally different styles of cooking but all with an amazing outcome.....and still haven't ever tried this picana,but im about too lol....
I’ve always sliced against the grain and then put them on the skewer. You have me questioning myself..... I like to age it a few days in the fridge and they can be as tender as tenderloin but actually have flavor....
As long as you don't light MY commode-o!! 🤣😂 By the way, since I noticed the warehouse setting, what's your day job? Or do you own/work at a barbeque/cooking equipment outlet?
One more thing to note---Picanha is traditionally ONLY seasoned with coarse salt. No pepper, garlic powder, onion powder or anything else. Also--it's a sin and a massive party foul to cut or remove the fat cap (even after you've cooked the steaks etc). There's a funny saying in Portuguese regarding this but I cant remember at the moment. Glad you liked it!
You say PICANHA you got my attention BROTHER! 🤘🤘🤘
I love your channel guga! I thought of you while i was watching my boy kosmo do his thang!
Nobody cooks picanha like Guga! Much love to both channels!
First thing I thought of Guga lol
Guga got the world cooking Picanha
The guy in Brazil is here! 👊
It is Saturday morning here at Fort Polk, Louisiana, the sun is up and shining, and watching your video is the best way to get my bbq on. You the man! ‘Merica! 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🍺🍺🍺🍺
I hated JRTC
I've made this exact cut from SRF, it was excellent, did it GUGA style
Just got mine from SRF yesterday.... sous vide today, and can’t wait!!!!
Need more than "I like that"! How's the tenderness? Hows the flavor? Was it better with your seasoning? What would you recommend seasoning it with? Need a little more explanation in this video.
Agree! Was hoping for some more flavor discussion as well.
I recommend salt only. Especially salt flakes AFTER steak is cooked. The fat melts w the salt for amazing flavor.
Darian.... I've never heard of this cut before.... but I have all the faith in your skills... I know that's gonna be some good stuff...!! God Bless you Brother!
@10:35 your 'pick it up' and 'put it down' technique is flawless.
I've cooked the picanha the same way as you have, But my favorite way is on the rotisserie. I slice the meat the same way but I fold the meat into a "C" with the fat cap on the outside. Season very generously with rock salt. And then on to the rotisserie.
When the picanha has a nice crust, I slice the crust off, add a little more salt and keep it on the rotisserie, and repeat. Unbelievable flavor. Everybody just hangs around the grill waiting for the next pieces to come off.
With this recipe I use my Weber charcoal 27" kettle with the rotisserie from the Cajun bandit. One more thing, I use charcoal baskets on the sides, with a drip tray under the picanha
Is that the Weber Ranch Kettle?
@@lorenwegele4250No, its listed as a Weber 26.75 " kettle. The Cajun bandit rotisserie attachment is I think the only manufacturer that makes a rotisserie to fit this size kettle
Thanks
I cook my picanha hot fast to 128 degree. Rest 5 minutes then slice thin and dust with season! Fricken Awesome 👌! I going to try to get all of the seasons you offer! I'm always down for something better than my combos! I saw the fried ribeye. I would really like to see you do a whole prime rib roast. I have never done a smoked or hot and fast. Remember the holidays are coming up and I need new ideas! Keep up the good work your team rocks!
Never had Picanha, looks great
When I go visit my fam in Mexico they always take me to a nice streak house and I always order this. Real tender and juicy steak, in Mexico its called Vacio. Keep up your videos always be making some bomb food.
Kosmo, get that collaboration with Cowboy Kent Rollins. That would be a hilarious vidja.
I’ve reached out to him but never got a response
I just can't picture that working well. It would be interesting to watch though.
Goodgosh if he can beat Bobby flay why wouldnt two barbecue guys want to share some love via the grill
“Let’s do it !”
Mouth-watering. The first chance I get I WILL give this a go... Delicious. Thanks.
yess i have we use lime at the end and butter that makes it real
Omg, you kicked aside the most tender part of pichaya. Well, live and learn. Love the channel!
Love me some picanha, I do it the same way, just salt.. but (dont tell Guga) I would like to try some Texas Beef on there, that looks great. That Snake River Farms Wagyu looks amazing too!!
P.S. I used Cow Cover last night on a tri-tip and it was one of the best I've ever made, thanks Kosmo!
Salt and a little bit of white pepper
And high heat and fast is the way i do it and let it rest for about 10 mins and its mouth watering
I something use a compound butter with garlic and other fresh herbs but its an amazing cut of meat
What is your go-to for charcoal? Lump, briquette? Brand?
Guga's gonna FLIP!!
Picanha is the top sirloin cap after the 3rd vein regardless of how you cut it, but you want to cut WITH the grain to make the steaks so that when you eat it, you cut against the grain to get short tender fibres instead of long ones.
Jason Miller they call it the queen
Love this cut. I smoke it whole, then finish off on the grill, then serve it sliced. Delicious!
How do I find this cut at the store? ,by name please and thank you
Another great video. Your an inspiration
Might be picking this up tomorrow looks good brother🍻
Never had but I can’t wait to try someday !!!!!!
in Brazil Picanha is the prefered cut! cheers man
@8:54 BBQ and dumpsters nothing better.
What's in the dumpster? Something special I bet cause in the background. Can't wait to see your next video!
This channel is going to be @ 1 million subs within 1 year if Kosmo keeps it up. Quote me
Great job Kosmo. I like to smoke rump cap whole and then reverse sear. Slicing across the grain when serving.
Love your channel man 💪 your making a backyard squabblin BBQ Makin man outta me ...keep up the good work...
smoked picanha, tastes amazing
Wow I can’t wait to try it!!
What did you use for your rustic back wall, looks good
I would have liked to hear whether you preferred the salted vs. seasoned steaks.
Nice cook, Kosmo. I have used kamados to cook them like in your video but my favorite method is using long skewers in the Pit Barrel. Sea salt only. Crazy good beef.
So, with all of that salt you use, does that make those steaks salty tasting?
I love to watch your content! Do you know if you have anyone using the KJ Kamado Joe, on your team? I recently got mine back in September! I love mine KJBJ! What all do you have to do to be on your team for competition’s?
Great job Kosmo picanha is my favorite cut to grill now it’s insane
Picanha at Chama Gaucha in San Antonio, Texas is AMAZING. LOVE seeing you cook these!
I've never had it, looks good!!
Love the products and the videos KEEP IT UP!
great job
Hi happy Saturday. Hope all is well. Hi too you and your family. Thank you for sharing.
I had to stop getting ready for my sisters wedding bc a notification popped up for kosmos amazing cooking. Sorry sis but kosmo is the important one right now.
Priorities 🤷🏼♂️
I've never had it. can you recommend a good place to find wagyu beef online?
Finally, another steak channel (other than guga) that knows to cut WITH the grain!
I really hope you and @gugafoods collab someday. The only two meat channels I’m ADDICTED to
Pitmasterx
Eating pancakes this morning while watching this, let's get it!
Pull them socks up son! Bout to get knocked off 😂
I’ve been trying to find picanha locally in Indianapolis Indiana with no avail. I’m about to take the plunge and order from Snake River Farms unless someone knows of a different or better service.
Wow man that looks great
Thanks for taking my request!!!
Love your channel🤘🏼
Cooked my first one a couple of weeks ago. Smoked and then seared. It was very good. I will have to try your way of cutting into steaks next time!
I've watched ur channel along with guga and Kent Rollins and three totally different styles of cooking but all with an amazing outcome.....and still haven't ever tried this picana,but im about too lol....
Got the same cut from Snakeriver Farms for mother's day needless to say she loved it
Huge fan of your show, use all your products. Question? How much for one of your caps
Love me some Prime Picanha! Next time get a little sear on that fat cap too! Love you’re videos
Appreciate you!
I like it when y'all show the lighting of the grill. Please include
Just made this and wow was it good. However the one with Texas Beef was out of this world. When I make again every steak is getting Texas beef rub.
great stuff Koz! on vacation in Florida and missing my grill! can't wait to try this at the house...
Anything Wagyu is awesome... can probably eat the damn hooves.
Went down to my local Buccies to snag some SPG.. they dont carry it.. picked up Dirty bird, Texas beef, and some OP instead.
Great video Kosmo! Awesome products. Won my golden ticket last night using Kosmos rubs.
Congrats!!!
Was salt enough for seasoning on this? Would love to try with Cow Cover Hot but don't want to overdo it
Oklahoma Tenderloin ... hilarious 😂!!
I’ve always sliced against the grain and then put them on the skewer. You have me questioning myself..... I like to age it a few days in the fridge and they can be as tender as tenderloin but actually have flavor....
You the man. Love your videos
That's a Nifty Hat!! Great Video like Always!
That looks bad ass!
Looks good. Placing an order for some rubs this morning. Cheers from the very hot 🥵 Jersey Shore.
Tri tip for the win every time
Looks absolutely incredible. Never had it. Got to try one day!
Have never had before, but it looks delicious
Looked mighty good fella
We get wagyu coulotte in Alabama. Pretty sure it's the same cut. AWESOME!
As long as you don't light MY commode-o!! 🤣😂 By the way, since I noticed the warehouse setting, what's your day job? Or do you own/work at a barbeque/cooking equipment outlet?
Yeppers owner / operator
@@KosmosQ Barbeque/cooking equipment? COOL!!
nice man I always watch ur videos awesome
I don’t have that whole rotisserie thingy bobber. Yess 😂I love it
Gonna have to pick me up some of that. Never tried Picanha, but it looks incredible
I like cooking picanha on skewers, as steak, and sous vide. My favorite is just like you did. Sous vide picanha is amazing also.
you need to melt butter when its cut also....flavour!!
Kosmo, what's advantage of using the egg ?
Definitely reverse sear or souse vide for my picanha. I like to use wood on my reverse sear to give it a smokey flavor then sear it.
Wow, that was good!!!!
looks like Tri Tip. What filet knife is that Kosmo's?
Good job malaka!! 🇬🇷
I have never cooked the picanha steak, but after watching this....oh imma throw it down for shua. As always thank you for the video bradda Kosmos 👊💥🙌🤙
Man that looks amazing! Have to try this one day!
Need to try
115° with a late afternoon snow storm followed by 60 mph winds late tonight
Man that looks killer 💣💥
I like cooking mine with salt cow cover and Texas beef reverse sear
Picanha Steaks 🔥🔥
👊🏼💥
So, how was the steak that you seasoned with Texas Beef compared to just salt?
Texas Beef was way better
You need to go to Brazil and do a Grill tour and see al the different ways they grill
Fried zucchini. Take flower,dirty bird, and spg. Fry it till crispy and drizzle some OPX-1. Amazing
Hey guys, I seen our local Academy Sports is selling your wing dust, are they going to start selling your other rubs.
One more thing to note---Picanha is traditionally ONLY seasoned with coarse salt. No pepper, garlic powder, onion powder or anything else. Also--it's a sin and a massive party foul to cut or remove the fat cap (even after you've cooked the steaks etc). There's a funny saying in Portuguese regarding this but I cant remember at the moment. Glad you liked it!
Outstanding
Never had it. Looks great!
Please do a video on bologna!