I must be living in a simulation, I just looked up what picanha was last night because it was the first time I had heard of that cut of meat. Looks so good!
It's hard to find it labeled as "picanha" in English-speaking stores or butcher shops, if you want to grab some to cook, try to find "sirloin cap". Same cut of the cow, just without the Portuguese name that a lot of butchers don't recognize when they hear it.
@@jerryjackson8228 anatomically it's top sirloin but with the fat cap still on it. A lot of places will discard the fat cap on top and sell it as top sirloin, either as a whole roast or pre-sliced into steaks, but you want that fat cap on it man, so saying "sirloin cap" should clarify that you want it with the fat still on it. It comes from the same muscle group that all sirloin comes from, the top of the cow towards the rear, right in front of the cow's hindlegs, parallel to where it's pelvis is laterally.
@@jerryjackson8228 it's right nearby muscles that are doing lots of work, so it ends up getting a lot more flavor than something like a tenderloin, but it doesn't get worked as hard as bottom sirloin does for the cow to move it's hindlegs, so it stays surprisingly tender, not quite as tender as a filet mignon but it's pretty close with much more deep beefy flavor.. It's a very good cut of meat, and you pretty much don't need oil to cook it in a pan or on a baking sheet, because you can just start by searing off the fat cap for all the oil you would need to finish cooking the rest of the steak.
Just being polite is the ticket. Countless times I've given away a sirloin cap, chuck eye etc reserved for myself. Because the few produced sell quickly.
You are a f***ing genius. I can’t believe I never thought of stuffing a picanha. Excellent contribution to the over elaborate steak community, can’t wait to do this🤌🤌🤌
Finally, no music, no talk overs, just pure natural cooking at it's finest. Yessssss😊
always the best types of cooking vids
He does a lot on this style.
I must be living in a simulation, I just looked up what picanha was last night because it was the first time I had heard of that cut of meat. Looks so good!
One of the best 👍
It's hard to find it labeled as "picanha" in English-speaking stores or butcher shops, if you want to grab some to cook, try to find "sirloin cap". Same cut of the cow, just without the Portuguese name that a lot of butchers don't recognize when they hear it.
@@blockhead0309Thank you for schooling us that was also wondering what type & cut of meat (NH) that is!!!!
@@jerryjackson8228 anatomically it's top sirloin but with the fat cap still on it. A lot of places will discard the fat cap on top and sell it as top sirloin, either as a whole roast or pre-sliced into steaks, but you want that fat cap on it man, so saying "sirloin cap" should clarify that you want it with the fat still on it. It comes from the same muscle group that all sirloin comes from, the top of the cow towards the rear, right in front of the cow's hindlegs, parallel to where it's pelvis is laterally.
@@jerryjackson8228 it's right nearby muscles that are doing lots of work, so it ends up getting a lot more flavor than something like a tenderloin, but it doesn't get worked as hard as bottom sirloin does for the cow to move it's hindlegs, so it stays surprisingly tender, not quite as tender as a filet mignon but it's pretty close with much more deep beefy flavor.. It's a very good cut of meat, and you pretty much don't need oil to cook it in a pan or on a baking sheet, because you can just start by searing off the fat cap for all the oil you would need to finish cooking the rest of the steak.
That looks really delicious, dude. 👍😋
Thanks man 👍
Excellent cut of meat!! But never thought of stuffing one. Derek that looks so darn delicious!! Again nicely done!!
Always trying something new 👍
Yes, please. 🤤That looks devine. Your family eats so well.
Dr Wolfenstein!!!!! At this point I’m gonna guess you and your butcher are best friends!…… is that the key?! To befriend my local butcher??? 😂
I won’t say it wouldn’t help 😂
Just being polite is the ticket. Countless times I've given away a sirloin cap, chuck eye etc reserved for myself. Because the few produced sell quickly.
@@shehateme9955 🙌🙌🙌
That looks so good 😋
Brilliant as always my man.
Well seasoned and stuffed
You are a f***ing genius. I can’t believe I never thought of stuffing a picanha. Excellent contribution to the over elaborate steak community, can’t wait to do this🤌🤌🤌
🔥🔥🔥
That looks good 👍
Amazing
Cheers 🍻
Everything reminds me of her 🥹
Same
💀
picanha is the queen of barbecue here in Brazil, if you are going to have a barbecue you can never miss it
Nice 👍
The way he melted I for sure could tell that it was good asf.
Cheers 🍻
No over voice on over the fire cooking
We like to change it up from time to time 👍
If you want to figure out how to cook this like this, check out the link in his bio. He has spices, grills and instructions. Cheers!
That’s right 👍
SHEESH😮
Omg!!
I subscribe automatically as a big foodie well you're my first..... First food channel
Welcome to 🔥OTFC🔥
❤❤❤
I've seen picanha videos...usually bent into a C shape and threaded on skewers.
Yours looks tastier.
I don't know why I always click on your videos when I'm hungry lol
Does the fat not to render more? It's just there was lot's of white fat.
I'm wondering the same thing
That’s what keeps this cut juicy 🙌
@@OverTheFireCooking do you cut it off after cooking it, it seems like too much fat to be chewing on just curious 🤔
The fat is good to keep arms fat
@@marquisegardner9893 do what you prefer 👍
This whole scenario sounds like a movie itself 😶
Pass
Cool 👍
I'm the only one who could literally tast it as soon as he dropped it into his mouth😂
10/10
Thanks 🙏
This is a keto dieter’s wet dream 😂😂😂
👍👍👍👍👍
🔥👍🔥
Wife was wondering why he bought two but they only ended up eating one 😂😂
Cherrs😂😂😂
😋
This is not me trying to be rude but can you cut off some of the fat and still get the same results?
Fat keeps it juicy and tender during the cook
You head vibrated as you took a bite 🤔
What in gods name have you done
😂😂😂
Otra vez te quedó cruda
Well let me get back to my deli sandwich 😑😂
🐄Eat more Chicken. Lol...
I would have cooked the fat a little more, but overall it looks good.
thought it was piranha the fish
😈
No Guacho puts so much stuff in the meat, just salt
Collab with chefcuso please
Looks absolutely delicious...but all fat gotta go
Meh
❤❤❤😮🔥🔥🔥🔥🌹🌹🌹😍😍😍😍
Why does everyone like nonrendered fat? Esp on steak
That fat cap looks scary
No thanks
Okay 👍
The hype of Tyla is so weird. She’s not an accomplished artist at all
And heavy breathing
…means it’s good 😂
That fat cap would make me sick to my stomach.
Lol this guy doesn’t know what to try to come up with anymore
OMG just enough fat and juices
Is that a thing?! 😂
Jess is not a comedian Donnell
No...
Yo meat don't look thoroughly cooked sir
Only fat
most overrated cut of meat
Horrible
Excellent cut of meat!! But never thought of stuffing one. Derek that looks so darn delicious!! Again nicely done!!
Cheers 🍻
@@OverTheFireCookingI missed you derek
@@rihannaajie3866 we’re still here 🙌