Never mind that guga nonsense (he did promote him for like a second, but was petty and stopped) look how awesome ninjas content is in his own! I’m all done with guga after ignoring his “fans” on wtf happened. Ninja always interacts with his fans! I love that about him, and of course mrs ninja too. I share ninjas videos with everyone bc they are awesome. I Don’t even watch SVE anymore, only enjoyed bc of ninja, he always made me laugh. Now I learn and laugh on this channel. Guga is self destructing he’s not as nice as he seems. His “moto” is “quest for perfection” and ninjas is “making traditions” what’s more inviting? I wanna see fun traditions filled with laughs not ridiculous and fake “experiments”
I bought this product and grilled it for 2.5 hours on a hi/med heat with mesquite wood and carbon chunks. It was my first time with this particular cut of beef. Let me tell you what. It was the most juiciest and tender and flavorful cuts I ever had in my life and I've been grilling for 40 years of my life now. I ain't telling anyone else about this delectable treasure I stumbled upon and keep it all to myself. Cheers!
Ninja... I’ve watched this queen cooked so many times but you out-did yourself with the skews on this one. My goodness the juices coming from this picanha was screaming DEEEEELICIOUS at me. Thank you for showing me this brother!!! This is not for the Sous vide of heart. This is beautiful brother!!!
Just got a Picahna and never in my life cooked this cut of meat. My first thought was I would cook it like a roast beef, but wow was I wrong. Good thing I watched your video. Blessing from Puerto Rico!
Found a small butcher in Atlanta that keeps it so I go STRAIGHT there. Unfortunately, I've run into others locally who still want to tell you it's Tritip, or that it's the same thing. Now, while I LOVE Tritip, they are NOT the same and I'm glad the word is getting around.
It is unbelievable to me that people still trying to sell tritip for picanha! 😂😂 Good job finding that butcher, please share the butcher info here so everybody in Atlanta will know where to go! 😀😀
Ninja and Mrs. Ninja I got into picanha from Guga and have followed you guys here as well. One really interesting way to cook it is as a whole roast. I discovered this because I can't use a grill in my apartment. You score the fat cap, season the outside with salt or salt and pepper (which is what I tried) and you get a pan really hot. Then you sear the fat cap so you get an awesome crust and then you finish roasting on 375 until you get the temp you want. IT MELTS IN YOUR MOUTH. The fat breaks down so well! If you try this I want a shoutout, lol. Keep up the great videos!
This was an excellent tutorial concerning Pichanha! The queen is so awesome a cut. Never tried a skewer before, will have to pick up a skewer and give this a try. We are lucky we have access to some great salt from my wife's home country of Guatemala. The salt there is a great grain size for this type of seasoning. Oh man deeelicous!
The videos are getting better and better... Please cook Fraudinha and Cupin ((hump of the Brahma cow in Brazil) Guga have not fone either on video. - Brazilian Jef from Texas
Hey ninja, props for this great video! It’s definitely one of the best on picanha in English. If you allow me, cutting with or against the grain is a big myth for two reasons: 1) The final pieces that you put in your mouth are small bits that have been cut both with and against the grain anyway 2) At this level of beef quality and marbling, it’ll be super tender even if you bite big chunks straight from the whole piece
Thank you for this! Just bought my first pichana today and followed your tips, it’s now dry brining in my fridge and I’m about to get my charcoals going
This Picanha !!! looks so.... delicious i'v never cooked Picanha, as pro like this video i will totally try the pro skills i'v never tryed this in restaurants my first time 👀 watching a pro prepare an fine dine this perfection Beautiful Art Thanks for the Amazing Tips, im definitely cooking mine the way you craft this Beauty an Thanks Again Salty Tales.☺
thank you for saying to shake off the salt later, no one ever mentions that and I am always amazed how salty it is with the harder salt like your using so I stopped using that style. You and the miss's are wonderful.
Yes I realized on nobody explaining that so I wanted to make it clear! If you try to eat picanha with all that salt on it'll be an straight trip to ER for sure! 😀😀😀
That is one of the best cuts in a meat and more and more it is getting into supermarkets around the country. It is an affordable cut so you'll be able to enjoy this beauty as we do shortly! if not I'll deliver a picanha to you personally! 😀😀😀 Thank you so much for your support and love!! Love from Miami!!
Salty Tales since u first ever talked about it I’ve wanted to try it! Literally I keep looking all around. This one in the video looked mouth watering! It’s turned into a quest for me lol. I need to try 😋 🤤 I live in an area of no butchers?!? It drives me crazy. But trust me u and mrs ninja made me want this more than any meat I’ve seen on ur channel lol -I’m all about “affordable” haha MA just doesn’t understand good meats!!! So I guess I will be waiting on ur delivery 🤣🤣
Salty Tales yes free the picanhas! Unleash her to MA show us the treasure we been missing! Just send that nice yummy slice right through me phone look so good
I started listening to the voice and I was thinking “I know that voice from somewhere” then I saw his face. I love watching when he and Guga are tasting all the experiments on Sous Vide Everything. Good stuff Ninja
Salty Tales hey thank you Ninja. I honestly found out about the Picahna from watching you guys. And I literally just tried it recently. It is my favorite. I would say it has more flavor than a ribeye. It’s definitely my go to. I’m glad to see you started your own channel, I’ll definitely be checking out the videos. 🤙🤙
I dont know any market in Georgia that sells picanha but you can check online on meatthebutchers.com or hit him up on instagram at @meet_the_butcher for better results.
I really enjoy your videos Ninja. I love how much enthusiasm you have while presenting these videos. Very informative on how to identify a great picanha. Shout out to you and Mrs Ninja from Dubai. :-)
I bbq’d my first Local Angus beef Picanha tonight on my Komado Joe. Omg it was life changing!! I just wanted to thank you for the information and your videos. They have totally inspired me to try new things! Needless to say, this won’t be my last Picanha!! It was DEEEEEEEEEELICIOUS brother!! (And sister Mrs Ninja) much love from us here in Alberta Canada!! 🍻🍻
Hey Ninja, I came across your channel yesterday and was in shock! I HAD FOUND THE NINJA AGAIN!!!! I thought I wasn't going to see you again bro! AND, combining my 2 favorite things on his channel... FISHING AND STEAK!!!👍 Great job brother, it's good to see you man. It's nice to meet yoh Mrs. Ninja!😁
maybe once this pandemic is over things get back to a sense of normalcy. The 3 amigos from sous vide everything don't work in the office anymore they started working remotely and Ninja lives about an hour away.
I love your videos. Thank you so much. I have a question: After you cut a layer from from each side, do you put the rest of the pincanha back on the grill?
Glad to sed you’re doing such a great job! I have a suggestion for a future video: an experiment comparing picanha steaks cut with or against the grain, to check whether it makes any difference at all. This is an old belief from the time when beef quality wasn’t as good as it is today.
4:49 that's a beautiful roast! You can definitely tell them quality in it with all of that amazing spider web type marbling throughout it, especially for being a sirloin cut! Where I used to work, we'd cut and sell prime grade sirloin (top sirloin) and even the prime grade has very little marbling because it's a naturally lean cut, so to see this level of marbling in a sirloin muscle group is just amazing.
So, our local market finally got picanha in for sale. I've always used a sirloin cap for something like a London broil BECAUSE... That's what a "real " London broil is. A while back, they decided to gouge the unsuspecting populous and call a hunk of round steak/roast a London broil. If you actually try to broil (of grill) a piece of round, you'll be chewing it for days. It's a piece to be "braised" or turned into jerky, period. Now that we can get a sirloin cap with the fat cap still on, we're in business. I bought my first one, about to join the ranks of the "socially elevated." ;) Thanks for the video. Now, to help you in return... A *"skew"* is a code used in product identification. A *"skewer"* is the thing you cook with. :D. heehee.
Ohhh yeah!! got one about 1¼" thick steak I cut out of a full A5 miyazaki picanha in the sous vide bath right now (the outer tougher part) till tomorrow sometime when I got a friend coming over to try 🥰🤤🥩
Hey Ninja! Love this video! I really appreciate how you take your time, make sure we understand what you're doing, repeating everything to make sure that we can get it. Really, this is the best picanha video I've ever seen. You guys are great! I keep coming back. Do you think you could make a video about pan frying steak? I live in a condo so no grills are allowed... heh. Anyhow, thanks so much, man. Love your videos.
Sirloin tip is actually part of the round (leg). Sirloin cap or Pichanha is actually part of the top sirloin (hips). Great video though. I’m still learning a lot.
Great video Ninjas. I've had Picanha 3 times and it's very tasty but it will never dethrone the rib eye of equal cut and I did hear you say the same thing but it's more cost efficient. I don't care about cost I want flavor. Love you guys so thanks for sharing
Ok, second part of this video is a little weird, haha... but the first part is extremely helpful. I've watched 5 videos tonight on making this cut - this video is the best. Explaining what to look for and how to make it on my Webber Kettle... super helpful. Thanks.
Hey Ninja! I would like to first say, great video! After watching your video and giving us the information we need. I feel I could go out in my home state Nj and purchase a picanha. Love you videos, keep up the great work
I have tried both, and I cannot decide which is better. I guess each one is good in its own way. Next, we would like to see how good is it picanha when cooked whole. I guess it will be similar to the skewered one.
@@SaltyTales I doubt it. I happen to have a Brazilian friend who smokes them and even cooks with pure wood. He advises to use a mild wood like applewood or pecan, since mezquite and hickory are too strong.
@Salty Tales Ninja, I am sous videing a picanha tomorrow then finishing on a HOT Weber kettle. Sear, spin the grate, flip, etc. I want to render the fat as much as I can without raising the internal temp. too much. 129 for 2 1/2 hours or would you go lower? I'm a bit concerned about meat safety if I go too far below that. My wife is a manager at a local supermarket in Venice, FL and her butcher, after hearing about my love for picanha, gave us a great cut. He's waiting for a report from me on how it turned out. Chimichurri, plain or something else to complement the picanha flavor? Thanks!
Ninja, when i eat at the Brazilian steakhouses, they have a bottom sirloin, called Fraldinha(sp?). I would like to learn more about that and where to find it if that is something you know about? At the places I have gone to in Texas, I prefer it to the Picanha for flavor. And my Brazilian wife agrees.
I know a lot about faldinha! Faldinha is the entire flap steak and they keep it and cook it whole! I'll make a video about it so you can make it at home too!!
Better late than never 😂. Damn Ninja that was some fine cuts!!! I would rather pay $50 to you instead of Texas de Brazil, eating that picanha in the pool 🤣.
DEEEELICIOUS BROTHER!!!!! Ninja, you and Mrs. Ninja are awesome! Love your vids. I've been waiting for this one. Let me get this straight, picahna IS a sirloin tip? ...with the fat cap and without the cosha duru? That will make it a lot easier to get the butchers here to cut. Thanks again brother!
well, tip sirloin is collected from the same "general" area the picanha is cut from, that doesn't mean that if you buy sirloin tip it will be like picanha. Besides tip sirloin is sell without the fat cap... that will give you a hint of what picanha is but will not make it justice at all!
Now THAT'S Thanksgiving dinner!!! No turkey!!! Love the picanha at Fogo de Chão in Chicago when I travel there! Love the big food tongs! Thanks for the video!
Guys help a Ninja in need and share this video however you can! Thank you so much!! 😀😀
Ninja I miss seeing you on Sous Vide😭
@Ethan Broome coz they had a fight
Never mind that guga nonsense (he did promote him for like a second, but was petty and stopped) look how awesome ninjas content is in his own! I’m all done with guga after ignoring his “fans” on wtf happened. Ninja always interacts with his fans! I love that about him, and of course mrs ninja too. I share ninjas videos with everyone bc they are awesome. I Don’t even watch SVE anymore, only enjoyed bc of ninja, he always made me laugh. Now I learn and laugh on this channel. Guga is self destructing he’s not as nice as he seems. His “moto” is “quest for perfection” and ninjas is “making traditions” what’s more inviting? I wanna see fun traditions filled with laughs not ridiculous and fake “experiments”
The Cutting Explanation was exactly what I was looking for for weeks, what a Surprise! Thank you so much, I´m waiting for the next Video!
HAPPY TO HEARRR THATTT TRADEMARKKK!!
I bought this product and grilled it for 2.5 hours on a hi/med heat with mesquite wood and carbon chunks. It was my first time with this particular cut of beef. Let me tell you what. It was the most juiciest and tender and flavorful cuts I ever had in my life and I've been grilling for 40 years of my life now. I ain't telling anyone else about this delectable treasure I stumbled upon and keep it all to myself. Cheers!
Hahha share the love brother so everyone can enjoy the goodness of the queen!!! Thank you so much for the support brother!!!
Carlos Gutierrez 😂😂😂 I’m so happy you enjoy picanha! 👊🏻💕
yes keep the price low. Lobster was considered garbage and given only to prisoners but then it gained popularity and well....
Where did you get it from? I have a hard time finding it
two and a half hours cooking time? at medium to high temp? you sure about that? I would imagine the poor picanha to be super well done by then...
You can really feel the absence of Ninja on SVE :(.
I'm sorry guys... I haven't being invited back.
You are the best ninja really missing you
@@SaltyTales You don't have to go back there. do well in your own content, we have something here. I can see it getting big. LETS GO!
Sve is not the same. I have stopped watching them.
@@SaltyTales what happened... i though you guys worked together.
I love this. I’m so happy I found out about your channel. I can relate more to this kind of cooking steak than any other channel I’ve found on TH-cam.
Thank you so much Jake and welcome to the family!! 😀😀
Yo ninja if you ever need an independent taste tester let me know I'll be more than happy to help
HAHAHAH I bet you will!! Thank you so much brother! 😀😀😀
Daniel Payne We will be taking applications soon😂.....Tanks Daniel 👊🏻✌🏻
You will never understand how much I'd love to eat with Mr. and Mrs. Ninja! You are inspirational, guys! Greetings from Mexico!
Thank you so much Alex!! If you pass one these days by South Florida we may be able to make that possible! 😀😀😀
Ninja... I’ve watched this queen cooked so many times but you out-did yourself with the skews on this one. My goodness the juices coming from this picanha was screaming DEEEEELICIOUS at me. Thank you for showing me this brother!!! This is not for the Sous vide of heart. This is beautiful brother!!!
Hahah so glad you like it brother!!! 😀😀😀
Ninja! I was wondering where you went.... I happened to click on this - and You are Here!!!!
Welcome to the family brother!
Just got a Picahna and never in my life cooked this cut of meat. My first thought was I would cook it like a roast beef, but wow was I wrong. Good thing I watched your video. Blessing from Puerto Rico!
Found a small butcher in Atlanta that keeps it so I go STRAIGHT there. Unfortunately, I've run into others locally who still want to tell you it's Tritip, or that it's the same thing. Now, while I LOVE Tritip, they are NOT the same and I'm glad the word is getting around.
It is unbelievable to me that people still trying to sell tritip for picanha! 😂😂 Good job finding that butcher, please share the butcher info here so everybody in Atlanta will know where to go! 😀😀
I just got some picanha from a local Brazilian spot. Can't wait to cook it with my friend this Saturday! Thanks for the tips Ninja!
My pleasure brother! Thanks for the support!
@@SaltyTales Hey Ninja, how do I get on the shout out chair?
How did the Picanha come out Martin?
Ninja and Mrs. Ninja I got into picanha from Guga and have followed you guys here as well. One really interesting way to cook it is as a whole roast. I discovered this because I can't use a grill in my apartment. You score the fat cap, season the outside with salt or salt and pepper (which is what I tried) and you get a pan really hot. Then you sear the fat cap so you get an awesome crust and then you finish roasting on 375 until you get the temp you want. IT MELTS IN YOUR MOUTH. The fat breaks down so well! If you try this I want a shoutout, lol. Keep up the great videos!
Man i know your experience and agree with you! Picanha is unique and amazing! Thank you so much!!
David Siegel Thanks David! TO THE POT 👊🏻😃
This was an excellent tutorial concerning Pichanha! The queen is so awesome a cut. Never tried a skewer before, will have to pick up a skewer and give this a try. We are lucky we have access to some great salt from my wife's home country of Guatemala. The salt there is a great grain size for this type of seasoning. Oh man deeelicous!
Thank you so much brother! Hope you enjoy your next picanha in the skewer! 😀😀
The videos are getting better and better... Please cook Fraudinha and Cupin ((hump of the Brahma cow in Brazil) Guga have not fone either on video. - Brazilian Jef from Texas
Jef Santos Thank you so much Jeff 👊🏻✌🏻
Love how you're honest about Picanha and that Picanha looked AMAZING.
Ross Johnson Thanks Ross 👊🏻✌🏻
Thank you so much brother!
Hey ninja, props for this great video! It’s definitely one of the best on picanha in English. If you allow me, cutting with or against the grain is a big myth for two reasons:
1) The final pieces that you put in your mouth are small bits that have been cut both with and against the grain anyway
2) At this level of beef quality and marbling, it’ll be super tender even if you bite big chunks straight from the whole piece
Thank you for this! Just bought my first pichana today and followed your tips, it’s now dry brining in my fridge and I’m about to get my charcoals going
how can 35 dislike this???, its the ninja man!!!.
🤣🤣🤣 I love the haters too man! 😀😀😀
Ribeye cap or Picanha, depends on what I’m in the mood for! There’s always room for both. Love them both.
Hahah I know man... it is a hard decision!!! 😀🤣
Skulls & Paws with 💯 Skulls 👊🏻
Hey ninja! Been wondering where u have been. Thank God youtube suggested ur channel. Love and support from Turkey.
Welcome to the family brother!! Thank you so much for your support!
Ninja needs more subs. You're the man Ninja!
Thank you Expert you’re awesome!👊🏻
Ive had all cuts of meat and for some reason....prime tri tip is by far my favorite type👌
I do like tri tip and it is in my top 5 but my top 2 are ribeye and picanha... Respect!
This Picanha !!! looks so.... delicious i'v never cooked Picanha, as pro like this video i will totally try the pro skills i'v never tryed this in restaurants my first time 👀 watching a pro prepare an fine dine this perfection Beautiful Art Thanks for the Amazing Tips, im definitely cooking mine the way you craft this Beauty an Thanks Again Salty Tales.☺
Thank you so much Yolanda! Glad you like it.
Wow I didn't realize picanha was so affordable, and this looks super easy to make. Gonna have to try it out
Oh man! You are in for a treat!!! 😀😀
Brett Oxford it is affordable and you’ll love it! 👊🏻🙋🏻♀️
The Brazilian place I go makes one crusted with parmesan and its unreal. You should try it. You guys are the best.
william bryce that sounds deeeeelicious! Thank you William 👊🏻💕
Parmesan goes amazingly well with picanha! love it!
Your editing skills are getting so much better, I'm sure your channel will blow up in no time, congrats brother!
Thank you so much brother! 😃😃
Thanks for lesson prof Ninja 🤓
I 💘 it !!!
I wish the churrascaria (👎) near my home may see it and learn !!!
👋😎🇮🇹
HAHAHA Thank you so much!!
thank you for saying to shake off the salt later, no one ever mentions that and I am always amazed how salty it is with the harder salt like your using so I stopped using that style. You and the miss's are wonderful.
Yes I realized on nobody explaining that so I wanted to make it clear! If you try to eat picanha with all that salt on it'll be an straight trip to ER for sure! 😀😀😀
DEEEEEEEEEEELICIOUS
HAHAHA Thank you so much!! 😀😀😀
In Brazil picanha is the most expensive cut. It’s all about supply and demand. Also, it’s more than just best cut for the price. It’s best cut period!
Hahah as you say the market creates the prices and it is the beat cut for the price for sure!
I literally cannot wait to get a picanha to try. U literally have me so excited. Every time u talk about it, and man oh man did it look awesome!!
That is one of the best cuts in a meat and more and more it is getting into supermarkets around the country. It is an affordable cut so you'll be able to enjoy this beauty as we do shortly! if not I'll deliver a picanha to you personally! 😀😀😀 Thank you so much for your support and love!! Love from Miami!!
Salty Tales since u first ever talked about it I’ve wanted to try it! Literally I keep looking all around. This one in the video looked mouth watering! It’s turned into a quest for me lol. I need to try 😋 🤤 I live in an area of no butchers?!? It drives me crazy. But trust me u and mrs ninja made me want this more than any meat I’ve seen on ur channel lol -I’m all about “affordable” haha MA just doesn’t understand good meats!!! So I guess I will be waiting on ur delivery 🤣🤣
😀🤣😀 will have to! Let picanha be free!!! 😀😀
Salty Tales yes free the picanhas! Unleash her to MA show us the treasure we been missing!
Just send that nice yummy slice right through me phone look so good
Ninja...I found you!!!!! Now I know everything about the Picanha. Ima try to remember to put them on the Skwer like the Number C.! Subscribed.
Hahha welcome to the family Tomie!!! 😀😀😀 Glad to have you here with us!
I started listening to the voice and I was thinking “I know that voice from somewhere” then I saw his face. I love watching when he and Guga are tasting all the experiments on Sous Vide Everything. Good stuff Ninja
Thank you so much brother and welcome to the family!!! 😀😀
Salty Tales hey thank you Ninja. I honestly found out about the Picahna from watching you guys. And I literally just tried it recently. It is my favorite. I would say it has more flavor than a ribeye. It’s definitely my go to. I’m glad to see you started your own channel, I’ll definitely be checking out the videos. 🤙🤙
Excellent video, I learned a lot about the process. Now I need to find where I can buy this in Georgia!
Best Greg
I dont know any market in Georgia that sells picanha but you can check online on meatthebutchers.com or hit him up on instagram at @meet_the_butcher for better results.
I really enjoy your videos Ninja. I love how much enthusiasm you have while presenting these videos. Very informative on how to identify a great picanha. Shout out to you and Mrs Ninja from Dubai. :-)
Thank you so much brother!!! I'm glad you enjoyed it!
Great job as usual Ninja..will share
John Phillips Thanks for your support John 👊🏻💕
Thank you so much Johnny!!
Skewering the Queen, with no way to mess it up? I'm on board!
HAHAHAH That was AMAZING!
I bbq’d my first Local Angus beef Picanha tonight on my Komado Joe. Omg it was life changing!! I just wanted to thank you for the information and your videos. They have totally inspired me to try new things! Needless to say, this won’t be my last Picanha!! It was DEEEEEEEEEELICIOUS brother!! (And sister Mrs Ninja) much love from us here in Alberta Canada!! 🍻🍻
This is just the best. The reaction is ‘amazing’ I really need this in my life.
Man that was an Awesome! Amazing! Crazy good picanha! 😀😀 love it!
Sammy it is Kra Kra guuuuud! 👊🏻🙋🏻♀️
Hey Ninja,
I came across your channel yesterday and was in shock! I HAD FOUND THE NINJA AGAIN!!!! I thought I wasn't going to see you again bro!
AND, combining my 2 favorite things on his channel...
FISHING AND STEAK!!!👍
Great job brother, it's good to see you man.
It's nice to meet yoh Mrs. Ninja!😁
Bruno! Thank you so much for the support and welcome to the Ninja's family brother!!! 😃😃😃
Bruno Oliveira nice meeting you Bruno and welcome 🤝💕🙋🏻♀️
I thought number A looked best! I love picanha at Fogo de Chao and Texas de Brazil! Thanks for showing how easy it is to make on a Weber kettle.
Picanha is the Queen for a reason brother! 😀😀
Awesome content my ninja keep up the great work
Thank you so much brother!! 😀😀😀
Ninja I love your videos man keep on doing it
Thank you so much Art!!!
Thanks for the video Ninja! Where do get that knife for carving you are using, and the skewers with those twists?
Those are cangshan knives. Links in the description. Thank you so much brother! 😀😀
I love how unscripted your videos are. Love how you cook foods we can all afford and get ahold of. Keep up the great videos.
Thank you so much Danny!!! 😃😃😃😃
Are you ever gonna be in a guga food video again?
no because the volume is too loud so he got fired
9 hundred stop spreading false rumors smh
@@ipad-280 DEEEEEELICIOUS!!!!!!🔊📢📢📣📣🔊🎚️
9 hundred Lol
maybe once this pandemic is over things get back to a sense of normalcy. The 3 amigos from sous vide everything don't work in the office anymore they started working remotely and Ninja lives about an hour away.
I love your videos. Thank you so much.
I have a question: After you cut a layer from from each side, do you put the rest of the pincanha back on the grill?
I love the educational format you did here! Food for the brain. Thank you guys.
Glad you like it and hope you learned something from it! 😀😀
I missed the deeeeelicious!! Hahah that was awesome Ninja and Mrs. Ninja!
Thank you so much Jay!!!
Man that steak looked deeeeeelicious, can't wait until Josh gets his online ordering up and going I'm already signed up just waiting on that email.🍖
Hahah I started to believe he needs my help on that! Thank you so much brother!
Joseph Flip Green We all waiting! 👊🏻🙋🏻♀️
Looking amazing Ninja great job
Another great video. Keep up the great work & look forward to next video
Thank you so much brother!!!
Al rato hare una picaña muchas gracias por los consejos!!!
Uff brother, preparate para esa belleza! Muchas gracias por tu apoyo!! 😀😀😀
Glad to sed you’re doing such a great job! I have a suggestion for a future video: an experiment comparing picanha steaks cut with or against the grain, to check whether it makes any difference at all. This is an old belief from the time when beef quality wasn’t as good as it is today.
Thanks for the different names and info that really helps as it seems to change area from area.
It does change a lot... Thank you so much!
I love your videos!!!! Gracias !! Keep them coming !!!! Salty Tales!!!!
Thank you so much brother!!! 😀😀😀
4:49 that's a beautiful roast! You can definitely tell them quality in it with all of that amazing spider web type marbling throughout it, especially for being a sirloin cut! Where I used to work, we'd cut and sell prime grade sirloin (top sirloin) and even the prime grade has very little marbling because it's a naturally lean cut, so to see this level of marbling in a sirloin muscle group is just amazing.
This is great Ninja! Can't wait to try it. Loved all the information you gave us too definitely learned some great tips!
Thank you so much brother! Glad you liked it!! 😀😀
So, our local market finally got picanha in for sale. I've always used a sirloin cap for something like a London broil BECAUSE... That's what a "real " London broil is. A while back, they decided to gouge the unsuspecting populous and call a hunk of round steak/roast a London broil. If you actually try to broil (of grill) a piece of round, you'll be chewing it for days. It's a piece to be "braised" or turned into jerky, period.
Now that we can get a sirloin cap with the fat cap still on, we're in business. I bought my first one, about to join the ranks of the "socially elevated." ;) Thanks for the video.
Now, to help you in return...
A *"skew"* is a code used in product identification. A *"skewer"* is the thing you cook with. :D. heehee.
I hope the queen is the meat that brings you and SVE back together
HAHAHAH Thanks brother!
That could be the case, I would love to see a Ninja style picanha skewer vs SVE picanha steak as I remember back then steak won
Wait did not knew they had a falling out
Ohhh yeah!!
got one about 1¼" thick steak I cut out of a full A5 miyazaki picanha in the sous vide bath right now (the outer tougher part) till tomorrow sometime when I got a friend coming over to try 🥰🤤🥩
You guys always make me hungry. Question can come cook for me 😂😂😂 love you guy happy holidays merry Christmas to you all.
Glad I found about your channel here, much more knowledgeable and relatable than others content. Subscribed!!
Hey Ninja! Love this video! I really appreciate how you take your time, make sure we understand what you're doing, repeating everything to make sure that we can get it. Really, this is the best picanha video I've ever seen. You guys are great! I keep coming back.
Do you think you could make a video about pan frying steak? I live in a condo so no grills are allowed... heh.
Anyhow, thanks so much, man. Love your videos.
I promise you We'll make a video on pan searing so you can get the best results with it! Thank you so much brother!
This type is video is why I subscribed
Thank you so much!
😀😀😀I just came home from work and this is the first video I watch and I love it
Hahah thank you so much Ricky!!!!
Hi Ninja, what type of cheese do you mix with the Picanha? Looks amazing BTW. Thanks in advance
Sirloin tip is actually part of the round (leg). Sirloin cap or Pichanha is actually part of the top sirloin (hips). Great video though. I’m still learning a lot.
Thanks for the info brother!
Ninja! So glad I can see your current content. I bought a 'culotte' today and looked you up on the best way to cook it!
Great video Ninjas. I've had Picanha 3 times and it's very tasty but it will never dethrone the rib eye of equal cut and I did hear you say the same thing but it's more cost efficient. I don't care about cost I want flavor. Love you guys so thanks for sharing
If flavor if what you want get a nice ribeye cap and you'll be in heaven! Thank you so much brother!
@@SaltyTales no way brother, thank you
Hey ninja! Love the channel!!! Thanks for turning me on to this cut of beef I love it! Are you not working with Guga anymore?
Thank you so much Nicolas!
Oh man, picanha is a suburb cut, I will try this method, thanks for the video!
Very educational definitely have to try a picanha before I die just have to find somewhere that sells them
It is delecious brother! An amazing piece of meat with it's own taste and flavor!
Subbed. Great video. I just bought a whole cow. Next time I’ll tell them to make this cut 😍
Again a fantastic Video, I learn so much and the meat is looking awesome. I love it 👍👍👍
Thank you so much brother! Can you find some picanha in your area?
@@SaltyTales Yes 😊 and I have made it in the past and now I know how I will make it better the next time 😊👍👍👍
@@ivse9696 Thank you so much brother!!! 😀😀😀
Ok, second part of this video is a little weird, haha... but the first part is extremely helpful. I've watched 5 videos tonight on making this cut - this video is the best. Explaining what to look for and how to make it on my Webber Kettle... super helpful. Thanks.
So great!
Thank you so much brother! 😀😀
La Reyna The Queen 👑
Puro sabor Brazileño delicia...
Hey Ninja! I would like to first say, great video! After watching your video and giving us the information we need. I feel I could go out in my home state Nj and purchase a picanha. Love you videos, keep up the great work
11:47
“You have to ask”
“Give me”
🤣
Hahah that was AWESOME!!!!! 🤣🤣🤣
LODIELIE B 🤣🤣👊🏻
I have tried both, and I cannot decide which is better. I guess each one is good in its own way. Next, we would like to see how good is it picanha when cooked whole. I guess it will be similar to the skewered one.
I’ve never done it like that... some people even smoke it... Brazilians will have a heart attack if I do that! 🤣🤣🤣
@@SaltyTales I doubt it. I happen to have a Brazilian friend who smokes them and even cooks with pure wood. He advises to use a mild wood like applewood or pecan, since mezquite and hickory are too strong.
Love it Ninja! Keep it coming brother!
Thank you so much Lindsey!!!
Lindsey Ormsbee Thanks Lindsey! 👊🏻💕
Ninja gettin some tonight making steak like that for his woman
🤣🤣🤣
Scott Thurminater 😱🤣🤣🤣🤣👊🏻
😂😂 And they answered ahahaha
@@Rabidanti we always answer brother
Awesome video, very informative!
Thank you so much Randy!!!
Randy Foods Thanks Randy 👊🏻✌🏻
I'd like to try this soon. looks so fun to cook
love the ribeye cap the best
HAHAH I'm there with you!
Beautiful! Happy Thanksgiving to you both!
Thank you so much Tara!!! Happy thanksgiving!!! 😀😀
Tara Walker same to you Tara Happy Thanksgiving! 👊🏻💕
@Salty Tales Ninja, I am sous videing a picanha tomorrow then finishing on a HOT Weber kettle. Sear, spin the grate, flip, etc. I want to render the fat as much as I can without raising the internal temp. too much. 129 for 2 1/2 hours or would you go lower? I'm a bit concerned about meat safety if I go too far below that. My wife is a manager at a local supermarket in Venice, FL and her butcher, after hearing about my love for picanha, gave us a great cut. He's waiting for a report from me on how it turned out. Chimichurri, plain or something else to complement the picanha flavor? Thanks!
You know the meat is good when Ninja bangs the table like that 😂😂😂.
ProdigyEng 🤣🤣🤣 you got it Prodigy 👊🏻✌🏻
AHHAHA That came out amazing!! 😂😂
Ninja, when i eat at the Brazilian steakhouses, they have a bottom sirloin, called Fraldinha(sp?). I would like to learn more about that and where to find it if that is something you know about? At the places I have gone to in Texas, I prefer it to the Picanha for flavor. And my Brazilian wife agrees.
I know a lot about faldinha! Faldinha is the entire flap steak and they keep it and cook it whole! I'll make a video about it so you can make it at home too!!
@@SaltyTales Thanks Ninja, I would really appreciate it!!
@@SaltyTales hey Ninja bro! I'm argentino and I live in São Paulo. And i want to know if fraldinha is the same as what we call "vacío" or "vazio"
You making me hungry! Love the video! I need to bbq NOW.
Go for it baby!! 😀😀😀
Texas De Brazil is good. but this looks GREAT! do you have a restaurant in Miami?
No, just this cooking show! 😀
Didn't know you had your own channel Ninja. DEEEEE~~ (glass shatters) LICIOUS!
HAHAHAH Welcome to the family!! 😀😀
Love it Ninja, giving good info to all of us. I never had picanha, im going to have to try it. I have had Ribeye cap
Better late than never 😂. Damn Ninja that was some fine cuts!!! I would rather pay $50 to you instead of Texas de Brazil, eating that picanha in the pool 🤣.
HAHAHHA That was an awesome picanha brother and cooking it in the skewers is a little more work but it is so worth it!!
This is a typed out representation... deeeeeeeeeeeeeeeeeeeelicious brother.... (could be an opera singer with those picanha high notes deeeeee)...
Hahaha thank you so much brother!
Ross Johnson 🤣🤣🤣 good one Ross 👊🏻
A good full bodied Argentinian Malbec will pair lovely with that steak & cheese
Oh man! That is for sure!
didn't know u had a channel , had to google why u weren't on sve anymore
Here we are baby! Welcome to the family!!! 😀😀😀
DEEEELICIOUS BROTHER!!!!! Ninja, you and Mrs. Ninja are awesome! Love your vids. I've been waiting for this one. Let me get this straight, picahna IS a sirloin tip? ...with the fat cap and without the cosha duru? That will make it a lot easier to get the butchers here to cut. Thanks again brother!
well, tip sirloin is collected from the same "general" area the picanha is cut from, that doesn't mean that if you buy sirloin tip it will be like picanha. Besides tip sirloin is sell without the fat cap... that will give you a hint of what picanha is but will not make it justice at all!
Paul A. Thank you so much Paul 👊🏻💕
Now THAT'S Thanksgiving dinner!!! No turkey!!! Love the picanha at Fogo de Chão in Chicago when I travel there! Love the big food tongs! Thanks for the video!
AHHAHA Man that was my turkey revenge! Thank you so much! 😀😀
Norman Dea The bigger the better 🤣.....👊🏻✌🏻
@@mrsninja3783 Absolutely!