I'm from South Africa, and the idea of not using wood or charcoal to BBQ (we would say to 'braai') is mindblowing. Gas is for pan cooking here, so fried eggs and such.
CHARCOAL IS SUPERIOR. I also have a Weber but keep the charcoal to one side so I can smoke or grill directly depending on what I'm going for. Cheers! Looks delicious Sam
Wish I can cook some picanha for you one day, your steakhouse is great for parties, but you gotta try the whole picanha cooked at once, the real Brazilian way of doing it. Loved the video BTW
Bro looks so good. Not sure which worried me more plastic gloves over flaming grill, or you slicing towards your fingers. Def wld dry brine the steaks for day or two. Yum.
After you have made the first slices do you re-salt the steaks prior to putting back on the grill? Most of the salted surface is removed after the first slicing, right?? Thanks
Awesome cook. In Brazil we often use the “three vein technique” to identify genuine picanha, which is you flip to the size to the opposite size of the fat , and check the presence of three distinct veins in the meat. On this way you will be able to identify if you're getting a genuine piece.
My butcher even knows exactly how I like to buy Picanhas, with 1/2" of fat, not 1/4. There will be 4-5 in the case, 1 has the extra (and it's usually the largest), and that's mine. They didn't even pull the Picanha and sell it separately, until I started hounding them. I even showed them the Bearded Butcher video. Then the very next day, BAM, the Queen had arrived! Before that they were just leaving it on the Sirloin, and that's just a shame.
How crazy, my birthday was Wednesday and for the first time I went to a Brazilian Steakhouse called Fogo de Chao. The Picanha was amazing!! My first time trying it as well, what are the odds you drop this vid 2 days later?
We’re lucky here in New Orleans to have a Forgo de Chao. Brazilian steakhouse experience is the best! Thankfully Picanha is getting easy to buy for our home cooks.
Lets talks about something important... March was "Viewer Recipe Month", Is April going to be "Skewer Recipe Month " or what?! I'd be super interested in a full month of skewering
What happened to the Santa Maria grill? That would have been the best way to cook this, that way you could control how much heat it gets, avoid those excessive flare ups, have a non-melted glove, and the combination of charcoal and wood give it the most authentic flavor you can get out of a Brazilian style picanha.
What are my chances of winning a knife? Not good... You mean not good like, 1 out of a hundred? I'd say more like 1 out of 3.67 million. So you're tellin' me there's a chance... YEAH!!!
A value information, the "TIP" is the most succulent and tender part of a picanha so DON'T grind (for us Brazilians it's a HERESY, lol). The "real picanha" is the part which the vein you can count. You can see in the 2:22 (the first vein), from the tip to the botton you count the three holes with blo*d, immediately after the third hole (you can see in 2:53) you cut. The REAL Picanha is that bigger part (weigh variates between 800g to 1,4Kg (1.763 lb to 3.08 lb, you can find bigger sizes but it's rare), the "rest" we call Coxão Duro (rough thigh in a literal translation). It's also VERY flavorful but it's tougher than the other part. They sell like a picanha because add more weight, consequently more expensive. And one tip, the excess fat you can use to make a burguer, grind and mix with your favorite meat, it's absolutely FANTASTIC! Edit: The rest it's just perfect, only salt, pink inside. Chimichurri (but without mixing the spices into the blender, just mixing with smaller sizes) it's also a very good added value but it's an Argentine and Uruguayan seasoning so if you want to keep a Brazilian style, that's the way, only salt. You can research videos about the cutting part of the real Picanha and how to make an Argentine Chimichurri.
I would be so upset if I made you a nice custom grill to cook this cut of meat just for you to not use it… sad.
Thanks for all the work you guys do making these videos.
I'm from South Africa, and the idea of not using wood or charcoal to BBQ (we would say to 'braai') is mindblowing. Gas is for pan cooking here, so fried eggs and such.
HEY SAM
COULD YOU PLEASE MAKE YOUR FAVOURITE TUNA STEAK RECIPES ?
Thanks 🙏
I’m Brazilian and you guys nailed it. I’d have a slice no problems. Congrats.
CHARCOAL IS SUPERIOR. I also have a Weber but keep the charcoal to one side so I can smoke or grill directly depending on what I'm going for. Cheers! Looks delicious Sam
I need a charcoal grill again... got into the gas grill, smoker and flat grill, now it's time to get back the OG! Charcoal grill ... good ole Weber.
Dang, that looks easy and soo tasty!
Looks simply spectacular!!
Great way to share some beers with friends... 🙂
Lol love the Curb reference 😂
Thank you Maxxy!
I sous Vide a Wagyu Picahna then seared it over a ripping hot Charcoal BBQ, boy that was the best piece of meat I ever had.
Now, this, here, is the right way, to play with your food! Wow!
Great recipe! Love picanha! Thanks for the video!!
Makes me want to get a new charcoal grill just to make this.
funny thing, I just bought 2 3LB picanha roasts, last night. I cant wait to get them going. Wife decided to do something different tonight though..
Wish I can cook some picanha for you one day, your steakhouse is great for parties, but you gotta try the whole picanha cooked at once, the real Brazilian way of doing it. Loved the video BTW
Bro looks so good. Not sure which worried me more plastic gloves over flaming grill, or you slicing towards your fingers. Def wld dry brine the steaks for day or two. Yum.
Hooray time for another learning video
Try watching Sam at 1/2 playback speed. Had to rewatch it to get the recipe right cause couldn’t stop laughing my ass off !
Tri Tip is a west coast thing, hard to find on the east coast. Make a london broil for us east coasters.
Tri Tip available all over South Florida.
I’m hungry now!!!
Max, that joke was pretty, pretty, prettay good.
Love the Panerai❤
We need seafood recipes!
where in SD you pickup the wagyu picanha?
You should try making your own homemade sausage and smoke it! That would be awesome
Hell yeah!
Thank you Maxy
Now I need to find a real butcher shop so I can make this!
I respect wood. I revere wood. I am considerate of wood.
I have muumu ? Here in Escondido they sell buy the case. It’s so good!
Holy crap! I really want to try to make this
Yum 😋
After you have made the first slices do you re-salt the steaks prior to putting back on the grill? Most of the salted surface is removed after the first slicing, right?? Thanks
you should use the first piece to measure the others
Was that Kelly in the window towards the end of the video??
Can we get an empanada recipe
Haha we have a nice place we go to called Latina here in Shanghai! They perfect this!
Try making some smoked shotgun shells!
Red Chimi!?!
Did your wife pop into the video? Great
Stuff you guys are great!
Awesome cook. In Brazil we often use the “three vein technique” to identify genuine picanha, which is you flip to the size to the opposite size of the fat , and check the presence of three distinct veins in the meat. On this way you will be able to identify if you're getting a genuine piece.
É isso aí Juca!!
Man you have the life of Riley....still hanging with your grown boys and they still respect you and enjoy your company. It's freaking fantastic
I'll never know what thats like
Does it mean that they like him or respect him when they just know that they will get paid.
@@OldEnoughToBeWiser well in the case of chance that's true.
basic human decency but ok.
Cause he makes them dinner 😅
You and Guga need to do a collaboration. It would be awesome.
Ong
I have always wanted that collab!!!
He needs to hook up with Stalekracker. Now that would be freaking trip. Talk about 2 couyons acting up.
GUGA!!!
They should go to Brazil together
The slow step out of the frame at 11:25 was hilarious! 🤣
I came here for this comment exactly lol
-slow steps out of frame-
*still in frame*
Bald ghost was nervous.
HEY SAM
COULD YOU PLEASE MAKE YOUR FAVOURITE TUNA STEAK RECIPES ?
Thanks 🙏
I was wondering if anybody else saw that. 😂
What happened to your Santa Maria grill?!? It was amazing!. I just knew you'd be cooking this on that.
My favorite Sam thing is reaching over a BURNING GRILL and being surprised when it's *really hot*
Was your wife trying to stay off the video? You may be in trouble
My butcher even knows exactly how I like to buy Picanhas, with 1/2" of fat, not 1/4. There will be 4-5 in the case, 1 has the extra (and it's usually the largest), and that's mine.
They didn't even pull the Picanha and sell it separately, until I started hounding them. I even showed them the Bearded Butcher video. Then the very next day, BAM, the Queen had arrived! Before that they were just leaving it on the Sirloin, and that's just a shame.
I love my Weber charcoal grill!
Sam, I just ordered your cookbook. Everything I’ve made that I’ve seen on TH-cam has been fabulous. Thank you.
28 STC knives on the counter behind Sam... can I win one? Pleassssse?
Whomever edited this video (Max and Chance)? You did an amazing job with editing and videoing 💯
Thank you Sam, Max and Chance for all the great recipes!
@guga needs to react to this
How crazy, my birthday was Wednesday and for the first time I went to a Brazilian Steakhouse called Fogo de Chao. The Picanha was amazing!! My first time trying it as well, what are the odds you drop this vid 2 days later?
How can you have a Monte Christo without strawberryt Jam. Not for me.
Between this and Guga raving all the time, I have to try picanha.
Asked my parents for a big piece of picanha rather that an actual birthday present last year… best choice I ever made :D
I’m going to put that red chimmey on everything.
Took out a second mortgage for this summers beef supply thanks to content like this! Keep it up Sam...(and your smart ass crew!)
My favorite cut of meat!!! 🤗 Glad you cooked this up!!
We’re lucky here in New Orleans to have a Forgo de Chao. Brazilian steakhouse experience is the best! Thankfully Picanha is getting easy to buy for our home cooks.
Tjat thing looks delicious 😋
When’s the Guga and Sam collaboration coming? It’s gotta be around the corner
Who’s the creepy neighbor in the window…”whats he doin’ now…?” Lol😂😂😂😂😂
I LOVE PICANHA SO MUCH
Love watching all your videos, Been watching for a long time. you guys do amazing food, keep up the amazing work.
You and Guga should collaborate on a video
sam u do really well on explaining a 5 star steak very moist easy to cook nice kitchen to enjoy
Dang that looks good!
Sweet Jesus this looks amazeballs 🤤
Damn!!!! This looks bloody amazing boys!! Good job. 👍 🎉
I miss the old videos. These shorts just aren't enough Sam for me. Love ya still 😘
For anyone interested, this is both Keto and Carnivore Diet friendly! If, like me, you’re watching your carb intake… thanks for this Sam!
All Hail the King of charcoal grills. The Weber!
SAM THE CRACK COOKING GUY
More food off the charcoal grill is awesome!
Nice to see you use a Weber as it's the most common grill on the market,, DO MORE Weber stuff!! Summer Time Grilling Specials
As a greek used to be fed with gyro, I approve. It is similar way of cooking but without the spices
My favorite cut of meat.
40th TIME ASKING YOU TO MAKE FRENCH CANADIAN TOURTIERRE ... C'MON...YOU'RE CANADIAN FFS!!!! 🧐
Lets talks about something important... March was "Viewer Recipe Month", Is April going to be "Skewer Recipe Month " or what?! I'd be super interested in a full month of skewering
Subscribed forever, watched every video (almost), im coming for that knife!
Do you respect wood?
Fogo de chão is my favorite restaurant of all time! I love picanha because of that place! It is really the best steak you can eat!
Leave a COMMENT they said. Submit a RECIPE they said. Win a KNIFE they said. 😓
My dream is to try A5 Wagyu
As a Brazilian Picanha is one the famous bbq party we cook !!! and you did a great job on the that Mr Sam !!!
What happened to the Santa Maria grill? That would have been the best way to cook this, that way you could control how much heat it gets, avoid those excessive flare ups, have a non-melted glove, and the combination of charcoal and wood give it the most authentic flavor you can get out of a Brazilian style picanha.
That looks amazing! And yes, cooking over lump charcoal or wood is the way. Unfortunately, I cannot find picanha near me.
You guys won't make my stuft peppers, but you'll make that?! I'm never watching again...
...until the next video.
Sam, should you add more salt every time before you throw them back on the grill?
What are my chances of winning a knife?
Not good...
You mean not good like, 1 out of a hundred?
I'd say more like 1 out of 3.67 million.
So you're tellin' me there's a chance... YEAH!!!
Sam PLEASE do a collaboration with Guga!!! @guga please reach out to Sam!!! I love you both!!
Hey Sam. How about making a stuffed burger. Mushrooms, peppers, jalapenos? You choose.
A value information, the "TIP" is the most succulent and tender part of a picanha so DON'T grind (for us Brazilians it's a HERESY, lol). The "real picanha" is the part which the vein you can count. You can see in the 2:22 (the first vein), from the tip to the botton you count the three holes with blo*d, immediately after the third hole (you can see in 2:53) you cut. The REAL Picanha is that bigger part (weigh variates between 800g to 1,4Kg (1.763 lb to 3.08 lb, you can find bigger sizes but it's rare), the "rest" we call Coxão Duro (rough thigh in a literal translation). It's also VERY flavorful but it's tougher than the other part. They sell like a picanha because add more weight, consequently more expensive. And one tip, the excess fat you can use to make a burguer, grind and mix with your favorite meat, it's absolutely FANTASTIC!
Edit: The rest it's just perfect, only salt, pink inside. Chimichurri (but without mixing the spices into the blender, just mixing with smaller sizes) it's also a very good added value but it's an Argentine and Uruguayan seasoning so if you want to keep a Brazilian style, that's the way, only salt. You can research videos about the cutting part of the real Picanha and how to make an Argentine Chimichurri.
Sam try Jealous Devil Charcoal.Hard lump South America charcoal. It burns hot and clean basically straight to potash.