How to GRILL PICANHA on the BBQ and Slow 'N Sear! 

Folks, you don’t understand how good Brazilian BBQ is. No bs sauce, no smoking for a long time, no seasoning. Just sea salt. Melts in your mouth!

Hey!!! That guy looks and sounds just like me! 😉😊😂 Hope you enjoy this video and give the queen a try! Thanks for the support and see you guys soon!

I felt guilty clicking on a picanha video not coming from Guga's until!! Bam. Everything made right

I cooked Picanha for the 1st time last night. I couldn't believe how good it was. I think it is now my favorite cut of beef. Before my favorite was ribeye cap steak.

Since you introduced me to Pichanas I have cooked almost 100 of them. It also inspired me to buy a Sous Vide wand. My whole family and Friends all wanted me to thank you!!!

I’m grilling my 2nd Picanha today 😊. The Best ✅😎Thank You So Much Guga Cheers 🥂 🙏🏆

I lived in Brazil for 4 years. I love this country and the people. The food is amazing there. The churrasco, fejouada are absolutely my favorite dishes. Thank God my mom still cooks fejouada. One love to Brazio !!

Tried it. Didn't have access to picanha of your quality and had to do the low and slow in the oven. Never thought that just salt would be enough - but - it was the best meat I have ever prepared, and it was delicious! Thank you so much!

We made this last night!! Almost everywhere I read, touted this steak as tough, so I was skeptical....did everything as shown....the result was ABSOLUTE PERFECTION!! Soo buttery, soo tender, soo delicious!! This really IS THE QUEEN!!! Salt is all you need, it takes it right into the meat when you brine. THANK YOU for this video!!! Will definitely be making again!!

I did this method and it was by far the best cook I've done yet. I took it to work and my workmates were totally blown away. Pichaña is the new word on everybodys lips now. I wish I could post a pic of it on here.

NEW PICANHA RECIPE with special guest and Picanha expert GUGA! Now there is no excuses to try the queen of steaks.

Never had this steak until I went to Brazil and it's amazing!

This looks fantastic!

Thank you for sharing! This is a great video. Picanha is one of my fav steaks. Usually only eat it when we dine out. Going to grill this at home using your recipe. Thank you!

This is some really BEAUTIFUL quality production. And the picanha looks fantastic. Well done.

Great video! Thanks for sharing! It looks delicious!👍

Nice seeing different cooks using your products! Great video!

Did my first two months ago and my wife and I love it !!!! I bbq'ed mine whole .... dry brine learnt something new ..

Hey from Melbourne Australia team ABC, I tried this method not so long ago and it is possibly the best steak I have ever eaten, either at a steakhouse or cooked myself. The prep instructions were perfect, i prepped the meat easily. I was able to get my hands on a 4-5 marble score wagyu Picanha from my local butcher, and the marbling was next level. I didn't have the luxury of the 24 hr dry brine, instead only about 3 hours from salting to cooking. I cooked them indirect with the Slow n Sear at a higher temp of around 300 F and brought them up to a lower temp of about 104 F and let them hang out for 10 minutes. I left them lower as I like more sear time for a better crust to get them to around 124 F then allow them to rest. The result was outstanding, the taste was like nothing else and they were seasoned almost all the way through. I'll be doing more of this, it is just amazing. Thanks Team, keep up the great videos!!

Great video! Picanha is becoming one of my favorite cuts of beef! I usually use my rotisserie but will have to give cold great reverse searing which should work great!

Thanks for the recipe, it was amazing!!

Great walk through (with the Pink Floyd soundtrack too). I've got one of these in my freezer and am looking for some guidance like as shown here. Thanks!

Great TEAM-UP today!! Thanks for the expertise; I’ll definitely be putting this demonstration to good use! 👍🏼

We just tried picanha recently for the first time. It was delicious!! The flavor was amazing - just salt and a Webber charcoal grill. It’s my new favorite beef cut. Thank you!

WOW!! This is so awesome. Absolutely perfectly cooked. Thanks for sharing this. I hope you all have a safe and blessed July 4th.

wow!! AMAZING crossover!!!

Great video! Helped me prepare mine perfectly!

Great video! My fiancé is American and he loved it! He loves cooking my Brazilian food for me! ♥️

I had picanha for the first time this weekend and it was ridiculously delicious, even though the cook made a couple of unorthodox moves: the cut was against the grain, he trimmed the fat way too much and he didn't rest the meat. I still enjoyed it!

Wow! Thanks for the tip

It looks as a piece of heaven! I can not wait to try this recipe!

What an amazing job and explanation!!! Thanks

After watching this video I had to try the queen. I had to go to a specialty butcher shop and It is pretty expensive ($25 / lbs). I cured it the same way and then slow roasted / reversed seared. Let it rest and then cut it as shown. WOW! This it one tender juicy flavor filled cut of meat! Why don’t we have this in our stores? Thanks for the video, I am a believer 😀.-i

HAHAHA Thats the QUEEN brother! WOOO 😂😂😂😂

That's my favorite cut for grilling! No wonder why I got mixed opinions when I'm making it. They gave me a bigger piece of the cut and both ends are not so tender as the middle part. Now I'm looking forward for my next BBQ and apply what I have learned! 😋😋😋

One other reason to cut the steaks with the grain is because picanha does have very long, distinct grain. They're like tiny tubes full of juice. If you cut against the grain, the juices drain out during cooking. When you leave them intact during cooking, then carve them against the grain, each tiny tube separates and explodes with juice. And now you know. 😉

Steak is eaten here in Texas, Oklahoma, New Mexico and Arizona, and in Mexico, Brazil, Argentina and Uruguay. In the other states, they live on damn pizza and donuts.

My butcher sells ribeye for $30/lb and picanha for $17/lb (all from American-raised wagyu). I've had his ribeye and it was incredible, but I definitely plan on going to pick up some picanha from him next weekend to try.

Meu amigo, como grande apreciador de carne e churrascos, adoro os seus vídeos cada vez mais .

That looks great. I"m trying this technique this summer.

Great video Guga!!! I have jut eaten for the first time a great small picanha here in Spain as you recomended it and I have to say you were just right!!!! as tender as filet mignon and as tasty as ribeye!!!, she would be the queen also for me since now on...

Ótimo trampo! Abraço aqui das minas gerais.

I love watching the video. guga is the best! Question though how long do you sear on each side? and why olive oil vs grape seed oil (which you've used in the past)?

We did this with Waygu not to long ago. We used skewers and rolled them like the Brazilian steak houses do. Wonderful cut awesome taste.

That looks amazing. Reminds me of that cut when eating at Texas de Brazil in Vegas. Nice job

Great video. I have two of these in the freezer. Looking forward to cooking them.

Traveling to Sao Paulo at the moment, and had picanha in your honor Guga :-)

Your are awesome my friend. I’ve enjoyed watching your shows.

Can’t wait to give this a try!

This video actually made me try Picanha and it was AWESOME

Nice job, I'm a big long time fan of the beef culotte and now just hearing/seeing from others cooking it and referred to as picanha. Either way great piece of meat, but this is the first time I saw cutting with the grain, so when cutting to eat, it's cut across the grain. Great idea that I will be definitely trying real soon. Also appreciate the other possible names for this cut of beef and the detailed description, nice to hear someone else say culotte, I was trained years ago in meat cutting. Now a days most store will or can get two piece top butts (sirloin) so the caps are already cut off and then two per bag. Thanks for posting

Guga, verdaderamente tremendo! Todos tus videos son A#1! Te felicito. Saludos de PR.

This looks incredible. I will try this on my smoker-thank you!

Thank you, after my first try ( i grilled it like a steak) i wasn't to sure about picanha. Then i informed myself here. Man, its a great piece of meat when made low&slow and reverse sear it.

I want mine medium. What temp should I take it to before searing? After seeing your videos I tried this. I’ve cooked it twice. It’s been a hit with the family and I’ve been telling everyone about it. Thanks for all of the mouth watering videos you put out. Really makes people wanna cook and cook well.

Absolutely perfect guidance for Picanha!

Guga's seasoning technique makes people with OCD go nuts.

Guga I love your channel. It’s brilliant! Question, I have an infrared grill. How would you cook picanha in it? Same technique???

just for info for the french viewers: picanha in french is '"pointe de rumsteak" also called before " aiguillette de boeuf", impossible to find at bucher shop, you have to ask him before and order it. almost none have it to for sell.

What... you can't escape this guy! King of BBQ on RU-vid!

Cooked my first picanha like Guga, it was the best steak I've had, amazing 😁🙃

I love your attitude. Great show.

Picanha is the only cut that can go toe to toe with fav cut, the ribcap.

great addition to the ABC team

That’s some hella picanha!! Great job Guga and ABC!

I've been watching your "Guga Foods" channel since the day I ordered the Kettle with a SNS Deluxe. Picanha, Picanha, Picanha.. You piqued my interest. My local butcher had a few, so I bought one. I found this video, and played it to my roommate, & he wrote the instructions down. Friday we dry brined it. Roommate worried we used too much salt. Nope. Saturday he cooked it in the SNS kettle. His only mistake was he didn't pat the meat dry before the oil & sear. Our friend & we were BLOWN AWAY at the taste. It was a quiet meal. We are definitely doing that again! All Hail The Queen of Beef! People, don't live out your lives without trying Picanha at least once...

thank you very much for sharing us God bless you I did it waw so Good 👍

That's amazing, great

Parabéns. Melhor vídeo que ja vi sobre isso.

Gotta try this steak,great video as always...

Thank you for showing how to grill the picanah nice and slow it is an excellent source of protein most definitely.

I call this poor man's brisket. I cooked 2 like a brisket and was not disappointed. I will be trying your method next. Thanks.

hey!!! im brazilian and loves this video! good lucky with the channel bro!

Wow ‼️ I never see in my life a cook like you teaching how is cut direct from de cow , j really know what you talking about‼️‼️ CONGRATULATIONS

Interesting technique! Can’t wait to try

Wow my new fav. The taste was awsome!

Great Job, thnks

Trying this tonight…looks lovely. Will update. Great video.

Wow~~~~just had dinner and watching this made my mouth water 🤣🤣🤣

great video. you made me want to but the slow n sear!

Angel's reaction though...LOL. Nice!!!!

Excellent video production quality. Well done! Picanha is awesome, as well.....

This has to be my first video of SnS grills on May 6th 2023 and I was surprised to see Guga.

Let’s doo it!! Love your videos man!!!👍

guys i just want to say, i just made picania like guga did, and its amazinggggggg. if you have never tried picania try it, its amazing fr.

I love the content as always, you really made me laugh out loud when you said you felt sorry to eat in front of us. You were very on point, my mouth is watering. xD

Great video, can't wait to try some picanha on the kettle! Shouldn't be too hard to find down here in Miami.

This video was first that i saw teaching to make an original brazilian picanha, but we use vegetal coal. Make with vegetal coal. The rest is perfect!!!

Wow this is a bonus guga video 😂 it’s liek the transition between his old style n new style

My absolute most favorite cut of meat. A Brazilian friend of mine introduced me to them and I haven't eaten a T-bone since!!😄

My "go-to" meat for grilling out with friends and family. I do it both as cut steaks and rotisserie style on my Weber Performer. The BEST. Can't wait to try this reverse-sear, dry brined method. I get it for $5.99 per pound when I buy 4 rumps together from a Brazilian butcher shop here in Sarasota,FL.

Digging the "Pink Floyd styled" music during the cleaning section.

Very nicely done. Enjoyed it

Guga, that picanha looks sooo good!

WHAT! GUGA!!! AMAAAAAZING

😋😋😋😋 que buen tutoría ya quiero preparar esta picaña

Aonde vc compra aqui nos eua? Vc pede o top cap sirloin? Nunca fiz aqui ainda Agradeço a ajuda Abs

When I use the searzall after I sous vide should I brush olive oil on the steak? I don’t see it in none of the sous vide videos but I have always used it on the grill.

you deserve the like for the water that filled our mouths through this video

Did the picanha on my Weber using your method. Superb! Found out that lump burns hotter than briquets or at least it seemed so. Thanks for SNS videos. Next up, smoke bird.