Who cares how the brother talks,,,he's taken time out to show you how to grill Brazilian "picanha" for Gods Sakes ,,,,one of the 8th wonders of the world,,,,,,out of the kindness of his heart,,,,shut up and learn,,,,YOU WILL NOT REGRET IT,,,,
Awesome instructional video. If I close my eyes, you sound Australian sometimes, and Brazilian the other times. Cheers buddy, great cooks, great steaks.
This is the most informative of the Picanha videos I have watched. There seems to be a split of authority on whether to slice the steaks with or against the grain and I now understand that if you are doing it the traditional way - skewered over a spit, then sliced like shashlik or shwarmah - then it makes total sense to first cut along the fiber. But if you are grilling individual steaks over a grill, then you would want to slice against the grain initially. I am intrigued by the idea of rolling the fat cap around the skewered meat as they do here. I will to see if it makes a substantial difference in the steak. I am inclined to believe that it will.
Here in Brazil we cut the meat almost in the same way when we grill individual steaks. The only difference is thickness of the slices (it is less thick).
Hi Paul, you're so right...however, I watched hours of churrasquaria experts and none of them are on the same wave. For the sword way, some say that it should be cut against the grain, some say on the direction of the grain. However, for steaks, they are all unanimous, against the grain naturally. Now then, the steaks, it makes all the sense to cut them against the grain...but strangely enough, whenever you see a "half noon" cut on a picture from a Brazilian BBQ on a sword for picanha, you will notice the grain...I guess there's two schools for this one, on my opinion, meat no matter how thick, should always be cut against the grain.
Amazing walk through, thought his accent was so interesting you can hear the Latin spice but with an aussie twang. Very eloquent and well spoken though
They made a big deal of cutting with the grain first then against the grain after cooking. Unfortunately after cooking they cut with the grain a second time. Need to either explain this differently or reshoot the video guys. Ive seen a lot of videos where they make a big deal about this and no one is getting it right.
I can't help but notice. You said that initially you would cut the meat with the grain, and then after cooking you'd cut across the grain. But the cut we saw after the meat was cooked was in fact parallel to the initial cuts.
Tom Haflinger cutting after cooked won’t matter how, they usually cut this way in the traditional steakhouses as every slice is balanced in between meat+fat portion
If you look at the fibers in the final cut, it is against the grain. When doing skewers, picahna needs to initially be cut against the grain. This is the opposite of when Guga does it, because he always does them as steaks, which should initially be cut with the grain. Summary: When doing steaks, cut with the grain. When doing skewers, cut against the grain. Both result in the final cut being against the grain.
I thought you where supposed to do your final cut against the grain and first cut with the grain normally? And if you’re doing it rotisserie style you cut it against the grain from the beginning and then just shave it off
I sear it first in frying pan and then put it in the oven until 55 degrees centigrade. I do not cut it into pieces and I do not have a rotisserie. Any ideas?
if you cut initial portions from the whole piece of meat along the fribes you fish as in this scenario to cut slices of meat from the sword, again, along the fibres, so although picanha is for definition a tender piece of meat, we can have better result if we first cut portions of picanha against the fibres, to end up with no resistance slices of meat to the bite..
nope, because of the salt crust which protect the meat from that problem...or if you want cut portions along the fibres at the end you should remove piranha steaks from the sword and cut slices against fibres
Aurelio Tieni I believe we should consider the fact that he's cooking it over charcoal grill and the crust is not the same as in a pan. Having said that ive seen picanha cuts against the fiber and they are generally more tender, but cutting like he did in the video can definitely achieve the same result. Not sure about the science of it, just saying from experience.
What a great video, really excellent, but the most important bit he didn't mention.. how long did he actually cook it for and do they turn it or is it like a skewer spit roast?
Chris Legg I usually make picanha here in Brazil and there isn't two identical fires. You must be attempting waiting by the aspect of color - the meat must be around 40 cm from charcoal.
No need to salt further. Remember, they're knocking the salt off before they grill it. Myself, I don't have the spits, so I keep the picanha intact and leave kosher salt on the outside throughout the cook.
yes, add more salt, the salt comes off before serving by banging it off the meat, slice and repeat, only add more salt tho when you see the cut is turning to a rare. you don't want to over salt it.
A picanha foi espetada de forma errada, não fica na simetria e cria uma bola de um dos lados pelo que o outro na hora do corte vai criar um buraco por estar torta. Acho que para se fazer um vídeo deve-se prestar mais atenção à apresentação da peça. Mesmo no momento do corte da peça inteira, ao andar com a faca para a frente e para trás, vai criar uma escadinha e fica feio na carne, com uma faca afiada a faca tem que ir para a frente e quando vem para trás faz o acabamento do corte.
Except they only use the small top cap muscle, cook over a wood fire, and typically serve it with chimichurri sauce which is a really great tasting sauce. With that said a good ribeye is hard to beat!
Apparently it's comparable to a Fillet Mignon because that specific part doesn't so much movement in its life, but it's much much cheaper. Picanha is supposed to be the greatest steak for its price.
I love Picanha. The ones I've had in the past also seem to have a garlic flavor profile in addition to the salt. Also, here in the US, I think the cut of meat is commonly referred to as a trip tip.
