Three BEST ways to cook Picanha

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0:00 - intro
1:04 - What is picanha
1:31 - homecook
3:50 - restaurant picanha
7:47 - expert
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk chimichurri picanha recipe roasted beef bbq restaurant picanha expert style homecook barbecue homemade beef steak picanha steak how to grill picanha churrasco churrascaria argentinia grill picanha grilling
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Thank you so much for watching see you on the next video!

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Опубликовано:

7 июн 2024

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Комментарии : 171

@marciormariano 3 месяца назад

I'm a brazilian and I love to make barbacues. The way I usually do picanha is by seasoning with parrilla salt (parrilla is an argentinian style of barbacue) and grilling the full piece of meet on a charcoal barbacue grill (mine is a reflective bricks one - very common in brazil). I roast the fat side first and then the meat side or about 5 minutes each in a very strong heat to seal the meat and keep all juices in. If necessary I also roast the botom part of the meat (depending on the thickess of it it may not be necessary). Then I let it rest for 5-10 minutes and slice it onto 3 to 4 finger wide steaks (cutting aggainst the strains), add a bit of more salt to each side and put them back on the grill for another 5 min on each side. Then I slice the steaks onto strips of meat, each containing a bit of fat in the tip.

@danielploy9143 Год назад

Another no nonsense educational video MR Roel. You are killing it with the solo videos. You are the solo video master blaster of RU-vid…

@PITMASTERX Год назад

☝️😄

@AMMOBBQ Год назад

Love it man! One of my favorite cuts. So glad it has become so popular becaue now im actually able to find it.

@bradcampbell624 Год назад

I wouldn't turn down any of the 3! Thanks for the way that you explain techniques and show the relative advantages. Great channel!

@PITMASTERX Год назад

Thanks Brad

@r09d98 Год назад

From a brazilian: the last two can use a lot more salt - rock salt if you can find it. It will look like too much, but it will melt and season the meat perfectly, then before slicing you just shake the remaining salt off. I bet they were amazing though!

@MinuteMayne Год назад

Salt doesn't melt at these temperatures

@r09d98 Год назад

@@MinuteMayne it melts with the water and steam released by the meat. This is how churrasco has been made for 200+ years.

@donjosevalle Год назад

@@MinuteMayneis so lame! He obviously means that the juices dissolves the salt. You must lead a sad, sad life.

@marcehlers3284 6 месяцев назад

Not bad, but there is much to learn for a real picanha. Cheers from Brazil

@Greg-n 5 месяцев назад

@@marcehlers3284not really, I've been to Brazil and everyone at home does their own thing, most of them overcook it

@younnesbaqqioui845 11 месяцев назад

Love it ❤, especially the last method, as a beginner I will try it, thanks a lot for sharing your honest thoughts 😊

@Niagra2011 Год назад

Nicely done!

@Jojo-ml1db Год назад

Starving 😋 all 3 look awesome

@lyndonfoster1090 Год назад

Thank you for the video. I have a Carson too, you need to do more of your clever videos using he Carson! Keep up the good work and thsvk you

@raiseifart1521 11 месяцев назад

Great video. Who makes the double skewer with handle that you used towards the end of the video?

@flytelaw1 Год назад

That IS the best way….max Maillaird effect, gives the best flavors….having flown to and from Brasil about a hundred times, living in Portugal (when I am home), we love perfect Picanha…..for the past month we enjoyed Oryx, Spring Bok amongst others in Namibia and Botswana….finally back to flying in Doha…missed your channel…

@PITMASTERX Год назад

We tested Botswana picanha as well GOOD Steak!

@PITMASTERX Год назад

Poahhh... I'll be flying with you for the next month. Need someone to clean the cockpit? ☝️

@flytelaw1 Год назад

@@PITMASTERX Let me know from where to where and flight number..I will try and come back and say “hello”…..💪👍…Roel, on the “old days” I was allowed to have you up front…not with modern times and with my company🥵

@lik2bik Год назад

Curious, on the indirect method (reverse sear), what temp was your grill? 225? 250?

@hansotto9607 Год назад

Yes, the best Video this Week

@jesseholm3970 10 месяцев назад

Have to say I really appreciate that the temp is in both °C and °F! Usually when watching RU-vid food videos I need to Google the conversion 😂

@richardmaracle9471 Год назад

I definitely like to hand rotisserie. Full control of the cook. And prevents over drinking

@PITMASTERX Год назад

😂👌

@Kabouterplop01 Год назад

Heerlijk ziet dat er uit. Ik ben er van overtuigd dat de reversed sear methode de beste is, maar probeer het eens sous vide en dan weet je echt niet wat je meemaakt aangezien je de picanha langzaam op bijna kerntemperatuur brengt met zout en kruiden op de zelfde manier; bijna gemarineerd zonder dat het verbrandt bij het afgrillen. Het afgrillen op de hete grill is echt een minuutje of wat net zoals de reversed sear.

@aidenzimmerman4117 Год назад

Do you have a link to purchase the skillet you used to cut the pichana in?

@caudao7756 Год назад

Please provide a link for the skewer used. Thank you.

@grahambishop263 Год назад

great video as always missing the taste tests with morrison and co though

@thejones16 Год назад

Roel has to be the only foodtuber that consistently refuses to season the whole cut of beef...

@PITMASTERX Год назад

👍🤩

@nicholasfischer1801 Год назад

Was thinking the same thing when watching this

@sarahcarter3766 Год назад

Guy acting like he tasted it and like just eyeballed it like oh no that’s soo off 😁

@deltaunder1872 11 месяцев назад

@@PITMASTERX Yea this wasn't a compliment....

@BenCarmichael0 8 месяцев назад

@PITMASTERX you gotta listen to guga. He's the only the one you should listen too because he is Brazilian.

@donhughes8465 Год назад

Awesome!

@PITMASTERX Год назад

Thanks Don 👍👍👍

@USGiorgi 11 месяцев назад

Damn you for making me drool all over my keyboard! I can't explain how good all of these meats look.

@user-mi8rc2cm9j 8 месяцев назад

So where did you get that beautiful two prong skewer?

@stevenz8519 10 месяцев назад

Where did you get that skewer from I can't find it online?

@sevensickstrings 10 месяцев назад

I need that skewer! Where can I find it?

@neygercey7899 11 месяцев назад

You can easily slice them in 2 fingers thick beefs and griil them over a regular grill, both sides. Salt them after grilling, as you like. This is how most home churrascos are prepared in Brazil. And use charcoal, not gas.

@mikewhitney2297 Год назад

Where did you get that forked skewer?

@kylediffusion9879 11 месяцев назад

Can u cook tritip like this too?

@Duasmusic1 Год назад

Sous vide is a real game changer to have full control. Been doing it for about a year now. Cook to perfection, time to serve is very easy, it can't overcook. When serving, just sear it on the grill or with a torch. Bonus: you can vacuum it so the flavours really are sealed into the meat/fish. Ga ervoor Pitmaster X!

@vapeurdepisse Год назад

Sous vide is for girls, why would you bother? Grill like a man.

@Duasmusic1 Год назад

@@vapeurdepisse Why choose if you can do both? Sous vide and searing.

@artlife6210 Год назад

Its all delicious anyway you make it X lol! I make Brasil style Picanha on my Jenn Air Grill Rotisserie and its better than any Steakhouse Ive ever been to, also Beef Rib on this is to die for, lots more salt for me though, and I splash the beef with Spanish Cooking wine and rub it with garlic oil before hitting the heat.

@Runesten28 2 месяца назад

where did you get the pan for slicing?

@azhigimont Год назад

What is the charcoal grill in "expert" section of the video?

@milkcamel1 Год назад

What skewer is used at the 7:47 mark?

@Emacolazo6 3 месяца назад

Very good video. As an additional tip, if you let the meat rest after it comes off the grill for a few minutes, it won't lose as much juice when you cut it. 😉

@wernerschless1000 Год назад

Picanha 😋 in Brazil there's no bbq without Picanha. Bin there twice and bin in a churrascaria man!!!! 😋😋😋 Nice video again 👍and keep on grilling ♨️

@caioquintella8941 2 месяца назад

Have you bin laden?

@meat_loves_wasabi Год назад

I use Sous vide than pan sear in a city apartment.. . Amazing how juicy it is and its a relatively cheap cut

@PITMASTERX Год назад

No matter how small the apartment, it needs a sear! cheers!

@PITMASTERX Год назад

Sounds delicious

@MsOmega3d Год назад

What's the breed of cattle you used on this BBQ? Here in Brasil, the most common cattle breed is Nelore which results in a meet with lower marbling but a thicker fat layer on the meat. I couldn't help to notice that the fat cap on your meat is thinner, but the marbling is higher than our traditional picanha, which will change the flavor of the meat and the eating experience completely.

@jonathansongco4302 Год назад

Tasty.

@PITMASTERX Год назад

Thanks Jonathan

@BlackStudiosXR 11 месяцев назад

We salt the meat part as well here in Brazil

@user-zi9rs4ow1j 24 дня назад

I can't translate the language in the clip. I want to know if I want to eat this menu, what nationality restaurant should I go to? Thank you

@westall1966 11 месяцев назад

Looks like first one was well done

@jeffaynesworth3986 7 месяцев назад

Could you please upload the link to those large, dual stainless steel skewers that used in the last method please? Those were bad ass!

@greydog7761 7 месяцев назад

If you look in the equipment he likes to use its under neath the skottsberg stainless steel pan . Its called forged store . Then go in to the section named olijf , maybe it means knives .

@rseasons3605 Год назад

What's the rotisserie brand and name? Can't find any like that

@tirthaabanerjee Год назад

carson rodisio

@ryanhny 2 месяца назад

I can do 2-2.5 fingers?

@pishgaman Год назад

Someone please tell me where I can buy a skewer like the last one he is using!

@PITMASTERX Год назад

Link in the video description

@flfbsphatboyblue8970 Год назад

Where can I get a long skewer like you have?

@Visit_Tangier Год назад

In any respectable bbq shop online or real

@Chrisbro76 Год назад

Where is Morrison trade mark ending?

@aaronr5709 Год назад

Morrison must have gone vegan on us.

@somebussiness5677 Год назад

i want to like it twice but youtube cant suggest it :D

@redaonline Год назад

Hi Roel, zou jij een keertje een houtskool special kunnen maken? Een video waarin je de verschillende soorten houtskool naast elkaar zet en de verschillen laat zien in resultaat.

@PITMASTERX Год назад

Goed idee!

@daniellira5549 5 месяцев назад

Greetings from Brazil, the home of picanha.

@maximvsmoz3772 11 месяцев назад

Like everything in life, there are exceptions to the rule.... with Picanha you cut ALONG the grain, not across... grill it whatever way you like.... it will be a lot more tender... as tender as fillet mignon... try it... you can thank me later! Love your channel by the way!

@MarcusPereiraRJ 11 месяцев назад

He cut it perfectly. You cut along the grain when you are doing steaks. But when you prepare using the skewer, when you traditionally slice it, it will be against the grain again.

@johnbarratt2042 8 месяцев назад

Correct! @@MarcusPereiraRJ

@mike_hu Год назад

Guga would approve.

@tirthaabanerjee Год назад

nice test

@PITMASTERX Год назад

Thanks

@tirthaabanerjee Год назад

@@PITMASTERX welcome, btw how many kettle pro grills you have?

@nightdevil7758 Год назад

😋😋

@PITMASTERX Год назад

👌🤩👌

@lightning9279 Год назад

He sure likes that word picanha.

@markf3229 11 месяцев назад

I noticed that you did not cut out the 3rd vein which is chewy.

@vasynytinsinoori1798 8 месяцев назад

Thanks for the video. I'd like to add that you should always trim the end and ""chewy" part of the Picanha. Most of the south americans know this.....

@bryanh.4382 9 месяцев назад

Sous Vide is THE way to go!!!

@montyenright 4 месяца назад

If you haven't made a Picanha via Sous Vide, you need to turn in your apron and chef card. One of the best ways to cook it. Delicious.... 🤪

@campolina3594 12 дней назад

It is the first time that I heard somebody saying that some other country then Brazil claims the picanha origin

@trevorearl5876 Год назад

Fantastic video but one hint that will make them even better. When you're cutting your steaks out of the roast cut with the grain, that way the final cut on the board is against the grain making it even more tender!!! That's a trick from the picanha master #Guga

@johnbarratt2042 8 месяцев назад

Correct! @poopyy2

@himynameiscavalowinstead8328 Год назад

BRAZIL MENTIONED

@LadyPrincessDiana Год назад

So picanha that you slice off the skewer is kind of like the Turkish kebabs!

@andreankusnetsov7264 8 месяцев назад

Most classic way to cook picanha: cut the picanha into regular steak size, following the grain, season with lots of rock salt, and grill over fire. Shake off excess salt and enjoy. Delicious everytime.

@rogeriojim 11 месяцев назад

Friend, you still need to improve your technique of skewering the picanha and use parrilha salt and spread it more.

@Visit_Tangier Год назад

You have to put it on the skewer with the grain. The you will cut it into customers plate with the grain and then : The final cut for the customer will be against the grain.

@danieldelacruz7305 Год назад

What if we don’t own a grill? Show us how to sear it on the pan

@billholland2076 Год назад

🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯

@dfresh2989 10 месяцев назад

You’ve made all of my ancestors cry with how you’ve handled the queen of all meats. 😢

@tracylee2190 Год назад

Why do Brazilians cut with the grain ???

@Meat226 7 месяцев назад

Cut the roast into steaks with the grain, so you can cut against the grain for your bites. The first cut should help maintain moisture a bit better as you aren’t cutting through the muscle fibers before cooking.

@MaxFerreiraFoto 11 месяцев назад

A really good picanha should have a thicker fat cover. Something around 1 to 1,5cm

@alvarodecampos9365 7 месяцев назад

In Brazil we make the picanha steaks in a way that the knife edge slicing quite in perpenducular of meat fiber, e.g., against the grain instead following the grain

@Mpetridis07 9 месяцев назад

I like the salt on the fat back...churasco styles is my favorite... but without charcoal...it's not. As tasty....I usually cook it just a bit less....

@martinklaus2203 Год назад

Who do I believe...you or Guga? Guga says to cut with the grain, so that the final cut is against the grain off of the skewer. Does it make a difference? I don't know.

@MarcusPereiraRJ 11 месяцев назад

You cut along the grain when prepairing picanha steaks. When using this traditional skewer technique, it's against the grain.

@ethanorians Год назад

It's really difficult to find Picanha in the US.

@EricDeFilippo Год назад

Costco and Publix here in Florida sell it. We also have Brazilian grocery stores. You might too.

@arepiz83 Год назад

Salty?

@bernardmartins1093 Год назад

Bom pra caralho

@PITMASTERX Год назад

😳😄

@bernardmartins1093 Год назад

@@PITMASTERX figure of speach 😉

@philstevens9914 4 месяца назад

Don't forget about the 3 veins.

@chippievan 8 месяцев назад

Guga Foods says to cut your steak with the grain

@victorsr6708 Год назад

It’s top sirloin cap, rump cover, rump cap, or culotte (French). Been eating culotte steak all my life, it’s from a cow not from Brazil 😂

@josecermeno7541 Год назад

Come on.... Having a Napoleon with rotisserie and not using for Picahna.? LOL... you do not need that Picahna machine.... Inventive.... I did it and it was AMAZING....

@PITMASTERX Год назад

The machine is pure asthethic for having one at home but nothing beats a Churrasco skewer or rotisseries!

@larseckardt_nl Год назад

Haha didn't try sous vide. Humor om te lachen. Nr 3 is the best way. Just like when smoking eel. Stay at it and play with fire.

@boatlifepassion1823 11 месяцев назад

You need salt on the meat to get more taste. Not only on the fat!

@stekner241083 23 дня назад

unfortunately i don't have any of these equipment

@CabernetKev 5 месяцев назад

I don't think the picanha cut with a half moon shape and fat back is a common cut in the US. You probably have to have a local butcher do this special for you.

@marcelohrp 11 месяцев назад

Picanha is from Brazil, best Barbecue in the World.

@LuckyLuciano_1 11 месяцев назад

i will not say your methods are wrong but as a guys who born around BBQ in Brazil those are not the ones we do it , someone ones its close but not the way we do it, but like we say it , don't matter how you do it, just do it!

@kingmanta7679 Год назад

Looks like a skirt steak to me.

@jamesnewton779 Год назад

DIBS ON ALL 3

@PITMASTERX Год назад

Lol

@andysue2264 Год назад

I miss the Kamado Joes…

@rodrigomattos8932 11 месяцев назад

Doesn't matter to know cook the meet if you don't know how you can cut the beef slices.

@1stRowBillsFan 5 месяцев назад

Everybody knows what a reverse sear is lol. Thats like introducing ppl to butter lol

@marioeguerrap 11 месяцев назад

Don't salt the fat. When cutting into steaks it's best to go WITH the grain.

@EscalanteColon 10 месяцев назад

No Gas 😢

@instrutordearmamento 11 месяцев назад

Hmm.. if i can give my 0,50c, before cooking the Picanha, look for the 3rd vein and cut everything that passes that 3rd vein from the Picanha, as it´s not picanha anymore. Tastes different and it has another texture. It´s not bad, but it´s not picanha. =)

@kurdirama 5 месяцев назад

I cooked it on the air grill and it was perfect. I can't imagine firing up a massive grill like that for cooking a single piece of Picanha

@RiazUddin-sk3uw Год назад

Could be an unpopular opinion but I find picanha a bit overpriced and kinda overrated. Picanha rotisserie-style is awesome; had in a Brazilian steakhouse and loved it.

@bradcampbell624 Год назад

I'm with you on that. It is very good, but for the price I prefer Tri-Tip.

@PITMASTERX Год назад

That's why i swap my picanha with tri-tip most of the time!

@RiazUddin-sk3uw Год назад

Thanks, mate. Can’t agree more!

@RiazUddin-sk3uw Год назад

Thanks, Roel. Wise people think alike! Ha ha ha.

@MarcusPereiraRJ 11 месяцев назад

Maminha (tri-tip), alcatra (top sirloin) and picanha is the trifecta of a high level churrasco in Brazil. They are known as "carne de primeira" (roughly "first class meat") alongside filet mignon and sirloin. Opinions are mixed about which one is the best cut, even in Brazil, but we usually consider a proper made picanha from a Zebu or Nelore breed (thicker fat cap, I will disregard wagyu this time) as the apex BBQ meat.

@dogboris 7 месяцев назад

There is no discuss about where picanha came from. Brazilians is the ONLY people from South America that can pronounce this word properly. You are welcome!