The Complete Guide to PERFECT PICANHA | Al Frugoni - Open Fire Cooking

[@gfoster3434]

Al is obviously skilled with a lot of personality, but also gives detailed instructions with a ton of information to educate the viewer. Glad I found this channel!! Do yourself a favor and subscribe. Bringing the fun back into grilling.

[@alfrugoniofc]

Thanks brother, I really enjoy making this videos. I'm blessed that I have the opportunity to share a little of my culture and my passion with y'all. Vamoooos

[@conradbennett3251]

Yes, well said! Best grilling channel on KZbin, I love it! Keep the awesome videos coming, Al!!

[@bobjackson7516]

Without using the "proper" grill, I cooked my first picanha last week. I was so intimidated with the 'fancy' way of South American cooking of this cut, I never tried it. Well, thanks to Al, I got past all that "scared", and cooked one. So thanks man, I loved it!!!

[@danield.7857]

The man, the myth, the legend! Well done Al! 🇧🇷🇦🇷

[@alfrugoniofc]

thanks brother

[@robertmattson295]

Love it whole. I dry brine it for a day and then cook it. Dry brine makes even bite nice and salty. Love the videos Al.

[@BigAlsBBQ]

I am so happy that Al has starting doing long form content, the guy is a wealth of knowledge and larger than life..legend

[@alfrugoniofc]

Thats too much Al!! but thanks

[@Jonbob836]

Al, your enthusiasm inspired me to make my own parrilla and have my friends over for our first Asado! It was awesome!! Everyone had a grate time! Thank you so much; your videos helped a lot!

[@ben-louisdeswardt7682]

I cannot believe he does not have 10mil subscribers!! True master of open fire cooking!!

[@alfrugoniofc]

@@ben-louisdeswardt7682 haha thanks ! We’ll get there..

[@goonga37]

My new favourite youtube channel

[@alfrugoniofc]

🙏

[@victor-abel]

Key points to recognize an authentic Al Frugoni’s video: * Santi’s cameo * Al advocating against trimming fat * Al lighting a cigar with a coal (next level) Al why was there no wine on that table? Vamos!!!!

[@alfrugoniofc]

haha love this

[@Traxl13]

Thank you for the amazing long form videos Al! I can't wait for you to do another cooking class at your outdoor studio!!!

[@alfrugoniofc]

Thanks brother

[@EricAustin614]

Great Video! Keep them coming. I agree the whole Picanha is the way to go, and I loved the story behind it.

[@sgtshak2806]

I've got that exact grill outside, an SRF Picanha in the freezer and a bunch of dried applewood. You just planned my football Sunday. Those slightly overdone edges just mean that the rest of the steak will be even better. That Tagwood produces some the best food out of all of our cookers.

[@russparsons3130]

My favourite cut. Salt pepper and squeeze of lemon. Chillies in olive oil on side. 💋

[@cjMbuck]

Like the flatiron, pichana is hard to over-cook. They all looked great.

[@adailcavalheiro862]

I am brasilian and I can tell picanha is one of the best barbecues we can have. Best regards from Brazil.

[@alfrugoniofc]

@@adailcavalheiro862 amén brother

[@dansong.tolman2793]

Actually last Saturday I made one whole and one brazilian skewer No doubt I agree, whole is the way to go. Great video.

[@antonweber9078]

Salt-Back AL. Love it!!!

[@jackmehoff9595]

Love your genuine energy Al!

[@darrickvasquez3889]

I buy from RC-ranch in Houston, they have a store on the farmers market Houston..great meats

[@dennisfeldman56]

Another home run Al… can you do a vid on fish? Methods & techniques would be great!

[@alfrugoniofc]

thanks! not my specialty but we can make some fish!

[@dennisfeldman56]

@@alfrugoniofc Al you are a live fire Master, I am sure there isn’t anything you can’t do on an Asado grill.

[@russellridge8623]

Chicken Fried BBQ sent me. Looks good. Gonna poke around channel

[@johnumphreys5203]

I have cooked picanha in steak mode and my wife absolutely loves them.

[@stephpetit6622]

Hum! Très appétissant et très très bons conseils. Merci🇨🇵

[@octoberride]

how this guy doesn't have 1 million subscribers is beyond me.

[@codepluggg2875]

I can see Guda drooling in my mind. Because I am!

[@papitosabe]

Who's Guda?

[@AVENTUS7777]

Amazing stuff bro

[@chrisf5613]

Another great informative video. Way to go Al!!!

[@demetriomacias9578]

Class video as always Al!

[@palomonico]

Sos un Capo Al! Tenés que hacer una colaboración con Guga definitivamente jejeje

[@aescoto1871]

Delicious and great info ….VAMOS

[@ChickenFriedBBQ]

i just picked up one a choice one at HEB and was going to call you for some open fire tips....and i thought let me check his you tube first...boom there it is the complete guide! hope i make you proud! im putting your salt to work tonight!

[@alfrugoniofc]

haha love this! let me know how it came out! happy grilling brother

[@blazingstarbbq]

Oh Yeah! Great video Al! 🔥🔥🔥 I remember the first time you told me the Picanha Story😁

[@alfrugoniofc]

Let's go mike!

[@flyfishmerc]

Awesome Video AL.... Love it...

[@heinrichbuchler8491]

Great Man👍❤❤❤

[@tomasgomez6142]

Hola loco! Todo bien? Obvio que felicidades por el canal, antes que todo. Te consulto! Que opinas sobre hidratar en salmuera algún corte de asado para hacer a la parrilla, como muchas veces se hace en cocciones en horno o incluso para el pastrami?

[@vernonsmith2515]

Been waiting for you to do this... If you ever come to North Carolina, Look me up and come for some Asado. I will send you a pic of my Argentinian outdoor parrilla!

[@alfrugoniofc]

Let's gooo

Excelente video Al!... por aca mis amigos americanos no conocen la picanha.. y cuando se las preparon se enamoran!!!! Saludos amigo, a ver cuando nos vemos. PD: De donde es Santi??

[@matiastorolecaros3383]

Hi Al, loved the video. I dont know if i have missed it, but i’d love to see some mollejas and chinchulines action, maybe some morron relleno with cheese and egg. Shout out to santi!

[@alfrugoniofc]

go check the video we did with @madscientistbbq

[@antunesmarceloanjos]

Al, uds tienen el Papa, el mejor presidente, tienen Messi y el Mundial. Deja la Picanha con nosotros, hermano. No hay argentino en el origen de la picanha, hagame el favor. Jajajajaja. Un abrazo, soy fanático de tu canal.

Excelente contenido Al. Me gustaria ver algo con "asado de tira", tipico de Uruguay. Abrazo 👊

[@alfrugoniofc]

Gracias Crack! mi anterior video es de asado de tira, pero con la tira como se consigue aca, no es lo mismo.. Vamo Arriba Uruguay!

[@grosa2590]

Amazing bro 🙏🏾

[@tinpl8r]

Outstanding video let’s see how you do tri-tips steak

[@roadcrewfilms]

Grande master!

[@wafflaaar1067]

Guga has entered the chat

[@dennisfeldman56]

Al - another great video 🎉 Asado Life is a restaurant in Saint Augustine Florida. An Argentine owner that runs his restaurant on open fire Santa Maria grills and asado’s cross. His business started with Nick building beautiful grills. I ordered a grill, is just about ready to deliver. My question is he hangs big tomahawks for several hours prior to a sear for serving. Can you show us the process for hanging different meats ?

[@JPMorgannn]

yes

[@dennisschickling2249]

Nice. Looks Great. The Al Way. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@pinocavallini3067]

If you go with that story to Brazil and tell them that their most traditional cut came from an Argentinian they will put YOU on the skewer😅

[@EricAustin614]

🤣

[@benjamingarison6776]

Bahahahaha!

[@mullergui13]

Not really, southern culture shares a lot with our neighbors down south and it's pretty obvious from the name that it was not a word that originated in portuguese.

[@alfrugoniofc]

No way I'm not telling this story in Brazil!! haha. But I'm going to say this, and I think some of the "older folks" in Brazil can confirm . When I was a kid (long time ago) we used to spend our summers in Rio de Janeiro, Brazil. I remember very well, that all the restaurantes on their menus they have "Picanha Argentina" ..... just saying ..lol

[@mullergui13]

@@alfrugoniofc I live in the southern region and I can confirm that "Gaúcho" culture is shared among the whole region between us in the south, Argentina and Uruguay. It's just common sense that there would be a lot cultural exchange. We also drink mate and cook meat on open fire.

[@4sfire714]

Awesome brother!

[@alfrugoniofc]

Forrest!

[@MeRMG]

You da man!

[@alfrugoniofc]

no, you da man

[@notabot3375]

Where'd you get that tabletop knife sharpener?

[@alfonsosalazar3423]

Excelente sus videos como siempre maestro ….Minuto 9:51 un favor si me podría contestar k tipo de piedras usa para afilar los cuchillos O k tipo de esmeril es ???

[@numijet]

Thanks Al for this video, i need to try again this week-end, Last time i did à full picanha and was so so, i think i had too much heat and did flip too soon.

[@alfrugoniofc]

remember the 3 rules .. patience, patience, patience

[@numijet]

@@alfrugoniofc and malbec

[@gregfield5213]

What model grill are you cooking on, Al? I Wan one...

[@papadansbbq]

🔥🔥🔥🔥

[@locoxellas]

Muy bueno loco, te sigo!

[@alfrugoniofc]

gracias!

[@_SurferGeek_]

When you eat at a Brazilian steakhouse, I always wonder what they do with the picanha pieces once the skewers are very thin. I've never seen them offer the very center piece. Do the employees enjoy them for dinner or to they cut them up and make something else?

[@alfrugoniofc]

This is great! i asked my self the same question many times!! haha

[@tuePM]

cool video

[@byronm4409]

Where do you get the wood

[@tribe1]

Of course!!!! lol

[@WCghost05]

Vamo!!!

[@bassie_12]

@Guga foods should collab with Al frugoni

[@JustFun-vc2ri]

Sure looks like a brisket cooking in the back ground @ 3:07

[@kurtkrummel]

Who makes that Santa Maria grill?

[@alfrugoniofc]

Tagwood BBQ, link on the description

[@christian7469]

Can you please do a matambre

[@alfrugoniofc]

Yes!

[@KenJohnsonUSA]

You remind me of how my daddy taught me to cook. Even the counting in seconds is the same. Something to think about is that hunting season is upon us. Many game animals have little to no fat. Some animals, like deer, have wax that is waxy and practically inedible. I'd live to see how you handle low or no fat game animals like quail, rabbit, turkey, squirrel, deer, and alligator. I'd also see how you handle various fish...freshwater and saltwater.

[@alfrugoniofc]

Game on Ken !! with lean meat you have to get more creative, adding more ingredients, creating a dish out of it. Axis deer video coming very soon! btw, your daddy knows! open fire is not a way of cooking, it's a way of life. cheers

[@tftibbq]

Nice Tri-Tip 😂

[@alfrugoniofc]

haha stop it

[@sebastianotranto8852]

Hola Al, te tenes que hacer construir una como vos sabes. Hormigon, chimenea 2 mts de reja y fogonero... como tenemos aca. Se mueren los gringos jaja. Abrazo.

[@twotreesproductionsllc3586]

Venison?

[@Daardo]

Vaaamooo

[@Pekoy956]

Idk why he reminds me of dr octavius from spider man movie

[@alfrugoniofc]

haha you are not the first one saying that

[@Pekoy956]

@@alfrugoniofc love you're videos btw

[@martinf2740]

I’ve always wanted to try picanha but it’s not common here, at least until the last year or so. I have a reliable source now and it’s fast becoming my favourite cut of beef. The fat is so rich I have to be careful not to overeat it.

[@biggiesmollzdamayor]

@alfrugoniofc I don't get why you would cut the picanha steak with the grain but any other steak is cut against the grain?

[@agquarleri]

Santi está en un cumpleañito

[@hector6005]

I wanted to eat everything

[@hugueninhank4168]

where does he get picanhas that big we get nothing like that at the grocery store

[@alfrugoniofc]

@@hugueninhank4168 RC ranch, link on the description

[@AVENTUS7777]

You are the DADDY

[@russparsons3130]

Sucks FAKE!! GOOD ENOUGH TO EAT! I'm hungry. You best ever seen! No need to want to taste just no drop drooling good! Ps would be great though! 🍻

[@carlosfurchi5161]

No men, BASSi!!!

[@carlosfonseca5319]

Call the paramedics still a chance to bringing back to life

[@alfrugoniofc]

I think you meant a veterinary ?

[@jorad4887]

that story he told is a fable, everyone knows when you scare a cow the muscles tense up resulting in tougher meat so they stopped using cattle prod and used a more humane method by pushing cattle in a straight line into a pen and a heavy iron brick/hammer falls on top of the cattle killing it, until an autistic girl name mary temple grandin used a more humane and comfortable method by curving the cattle line like a S shape all the way to the where they would be killed, the ranchers saw this with incredible amazement because their cattles used to cry and moan so loud it was unbearable because the cows knew they were meeting their death but this new method allowed the cows to relax and as a result have soft tender meat

[@Frank-jb9cs]

That looks like 🙀 🥩 or 🐶 🥩 in spring field Ohio people are eating dogs and cats and people's pets 🐴 🥩 to.😮😮😮😮😮😮😮

[@shaneedwards367]

Will you be my best friend!!!!!!

[@SleepyHead-z4w]

That's way too much blood😅

[@JMario-kt9xk]

That story is a too funny, because low key is trying to say that is because an Argentinian came up with it and take credit from Brazilians🤔

[@alfrugoniofc]

🤫

[@JMario-kt9xk]

@@alfrugoniofc y por eso necesito ir a Argentina para confirmar 🤣

[@tomroggero]

El tipo dice a "little more overcooked" y procede a mostrar el corte chorreando jugos. Nahhh Al date credito que estaban todos perfectos dejate de joder jajajajajaj

[@alfrugoniofc]

me hago el humilde...

[@extraterrestrialkitchen]

Love these longer full-videos lately, Al! More Argentine recipes please! Sorry about the 🇨🇴2-1 🇦🇷 ⚽️🏟️

[@alfrugoniofc]

hahaha, thanks brother

[@barkvarkie_fpv8623]

"F@cking good" is an entirely acceptable description in any language.

[@vernonsmith2515]

Been waiting for you to do this... If you ever come to North Carolina, Look me up and come for some Asado. I will send you a pic of my Argentinian outdoor parrilla!

[@alfrugoniofc]

I would love to see your grill man!