Dry Aged Picanha with Chimichurri

[@MadScientistBBQ]

Get this amazing Dry Aged Picanha from Porter Road! porterroad.com/MADSCIENTISTPICANHA

[@JoseMartinez-ix6nm]

What kind of grill is that?

[@RickLBZ]

I came to the comments wondering the same thing @madscientistbbq @@JoseMartinez-ix6nm

[@dislexicdadscooking]

Those fire cups are great.. I love them..great product great price and awesome fella that makes them

[@walterrivolta8695]

Just one detail... not even in Argentina, Brazil or any other country in South America do we cook meat with flames... only with embers... that's why our grills have "braziers"... I'm a big fan of this channel... . Greetings from Paraguay.

[@notahotshot]

According to another comment in here, an individual who is Argentinian has been coming over live fire for a long time. Next time maybe don't try to speak for a whole continent.

[@mattw.7197]

Not sure if u watched. But he " cooked it" over coals....

[@cfonvip5151]

Provably you don't know "el azado tropero" nor "el azado con cuero" among others!

[@PostRamon24]

Porter Road isn’t all that..

[@t-reyh5937]

​@rayauci it's just really expensive. I'll have to stick with grocery store meat.

[@bencarpenter5275]

Been watching your videos for years! Everyone loves my bbq thanks to you sir.

[@hamidalikiani8543]

The reason your meat is black is that on the open fire the distance of the fire to the meat is very important that is why we use amber from the burning wood and charcoal, it will have a more constant heat with no black but with perfect outcome. one more thing forget the grade when useing steel skewers you need to put the meat on the skewers in a a way so that the front and the end of it clear so that you could put the skewers from one end to another with out the handle burning and nothing should be between the meat and the ambers, then from time to time you need to blow a wind on the ambers for 2 reasons 1 to remove the ashes from them so they remain hot 2 the oxygen will pop up the heat if it is needed. we also use different types of steel skewers for different meat and diffenet parts of the meat also depending on how its cut. we have been doing this day in and day out for more than 500 years thanx for the vid is great as always.

[@DanTraina]

Can you talk to me about the different types of skewers for different meats? And possibly where to purchase? Thanks

[@hamidalikiani8543]

@@DanTraina dear Dan we use steel skewers for 3 main reasons 1- they retain heat and gives you a better over all cooking 2- It gets clean very good 3- also it is very versitile you could use it for liver or you could use it for Mushrooms, marshmallow, ... Usually their are many different steel skewers but the main 4 that we use are as follow" 1- Thin skeweres length: 50 to 60 cm width: 0.5cm thickness: 2 mil it comes either in Galvanized steel or stainless steel (always use stainless the Galvanized steel will bend and is no good) This skewers are used for small cut meats and liver and kidney, heart and so on, sometimes small mashrooms 2- this skewers is used for minced meat (kababs) length: 50 to 60 cm width: 2cm thickness: 2mil 3- this skewers is used for Chicken (with or without bone), tomatoes and veg, length" 50 to 60 cm width: 1cm thickness: 2 mil 4- this skewers are massive and is used for massive "Bonab Kababs" length: 75 cm width: 4 cm thickness 2 mil sorry for the long explanation hope this helped

[@DanTraina]

@@hamidalikiani8543 , thanks!

[@hamidalikiani8543]

@@DanTraina most welcome

[@michaeltinney2080]

My in-laws have a cattle ranch in the north of Brazil and I love picanha and fraldinha, they are my favorite cuts of beef. I like all styles of picanha but picanha em tiras is my favorite. Great video. I love you channel.

[@JoshandBabe]

Editor is on point. Fantastic video. Very good. Well done showing all the different stages.

[@augustisguscooks]

Hell yeah Jeremy, I've been waiting for this one. I'll probably pick one of these up for my outdoor kitchen.

[@corygraney8556]

My favorite part of every video is the Jeremy "smile and lean" after he takes a bite.

[@ericrowley18]

Fire cups for the win. Best starters I’ve ever used!

[@likeasir1371]

One of my favorite cuts as well. It's pretty much brisket, dino bones, and picanha for me as top 3 beefs.

[@Crankinstien]

Great job. I’ve learned so much from this channel

[@josephcampbell007]

Love the live fire cooking. Nothing beats the simple seasoning on beef. Can't wait to see whats next on this grill.

[@permanentfitness1919]

that's a cool old school rustic chimichurri - I may have to try it that way one time - I do like the chimichurri that I make in the food processor (with a couple more ingredients), but this looks worth a try

[@billystpaul8907]

Really like to see open fire cooking. Wondering if you recommend a less expensive grill other than the Tagwood..I wiould like to get into cooking like this, but the price is somewhat steep...Thanks for another nice video..I learn a lot about bbq from you.

[@badaxelbrewski]

I highly recommend cooking a whole picanha like you would a tri-tip. Add a good sear and cut thinly against the grain. It will make it hard to go back to tri-tip or picanha steaks. 🤤

[@michaelholliday6037]

I do it all the time and love it! It reminds me of a leaner brisket that melts in your mouth.

[@badaxelbrewski]

@@michaelholliday6037 I think of it like smaller, less expensive prime rib. So delicious.

[@luismaca142]

hey there, I love your videos, and I'm trying to see if you can help me out here and give me some tips on what kind of barbecue grills list that you would recommend since im new at this and I really want to get into it, thanks.

[@ChiliPepperMadness]

Yum! This sounds and looks so delicious!

[@gbfkicks]

Excellent, love picanha!! Do you have the recipe for your Santa Maria rub?

[@Anteater23]

Jeremy come to portugal and try the amazing Frango Churrasco. Please try to recreate it yourself. It is so simple yet so delicious.

[@GLiH222]

I need one of these grills. Been cooking Asado style in my (Argentinian)family over live fire for a while. but this makes it seem so much better.

[@jonccwong]

haha nice to see you using an Argentine grill :) I built one like this Tagwood and it's been my go-to for hot sears and cooks.

[@jamesgunn5358]

I love salt only on steak because the beef just shines through so well. But I can’t wait for that Santa Maria seasoning to hit the market!

[@Bambino50301]

When’s this Santa Maria seasoning getting sent to my house. We do Santa Maria tri tip every week in this house, and would love a new SM seasoning to try. Snake river and Susie Q Santa Maria are a go to for anyone wanting a good one

[@skimpy150190]

I used Porter Road 3 times before for plate/dino ribs. All 3 times, 50% of the meat was fat. They always give you back your money, but kinda gave up on using them. Great video, thanks!

[@johndawkins9913]

Their vacuum seal typically doesn’t hold, either. I’ve not been impressed.

[@franciscojoseletterio5968]

Hi Jeremy! Personal rec for chimichurri, prepare it a week in advance. I promise it's worth it

[@CornishCarnivore]

When is your TMG offset review being posted? 🔥🔥🔥

[@chisel83]

I bought a rump cap the other day and my go to is on the Weber rotisserie, just love the way the fat bastes over the meat. I also like smoking it whole or steaks, you really can’t go wrong with a picanha.

[@fly1327]

Nice! I've never cooked picanha, maybe available only by order, but looks similar to tri tip which is everywhere here in SoCal.

[@FunAtDisney]

I live in SoCal (OC) and tri tip was always my go to until I tried picanha. I can only find it at Wild Forks. All their products are frozen but the picanha was amazing and that was on a gas grill! They carry choice, angus and prime I believe.

[@fly1327]

Thanks, I will check it out!@@FunAtDisney

[@jerrychastain8567]

Looks great professor!

[@JavitoMen]

Great to see hot you try a new stuff im form Mexico, but for me the best meat in the world is the Argentina Asado. Greattt!!!!!!

[@brianbaker2062]

Have you every done any comparisons with diff salts. Himalayan vs celtic salt vs table salt

[@astaboy]

Two simple words: 'Sal Globo'. There's something about Brazilian rock salt that, when applied properly, makes this meat juice grab you in the back of your jaws.

[@grantwilliams93]

I was wondering if you would ever consider a tutorial/explaining skin on bone in "picnic" pork roasts? They have become an ever abundant and usually on sale large pork item at Walmart, Publix, Kroger, Winn Dixie, etc. I got a huge one for only $15 this week! Id love to see how you would handle it, explain the difference between it and pork butt, do you keep the skin on or take it off and make pork rinds? I tend to treat it like a bone in pork butt and i take the skin off and make my own pork rinds. But im curious how you would do it and i think given its new strong presence at chain grocery stores, its worth covering.

[@williammarshall468]

Chud has a video on it.

[@richarddaley6403]

My favorite cut of steak! What were the measurements for the chimichurri

[@TheDarienJim]

Where is the link on grill? Great video m

[@AlbertoGarcia-oo1io]

I also add cilantro to the chimichurri

[@briangoss2545]

Great video! Bee - Ayy music!

[@RenBobbins]

The way beef should be cooked! Simple, but with care. Care tastes better than most seasonings.

[@gsmoneygsmoney1479]

Hello, I went back in time to find this video. Can you please give your opinion on tagwood products and grills. They appear to be made thin . Can you please help, we really trust and value your opinion

[@matthewmcinnis9368]

Been a fan of your content for a while now, so I'll give you the "A" for effort trying this cook, but I'd like to give you a few pointers. 1. You should've cooked them at a higher placement from the coals (the "extra charred" pieces are the result of your placement) . The fat should be a nice golden brown. 2. Your slices are too thick. Try just changing these two pointers and I promise you won't be disappointed. If you love the way your pieces tasted in this video, you'll really love the taste if you try my method. Keep up the great work!

[@MrJoeinz]

Jeremy . . . I am licking my chops after this cook ! Gee, 'stinkin' Whiz !! I can just taste that Chimi blending with the beefiness of that Picanha !! A-a-a-a-h ! We have a specialty butcher, here in Prescott, AZ . . . and I'm making a special request for this cut ! If not . . . I'll go with the Porter Road order. It's tough to beat a GOOD beef dinner . . . on your home grill ! Thanks for sharing !

[@KevinBullard]

Looks tremendous

[@donscott6431]

This could have benefited from a light spritz of vermouth to offset that “flame sear” stringent flavor

[@jamesharvey9031]

I've been buying Porter Road meat since 2020. I RARELY buy meat anywhere else.

[@stevedavidson8802]

Love your videos bro for sure just signed up with you subscription wise where what type of grill are you using? Where do you where did you get that I would love to look into getting one of those hey man keep on cooking.

[@DanTraina]

You spent all the time cooking it over embers. To sear you still use mature embers and then lower the grate down to it. You want to caramelize, not carbonize. A roasted marsmallow cooked high above the flames has way more complexities than a flamed burnt marshmallow. Sure, its still tasty, but much less complex. You spent the time cooking it right, also spend the time searing it right. Love the show, cheers (If you ever want to try a Shirley let me know...i could drop it off)

[@mattw.7197]

The new salt bae😂

[@honduraschris]

I love Pichana.

[@shanevision]

Oh ya! My local COSTCO is now selling Prime Picanha.

[@luphoxcastl]

Of course the more complex seasoning tastes much better lol. I understand the point of purist ideals (prioritizing the meat), but I don't get them from an enjoyment PoV. Variety is king. Mix things up. There have been very few times where I was like, you know what would beat this? Having less flavor profile lol.

[@sargentj100]

What is the brand and model of the grill your using

[@Wvubrad]

Pretty sure it’s a Tagwood BBQ06SS

[@stezey3341]

This video made me so freaking hungry

[@benny79714]

You put it on the skewer wrong. You want the skewer flat, i.e., rotated 90 degrees from how you have it. This is so you can shave slices to almost the full thickness of meat before knife hits the skewer.

[@ryandonaldson7302]

Jeremy what culinary school did you attend? I didn’t know that… very cool

[@MBBQNJ]

Done signed up!

[@martinflores7354]

Guess u haven’t tried the blow torch method

[@VillanuevaMedia]

He has on another video, says he preferred it over the other methods he used

[@martinflores7354]

@@VillanuevaMedia fire is fire. And don’t say he can taste The propane

[@jdcole333]

Tagwood Grill - starts at $7000, 2 Porter Road Picanha at $65 plus tax - $150, skewers - $27, Wood Cups for $8, Fogo Charcoal $35 for a total of $7,220....Fourteen day dry aging is not that big of a deal, all beef is aged 5-7 days before it's sold. Another seven days of literally taking the wrapper off gives you the same results. There's an East Tennessee Grocery chain that regularly has the Sirloin Cap on sale for $4.99/lb, that's less than a third of what Porter Road charges. I can produce the exact same results (and make my own spice rub too) with my old worn out Weber kettle. I love the Mad Scientist videos but sometimes I think he's a little out of touch with reality.

[@texasbuzzard4970]

Porter road prices are pretty insane dude. Thank god I live 5 minutes away from heb

[@koopa816mj1]

Kinda funny. I'm learning more about smoking meat by watching you, and you are learning to cook over flame. 😂

[@danielhammer7148]

I'm not drooling you are.

[@unknownuser069]

The cut - you gotta got the Picanha THIN. Like deli thin. You are robbing yourself of some joy. Just try it next time you prepare it. Another person wrote about cooking only on embers not fire. In Brazil I see the whole cook just on embers usually. They cook on eucalyptus charcoals. You drive around and there are vast fields of eucalyptus grown just for charcoal. It's a cheap source of coal, but it has a signature flavor. Also worth a try.

[@stuckinpodunk]

Shhh...don't tell them about picanha! Most people here still don't know how good it is so it's still affordable! If word gets out, prices will go up like brisket did!

[@DGerharts]

Man in Brazilian and Argentinian bbq if the flames touch the meat like that, you’re doing something very wrong! You want to cook at a higher altitude above embers and develop the sear slower, more like an open fire roast, not a jet engine char.

[@JavitoMen]

That did it only to fry the fat a little. That's why I let it cook with pure heat and a little to fry the fat

[@mtcoorscan]

People often confuse and interchange the words sear (brown) and char (black). They are quite different and of course, taste quite different.

[@lamarallen3691]

He didn't want to over cook the meat. In order to char the fat without cooking the meat more is to have the flames char it fast

[@notahotshot]

Dang, another person speaking on behalf of the entire population of two whole countries.

[@gfer66]

@@notahotshot Both countries share the roasting techniques, silly boy. There are gauchos from the Pampas to Southern Brazil (known as gaúchos).

[@brettwing737]

Im.guessing you moved and this is your new backyard? Did you sell you house?

[@tvrift]

Never mind the meat, I need the $10,000.00 grill first!

[@halcyondraconis7437]

You probably didn't even need the grill grate when searing. just stick the meat down in the fire.

[@jl6634]

you had my like at picanha

[@SuperPfeif]

👍

[@ak471911able]

Awesome, next time try adding fresh basil, green onion and fresh oregano to the chimichurri 👌🤙

[@denislamonde8372]

Rôtisserie is definitely a better to cook picanã

[@MasonMena]

🎉🎉🎉

[@DkNy2kX]

90% guga fans in the comments

[@AlbertoGarcia-oo1io]

Those are nice but it’s too expensive

[@matthewweitz1949]

I'm not familiar with that cut, but it looks like it has almost no marbling...?

[@KieranShort]

I thought it was dry aged piranha.......

[@chisel83]

😋

[@MrJeffyjohnson]

Love your videos. You definitely burned the fat cap though, going to be bitter fat fail

[@forthwithtx5852]

I love meat.

[@TheRaptor700Rider]

i don't understand the "picanha only needs salt" bs. it's a delicious cut of meat, not a magical one. I like SPG just like my ribeyes.

[@Annunaki2012return]

You did a filet video and said you don’t want the flames touching the meat, because too much char. Pretty much the exact opposite you did here.

[@austing9398]

I bet it's bitter. You dont char the fat like that.

[@EfunMa]

I love the vids except for the parts where you squeeze all the juice out of the meat :( That should go in ur belly not your gloves or the cutting board :(

[@prccap]

you are missing the key ingredient for your Chimichurri. Uruguayan Adobo!!! or you could just add dried Oregano if you cant find it

[@gfer66]

Another Uruguayan appropiating Argentinian creations, lol.

[@flyguyny]

So sad. You destroyed those steaks. RIP

[@pacman_17]

First