Are they Lying to Us About Picanha?

[@BehindTheFoodTV]

Watch kzbin.info/www/bejne/Z2WQeWmiab6aitE (Are They Lying to Us About Ribeye? next!

[@arthurkassardjian5172]

Brazilian here, the churrascaria style of serving picanha (or any other cut for that matter) is mainly for practicality. The ABSOLUTE best way to cook picanha is like a steak, reverse seared with just salt. If you really want to take it to the next level like it's done in the south of Brazil, you DON'T use charcoal but rather eucalyptus wood. Cooking with wood is different from cooking on charcoal, once the fat starts dripping things will get really fiery so the key is slicing thinner steaks (1/2 to 3/4 inch) and cooking them fast on that blazing fire from the wood. If you buy the right piece of picanha and cook it like this, I guarantee this will blow you away!

[@BehindTheFoodTV]

I'm supposed to be the one making YOU hungry Arthur! I actually have a source for eucalyptus wood here in North Carolina - so I get to try this! Thanks!

[@BehindTheFoodTV]

Ok guys - I filmed it last night. Watch for it in a couple of weeks!

[@CoolJay77]

Arthur, just curious, does Brazil get its best Picanha from Argentina or are they locally sourced?

[@arthurkassardjian5172]

@@CoolJay77 In terms of quality of the beef Brazil has stepped up its game lately but are still behind Argentina and also Australia. It all comes down to the genetics on this aspect, the Nelore and other low-marbling breeds have always been more prevalent in Brazil , they've cross-bred a lot with Angus and this is common cattle there now. In Argentina you have a higher prevalence of pure Angus and this absolutely makes a difference, and Australia with their Angus-Wagyu cross breeds are hard to beat. The downside of the imported picanha in Brazil is that since the cut is not popular in the respective countries of origin, they usually come with absolutely no trimming at all, sometimes even with a few chunks of other cuts, so you end up hurting in the wallet a lot more.

[@CoolJay77]

@@arthurkassardjian5172 Thanks for the info. Just noticed you are an "ian" from Brazil. ian's appreciate the extra char flavor. LOL I appreciate your suggested method. I will grab some Picanha and will give it a go.

[@arthurkassardjian5172]

About the salts, the last one you showed is called parrilla salt and is now becoming popular in Brazil but is more prevalent in Uruguay and Argentina. The one that is more popular in Brazil is the coarse salt or (sal grosso), we're talking about big boulders of salt here 🤣🤣

[@BehindTheFoodTV]

Cool info! I guess I need to find me some salt boulders for the next cook!

[@andremarins4454]

@@BehindTheFoodTV Came here to say the same the big ones are more commom used in Brazil!

[@BehindTheFoodTV]

Thanks!

[@MarceloZ2]

@@BehindTheFoodTV I believe they sell it in the US as “rock salt”, FYI

[@MaavBR]

@@MarceloZ2 Yes, it's the US "rock salt" you'd put in a grinder. That's what we use.

[@derekhuber1255]

My local butcher shop also calls it a Coulotte Steak. Very good cut. I stock up on them when they are on sale.

[@paintbrushful]

Wow...Finally someone explained the grain cutting aspects of a good steak. Great video. And you're brilliant in front of the camera.

[@BehindTheFoodTV]

Thank you so much! I’ve got a few follow up videos planned on that very subject so stay tuned!

[@douglasdbs7139]

As a Brazilian, I would say that nearly every one at home cooks picanha BBQ as steaks. The way you see they cooking picanha at churrascarias is for practicality: you see that they go around tables cutting slices, once they pass in every table they put the picanha back into the fire to heat and sear the interior which was partially undercooked (below rare), and then they go again through the tables to deliver the last picanha pieces. That being said, there are many other ways we brazilians eat picanha. We have the so-called "porção" or "picadão" where we cut the picanha in small stripes (1 to 2 inches) and mix then with sausage pieces, fries and meats and onion. We also have the so-called "X-picanha", which is a hot sandwich with a thin picanha steak, cheese and other topings. Just to cite some ways we eat picanha.

[@BehindTheFoodTV]

Great - now I need to visit Brazil again just to taste these! Thanks for watching!

[@douglasdbs7139]

@@BehindTheFoodTV Awesome! You will be very much wellcome :)

[@BehindTheFoodTV]

@@douglasdbs7139 I e also heard Brazilians cook the Picanha as a whole roast, then cut and sear off steaks at the end. Have you seen this?

[@douglasdbs7139]

@@BehindTheFoodTV yeap, we do this too! Usually it happens when you are hosting a BBQ at home for several people and you know the whole picanha will be eaten anyway, so why not roast the whole thing and sear off the steaks at the end before serving each one individually? You just need to pay attention to the heat when roasting the whole picanha so it is roasted uniformly (spreading more the coal below the grill usually do the trick) :)

[@lewisnostredame5605]

Man, in a world so filled with craziness and division... It's pretty damn awesome to see two Americans enjoying a Brazilian-style Picanha cooked to perfection

[@BehindTheFoodTV]

Thanks man. Well said.

[@AlexT-sy6nm]

Guga's done the same experiments with the same results and said that the chef who popularized picanha in Brazil insisted that steaks are indeed the way to go. Churrasceria-style is just that - restaurant flair. So the verdict's out and it's unanimous! Great video EMV with very thorough explanations and attention to detail.

[@BehindTheFoodTV]

Thanks Alex - I can tell you the difference is not subtle at all!

[@sam7559]

Question, how would you design a reverse sear method to be able to have a single steak be able to serve multiple people?

[@punisher6001]

I did like your comment for the sake of conversation. I saw Guga's videos as well. The Churrascaria (BSH) it's the only place you could have a picanha thin sliced, "char" or sear grilled in a glazed smoke in one side and, the way you want (people like well done to rear), every single sample. Yes, you sample on the skewer. Nothing wrong in using different techniques but, if you pay attention on this video, he did the wrong way with the skewer. He cuts many slices without put it back on the fire. His friend had one of the slices where wasn't even grilled... So people say that the best it's steaks. Yes, if you want cook, seat and eat, yes. If you want to sample, many times... for hours, always getting hot, char, cooked/smoked in one side and (the way you and anyone wants) on the other, skewer its the only way to do that. It's a lot of work but in my opinion, that is the reason of the Brazilian steak-houses. The continuous service or rodizio it's only possible at a good BSH. Watch a video (How a Brazilian Steak House serves 1000 people per night). Not trying to convince you, just showing the differences. Steak, easy to make, 1 shot, seat and eat. Picanha on the skewer: Lots of fire, lots of work, sample the grilled meat until the last slice. To make at home? if you are not a Gaucho, forget it.

[@sonofmoris]

i just did picanaha for the first time on the joetiserie and i liked it more. I definitely seared it a lot more than he did. At 100 degress i put a lot of coals directly underneath the steaks and let the drippings fire it up.

[@punisher6001]

Its nice to see someone so immerse in our gaucho culture. You know what you are talking and thank you for that. I was born in the gaucho's estate RS. Moving to US as student's part time job, I worked at Fogo de Chao, just for pleasure and proud of that company. The "rodizio" style its entirely Brazilian and only is possible due to the experience from these hard workers. It's not easy. Chef Ramsey would be lost in a B.S.House's grill. Some comments: The cut along the fiber will work when it's grilled on the skewer because the thin slices. If the gauchos will cut it thin, will be ok on the plate but, at some BSH's where they can't pick up the quality of service and meat... its different history. If you make the "balls" cross fiber will for sure be more tender however, during the preparation on the skewer, will be a little awkward due the size of the "ball"(c-cut like you said) The steak style cut in my opinion will be practical but, its only one shot. On the skewer that outside fat (by the way, you need a ticker fat on your picanha. The color, consistency and density of fat its the cows résumé) will melt and glaze the "ball" (C-cut) constantly during all times that the skewer going back to the fire and, re-start the searing process again. The "char" that your friend like is possible at very sliced of picanha in a churrascaria... every single one. On your example, you cut many slices without put back on the fire... It's not Brazilian style. Brazilians "sample" during 2, 3 hours. They don't seat and eat. Cultural thing. No devices for measure temperature. It's by eye, touch and smell. Skewers are easy to find in these days, so Picanha. Costco, Walmart and friendly butchers.

[@BehindTheFoodTV]

Great info thanks! I really appreciate you!

[@williamwilson2624]

I'm sure the traditional Brazilian style is great, but it's hard to beat a reverse seared steak. Great video guys.

[@BehindTheFoodTV]

Thanks William!

[@BoardwalkAuto]

Great demonstration on the grain structure - vs just taking someone's word for it. You da man!

[@BehindTheFoodTV]

Thanks!

[@faustomadebr]

Great video! Picanha is the queen!!! Hahaha Now you need to try this: sear the whole picanha, let it rest 5min, cut the piece into steaks and then cook them 3min each side, depending of what you like. You can serve the steak or cut it again as bite sizes, like we use to do in Brazil, so we can share and add farofa!

[@BehindTheFoodTV]

Thanks Fausto - I will force myself to cook and eat another picanha your way this time. It's a tough job I have but someone has to do it! Thanks for watching!

[@faustomadebr]

@@BehindTheFoodTV :) Tomorrow I have this mission as well.

[@Canes33]

Great video I have been looking at many videos on Picanha steak cooking. Only thing I have done differently is that I flip the steaks at 80 degrees and then continue to 110 degrees before searing.

[@BehindTheFoodTV]

I haven't found a difference flipping steaks on a smoker unless it's a bottom-heat smoker like a Kamado. You should watch the follow-up to this though - it might give you some ideas! kzbin.info/www/bejne/i5XEpo2rYs6Sisk

[@brinkee7674]

I sometimes blast it with a torch for a quicker sear and it doesn't affect inside temp as much. I basically use a Rosebud torch I almost always use hardwood charcoal to cook on. I also use a coarse garlic sea salt

[@BehindTheFoodTV]

Sounds both fun AND practical!

[@Keith80027]

Gotta love that reverse sear on steaks, nothing like it! Thanks for all the reasons and details on why you are doing what you are doing. I just recommend you and Smoking Dad videos to my friend who is just getting into serious smoking and grilling because of how you two make your videos.

[@Moondoggy1941]

Thanks for the video, I have fallen in love with bbq Picanha over a rotisserie. I have learned so much from this video.

[@BehindTheFoodTV]

Thanks Moondoggy! I dropped another picanha video today - you should check it out!

[@MayBlaze0]

Great video! I love picanha but i cook it super rarely because i could never find it at the grocery store. Knowing that its called Top Sirloin Cap is a game changer! Thanks for the great video and the great info! Super excited to have some Picanha

[@dawsonje]

Sometimes it’s also called Tri tip

[@BehindTheFoodTV]

Actually, while they are both triangular they are very different cuts. The Tri-tip comes from the bottom sirloin, while the picanha is from the top or round. Tri-tip is leaner - hence it’s popularity in California. The fattier picanha is packed with flavor and more popular among South American communities. Hope this helps!

[@Benrsewell]

What if you rotisserie until 110 internal, pull off the skewer and let rest, and then sear? Obviously would need to cut with the grain on the original cut, since this would be eaten like a traditional steak. Just curious of the rotisserie could help add flavor on the indirect rather than heat deflectors.

[@dorianboone9757]

Didn’t realize til just now how much your voice reminds me of Sam the Cooking Guy. I like your videos, just subscribed, keep posting good content!

[@BehindTheFoodTV]

LOL I'll take that as a compliment! Welcome to the channel!

[@escotofio]

I recommend trying out Colima salt which in my opinion is better that the salts you show. I also use pepper. I reverse sear it 8min on the fat side then 6 mins on the other side. Heat the oven to 250F and then put the tri tip in there until internal temp hits 127F and make it rest 2min per lb of the original label. and voila! enjoy! please let me know what you think of colima salt. thx

[@BehindTheFoodTV]

I just ordered some - if I like it I will use it in another Picanha video. Thanks for the tip!

[@escotofio]

@@BehindTheFoodTV the question is not if you will like it, I wonder what else are you going to use it for? ;) it also has great nutritional value. Ben Greenfield recommended and since then it's been really good

[@nilsonmagro1911]

I am brazilian an you are on point, this is the way we cook picanha. The churrascaria style basically is just at steak houses but everyone prefers the steak method.

[@BehindTheFoodTV]

Opa Nilson! Thanks for the confirmation - and welcome to the channel!

[@small-differences]

Rotisseries are just fun. Changing a setup for reverse searing is a bit more of a hassle. What was your ambient temp for the Egg? The video showed 265° or so. I have my rotisserie for picanha in at about 450° and there’s plenty of caramelization and flavor.

[@BehindTheFoodTV]

Hey Marco - I can't argue with that logic. On a rotisserie you can't trust the ambient temp probes because everything is in motion - sometimes the meat is between the flame and the probe and sometimes the probe is in front - and there's a big difference in distance to the fire as it spins as well. There was plenty of caramelization and flavor on these I assure you - they were delicious - but the reverse seared steaks were just perfectly cooked and packed the smoke flavor as well as the grilled. And FWIW with the KJ I could have just done 2-zone cooking, smoking on one side and searing on the other - I did it this way because a lot of my audience doesn't have a 2-zone setup. Plus the fire porn is way cooler this way :-)

[@small-differences]

Right. I think it's not advised to expose the Meatr probes to direct fire so your readings may be off. In any case, I thoroughly enjoyed the video and you definitely earned a sub. Thanks! @@BehindTheFoodTV

[@dislexicdadscooking]

Great clip fella

[@BehindTheFoodTV]

Thanks!

[@treefeller22lr18]

Cook the Brazilian way better and it kicks those steaks asses! I’m in Australia and cook Churrasco style all the time and it comes out a combination of roast beef and steak! Each slice is like eating the caramelised outside of the steak with the sweetness of the deep roast

[@treefeller22lr18]

Here in Australia we call it the rump end cap!

[@BehindTheFoodTV]

Whatever it's called wherever they cook it I'm just going to call it delicious!

[@MrrBazzz]

I'm Australian too and I totally agree with you! The Mrs hates steak but loves roast beef and I've cured her with the rotisserie rump cap! 🤙

[@stony2406]

The German translation for top sirloin cap or in Brazilian Portuguese Picanha is 'Tafelspitz', which literally translates to ‚top of table’ in English.

[@bourbakis]

Would be interesting to cut NY strips similarly, i.e. along the grain first, to compare with the traditional cut.

[@BehindTheFoodTV]

Dude what an awesome idea!

[@jimalafogianis9513]

I love Picanha. I always reverse sear the entire rump cap when I cook it. Once rested then I do what you do after slicing and then blast sear. Either way its delicious. Once again watching this at 5am in Australia is not a good thing...........I am hungry

[@BehindTheFoodTV]

I like that idea of cooking it like a roast and then searing it off. One more thing to try!

[@smokingtarheel3003]

I'll do my picanha that way next time. That looks incredible. Why don't I get on I40 east and head over your way!

[@magnashield8604]

Try using two zone cooking method as shown on Guga foods. A good char is good, but a golden sear is better.

[@thehungryhussey]

Nothing better than a reverse seared steak and then comes picanha and it's even better!

[@BehindTheFoodTV]

You’re right! I might have enjoyed that more than the ribeye I usually go for!

[@355SPIDER]

As someone who has perfected his picanha by watching my Brazilian brother in laws while in Brazil. A couple things that really helped me the most was high heat with flames and the correct salt. I won't use anything other than salt grosso from Brazil. And above all do not grind it.

[@BehindTheFoodTV]

Yup! If you watch the follow-up videos you'll see I found Sal Grosso here in the US and started using it! Game changer!

[@OBCBTTB]

You don't need to reverse sear the flat cut steaks if they are cut a bit thinner. Secondly a cast iron skit can do this all in 1 2 3 done.

[@BehindTheFoodTV]

You should watch the follow-up video :-). kzbin.info/www/bejne/i5XEpo2rYs6Sisk

[@OBCBTTB]

@@BehindTheFoodTV Thanks, will check it out. We had a whole picanha for dinner last night, cut into steaks, on a hot cast iron skit with salt. Some garlic butter on the meat when served, with cauliflower/broccoli in cheese sauce and some pan fried baby marrows in more garlic and good stuff. Some leftovers, will nibble later. One of my friends roasts the whole picanha in the oven for about 25 minutes. The scores the fat and places it on a grid over a dish with vegetables. Fat drips on the vegetables. It's nice but doesn't get the char effect I like.

[@desertfox3860]

Thanks,! Finally someone who knows how to cook and cut Picanha.

[@BehindTheFoodTV]

🙏

[@soumynonareverse7807]

So, what if you have a shaslick like rotisserie, how would a picanha turn out if you moved the skewer around to get the best of both worlds. Reverse sear on a rotisserie

[@absoz]

Gotta be the rotisserie version for sure (still watching)😂

[@absoz]

But then I saw the flame kissing sear and wanted to come back and delete my initial comment. However, I’ve left it, the crust allowed to form would be hard to beat, and it is 2.20am as I write this. Another great video my friend - I’m now going to dream of such yumminess. Gobble gobble yum yum everyone

[@BehindTheFoodTV]

@@absoz lol I’m not turning down either my friend. Sleep well!

[@absoz]

Maaaate, you’d have to be a vegan to turn either down - not gonna happen around here

[@brian2359]

Great video guys! There’s a video out there where they used a rotisserie with a brisket!

[@BehindTheFoodTV]

I saw Jeremy did that - it's given me some ideas.............!

[@Jeffdoeswhat]

Cooked one yesterday doing a reverse sear. It was so good.

[@BehindTheFoodTV]

It's hard to beat it! Did you see the new picanha video I just dropped today? Something new to try........

[@Jeffdoeswhat]

@@BehindTheFoodTV I did watch it. Im going to have to go by my butcher in the morning now and grab a picanha.

[@blueenglishstaffybreeder6956]

Funnily enough I introduced my butcher to the rump cap about 4 years ago, when he first got it in he priced it at $9.99 a kilo, now due to popularity it starts at $30 a kilo

[@BehindTheFoodTV]

I hope he gives you a deal since you got him started!

[@pizzapaul94]

Haven't commented in a while, but I always cut picanha into steaks. Now I just need to get some of that South American salt. Great job as always Al!

[@BehindTheFoodTV]

Welcome back Paul!!!

[@1Hope4All]

5:51 No thank you! I won't use any of those salts. All have microplastics. I use coarsely ground pink Himalayan salt on my steaks. I dry brine anywhere from 1 to 2 hours all the way to 24 hours depending how I feel, what I want, and what steaks I have.

[@BehindTheFoodTV]

Just do the math and you're fine with pink himalayan salt. It contains about 25% less sodium per tablespoon than Morton's kosher salt - so if you use 1 1/3 tsp of himalayan salt for every 1 lb of beef you should be spot on. Thanks for watching!

[@blackthanos914]

Great video 👍🏿. Strong work 😋🤤

[@BehindTheFoodTV]

Thank you 😋

[@bobbicatton]

Informative and entertaining, as always👍😊

[@BehindTheFoodTV]

Thanks Bobbi! Have you ever cooked picanha? Seems like something right up your alley.

[@edwardprokopchuk3264]

Try with rotisserie right over the charcoal. Should get a much better sear.

[@sysofadown7213]

I agree I always reverse sear also!!

[@BehindTheFoodTV]

So much better right?

[@badaxelbrewski]

I love me some reverse seared pecanha steaks, and yet I've really fallen for reverse searing a whole pecanha like cooking a tri-tip. Would be a good experiment to see you compare pecanha steaks to pecanha whole to tri-tip whole (and maybe tri-tip steaks as well). Awesome, mouth-watering video!

[@BehindTheFoodTV]

I like that idea! Thanks!

[@peperalf]

brazilian salt is usually from salt mines and it resembles more your finishing salt.

[@BehindTheFoodTV]

Yup. After some of the viewer comments I picked up some Sal Grosso you will see in other Picanha videos I’ve done since then.

[@MichaelCizmarB]

The Brazilian slice is much thinner and medium well done typically. Then back on the fire for more.

[@BehindTheFoodTV]

What would you know about Braz.......oh wait a minute you're actually an expert :-)

[@MichaelCizmarB]

Next time…bring out the swords man!

[@cassius573]

As a brazilian, I must say: this looks like a very thin cow Picanha. The way it is supposed to be consumed, the fat layer is much richer and has a nice colour to it. The fat os delicious and during cooking melts into the meat. We usually eat Angus and Nelore breed for national, and Uruguayan or Argentinian imported.

[@BehindTheFoodTV]

Thanks for sharing that. I wish I had access to Uruguayan or Argentinian beef!

[@dalesaylors9251]

Has anyone else thought about U.S.A Southern style slow smoking venison, mutton, pheasant or any non-traditional meats from different animal proteins?

[@BehindTheFoodTV]

I do it all the time - unfortunately nobody watches those videos so I stopped making them :-(

[@youtubular007]

What happened with the two different ways to cook the steak style? 110 v 130?

[@andresnoneya]

I like this dude! Tells it like it is and his channel name is a lil in your face but that’s life i guess right! I can def see your channel growing and I hope to learn a thing or two from you about bbq 🍻

[@BehindTheFoodTV]

Thanks so much!!!

[@ericesco607]

Very informative video

[@BehindTheFoodTV]

Thanks!

[@louisevad6091]

They call it the sirloin cap because that’s what it is. It’s a great cut of beef

[@BehindTheFoodTV]

Lol I know I was just being funny and pointing out that people don’t know that name.

[@Crypto_Brandon]

The best way to cook picanha is with sous-vide have you ever tried it

[@BehindTheFoodTV]

Not yet - but I do have an Anova Pro at home. How do you cook them? Thick? Thin? Time and temp? Seared after how? Deets 🙏

[@Crypto_Brandon]

@EatMoreVegans slice them up into steaks and cook at 135 degrees then blow torch. Then compound butter.. It's tast amazing. Or sear on charcoal grill just don't over cook. Baste

[@oldchunkofcoal3141]

Good God. Mabey you could have starlink check the temp of the steaks when they fly by

[@BehindTheFoodTV]

Dude 420 day was yesterday.

[@Sinakal619]

Screw the skewers! I only cook Picanha as individual steaks!

[@BehindTheFoodTV]

Me too from now on!

[@TheEdjlle]

Argentinian "sal de parrilla" is not good for picanha, just use "sal grosso" (big crystal salt) you have to shake when meat is done. Don't complicate.

[@ibn-khaldun-al-hadrami]

Personally, I prefer the churrascaria, I like the tenderness and having each piece be perfectly salted.

[@BehindTheFoodTV]

Hard to argue with perfectly salted meat :-). Thanks for watching!

[@bigvisk1125]

i might try to replicate this test when my santa maria arrives :)

[@BehindTheFoodTV]

Do it!

[@andresantos845]

Never seen reverse sear picanha here, home made or restaurant. The C shape is pratical for Rodizios, otherwise we cook like a regular 1 inch steak

[@tlc2011jlc]

Thanks for throwing me back to the drug days with the salt. 😂

[@BehindTheFoodTV]

LOL I'm sure I have no idea what you're talking about because I'm so innocent.......... B-)

[@francisco4194]

Great video👍

[@BehindTheFoodTV]

Thanks 👍

[@BigBear21740]

I've never seen a knife that big before. A sword, A machete, but not a knife.

[@BehindTheFoodTV]

I like my knives 😃

[@brucemackenzie4952]

Not sure 135 is medium rare, I would say well on its way to well done.

[@BehindTheFoodTV]

Medium rare is 130-140F. Definitely not well done.

[@Menuki]

They re also sold as culottes which is the French name.

[@BehindTheFoodTV]

Good point!

[@viprcuisine241]

Is it me or I didn’t see the link for the salt?

[@BehindTheFoodTV]

The authentic salt used for rodizio is Sal Grosso. You will see it in the follow-up videos to this. Here’s the link: amzn.to/3GDjCog

[@johnpick8336]

Picanya in a Brazilliam Rodizio Restaurant is a truly Religious Experience. We can't see enough Meat searing to the music ! Cheers.

[@BehindTheFoodTV]

Right? Thanks for stopping by John!

[@MrThiagist]

Actually all brazillians make a picanha in a "churrasco" as steak. Churrascarias do this way because it is easier and more productive. Personally I love churrascos but don't like churrascarias at all. For the real picanha you must seal it up (hole piece) for about 5 min each side, let it rest for about 10 minutes, cut in small pieces (any way will do) and then leave if for 2 minutes on each side. Just salt, nothing more.

[@BehindTheFoodTV]

Thanks!

[@heatherl9247]

I’m drooling now🤩

[@BehindTheFoodTV]

I guess I’m doing my job well then 🤣

[@FatMeatsFireBBQ]

Love picanha cooked either way!

[@BehindTheFoodTV]

#truth

[@AditiHubbyCookingVlogs]

Great ❤

[@evj13]

Im sorry to say this but you cut the C style the wrong way, at least not what we have here in Brasil. First cut is always with the grain regardless of doing it C style or steaks style…

[@BehindTheFoodTV]

That would make the last cut with the grain - I can’t imagine that would be good. I’ve only been to Brazil a few times and to American churrascarias a few more and every time it’s been cut this way. I do appreciate you watching though!

[@hyfy-tr2jy]

gee...Ronald McDonald isn't aging all too well

[@BehindTheFoodTV]

How old do you think Ronald McDonald is?

[@3FAZNI]

This is the best video cooking picanha, hands down...

[@jbusta8548]

That punta trasera sucks, its chewier than leather and it swelles while you try to chew it, don't recommend eating at any of those Brazilian bbq places and they are all very expensive

[@BehindTheFoodTV]

I won't argue about the price - you're right they are expensive! I don't know that we agree on the rump cap though (although the rump and top sirloin below them are tougher) - cooked properly these steaks are amazing!

[@Cave96]

No, we brazilians use finishing salt before we put the picanha on the grill, it´s actually called barbeque salt here (Sal para churrasco), also rotisery picanha is only done in churrascarias typically most brazilians do the reverse sear that was never a debate lol your just misinformed. Reverse sear is the most traditional style of cooking picanha for brazilians.

[@BehindTheFoodTV]

You should watch the follow-up video I just dropped today :-)

[@joshuakincheloe]

It’s pronounced “shoo-hasca-ria”

[@joquin4618]

Algorithm comment cuz I love the name of this channel 😂😂😂

[@BehindTheFoodTV]

Lol thanks and thanks!

[@sms9106]

It's not the Queen of Steaks for nothing!

[@BehindTheFoodTV]

Right you are, Stephen!

[@sam7559]

Your video is forgetting something vitally important, the method of severing and the experience it creates. Your method might be great for cooking a piece of for one person, but the steakhouse method has the benefit of having a steak be able to serve multiple people and can be placed back into the heat to serve even more people.

[@BehindTheFoodTV]

It is DEFINITELY a fun experience. The yields are the same (same weight serves the same number of people by slicing the steaks), but the advantage of putting it back on every time is there is more browned surface for everyone. Taste-wise, I think I still prefer the reverse seared picanha steak. But just so you know - I just filmed another picanha video based on someone else's comment suggestion - and it seems there's an even better way! So stay tuned!

[@TyK1B]

The Brazilian steakhouses I've been to here in the states don't cook the whole picanha on the skewer and then slice it for you the way you do here. They cut it into smaller steaks, similar to you, and then skewer that smaller steak, and they serve you the whole miniature steak off the skewer, rather than slice it. I find that eating the whole piece that way is a lot more satisfying than if it were a larger cut of meat and you were just eating a slice. A good reverse sear might still be slightly better due to the crust, but I would not say it is as big of a difference.

[@sam7559]

Odd because I am also from the states and the local Brazilian steakhouses do create at the table instead of the smaller states like you mentioned

[@dumdiversaspapalbull1452]

X ain’t finna do nothing

[@vs-ot6rt]

rather have a Tbone

[@BehindTheFoodTV]

Which side is your favorite?

[@olivergottlieb3829]

Completly wrong, I am brazilian, and cook Picanha on stick every weekend and NEVER EVER cut with the grain first. You cut the picanha in 3 peaces each one smaller tham the other WITH the grain, and keep the point.

[@BehindTheFoodTV]

I’m confused Oliver! You say you never ever cut with the grain first, and then explain that you cut the 3 pieces with the grain 😂. But that’s ok I will cut it with the grain just like all of the other Brazilians 😂

[@thefuturist8864]

Who are ‘they’? Big meat?

[@BehindTheFoodTV]

Lol that’s what she said 🤣🤣🤣🤣

[@1Hope4All]

2:31 Okay, now put that thin piece of raw picanha in your mouth. Do not waste it! I'm not kidding either. Raw meat is best for our digestion.

[@BehindTheFoodTV]

Well this is a cooking show........ lol :-)

[@viralataavulso]

Sabe de nada, inocente.

[@Dev_Everything]

Nice hair 👎

[@BehindTheFoodTV]

Thanks! Nice teeth!

[@rl8739]

Another cheap piece of meat that is now overpriced and labled prime 🤔 🤣

[@BehindTheFoodTV]

"Formerly cheap" :-)

[@RichSobocinski]

WTF is on top of your head?

[@BehindTheFoodTV]

@@RichSobocinski you are only allowed to ask that question if you watch the whole video and comment on the topic.

[@RichSobocinski]

@@BehindTheFoodTV ok. Fair enough. I watched the whole video. Good info. I just can't get past an old man trying to look like a 14 year old girl (I'm 66, so I know "old man"). Wear what you want. It's a free country (sorta). I just find it off putting. All you need now is a nose ring

[@BehindTheFoodTV]

@@RichSobocinski well I have some good news for you. The hair came off a few months ago. I had a little fun for a while then came back to embracing my “old”. And if it makes you feel any better, I did it with my 10 year old daughter. Thanks for stopping by. Watch some of my more recent vids to see how I look old 😂

[@GeorgeSickinger]

Are you desperate for attention?

[@BehindTheFoodTV]

@@GeorgeSickinger not since I met your mother. She gives me everything that I need.

[@Caioqvl]

you have to buy rock salt, that is how we do here in Brazil

[@BehindTheFoodTV]

Keep watching my friend! In the next picanha video I did I used Sal Grosso from Brazil!