I Solved the Dry Aged Picanha Problem

[@GugaFoods]

Anything that makes PICANHA better gets a BIG 👍 from me! Rock on Roel!

[@hussel7802]

Dry age the whole rump, it will keep the rump cap perfectly preserved even at 60 days but I do it with about 70% humidity

[@jacksonayckbourn1239]

Let’s dew it

[@charmanater]

i know it dont look that good right now, but wawtch dis

[@mackyrulez756]

Enough talking and lets dew eeet

[@otniel4494]

Somehow I knew you would be here

[@wifeysman228]

I’ve watched all of your videos over the past year, and I vote for this cook as the best looking beef I’ve seen. Beautiful! 👍👍

[@MelkorHimself]

"I solved the picanha dry aging problem." (Guga has entered the chat)

[@Hourani95]

he legit replied under you HAAHAH

[@renemueller3567]

You guys made me try my first Picanha... best thing ever. Turned out amazing thx to Guga and you guys Thank you!! Next one is already planned.

[@antbib]

Fantastic video. Last night, I grilled my first dry-aged picanha along with a fresh one for comparison, and I had the same problem of a strong funky flavor between the cap and the meat. I had just decided not to bother with dry aging picanha anymore, but you've convinced me to try again.

[@billcoyne7717]

Oh the hot sauce tasting is priceless. That needs to be part of every video. Lol

[@RiazUddin-sk3uw]

I appreciate 10+ minutes video from Roel. Cheers, mate. -Riaz

[@stona2705]

Me and my family is gonna get a grill soon. Our first ever real grill! That's why im watching your videos so i can learn :)

[@vvdkeebs]

Can we take a moment to appreciate Roel’s nicely trimmed nails?

[@charmanater]

no

[@octavio3839]

when its to hot just boil up a tomato or a tomatillo add a bit of water and salt blend it and it will bring down the heat. thats what we mexicans usually do when we need to adjust the temperature of the salsa.

[@EnriqueHernandez-cw3vf]

Or grill the peppers (toreados) so they could be more spicy hahahah

[@BigLezBBQ]

This definitely makes me want to try out some dry ageing at home. Not sure I'd be brave enough to try the hot sauce but I'm sure it's super tasty 👍

[@rikhendriks480]

Vandaag na al die tips en tricks zelf picanha gemaakt. Heerlijk. Keep on grilling!

[@WilliamRayCook]

(1) Why would pulse suction sealing be better than chamber sealing? Shouldn't chamber sealing provide an even better seal? Or is it in the way the bag shrinks after sealing? (2) What model of vacuum sealer is that?

[@darkgodmaster]

I tried the hot sauce yesterday on a wagyu picanha and it was wonderful!

[@meat_loves_wasabi]

All those juices on the board can be used to make a nice sauce / glaze for steak

[@SaorAlba1970]

i expect a imminent comment from Guga very soon

[@saitama8075]

And he did

[@epiccookingwithtamtam9415]

wow Looks really nice I bet it taste even better.

[@mauroloyola6751]

Jejejejeje did Roel said PAINcanha at 7:34?? You guys really rock!!

[@jumbeesidhu8021]

Why you always give Morrison Spicy stuff, his reaction is always priceless 🤣🤣 Pls keep giving Morrison spicy stuff

[@chouarridha7410]

Right now Guga is jealous.

[@shawntl]

Looks great keep it up

[@cody2254]

Please tell me you gave the doggo a piece too! He was so patient!!

[@grover49]

toffe videos ben al heel lang een kijker. Ik vroeg me af of je misschien een goeie beenhouwerij kent in de buurt van Brussel die topkwaliteit vlees verkoopt. liefde uit belgie

[@NoName-xg3op]

You need to bake a picanha in the pan with herbs garlic and butter. Is amazing.

[@darkgodmaster]

What type of vacuum sealer do you recommend?

[@Kenji1685]

Is the cookout area finished? Looks nice. (I don't know what he called it)

[@markushunteler6207]

Wow Wow Wow👌the MASTER of PICANHA on Pitmaster 👀am speechless😂

[@GonneauTeam]

such a great show.

[@gert-jandevries9729]

Roel, love it, got to try it..... but the true star is your hot sauce.. man.... that is a hot sauce!!!

[@playr1js1]

You did a video for $400 Kobe beef grade a5 a while back. Where did you get it from, where can i buy that steak?

[@steveegbert7429]

When do we get a barn tour?

[@justinw9449]

Like the Guga reference.

[@rojack1947]

You didn't list the type and maker of the vacuum sealer. How are you going to get that type of aging done if you don't list the sealer?

[@invisiblekid99]

Bog standard Picanha is good, but get to Black Onyx or Wagyu levels and it's got HUGE flavour!

[@gallezzo6650]

I'm sure it's delicious but is it worth the loss of product?

[@Ifitfitz22]

Picanha... I think I heard an accurate slip from pmx... "Painha" haha I like it hot though hopefully will be getting some good peppers from the garden soon to do something like this myself

[@derpizzadieb]

7:22 that looked like a damn tough bite :P Also the silverskin is kind of a dealbreaker for me

[@benhardwiesner6963]

Could also be the fear of biting into too much hot sauce at once ^^

[@omegand.]

What silverskin, he literally trimmed everything after dry aging lol

[@nicholastebbe5835]

@@omegand. It's between the fat cap and the meat

[@karl06111976]

Of all the different cuts of steak, picanha has to be my favourite cut, a nice rare picanha 🤤

[@tomahawk2961]

Not my favorite piece of 🥩 but really nicely done! Love the way you think about improvements. Awesome sauce 🔥 Big thumbs up 👍 from SoCal.

[@JoeHusosky]

Did you have to remove the pelicos, the hard dry stuff usually associated with the drying? Does it look wonderful I usually don't dry age because of all the loss that you have to trim

[@jimmyjones7021]

Yeah, that has to go.

[@RB26DETT_]

Yes it does have to go and it does decrease what you're left with but it is well worth it

[@Just4CaliJames]

thats why you dry age full cuts over steaks, so you have plenty left still after removing un edible parts

[@ANVICTA]

What's the name of the vacuum sealers you have.

[@nordlands8798]

Looks like this one, either with covered logo or maybe he got a prototype without logo? avidarmor.com/avid-armor-12-vacuum-sealer-model-a100/

[@ANVICTA]

@@nordlands8798 thanks

[@KENNEY1023]

Guga would be proud

[@samsmith8101]

hey can you do a baconned picannia

[@oneformula]

i don't understand. don't all vacuum sealers pulse? how is this one different?

[@anthonydecesare2054]

It’s a smaller cut than a ribeye or strip and no bone in it, you don’t need to dry age it for 30 days - wet age for 15-20 days then dry age for 15-20 days. Try putting lard on the meat side when dry aging same process when aging prosciutto.

[@winstondrivein]

This is worth a try, I don’t like picanha at all! I am willing to give it another shot.

[@invisiblekid99]

4:51 we love you Millwall we do.....

[@tydfil]

Good video cheers, trying your pork belly burnt ends tomorrow

[@paulcollier7145]

Went to your new website and tried to buy your book - then discovered it was not in English... Will an English version come out soon please?

[@rob-the-priest260]

would you mind doing the pineapple experiment again? by using a pineapple, not tinned. big love from smoggy land 🙂

[@victorf422]

How hot is that hot sauce lol I need to make that one day but my wife would never come close to it

[@ivanandrade6572]

this is called "Maturada" in Brazil!

[@allanboyd1392]

I don’t understand your explanation of the solution. It seems like you said using a different kind of vacuum-sealer that pulsates? Why does a pulsating vacuum-sealer make any difference? Can you explain further?

[@joederue9900]

I am assuming that the pulsing helps out getting a more consistent vacuum seal on it. I’d say the pulsing gives you more time to work all the air out of the packaging

[@donhughes8465]

FREAKIN AWESOME!!! :D

[@frankmcpolin2635]

I dry aged a picanha in a wine fridge for about 3 weeks, came out looking like a lump of beefy pancetta, thought I'd wrecked it but it was tasty AF. What I think I'm missing here is what exactly is the problem you solved? I don't know what 'dry aging between the fat and the meat' is, or why its a problem!

[@ΑνναβελλεΩαλσ]

👑King of the Barbecuers👑💕

[@rockheadbikes1675]

Did you dry age a choice or prime grade Picanha?

[@dsdw123]

1:06 'pacanha' lol

[@sgtfoose8842]

Iemand die een goedkope vacumeer machine met pulse kent?

[@HVB86-c3z]

Sligro heeft er 1 in de aanbieding

[@georgejackson4105]

So I don't get it? Using vacuum seal strips and a normal vacuum bag sealing machine didn't work? Who is paul and did his machine work better or not? Sorry this isn't very clear.

[@Ruiso7]

Now solve the issue of loosing a third of the meat during the dry age process and it is perfect

[@markkalsbeek5883]

Part of that is actually the point of it. Of course the pelicle you're cutting off is waste, but most of the weight loss is just water. This serves to concentrate the beef flavour.

[@samcro9168]

I immediately paused the video to see if Guga commented. He did.

[@Thor_Asgard_]

Lets do this Marsian :) 🙈

[@alfredting1794]

why is the steak still so bloody ?

[@joeybeckstead1716]

waiting for guga to see this!

[@UncleDougsGaming]

Hope you and Guga have a collab together.

[@patrickdegeling]

top gedaan

[@AndrexT]

Wouldn't those trimmings make great burgers?

[@DaGauntlett]

Pure sugar on the tongue will help out the hot.

[@johnn9583]

Yes dry age a tri tip I want to know it it’s worth it

[@28RoqueMs]

I love hot🔥 sauce!You made me cry with that hot sauce.

[@DominicZelenak]

Welcome to another episode of Meat Engineering.

[@marcelvanderhaar5792]

What happens when you force a punctured tube through a thick piece of meat and put in in the smoker, like smoking the meat on the inside as well? Im sure tou can make a succes s out of it Roel!

[@jovanangeloaurora341]

Ohh juicy 😋

[@herbertbril7252]

straks mijn drya dry aged ribeye proberen. 1.5 maand oud. ben benieuwd!

[@SKBond-hs7xb]

Tried picanha a few times. I just don't see the big deal. I always come away disappointed.

[@NS-yt1vy]

tritip!

[@rainbowafterrain]

overcooked, no?

[@AlejandroHernandez-bk4hb]

My comment may seem kind of rude but it's called dry aged your ancestors used to do it back in the day it should be as common as fire

[@tvideo1189]

Pro tip: Water just makes it burn worse.

[@carvedwood1953]

I bet that hot sauce tasted pretty good covering up your 30+ days of work on the dry aging lol.

[@petecrabtree6734]

🌶️🔥🥩🥵🍻

[@SxiegeRX]

Am i the only who was hoping for to the dog to get some of that picanha?

[@perthyren4567]

since I have nothing to say

[@selinanguyenofficial7343]

Miếng thịt ngon quá

[@stavroschrysidis1992]

She is a beauty 🥰

[@kingseoul4585]

Ooo

[@devonsatchell]

Stop playing with the peppers. You might make a hot sauce that could make the scoville unit

[@YourWrong951]

Picanha is overrated and over price. Ive tried it a few times and was so disappointed, Guga says its the queen of all meats but I have to disagree. Ribeye, Strip loin, skirt steak, tenderloin are easily better cuts.

[@WilliamRayCook]

You must be doing it wrong, then.

[@MuederJoe777]

you NEED hotsauce! :D

[@ivanandrade6572]

Hey...just salt !

[@jangerritse1110]

guga where you at brother?

[@FireFlyDark]

You would think Guga invented picanha the way y'all worship him for it. Lol

[@donniepoole595]

I did like your video. But that is a shame cutting off the good meat.

[@carvedwood1953]

I am trying my hardest to understand what the hell he is talking about. he wants dry aged meat and the problem was he was getting dry aged meat?

[@IsraelShimon]

feed the dog!!!!!!!!!!!!!!!!!!!!!!!

[@bighardman33]

What's the best way to cook sausages?

[@joebodom1833]

Its not tender

[@fabib2031]

I know this already for like one year

[@Philasophical_Truth.Wisdom]

What? PLEASE explain?

[@tobycm3476]

second!

[@bhans5202]

Pichana is overrated