I thought I knew PICANHA, I just got humbled!?

[@malikalsar8126]

Leo deserves a raise, people probably dont really even realize but the way he describes the food that hes trying adds soo much to the videos, imagine it was just a video with guga and angel saying "wow this is penomenal" would be captivating.

[@luna7157]

Yeah, it's fun to make fun of Leo for it, but his palate is exceptional, and his skill as a food critic really helps deliver what sets each dish apart.

[@c.a.w7668]

Raise? He gets to eat better than everyone else on earth regularly and is paid to do so, he good lol

[@paradoxparade1]

​@@c.a.w7668Are you a black person?

[@paradoxparade1]

Don't underestimate Guga's rich vocabulary. He also uses "whole (n)other level".

[@groape]

For me, Leo is too confusing to be honest. He uses way too many words each time so you get lost in time in all those details. I prefer Angel and Guga which say 10 out of 10 and it;s clear :P

[@catman6089]

steak and potatoes with a side of steak and potatoes 😂 never change, Guga

[@basicosmopolitan]

It is a side with yuca/cassava, though

[@annother3350]

@@basicosmopolitan which is like potato though

[@somedonny8466]

Its not a potato at all​@@annother3350

[@nicolasbarbosa8270]

​@@annother3350no

[@yussefcheaitou]

lmao

[@henriqueabreu9706]

05:28 Brazilian Guga showing up for a second LMAO

[@Alceste_]

What about 5:00 ?

[@somewagyuenjoyer]

What about 0:00?

[@eriku-chwan]

Perdeu o sotaque do nada kkkkkkkkkk

[@Tbrunoferreira]

PICANHA kkkkkkkkkkkkkkkk

[@Moeyjo]

lol, I’ve had a playlist full of videos just for side dishes from all of Gugas channels. A book would be great!

[@ryanwilson_canada]

Some advice, if you have a gas oven, never put a pan (or especially aluminum foil) directly on the bottom of the oven, always put the lowest rack in and use it. Directly on the bottom can damage the oven, or the pan, or both. So just keep that in mind if you do have a gas oven. I would love to try this. Unfortunately I've never been able to find picanha where I live. Need some better butchers around here or something. There never seems to be enough options unfortunately.

[@Null_Experis]

You can do this with pork belly, pork shoulder, or brisket as well.

[@ryanwilson_canada]

@Null_Experis thanks. I'll keep that in mind. Pork belly would likely be really good. Might want a higher sided pan though just in case. Haha

[@PringleSn1ffer]

I was able to find picanha in Orillia, Ontario. Just need to find the right butcher. Mind you, I did not buy it because it was far too expensive, but butchers that are aware of the cut are out there.

[@dakotareid1566]

@@PringleSn1ffersmall world I’m in parry sound

[@kenw9032]

Ask the butcher for the sirloin cap roast. Same cut, more common USA name. They all have it. They break down the Top Block into the different cuts. The cap is part of that. Tell them to leave the fat cap on at 1/4 inch and clean up the silver skin. Easy stuff for a butcher.

[@MichaelDooble-m8k]

I don’t think you’re allowed to call whole chunks of meat a “dip”.

[@beansdad70]

It’s CHUNKY!

[@joelspaulding5964]

I fully support this level of casual, gourmand debauchery.

[@Heavyj6]

🤣

[@NikoBellaKhouf2]

We are now

[@zarethd]

lol ok.. its a soup then

[@TheQman69]

Guga, your editors are purposely increasing the red saturation so much that it's making your nephews lips look red in certain shots and the red strip on the knives hanging in the back are glowing. We know you can cook steaks, they don't need to fake the red saturation.

[@abellia]

^^

[@MicukoFelton]

I don't think that blood is faked. Yikes.

[@LiloDaCosta]

​@@MicukoFelton not blood. it's mioglobin and it's also red. check it out

[@OJuggernautO]

I really need to stop watching these videos super late at night when I’m hungry. Idk if I’ve ever wanted what someone was eating in a video/on tv more than this video in this moment. Like, I can practically smell and taste it just by looking at everything. But the descriptions from everyone after trying it all makes me just that much more hungry and jealous. Great work as always!

[@JAF30]

I can only watch them during lunch or dinner, I refuse to torture myself by watching food tube videos without eating food.

[@cindystrachan8566]

Guga, have you ever considered doing a cookbook full of just your sides recipes? A GugaSides book would be mind blowing.

[@waywardmind]

Seconded!

[@mclala2421]

He does

[@tvs99999]

thats literally whats in his cookbook.

[@jmholmes83]

@@tvs99999just the sides?

[@tvs99999]

@@jmholmes83 aloong with steaks of course. did you think his cookbook was just ways to make a steak?

[@IberianCraftsman]

2:36 I make it at home the real version a lot, just peel the yuca root, cut in big cilinders and boil, once boiled leave on a rack to cool down, then divide the cilinders into chips and deep fry them, its quite easy, alioli and brava sauce go really wel, with them.

[@justusmerchant4212]

How long was the Picanha and potatoes in the oven?

[@davidl1332]

I was wondering the same thing.

[@jasonluke6364]

Roughly hour and 15. Internal temp of 135-140. What I found on google for med rare

[@tvs99999]

as long as you need for the picanha to be done.

[@Matspyropowerhouse]

@@tvs99999that’s what I was gonna say .. gotta get you’re temp poker 😂

[@GenghisClaus]

The whole time

[@jamesbrandon8520]

I love all of the food that you cook Guga but I have a question on this one. What’s the difference in what you did and setting it on the oven rack and lowering it to the same level as what it’s hanging from? I know that the string has less contact area than the grate but I don’t think that it would make that much of a difference

[@SanguineRoku]

The string also doesn't conduct and store heat the same as the metal rack, so the meat heats more evenly.

[@Chunkosaurus]

The conduction of the greats versus a complete convection cook. You can crank the temp without burning the bottom

[@Timmycoo]

@@Chunkosaurus Yeah Guga never said anything about convection cooking even though that's what he's doing.. which a lot of people do (although not this janky lol. He really just wanted those potatoes to be covered.)

[@Covertghost]

this way is true convection, there's no heat from the rack burning the bottom

[@mmasque2052]

Using the butcher’s twine instead of setting it on the grate probably means less clean-up and what needs done cleans up more easily.

[@Medbread]

But where was the Jackery Solar Generator 5000 Plus? I'm sure for a cook this big, you would want the reliable power of the Jackery Solar Generator 5000 Plus to power your equipment.

[@yamichu2]

😂😂

[@Prodigious82]

😂

[@unholysix6883]

One time I almost died but I was able to use my Jackery Solar Generator 5000, 2 phone charging cords and a couple of spatulas as a defibrillator to get my heart going. And it was still at 97% charge after I did it!

[@parveenram6090]

😂😂😂😂😂😂😂😂😂😂

[@muszr00m]

😂😂

[@TioBina_]

As a Brazilian... I forgive you , Guga, você é o cara!

[@videostash413]

people are people. doesn't matter were you were born.

[@ubvrox]

Guga é brasileiro de Minas Gerais, você não tem como perdoar ele de nada n kk

[@charmaeleon]

@@ubvrox nem fudendo que ele é mineiro kkkkkkk

[@verrimm]

O cara faz picanha usando maçarico, nunca vi isso kkkkk só gringo acha isso bom

[@kinkias]

Guga, how long wsa the meat/potatoes in the oven? And also, did you boil the potatoes before putting in the oven or not? Cheers!

[@juansanchez-tr1dq]

I would like to know this as well!

[@kylecruel]

I'm surprised he didn't use the ChefIQ thermometer. Need to know the time or the temp until ready. Thanks.

[@unlisted773]

Yes, please answer and pin.

[@matisssvehs5094]

​@kylecruel I think he already have developed thermometer in his mind

[@thiagopanda]

Gaúcho Guga, cozinha a Picanha por quanto tempo + ou - ?

[@fumoffu_l]

Love the last minute inclusion of sous vide steaks just so you can justify having this on Sous Vide Everything. Well done.

[@TasosPantelidis]

Guga how much time you left the picanha in the oven?

[@skellurip]

yeah i also thought i missed the time

[@salixalba6536]

Guga there is a similar method to cooking Eye of round that actually works wonders on it where you coat the meat in a seasoning I use Montreal steak seasoning then place it in a 500º f oven for 5 minutes per pound, so a 3 pound eye round would cook for 15 minutes at 500º then turn the oven off and leave the meat in there for 2 hours Do Not open the oven in that time and after the 2 hours the roast is done and ready to rest then be sliced thin like roast beef

[@onebadjack1313]

I've heard of that. Does it work? I usually sous vide or smoke my meat.

[@zacablaster]

@@onebadjack1313 I would stick with sous vide or smoke when you have the time and the setup, but if you don't have equipment or you need to do things fast I can solidly recommend that oven method. It works a lot like cooking in a pit, all of the heat up front and carryover to do the rest of the job

[@salixalba6536]

@@onebadjack1313 If you have an oven that can hold heat well then yes this works really well. My grandfather uses that all the time at least every other month when eye round goes on sale since he doesn't have the energy to use other methods but he has an oven that really can hold its heat.

[@EdwardChen0]

I don't know who came up with it first, but I know that as Chef John's rib roast Method X. One key thing, in addition to a reasonably well insulated oven, is to make sure the meat is at room temperature when starting.

[@salixalba6536]

@@EdwardChen0 30 minutes of warming up before cooking for eye of round seems to be enough time we tried the chef john method a month or so ago and it was amazing as well and we saved the drippings for other cooking since the meat drippings + browned butter was not to be wasted.

[@amyunknown2977]

Picanha is soooo good will try this at some point. Hope you can do pistachio cream soon

[@theprodigalson4003]

I know you’re sous vide everything. But you’ll always be Guga the steak guy to me! ✌️✌️✌️🔥🔥🔥

[@jonathanemerling1071]

Same

[@lixus1982]

how long do you cook it for? and at what temperature? Love to give it a try

[@kenw9032]

I made it. Taste and texture was like prime rib. I did add garlic powder to the seasoning. The potato's were amazing with the seasoned beef fat dripping on them. If you line the pan with tin foil the clean up is nothing.

[@paulofloresbr]

Dude... may I give you 2 advises: If you do a picanha... 1# First, you must seal it in high heat as a whole. It is be sealed and not roasted. Seal the non fatty side of it first. And than, the fatty part of it after that and it be untill its fat starts to became jelly but still raw. Even if you intend to slice it to prepare it as filets, do it and it rest untill it gets at room temperature again before slicing it. 2# DO NEVER OVERCOOK IT. Its a meat very suitable to be eaten on undercook do medium-rare cooking. As colateral of tip #2 and tip number #1 I am very inclined to highlight my doubts on many steps taken that inflicted negatively on the reach of maximum potential of the main ingredient as such if recipes's the final results. And some suggestions: (i)In the oven recipe, after seal the picanha, I... (no, as a Brazilian it is a sacrilege... I would and shall never do it. So...) YOU should cook it with the fatty side up AFTER SEAL IT. (ii) Do never do it: (ii.i) in your country in front a Brazilian. He may have get uncomfortable and even become behaving unpleasantly. (ii.ii) in Brazil cause you will make no friends here; or, even you may put yourself integrity in risk.

[@KamilWierciak]

Hi - does anyone know what are the oven settings here? Is it "top heat", "top/bottom heat", fan/convection or maybe something else? Thank you so much for help :)

[@ImCraZee]

I was a cook for 7 years and didn’t know a lot of things you’ve said in videos your a very talented chef and I’ve learned a lot from you

[@Null_Experis]

The hanging method is how I cook pork belly and pork shoulder when I make char siu, except I hang it over a pan of water. The water steams the meat as it cooks and keeps it moist during a long slow cooking process. I remove the pan neat the end, crank up the heat, and glaze them several times until they look like they've been coated in shellac.

[@nadiamond]

I noticed you put it fat cap down, wouldn’t it be more flavorful if it was on the top, that way the rendered fat basically bastes the meat as it runs down over it on the way to the potatoes??

[@dadillac215]

Thought the same thing too

[@jayseph9698]

I think that if he did that, the seasoning on the meat would basically be washed away by the fat as it cooks, which will make it less flavorful.

[@PaperComa]

@@jayseph9698good point. Also the dripping fat is meant to flavor the potatoes so it makes more sense for it to be on the bottom while the seasoning sticks to the top

[@croman38]

@@jayseph9698 only one way to find out for sure - do it both ways and compare!

[@kflip4538]

350F for how long? What temperature at the end? Use a thermometer in the meat?

[@jmholmes83]

He didn’t show or say, but tomorrow I intend of use a wireless thermometer (I have chefiq) and cook to between 120 and 125 F (about 49 to 51 C) before resting.

[@himexco.limited1772]

How long should keep it in the oven ?! Average time please for medium rare.

[@MeganHarrington-v4t]

How long was it in the oven for ?

[@danisalento]

Yes

[@pilotwall]

Exactly

[@vinster8884]

I have to thank Guga for teaching about the wonders of souz vide and then picanha. Now this new method that looks amazing. A must try for me. Especially since I have the same oven.

[@patrickwagner701]

Perú represent!! ❤ Awesome as always Guga?

[@Luke-we9gj]

Leo makes these videos so much more accessible. He legitimately adds more than the other two in the tasting portion. Guga is the king of cooking thing, but it's Leo who really makes sure that the audience gets the true verbal understanding of the flavors at play. Furthermore, on the accessibility front. for people who are partially or fully visually impaired, the descriptors Leo gives convey so much more to the viewer to the point where the content can reach even those with that disability. Leo puts in the work that makes this channel so much more than "oh, it is amazing and delicious ten out of ten, highly recommend, video over." Thank you Leo for all you do. And Angel is fun to watch too.

[@chrisbernal2600]

i never knew picanha untill i started following guga

[@shiroblack5420]

I dont know about other countries, but that meet is so famous in Brasil and mainly in the last years... Because of the some local circumstances.

[@RafikelJar]

1:00 Thank you so much for adding Celcius

[@PKAdazGalaxiaz]

Yeah but for how long or what internal temp?

[@KRDragan]

Angel screaming at himself for going on vacation when he did

[@chrish1585]

Guga, this was our Christmas roast beef every year in our house since 1969! Just not hung up in the oven, but on an elevated rack in a shallow pan in the oven. Use the drippings to make gravy. You should also use garlic powder.

[@MarcusWAndrade]

As a brazilian, i m felling that a sacred treasure of my people was disrespected.

[@johnh.3207]

I have started to sous vide steaks, but because I don't have your wonderful setup, I have had to improvise. It starts with a large soup pot filled with cold water. I typically make NY strip steaks. I season them as you do - salt, pepper, garlic power and add a tiny bit of Tajin. Then, I put the steaks in a zip lock bag and dip it in the water, using the water pressure to force the air out. Then I zip-seal the bags, take them out of the water, and turn on the heat. I then turn of the stove when the water temperature reaches 140 degrees as measured by my meat thermometer. Then I place the bags in the water, put a lid on the soup pot, and let that sit for 45 minutes. Then, I take the steaks out, dry them, and brown them in a frying pan with hot beef tallow to give them a good crust, around 2 minutes a side, flipping every 30 seconds or so and basting with the hot tallow. Seems to work well. What would you do differently?

[@donniedarko4497]

I cook Lower about 121 for an hour or so then dip in ice bath for 3-4 minutes. Then remove from bag, pat dry, and place into the top shelf in the oven and broil a few minutes a side. Works great for me and easy but over cooking is a danger without cooling it down first. Also using a heat gun has worked very well for me but takes longer.

[@jeffwong1310]

cooking how long in the oven for 350F? or we just follow the usual internal temperature you recommended?

[@jmholmes83]

Yeah I plan to go by temp, honestly can’t remember the last time I tried to cook something to time that wasn’t a frozen pizza or something.

[@marwandudin7630]

Guga when shaving the picanha roast, did you cut with the grain (steak style), or against the grain (skewer)?

[@gregahrovat7131]

Hi! It looks realy good! How long did you let it cook in the oven? time.... Thank you!

[@obananagato]

you know the hanger steak steak, now get ready to the hanging steak

[@philipriversforprez]

His side dish is basically a peruvian dish called lomo saltado. I recommend you try this. Only thing it's really missing is adding an aji amarillo paste, and substituting cilantro instead of parsley. Adding garlic wont hurt neither.

[@stuka78]

How long should the picana cook in the oven, hanging?

[@bartcharlow9807]

How long to cook the picania in the oven? Can this work with any other cuts of beef???? Or pork?

[@MDMakeDangerous]

What kind of wok burner/ring do you have? How do you like it?

[@DJRageVidz]

Can you please tell me the time and temperature of the oven? I didn't catch it in the video and wanted to also know at what internal temp did you pull the Picanha out of the oven? Thank you in advance as this is what I am going to do for thanksgiving with the family!

[@larswarmerdam8878]

At what temperature and for how long did you put it in the oven?

[@spots_knight]

How long (approximately or per pound) do you cook it at 350 for it to turn out just right?

[@dokuujin1851]

I can see the new channel now: Spit Roasted Everything. Control, an actual spit, experiment, oven. Time to test ALL THE MEATS. c:

[@carlosantonetti1162]

For how long do we cook it in the oven at 375F?

[@Rizzoli_690]

1 hr to 1.5

[@MrGoatskin]

Yucca fries are amazing; I used to work at the YMCA resort in Estes Park Colorado, and we served those! They're champions of diversity, amazing place

[@kph4081]

This is an episode I wish I could just magically poof into gugas kitchen it looks so good

[@IvanPauletti]

That's right Guga! Show the best cuisine in the world to everyone!

[@johnderoy916]

How is that different than using a roasting pan and roasting rack? Using the string seems strange to me if I have a pan and rack already.

[@Khalid_Daher]

How long in the oven and on what setting?

[@EricSteinHealthyChef]

I actually tried this. But using a reverse sear. No convection. I have a pizza marble so I left it there as a heat shield and hanged it fat side up. Still used the flamethrower to finish it. It was solid but needs to be sliced thin (churrascaría style)

[@p1ou]

Nice! How long does it cook in the oven?

[@greysymphonyearth]

What temp and how long in the oven?

[@italomacedocosta]

The fat should be facing up for a better moisture. Fat will melt through the fiber and make it more juicy.

[@S1RLANC3]

It's always good to get humbled every now and then. Certainly the best way to grow as a chef.

[@kenw9032]

Do you set the oven to convection or roast?

[@Sentient_Zee]

That might just be the best looking side dish I’ve ever seen you make.

[@Alceste_]

f..fries ? >

[@thetrawlerman]

I can't say about the dipping sauce because it's his invention, but try deep fried yucca anytime, I promise you'll like it and will be surprised.

[@carlosmanueldelgadonule2313]

What temp and for how long?

[@65guruadithya41]

Please give my man Leo a raise!!! Me being a vegetarian can understand the taste profile of the food that you eat with the way he describes it!❤

[@eldibs]

At first I was like "Where is the bottom heating element in your oven?!" Then it clicked in my brain that it's a convection oven. I just woke up, so my brain isn't all the way on yet.

[@nadiamond]

Some also have it built in below the bottom plate, I guess so it’s easier to clean.

[@fhertlein]

Love the whole cook. Ovens aren't your enemy when the cook is done properly.

[@james.randorff]

“Hey, what would happen if we made a traditional Greek chicken and potatoes, but replaced the chicken with picanha?” “Dude… you’re a genius!” And, yes, legitimately, this is a thing of beauty! I can taste it in my mind, and it’s amazing!

[@DubultaisT]

Leo is the MVP. CEO of "Daily Word for Tasty Calendar"

[@draco89123]

Little easier to just get a turkey roasting rack. No need to hang it, the rack is suspended over a pan and the drippings go right on the potatoes, delish

[@Tink_tink99]

What was the cook time om this. I am trying it this weekend?

[@yksiravat7800]

You've got to cook the cassava before frying it!!!!!

[@avalonnel]

Try to go in dry first when cooking with wok(same theory with searing dry meat). Then only add the marinade sauce and juices in. If not you won't get wok hei because you are braising and boiling in the wok.

[@lukehart2420]

Yo...yo... Guga, in your opinion which is best cheap cut to sous vide, chuck roast or eye of round?

[@danzamp9761]

The picanha fat is the healthiest part of the potato Leo 😂🤣.

[@ideacrafter]

True story!

[@joelch20071]

that fried yucca with the lomo salteado sauce looks amazing

[@emameyer]

not sure what the 'hanging' part adds to a picanha cooked over a rack which drips onto a tray of potatoes. any clue Guga? can you try both? hanging picanha vs. rack picanha?

[@oemchen77]

How long in the oven if you don't have a thermometer?

[@Eifelgriller]

Nice Video, but how long is it in the oven??

[@ErickTun]

What temperature was it when you took it out of the oven?

[@rodrigofett2672]

How hot the oven needs to be? And for how long?

[@joeyg29jgjg]

Whats the temp of the oven and what was the time?

[@jayce8001]

This is mad scientist level of genious and I AM HERE FOR IT! I am going to a local shop and getting a picana roast to do this today!

[@future80scomeback99]

Idea 4 Guga : Make A Steak Have a Strong Lemon Flavor & Before Trying it let Miricle Berries Dizolve under Flavor Pallet.

[@KhanhNguyen-il6yi]

How long was it in the oven for? What was the temperature when it was taken out? Rested, I assume.

[@Prodigious82]

I've made chicken like this. Adam Ragusea showed the method awhile back. I've never thought about doing it with different meats. Good idea!

[@fabs3159]

Very nice technique which respects the picanha in full. And those potatoes are absolutely great. Nice job, signed: a fellow brazilian.

[@PhillipSiddiq]

Set it and forget it! I'm trying this real soon! Thanks Guga!!!!! How many minutes in the oven for the Picanha please.

[@all5hrzns99]

There's just no world where you're cutting these steaks and not taking a bite.

[@francoyevelyn]

How long do you leave it in the oven?

[@denchogrozev9951]

How long the hanging picanha cooked in the oven at 177C ?

[@c4guitar]

Guga, how long did you cook the picanha in the oven? Would is also have been better to cook it with the fat on top? I want to do this but make a dipping sandwich with some cheese!

[@JoeZn-vz3dg]

The meat still dripps blood man

[@MicukoFelton]

Ikr, it's so gross.

[@PatBhakta]

how long did you leave it in the oven for?

[@Mizuna]

How long was it in the oven and at what temp?

[@GojiraX]

Yuca is also called Cassava or Manioc. Any Indians with parents from East Africa will have grown up eating the fried slices of Cassava called Mogo in Swahili with salt and lemon both with and without powdered chili. If you buy Cassava raw, you have to peel it and boil it for a long time.

[@ubvrox]

In Minas Gerais, where guga is from, is called Mandioca also.

[@ideacrafter]

In America, this cut is called the "Round". A few might call it the "Rump Cap" or "Sirloin Cap". I'd give the meat a head start before putting the potatoes in. I'd also NOT use oil, I'd let the fat drippings say it all.

[@candlesticks5438]

Looks good and I wanna make it! Does anyone know how much time do I time the oven?

[@kirstynd39]

GUGA!!!!! You need to try a newfie poutine. french fries, cheese CURDS, stuffing, and Gravy... its a very east coast (canada) thing. i would love to see you try it!!!!

[@billflood5759]

How would you vary the time, temperature for amore well done picañha?