JoeTisserie Picanha Steak on the Kamado Joe. How to cook Picanha (Spit-roasted top sirloin) | SDBBQ

[@Timotheos-td7mq]

Your honesty is one of the reasons why I like your Channel thanks for being honest😁👍

[@kerimalpkarahan5211]

Love how you show your successes as well as your failures

[@SmokingDadBBQ]

thanks. I am sure the third time will be the charm... but we wait and try again 😂

[@dr.g7980]

Bring on round 3!!! Love what you're doing and your though process behind each cook. . . third time's the charm!

[@SmokingDadBBQ]

Thanks so much Adam

[@cliffvictoria3863]

I have gotten best results from slicing the picanha as the caramelization develops and before the meat overcooks. I take the skewer off the grill, slice off the outside and put the skewer back on the grill. It's a bit more labor intensive but it works well. I had friends over tonight and they said it was one of the best meals they ever had. Always nice to hear. Thanks for the video!

[@SmokingDadBBQ]

right on!

[@BehindTheFoodTV]

Thanks for showing this, James. Very few viewers understand the failures that we learn from so we can show them the right ways. You continue to impress!

[@SmokingDadBBQ]

so true. thanks 🙏

[@j777]

Really appreciate your honesty, makes you trustworthy

[@SmokingDadBBQ]

thanks, try my hardest to keep it real

[@j777]

@@SmokingDadBBQ any updates on cooking these? Does the sloroller do a better job?

[@SmokingDadBBQ]

@@j777 got it later on this one how I like it kzbin.info/www/bejne/eKSzq3iDmNZjq8k

[@j777]

@@SmokingDadBBQ thanks! I'll have a look, we have an awesome new meat market in town and they are Brazilian, so they have a lot of picanha.

[@sithlord7922]

Haha! We have the same fridge and stove. Gotta love dual fuel!! I worked at a Churrascaria for a while and they marinate the steak in a garlic and white wine mixture for 24 hrs first. Looking good!!

[@SmokingDadBBQ]

Right on! And yes the stove is handy lol, but I like the outside ones better haha

[@Kwmck01]

Looking forward to Round 3 of the elusive perfect Picanha steak! Well done james

[@Timothybos]

Was there ever a round 3? I think it might work better to just open the done at around 100F instead if 105F. I'm going to give it a try tonight.

[@PicklesBBQandCooking]

You live you learn, sometimes you can’t win it. I’m down for round 3! You’ll nail it!

[@SmokingDadBBQ]

Yay more steak lol

[@joosturbach2958]

This is BBQ in it's best form! You BBQ and make mistakes, you learn and you try again. Keep the video's coming!

[@SmokingDadBBQ]

I appreciate that!

[@donnyclause733]

Good video. I watched it before giving a go. Decided to Cook it directly over the coals at 350-360. Only use enough coals to fill half a basket. Came out great. Thought I could have increased the temp for a better sear.

[@SmokingDadBBQ]

yes, the more i do the more i start letting the flams fly earlier so as to not over do the inside

[@zaratron]

I would suggest trying either one of these: 1) start the inferno mode when internal temperature is around 80. By the time it gets to 115 the crust should be done, let it rest and the final temp will probably be around 125ish 2) instead of doing inferno mode, slow cook at 250-275 with the rotisserie until internal temp is 115, then remove from grill and use the flame torch for the crust Would love to see method 2!

[@SmokingDadBBQ]

i like the sounds of option 2 as well ... oh ya this has to happen

[@ukonthego]

Isn’t method 1 what is shown in the video?

[@drphil5987]

Your audience learns more when you share your mistakes. Bravo!

[@SmokingDadBBQ]

I appreciate that! all part of the fun

[@denislamonde8372]

Ready for round 3. Thanks a lot for all your videos

[@SmokingDadBBQ]

Glad you like them! Thanks Denis

[@TAPTAPSAILOR]

ready for round 3 thanks for the video im doing this today on the same set up.

[@SmokingDadBBQ]

Have fun!

[@kevvids]

Good on ya for posting this, we've all had some not so good cooks and it's how we learn. I'd love a third vid to see how it goes with the dome open the whole time.

[@SmokingDadBBQ]

thanks so much. looking forward to number 3

[@its_justJohn]

I think I’m going to try this method on my BGE but just pull the spikes off the spit and sear it on a ripping hot Blackstone once I get close to temp

[@SmokingDadBBQ]

oh sounds good

[@alanprice3304]

Great video again James, can't wait for round three.

[@SmokingDadBBQ]

You and me both! thanks Alan

[@gemdacras]

Love these videos. It really helps to learn from your errors. I'm doing picanha tomorrow and will keep the dome open. Thanks

[@SmokingDadBBQ]

Have fun!

[@kappatvating]

Love the video because messing up is Real cooking!!!!!!! Can’t wait for the next one

[@SmokingDadBBQ]

You already know! Thanks Steven

[@AnchorRoom1]

Love the fact that you are up front with the 'not so perfect' as well! Did you ever try again? Round 3?

[@SmokingDadBBQ]

thanks so much... its been a while as i was waiting for my classic to arrive all summer after selling this one with the table. Hoping to try again in the next week or two and record it again

[@AnchorRoom1]

@@SmokingDadBBQ _ We are trying tonight! Sadly my Meater will not be here until tomorrow - so manual probe it is! Thanks again for the awesome videos and the fact that you reply is awesome!! Keep up the great work!

[@mikesomers-w1f]

Thank you Bring round 3 please show metric notes for the rest of the world! We love you too🙏

[@TheSillyKitchenwithSylvia]

Those flames are beauty! Almost as beautiful as your shirt!

[@SmokingDadBBQ]

hahaha no words... hahahaha

[@zacharymiller8642]

Love your work! Thanks for keeping up this vid. Learning is part of the process.

[@SmokingDadBBQ]

Thanks for watching! 100% part of the fun is learning

[@christophervela5447]

Question Why when I cut the final cut with the grain was my picanha not tough?

[@Justanoilworker]

Next round!! Try them as a regular steak!! Another great video James!!

[@SmokingDadBBQ]

Thanks so much Mark

[@appleiphone69]

I have a classic 2 with a rotisserie and the KJ basket. Here is what I do and have gotten perfect Picaña from my first attempt. I’m not calling myself a kamado guru because I have failed with ribs and brisket. I put the charcoal divider in the back so that the front is empty. Put a few pieces of new lump and light get temp to 400°f. My meat is not dry brined . Season with libre brand rock salt for about 30-40 minutes before cooking. Place meat on the joetisserie close grill and spin. Check back in 20 minutes, I think I pull at 30-40 minutes. I seem to get a good crust and have a good medium rare. In summary not a lot of charcoal and banked for the most part away from the meat. The meat might spin over a narrow direct heat hot zone and that is what you want.

[@SmokingDadBBQ]

thanks for sharing, will try this

[@ha8300]

I didn't know you could use your Meater probes at that high of heat. I only recently purchased them. No worries that close to the hot charcoal?

[@SmokingDadBBQ]

they didn't exceed the 500f temp rating while spinning

[@ericritter2257]

Nice video - over cook aside, you nailed the prep. The original slicing is key, especially with picanha. Can't wait for round 3.

[@SmokingDadBBQ]

Thanks for watching! Can't wait myself

[@vicdrabicky7675]

Someone told me to marinate in lemon juice for an hour. Never heard of that approach. Thoughts?

[@SmokingDadBBQ]

The acid is tenderizing … pineapple blended up is something I use on cheaper tough cuts for 30 min but on a premium cut like this I personally don’t like the texture and or extra taste that it adds vs how good it is naturally

[@zombietech2010]

Been considering a Joe and doing some research before I build my outdoor kitchen. I find your videos and style very informative. New subscriber! I agree with the others that sharing your misses is great approach. Anyone who has been grilling and BBQing for any period time knows things don't always go right. Good to see some of that real world learning :) Thanks

[@SmokingDadBBQ]

Awesome, thank you!

[@thegalleryBBQ]

Picanha for the win..... nice job brother.

[@SmokingDadBBQ]

Thanks so much

[@CarlMcKinney]

Love the honesty here! Also, how do you keep the inside of your joe from looking black and dark?

[@SmokingDadBBQ]

Thanks Carl, much appreciated. The dome is black but I often do pizzas or steaks at high temps which makes the ceramics look much better ... almost new

[@BartlowsBBQ]

This looks amazing! Love the summer vibe!

[@SmokingDadBBQ]

haha thanks

[@scottmarshall8953]

I’m cooking this today. So should I cook it open the whole time? Any reason not to leave MEATER in for the whole cook? Thanks!

[@SmokingDadBBQ]

Awesome Scott, hope you enjoy. I would do dome closed for the first half and then start cranking the heat towards the end when you can remove the MEATER once the flames start flying as its only good for temps up to 500f

[@scottmarshall8953]

@@SmokingDadBBQ this turned awesome!!!! Pulled it at 123 F and it rested 15 minutes till 131. Insanely good!

[@SmokingDadBBQ]

@@scottmarshall8953 fantastic

[@xrayhead]

Nice video fella - thanks for sharing your cook :-)

[@SmokingDadBBQ]

Glad you enjoyed it

[@markporter3366]

Hi James have you ever thought about doing a video just on the joetisserie as I really struggle keeping temp mine just keeps shooting up in temp I ease trying to hold 350F and was just goof up to 450F and I had the bottom barely open and the top basically closed as well

[@SmokingDadBBQ]

good idea. it doesn’t perform the same as normal so this would be helpful for everyone experiencing the same

[@markporter3366]

Smoking Dad BBQ Hi James that would be great I defo think the air flow is completely different when using this and also I think coal placement as well as I think when I was cooking Lang the fat droppings were causing the coals to get hotter and I was having to choke the vents which was killing the fire and creating lots of smoke

[@markporter3366]

Lamb

[@thomasmortensen1467]

I’m having a hard time finding a picanha cut in my town. What other cuts of meat work well??

[@SmokingDadBBQ]

a rib roast is awesome on the spit

[@kellytruong5404]

So which size grill are you using for the picanha?

[@SmokingDadBBQ]

this is the classic 3 (18")

[@ChamoPeskdor]

I just watch this, have you done round 3 yet?

[@SmokingDadBBQ]

kzbin.info/www/bejne/eKSzq3iDmNZjq8k

[@ComparisonCooking]

Great video! Very informative from mistakes made, interested to hear his attempt 3 turns out!

[@SmokingDadBBQ]

Fingers crossed!

[@philliprodriguez5129]

Hello. For that medium rare what temp would you bring it off.

[@SmokingDadBBQ]

I just did round 3 and aim to have it uploaded thursday... took it off around 120 and i think it finished perfect

[@Airmoses83]

I love the joetisserie, i just wish it had center marking and distance markings on the skewer. This will be one of my next cooks.

[@cb9831]

I just marked my rod with a marker pen & then scored it with a junior hackswaw - No damage & works perfectly. I love the Jotisserie too

[@Airmoses83]

I’m going to have to do it, its getting annoying having to adjust things on the skewer after i put it on the grill. For the money it should come with markings on it. Not just a center marking but also distance markings from the center.

[@SmokingDadBBQ]

Thanks for the idea, this had been driving me nuts

[@SmokingDadBBQ]

That's a great idea! I always guess wrong and need to redo it once I am outside

[@Airmoses83]

Smoking Dad BBQ did you keep the meater thermometer in the whole time? Even when searing?

[@meurteltje]

When I use my Meater+ over direct heat, I get warnings that I need to take it out since it's getting too hot. Don't you have this issue?

[@SmokingDadBBQ]

Thanks Cathy, while i recorded it open the probe was in with the dome closed and well below the 500f range that will trigger a warning... I removed it for the sear

[@meurteltje]

@@SmokingDadBBQ so I can use it as long as it doesn't exceed 500F? Thanks! Very informative!

[@parikshah]

I believe in Brazil they wouldn’t have this cut perfectly medium rare either - also another trick for the crust, in addition to the uncovered dry brine would be a light coating of corn starch along with the salt during the brine.

[@SmokingDadBBQ]

parikshah thanks for the idea. Will add that to attempt three lol 😂

[@beepsnbangs]

Could I nudge you into doing a Portuguese style chicken JoeTisserie video with a rotisserie basket? There's a number of universal baskets out there that would hopefully fit the JoeTisserie spit and I'm a massive fan of this style of chicken. Great videos!

[@SmokingDadBBQ]

Sounds great! do you have a favourite recipe?

[@petercamps8332]

Would it be a good idea to sear it first and then getting it up to temperature?

[@SmokingDadBBQ]

it might. i going straight to inferno mode next time and slowing down if we get a good crust before being up to temp but I suspect they might finish around the same time

[@williamswayne8090]

Thanks for all your posts. I enjoy your work. One question, how do you keep your fire box so clean and white? I,vex watched your video on the subject but my fire box hasn’t looked as “New” as yours since my first few cooks. Again enjoy the channel keep up the good work.

[@SmokingDadBBQ]

Thanks so much William... I had just done a pizza cook. 700f does wonders for making things look good as new

[@davidvega1978]

in Argentina is slow and well done really juicy. you don't need rare meat to be tender and juicy all the time.

[@passthechup]

James do you think before searing removing the picanha , letting the Kamado come up to full temperature then placing back on would have made a difference ?

[@SmokingDadBBQ]

that might help. got a few ideas to try next time

[@Foxx6699]

Did you do colour correction on this video? It looks hella nice.

[@SmokingDadBBQ]

Thanks. I bought new lights that I think helped, and iMovie auto correct which I normally do

[@ukonthego]

Did we ever get a round 3?

[@agpmjm]

Bravo for showing us your less successful attempts. We learn more from those than from a `perfect every time` video. Your diagnosis is really helpful.

[@SmokingDadBBQ]

thanks so much. cheers

[@cdrbassmaster]

Hey James, I like your videos, did you ever make round 3!?

[@SmokingDadBBQ]

thanks so much. Not yet, but now that I finally have a classic again for my JoeTisserie its on the list

[@jeffrey8859]

Despite the picanha being well cooked I like this video and shows that not all times the results are spot-on. Great video and looking forward to your next one where you're probably going to nail the picanha 👍🔥

[@SmokingDadBBQ]

Thanks for watching, and I am feeling good about attempt three lol

[@thomaswatkins602]

Third round JoeTisserie Picanha, PLEEEEZZ!

[@carlashelden8814]

Hoping a round 3 is in the works 🤞

[@DrTasteGoodBBQ]

Looking forward to try 3 with the dome open!

[@SmokingDadBBQ]

Thanks, me too

[@MaddieandKiki]

We could watch that picanha spin for hours!!!! Mmm we can almost smell it from here!🤤🔥👏

[@SmokingDadBBQ]

thanks so much

[@philliprodriguez5129]

What wireless probe do you use.

[@SmokingDadBBQ]

thanks, this is the meater+ model - amzn.to/2YCXQMC which I am a big fan of for many reasons, but the rotisserie is lights out winner

[@philliprodriguez5129]

Smoking Dad BBQ thank you for the info. Just bought the rotisserie for my big joe. Can’t wait to use it.

[@madeonearth6506]

Honestly I think you got it right. Outside light doesn’t have much red light. Next time if it is outside shine your phone flashlight on it even though it is bright outside and it should introduce the full spectrum of light and show it’s true rare color.

[@ZombieBrainz]

Suggestion to try - sous vide the steak and then sear it at the 700F+ range. Perfection.

[@SmokingDadBBQ]

Thanks for the tip! I am sure that would work but I am trying to get it right start to stop on the spit as there is something you gain for sure form the drippings hitting the coals

[@alanbrooks9034]

In your slo mo the Meater was still in during the sear phase. Surely that’s not a good idea? I notice in some later shots it was gone again.

[@SmokingDadBBQ]

i removed it once the heat started to get close to 500

[@alanbrooks9034]

@@SmokingDadBBQ I am pretty sure the warranty is voided if it records above a certain temp. 400? Keep the videos coming. Great work.

[@SmokingDadBBQ]

@@alanbrooks9034 nope. They have an ambient range up to 500 something

[@mcm4point2o]

great upload!

[@SmokingDadBBQ]

Thank you! Cheers!

[@bikingvikingstudios]

Refreshing that you don't just share your successes. Yes - making mistakes and correcting them IS what learning is all about. Just one thing that puzzles me: Don't you risk damaging your Meater probe having it exposed to the direct radiant heat from the charcoal?

[@SmokingDadBBQ]

its ok up to 500f, i remove it when cranking the heat but for the entire cook its fine

[@sandiegodavid622]

High Temp Sear full open pit....800-900 degrees.....watch for 8-12 minutes look for the 'look' you want,,......remove meat/rotisserie rod… Let Kamado come down to cook temp....replace rod and finish cook. Kind of a rotisserie reverse sear.... works every time. Have fun!

[@SmokingDadBBQ]

Thanks so much... will try this next round

[@Markisflippinsweet]

I’d be interested in an updated video on this if you have improved further!

[@dansong.tolman2793]

Good video I love picanha.

[@SmokingDadBBQ]

Thanks Danson

[@johnhamm2987]

James - Still looks an absolutely awesome steak

[@SmokingDadBBQ]

thanks so much John

[@budzlightyear2212]

This steak is tricky But once you get it down its great

[@SmokingDadBBQ]

100%

[@bradyb9929]

I want a meater for Christmas.... have you been happy with it?

[@SmokingDadBBQ]

its great for cooks like this... if you don’t own a rotisserie than it might be overkill

[@ronaldadamski4161]

Round 3 please !!!!

[@SmokingDadBBQ]

Sold

[@ronaldadamski4161]

I did one today with the lid up and that was the key !!!

[@bbqthermometersousvideinkb4634]

Awesome

[@SmokingDadBBQ]

Thanks

[@joeylopina]

Good video. Next time cook it with the lid open with the perfect amount of coals in the center. Relatively high heat to achieve the perfect crust, remove and slice off the crust, then put it back on the Joe. Continue until all the meat is gone

[@SmokingDadBBQ]

Thanks for the tip!

[@kirkbac]

Why 2 classic 3 joes instead of 1big joe classic 3?

[@SmokingDadBBQ]

Originally the idea was for the efficiency of the Classic for everyday cooking and the ability to use the same accessories between each grill as previously I had a large egg and a minimax and nothing was interchangeable. In hindsight a Big Joe and a Joe Jr. cover a lot of bases

[@kirkbac]

I already own a Kamado Joe Jr and I’m wrestling over the addition of a classic 3 or a big joe 3. The problem is we have a 2 person household. We never feed more than 20 people during the holidays. Your v rack solved my brisket question. The classic 3 may be the answer.

[@3DPrintingFreak]

Picanha, thumbs up in the 1st second!

[@SmokingDadBBQ]

haha right? Thanks Martin

[@toffeetop0]

Thanks for Showing the ‘not so perfect’ videos. It authenticates the others!

[@SmokingDadBBQ]

thanks. cheers

[@drphil5987]

EMERGENCY! Asked for a tri-tip but butcher packaged a 3.65 lb hunk of meat that looks exactly like your top sirloin in the video - fat cap and all. Decided to make rotisserie lemonaid out of this mighty fine lemon, but I am in a pickle because I haven't had the time to really think about it. If I follow your suggested approach, roughly how much time do you think it would take to get to medium temperature from rotisserie rolling to done with dome open and full flame on? Trying to plan for a meal with company today...

[@SmokingDadBBQ]

I would budget 30min but likely check it every 10 since I over cooked and want to be safe

[@drphil5987]

@@SmokingDadBBQ Wow! That's quicker than I thought, but i guess it is inferno mode. Do you like feedback on our experiments that you inspire? If so, how best to do so?

[@SmokingDadBBQ]

Dr Phil absolutely. Either comments or send me a DM on Instagram so I don’t miss it

[@drphil5987]

@@SmokingDadBBQ Full inferno for 30 minutes probably would have been perfect. I ended up going 40 minutes for this 3.6 lb, three 2.5 inch thick pieces on the 'tisserie, and I blew by right medium-rare to medium well during the resting period. I always seem to underestimate how much ' momentum cooking' occurs, and it's probably exacerbated by inferno mode. However it was fun to cook, and everyone liked it - tasty! Will try again for sure. Thanks for your help!

[@michaelserke]

Your videos are great but you need to start adding affiliate links for these shirts!

[@SmokingDadBBQ]

hahahahaha love it.

[@cmillsrun1]

Were you ever worried about all the grease falling onto the coals would cause a grease fire or does it burn up fast enough to not worry? Love the videos and looking forward to seeing round 3!

[@SmokingDadBBQ]

thanks so much. grease fires usually happen when large amounts accumulate in a protected spot and then burst into a fire. regular drippings hitting the coals doesn’t cause any issues

[@cmillsrun1]

Smoking Dad BBQ ahh, makes sense! So I did picanha last night and it came out perfect. I did exactly what you did except the “lower” cook was at 450 until internal temp of 100 and then I opened it all up (dome up as well) to sear until internal temp was 130. Came out awesome! Thanks again for the great videos!

[@kevincarroll6154]

I love it, let’s see round three. I Massacred your Carnitas last weekend. My first big fail at 3 months using 😎👍🏽

[@SmokingDadBBQ]

You got this! here is my round 3 kzbin.info/www/bejne/eKSzq3iDmNZjq8k

[@jasonmaginnis9835]

Smaller fire helps

[@SmokingDadBBQ]

For sure. Cheer s

[@jasonmaginnis9835]

Best picanha I've ever had on the joetisserie... ❤️.

[@mark-jorgmeijer2532]

Please share your next attempt. We’ll all learn with you!

[@SmokingDadBBQ]

Will do, thanks 🙏

[@Analogcolor]

I've noticed that if you play BBQ youtubers videos at 150% they sound like they're talking at normal speed

[@SmokingDadBBQ]

Lol am I talking too slow?

[@Analogcolor]

@@SmokingDadBBQ Noooo lol. I just think it happens to be a trait of folks who bbq. I get told I talk to fast for someone from the south ^_^

[@stevegane4443]

Any idea of time to cook? I don’t own the thermometer, yet!😄

[@SmokingDadBBQ]

thanks Steve. I will let you know once I stop over cooking it lol 😂

[@stevegane4443]

Smoking Dad BBQ I am cooking it tomorrow, open Kamado, I guess I will just keep a close eye, great videos, quickly gone from Joe Junior to classic in three weeks!

[@appleiphone69]

Wrong salt . You need Lebre sea salt. It’s a rock salt size crystals. Apply only to meat not fat. Thank me later for this is the correct and authentic way to make Picaña and other Brazilian meats on a rotisserie.

[@SmokingDadBBQ]

Thanks for the tips

[@sms9106]

Pretty sure Picanha needs to be sliced with the grain to cook.

[@SmokingDadBBQ]

i think i mention that at the end in subsequent videos do that so that the slices off the spit are against the grain. agree 100%

[@didac106]

Brazilian kamodo dad overhere...definetly doing picanha on a rotisserie not the best approach for this type o meat. Go simple and slice thick pieces of that baby and put them directly on the grill. couple of minutes each side and you are good to go.

[@SmokingDadBBQ]

Thanks for sharing