Picanha on the Yoder Smokers Flat Top Charcoal Grill

[@SousVideEverything]

Chef Tom cooking the queen! 👸👸👸👸👸👸👸👸👸👸👸👸👸👸👸

[@SA-wp3iq]

Hello Guga!

[@raytran6400]

I was about to say you guys need to watch this lol

[@leftasblank9745]

Opinions on how he cooked it brothay @sousvideeverything?

[@keffmannNL]

Sous Vide Everything deeeeeeeeeeelicious😂👌🏻

[@Chilax]

You guys were the first people I thought of when I saw this lol

[@andyjame5608]

This is my first charcoal grill after a lifetime of gas. kzbin.infoUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.

[@Pardiini]

Happy to see picanha in your show, i'm from brazil and u followed very well the brazillian style, love u tom

[@kennyb40]

Another great cook, man! I love how you add nuances of flavor to stimulate, not annihilate, the traditional methods.

[@willisgomesdacruz]

Proud to see our most popular cut on your show!

[@Victor-vx9nu]

I'm from Brazil and I approve your cooking. Nicely done.

[@ramonzeira]

Brazilian barbecue queen! Good job. Greetings from Brasil.

[@henriquecruz5513]

Im from Brazil, you did a Nice job on that picanha! Greetings!

[@Amandasilvaep524]

True!!!

[@loideman]

Agreed. Concordo

[@jellyalvaro9052]

Henrique Cruz ele mandou bem mesmo!

[@pedropauloantonioli5018]

Not at all! That’s the wrong way. Let’s cook all the pice and cute in longitude way and seal.... it’s perfect ask @debetti

[@henriquecruz5513]

Pedro Paulo Antonioli shut up

[@tsenwrath5979]

LOVE the grill. Please show more recipes with it!

[@TheBTEAMwins]

Probs the best version on KZbin yet

[@brunolopes658]

Great episode. Love your channel and I'm happy to see you stuck with the traditional way of preparing it, exactly like how we do here in Brazil. Great stuff.

[@d0ctors]

Good job Tom from a Brazilian fan. :)

[@briandaniels8856]

Who else thinks Guga, Ninja, and Chef Tom need to make a video together??

[@SousVideEverything]

Brian Daniels yeah!!! Contact me chef Tom!!!

[@marlostanfield1087]

And Ballistic BBQ and How to BBQ Right!

[@RenatoTodorov]

+1

[@OvertheWheels]

Guga, you need to teach the guy how Picanha is really made in Brazil.

[@notpresobama1553]

Don't forget Maumau!

[@Professionalpatternrecognizer]

This is one of the best and most underrated cuts in the states. Been a favorite of mine for years.

[@kkkkyon8402]

Hey Chef Tom! Been watching every video of yours since last year and to see you cooking one of the most populars cuts of meat in my country truly amazes me! As always, keep up the great job.

[@kkkkyon8402]

Also, I want to point out that the technique you've used on this video is really common on brazilian rotisserie steakhouses. Of course, the skewers keep rotating, pretty similar to the el pastor tacos.

[@jellyalvaro9052]

As a Brazilian, I must say you did an amazing job! Keep up the good work!

[@allthingsbbq]

Thank you so much!

[@andrespadilla2165]

Take a bow chef, this is the SECOND cooker I purchased through atbbq because of your awesome videos! Please consider doing an instructional video on this specific cooker with tricks and tips on how to use and also the optional griddle for all of us who just pulled the trigger on this one! Maybe a hibachi inspired recipe??

[@SouthernCoastalCookingTM]

Good job Tom, I'm glade you got to enjoy the wonderful Picanha

[@iLadiir]

As a brazilian I have to say, you make a great job!

[@lourens4711]

This guy understands the job...👏🏻👏🏻👏🏻

[@thiago101290]

Amazing job Chef Tom! Greetings from Brazil!

[@ericousleyjr9119]

Beautiful Picanha!!! Great job chef Tom!

[@pierodavila3328]

i am from brazil, and aside the duck fat and the butter sauce, you did a great job on a brazilian classic, chef! by the way, we eat picanha several times by itself, or with rice, farofa and vinagrete

[@sbrooww]

Representando o brasil!!! Boaaaa

[@masterxiong7368]

Awesome video. In regards to the way Guga makes it and this verson, both are correct. Guga is making it a traditional American steak style so he cuts with grain, cook then cuts against. This guys cuts against grain, curl, cook, then cuts(against grain). Both works fine. Great video.

[@brunoborz]

Picanha!!!! Really well done, traditional brazilian BBQ with your own twist with sauce. Good video! Another brazilian BBQ staple that could be done on the channel is chicken hearts. It's delicious!

[@lougehrig9787]

Amazing as always Tom

[@vitorcvargas]

As a brazilian, I'm happy with what you did there. Nice job!

[@marciocattini12]

Dude, congratulations on doing it perfectly, just they way it should be! Kind regards from Brazil

[@PatrickJaszewski]

Picanha is my favorite - thanks for posting!

[@ITSNAIMAD]

"you can adjust the height of the coals" *Meat continues to burn in huge flames*

[@cutiger8231]

It’s been amazing watching the growth of your channel. Almost 150k subscribers... Awesome job ATBBQ!

[@mrbbqcraig]

mouth watering with every ingredient you used mate .. bloody brilliant !!!! I live in Japan and it's so hard to get such a variety of cuts of meat over here ... i drool when I watch your vids : )

[@tonygonzalez2224]

Fantastic and yummy picanha!!!

[@aluisiodsv]

Man, you did a really good job on this picanha! I dont know how but you mastered it like here in Brazil.

[@Goianoesmeraldino]

Parabéns, Tom! Agora você conquistou o coração dos churrasqueiros brasileiros. Nosso estilo de churrasco é muito diferente do "American barbecue", mas é tão saboroso quanto. Seu canal é ótimo e espero que cresça ainda mais. Viva a picanha!

[@ryanandrews6514]

Anyone here from Sous Vide Everything

[@leftasblank9745]

Ryan Andrews hell yeah bro picanha is DEEELICIOUS

[@kylecoursey]

He's basically cooking it the complete opposite of that channel so now I don't know what to believe

[@leftasblank9745]

Kyle Coursey id trust sousvideeverything because they are brazilians hehe

[@gonzalosalazar5169]

This feels like a crossover episode between my two youtube food dad's

[@MrMdhaas]

I wouldn't treat it as if only one of them is right. You can cook it various ways, you can use a rotisserie as well. Taking it another step from just the skewers.

[@lourivalmonaco8569]

From a Brazilian that loves American and Brazilian bbq, congrats! very well done (although it was mid rare, the way it is meant to be)!

[@ivse9696]

Great Job Chef Tom - that is fantastic

[@elasiatico.]

Can this be done on a YS640?

[@lafinitryder]

Pausing at 1:28 I’ve learned so much from these videos that when you started trimming I was like “he’s really going to leave that silver skin on?!?!” And then you trimmed it off. 👍👍👍 Okay, continue with video!!

[@lafinitryder]

The slicing, at the end, of the cooked meat reminds me of this Brazilian restaurant my family and I went to in Knoxville TN. All the meat came on skewers and they sliced it off depending on your preferred doneness. Very nice video!! Looks very good!!

[@freddh1]

Great Video!! I cook with the Sous Vide Everything method as well as my PBC. With PBC I hang on the skewers and let them go for what they know. Either way, its a great piece of meat. Thanks for this video!!

[@stevepool8034]

Tom, Can you do a video of the flat top grill cooking ribs, brisket or port butt in an indirect set up? Thanks Steve P

[@SilatShooter]

Super helpful and detailed video! Big Thank you!

[@spikelaurence7287]

9:15 This makes me happy!! 😁😁😁🤗

[@ramsinator101]

Love your content! Can we have more Weber kettle videos? The Yoders are nice but soooo expensive I believe you would appeal to a much larger audience with a few more Weber videos. Happy grilling!

[@erinsparkman6399]

So many kettle vids and I'm curious about the Yoder so it was nice to find one finally about the older charcoal instead of the gross pellet

[@MinhNguyen-wk5fr]

I wasn't sure what to cook when I'm inviting a few friends over for dinner, now I know. Thanks chef Tom, you just simplified my choice and cleaning also haha. :-)

[@tperiodjackson]

Awesome! I did that very same thing for friends last week. Thanks for watching!

[@petricap07]

Could you do this on a YS640?

[@terryhull7757]

Thanks love the channel, how well does that grill cook butts and brisket (low & slow)

[@allthingsbbq]

Hi Terry! Yoder Smokers' Adjustable Charcoal grill (www.atbbq.com/grills-and-smokers/charcoal-grills/yoder-smokers-adjustable-flattop-charcoal-grill.html) is super versatile. If you're wanting to do low and slow smoking on it, I'd recommend getting the 24x48 size; it will give you the linear space you need to set up your fire/coals on one side and then set-up the meat on the other side to cook indirectly. This grill is a hidden gem in the Yoder Smoker fleet.

[@Blairforester19]

allthingsbbq What’s your fire set up like on a low and slow cook using the Yoder flat top?

[@philiptetlow910]

From Australia, I love and have learned a lot from the videos. Wondering if you could do a recipe for smoked/grilled Kangaroo? It's the perfect game meat to eat.

[@trent3181]

Brazilian Picanha is traditionally cut with the grain. This ensures that when served, the end cut is against the grain.

[@tperiodjackson]

Thanks for pointing that out! I chose to cut those large pieces against the grain before skewering purely for presentation sake. It allowed me to slice thin slices against the grain on the beautifully seared "C" shaped face of the skewered Picanha. No disrespect to the classic preparation. You'll get great flavor out of this meat, either way. As you mentioned, the important part is that the finished Picanha is sliced against the grain for maximum tenderness! Thanks for watching!

[@kkkkyon8402]

Tá certinho irmão. Em churrascaria eles fazem exatamente assim como ele fez. Deu fome só de ver hehehe

[@geraldolemosfilho9590]

Its better to slice it against the grain, that keeps the meat tender and juicy!! Sometimes I make it cutting with the grain, but just in some specific recipes. Watch some Bassi and André de Luca videos.

[@braziliangator]

What you said is only correct if you do sliced picanha, not in skewers like this!

[@pedropauloantonioli5018]

Tradicional for turists

[@jacobthompson1682]

Cool to see ATB here im from down the road here in Wichita.

[@jofieh.5302]

Looks good. Gunna have to try it

[@geraldolemosfilho9590]

Cheers, man! You did a great job. That's how brazilian's steakhouses usually make the picanha hehe

[@moemo1798]

Good job man. It looks delicious.

[@pitbull004]

hey Chef Tom. can you please do a video on roadside chicken using the Yoder Flat Top? thanks!

[@andrewmartinez4346]

🤔🤔 do you let it rest for a bit, before u carve the meat?

[@danielcuevas1044]

Curious, is the 48" or 36" flat top by Yoder? Thanks! Great vids

[@kevinyoungblut]

I'm confused why you left the salt so coarse as it looked like the big pieces just fall right off? Also, would you ever consider a reverse sear on a cut like this? Thanks for the video, they always make me hungry.

[@teon54]

When he flipped it over he pressed the meat into the salt that fell off as well as massaging it in, when he put it on the grill it looked like lots of salt took :)

[@braziliangator]

That’s EXACTLY how it’s made in Brazil (when done properly). The rock salt is great for tenderizing and for not over salting the meat but yet salt it slowly as tue fat melts. Fine salt can lead to under or over salting this specific skewer style cut. My two cents!

[@Zman-001]

I love your videos!! Please make one about how to make smoked salt please.

[@joeboo1047]

you know, if you score the fat cap, tie this, edge to edge then end to end, you wind up with a fairly uniform hunk of meat that cooks great low n slow, once it's to temp, rest it, then untie it , flatten it and sear it... utterly amazing...

[@martinarroyo1870]

Could this same technic be done with a Tri-Tip?

[@BH-re4nu]

Are these 3/8 or 5/8 inch wide skewers? What would you recommend?

[@francinecorry633]

Looks Great,Chimi-Churri please!

[@motogordo1903]

Went to the creek stone website, but could not find the coulotte. Do you have to call to order this cut?

[@TheBeefboy666]

Real cool roots bbq... I love your Videos... All

[@eltonmenchick7203]

Nice brazilian style bbq, bro!!! You should try the picanha with vinagrete to taste all the brazilian flavor! Cheers from BR!

[@javiercamacho9241]

Love the recipe and that hat where Can i get one

[@frodekollberg]

What other things can you cook with that cut of meat? It was the top sirloin?

[@livewirekva]

Chef Tom, do you have a recipe for a great queso dip? Would love to see one with some smoked flavors from you!

[@theaveragedave9502]

Whenever I’ve had picanha it’s been seared then they cut off slices and then cook again. Means you keep getting the amazing bark

[@1ronhall]

My goodness I need that

[@henryi9738]

I'm from Argentina, "te quedó espectacular !"

[@animaysh]

Are you meant to rub the salt off before cooking it?

[@bundesautobahn7]

You could open up a Brazilian Churrascaria with that Picanha recipe. That look so good and so decadent, one of the many reasons why I love eating red meat.

[@tylerwhite2210]

I need to know what kind of knife that is

[@allthingsbbq]

Hello Tyler, here's the link to the knife - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife.html. Thanks for watching!

[@skidrow52]

Awesome recipe!!! Can u make hunter beef? Please????😊

[@GrillTopExperience]

Those skewers are dull out of the box. I sharpened mine and they slide through a lot easier.

[@Soonerfrk11]

Grill Top Experience that’s cool dude. Maybe you should make your own video to teach others your point?

[@lawrenceharmon9553]

Love the cooks chef Tom, can you do a video on pork short ribs or even the “ rib tips” thanks

[@JavierLopez-fd4wd]

Chef Tom could you cook some half chickens on tjat flat top a la Snows BBQ style.

[@danielgomes91]

Greetings from brazil!

[@xdsmastermia]

amazing! looks deeeelicious:D

[@djeyfritz984]

Where can you get picanha!? I'm in California.

[@johntsaisilva882]

DjeyFritz you can get it at any butcher shop, ask the butcher for the sirloin cap

[@a.w.w.728]

Do you have any recipes for corn fritters?

[@tperiodjackson]

I don't. I'll add it to the list. Thanks for watching!

[@WhiteThunderBBQ]

I did the same thing this weekend!

[@aemmerich]

I'd like to see some retired dairy cow steak. There's a video out there of a bunch of chefs in London comparing it favorably to wagyu and would love to get your take.

[@L2THEC1]

Great video as always ... I bet Ninja would approve...lol

[@sillygoose4176]

does it taste like tri-tip?

[@baileymoto]

Yes. It's more tender, tho.

[@bobbychatterton2225]

Chef Tom!! You da man!! How about some BBQ beans???

[@SG483]

You took fat off the cap... AMATEUR!

[@420boys89]

Hey man I’m Fred i live in Fort Worth Tx, I would like to see you cook side dishes man I need more ideas. Thanks man

[@chesterpuffington8368]

Seems like a lot of flame, sometimes that carbon burn taste is hard to shake after you over do it.

[@rodolfosarudiansky]

great video! u know what a bbq is? about doing great food. hate smart asses pointing like experts. Im brazilian n I have eaten n cooking oicanha for last 40 years. u did an awesome job. U can make steaks too, but the cut for steaks is in 45 degrees.

[@jerryames2054]

Hit another one out of the park

[@jackbrowning1922]

Man I need that hat. Cant find the grey one on your website. Hook me up! Great video

[@nicholasmedovich8691]

I know Steven Reichlan all too well. Also Tom, next time, try the Compton cut spare ribs. Smoked for 6 hours and 10 minutes.

[@thecrystalmemes5767]

God, now I'm hungry.

[@paathimself]

Hey Chef Tom! So at the start of the summer, I’ve already messed up grilling chicken thighs. I’m decent with going by touch when it comes to beef, I swear! But grilling simple bone-in chicken without a thermometer... I seem to be awful at it. Burnt outside, raw by the bones. If you have time, mind doing a regular, non-smoker, non-competition, thermometerless bone-in chicken thighs recipe?

[@MegaGuru79]

I am from Sweden ans i also use meat from Creek. But can you plz show us some Wildlife meat grilling???

[@Levi-ld1ez]

I'm making this, can I get a hell yeah!