Every Way To Cook PICANHA - Steaks Experiments

[@BillyBeamer-x1f]

Not bad, however the most important guidance for Picanha is when making steaks you cut with the grain then cut against the grain to serve and when making skewers you cut against the grain for the skewer and slice against the gain to serve. If you don't follow this, you will have very tough eating.

[@ljubomirkracun6357]

Exactly 🎉

[@mycompasslawp.a.4328]

Ya, he totally cut the meat wrong. I'm not sure if he just wasn't paying attention because he is making a video, and enjoying rum and coke, or if he really doesn't understand the proper way to prepare this amazing cut of beef.

[@tdtommy196]

I was about to say the same thing!

[@MatheusFP104]

Really doesn't matter, both ways are valid. The end result will be always against the grain.

[@tdtommy196]

@@MatheusFP104 if you cut the steaks against the grain, then when you cut a piece to put in your mouth it will be cut with the grain and thus not be as tender, unless you cut a slice the length of the steak and then cut that into smaller pieces, which would be very awkward.

[@PWNHUB]

between you and Guga I learned about picanha and when I picked 1 up seasoned with just salt the family loved it!

[@SaltyTales]

Thank you for my part! 😀

[@johnmaynes7142]

@@SaltyTales I cut into steaks, reverse sear over charcoal and then take small slices and make mini sandwiches with pao de queijo

[@SaltyTales]

Oh man! I live it like that!! 😀😀🤣

[@tufab3494]

​@@johnmaynes7142tenho que fazer isso

[@tournamenttime7441]

It has been great seeing the quality of the videos getting so much better! Really proud of you!

[@mahalaleelyahawadah658]

Your videos are getting better. You are finding your stride. Keep it up, your camera presence is like you don't even remember you're recording. It's like a person to person conversation. Awesome! I'm hungry!

[@FOGOcharcoal]

This is a great video Ninja! (Even if Mrs Ninja didn't tell you that there was a tag on your shirt) I love the format.

[@SaltyTales]

LOL Ms Ninja was laughing and I didn't know why! 🤣🤣🤣

[@F1Hopeful]

Super video. Having been in love with Brazilian rodízio and picanha….made my mouth water. Que maravilha gente!!!! Obrigadisimo!!!!!

[@jasonbuter9493]

I've been getting Canadian wagyu picanha. I season it with hickory flake salt in the vacuum bag for a few hours, sous vide it to 54C for 2 hours, let chill in the fridge overnight, finish it on a smoking hot charcoal grill until its back up to temp. So tender, and soooooo good.

[@SaltyTales]

That’s definitely a good way of doing it! 😀😀

[@RiskCapCom]

Well done, great presentation of the Picanha steak cut. Love the testing at the end. Very convincing and decisive.

[@xmozzazx]

I love my sous vide, it makes everything so darn easy. You kind of get marinating and a guaranteed temp, without losing an ounce of tenderness of flavour, but nothing beats cooking it over hot coals caveman style! I pay tribute to the queen a lot thanks to you brother, glad I found her! NINJA APPROVED!!! KFTM!

[@SaltyTales]

😀😀😀 long live queen brother!

[@dnugros412]

Ninja, should the steak cut with the grain and the skewer cut againts the grain?

[@josez9452]

Once again you have hit the jackpot, I’m freaking starving now. My favorite one is number D, all of the above. Is it 5 o’clock somewhere? That Cuba libre would be nice right about now.

[@SaltyTales]

LOL That cubalibre was the refreshment of the night! 😀😀😀 And the mug was a skull! 😀😀😀 Thank you so much for the support tocayo!

[@magking1971]

I love how you explain each step so those of us with no experience can learn. BTW this cut of meat does not exist in Alaska, I have tried to find it with no luck.

[@SaltyTales]

Thank you so much for the support! It is becoming more and more available everywhere! It'll get to Alaska soon! 😀😀😀

[@aprilgabrielrodriguez7158]

Look for sirloin or rump cap my bf used to get it when he was in the navy out there

[@magking1971]

@salty tales Come on up and catch some halibut!

[@SaltyTales]

Don’t tell me that! That is in my bucket list!!!!!! 🤣🤣🤣

[@MegaTechpc]

Just ask any butcher for the sirloin cap and they’ll cut one off for you!

[@QueIncorporated]

Where do I find those fancy double skewers you used...Thanks!

[@lucasbohemia]

As a Brazilian, I find it very interesting that picanha is considered a new cut in the US. I eat since childhood . it is considered the king of barbecue around here, and every Brazilian knows How to do it

[@Mahaney82]

So, Its called sirloin here and we have had sirloin steaks and sirloin cap. Its just gaining poularity now because its being showcased all over YT as new and exciting. Also, americans dont cook sirloin as picanha is traditionally cooked in Brazil, so it is kind of "new" to us.

[@johnjtrigiliojr5726]

With the different cuts can you cut some with the grain and some without I did not see that on the video

[@SaltyTales]

For steaks you cut with the grain, for the skewers against the grain! Love you brother!

[@mattmatt2776]

How long each side if doing skewers for barbecue ?

[@ashlfc26]

What oil did you use on the sous vide at 2:32? I might be doing this tomorrow....

[@paula.2422]

Looks amazing as usual Ninja brother. I've never cooked picanya with the skewers but always sous vide or a reverse sear on the weber kettle....I can't decide which I like better because I've never done a side by side comparison. Great stuff Ninja famiglia!♨️

[@SaltyTales]

Give it a try and you'll love it! Cooking it that way allows the meat to get more flavors and retain the juices even better! 😀 It is awesome! 😀

[@paula.2422]

@@SaltyTales I will absolutely have to give it a try....making picanya even better...craziness!!!🤯

[@whitechris720]

I am looking for another way to try picanha. I am going to do the rotisserie idea tomorrow. I haven't tried it yet. I do not have a rotisserie. I have some camp fire cooking poles. Thanks for the idea! The whole video, I was thinking I know this guy.... Ninja. I am glad I found this channel.

[@PetraKann]

Great cooking channel: whereabouts in the world are you located?

[@jboogie8819]

I had pichana at a churrascaria several monthes ago. This made me really miss it! Deeeelicious!!

[@SaltyTales]

That is an unforgettable experience!! 😀🤣

[@rivenpsy]

A, B, and C which ones sous vide, grilled and skewers?

[@jacklatta1890]

Got my “Mr Ninja” coffee cup in the mail the other day…so rad brother Love it

[@virajdesilva8953]

For the skewers method, how hot was the grill?

[@jesperwall839]

We need you back on KZbin!

[@NeilSarap]

Nicely done, I have a Wagyu picanha steak ready to cook, I will use the sous vide since it is not against the grain for skewers 😉

[@SaltyTales]

Awesome! 👍🏻

[@mbkfun]

Had this cut out and loved it. Saw it at publix today and grabbed it..trying to decide between bge and sous vide, now I may do both. Great video. Super helpful.

[@jeanpierre.durrant]

Very hungry! I love the way you know when the food is ready, without the thermometer! I also learned to shake the salt off, too! Another one of your great videos. Good to see you have tools for everything!!! 😋👍🏾👏🏾😋

[@SaltyTales]

Thanks my brother! Glad you enjoyed it!! 😀

[@sufyanabdeldaiem9244]

Excellent editing

[@SaltyTales]

Much appreciate it brother!

[@tjdinfl]

Excellent and entertaining video!

[@anthonylusano6906]

Nice setup! I’ve finally found picanha where I live. Love it! Thank you for sharing!

[@SaltyTales]

Your welcome Anthony! 👊🏻

[@wkwood]

KZbin decided to stop notifying me for awhile 🤬 fixed that problem! I hope you and Lady Ninja have been doing well!! This looks deeeeeeelicious brother!

[@SaltyTales]

I’m glad to see you back with us!!! I know a lot of people is been telling us the same ………. Welcome back brother 👊🏻

[@jhonnyrestrepo6780]

What’s the name of this cut? What’s the name of it in the supermarket? Thanks

[@WhiskyLoversSociety]

Love your enthusiasm. Looks fantastic.

[@SaltyTales]

Thank you Sir! 😀😀

[@jsb2277b]

Another banger Ninja. You guys are awesome but I'm kind of getting tired of craving steak at lunchtime

[@SaltyTales]

LOL Come on man! We are making you have better appetite for diner! 🤣🤣

[@HeadtoTailBBQCooking]

I still have to find one to cook. I would definitely like to chow down on one. Y’all always make it delicious 😋

[@SaltyTales]

Oh brother! That was one of the best I‘ve cook til today! Easy and delicious! Go for it! 😀😀

[@timjones147]

Mmmmm made me hungry. A, B, and C looked delicious.

[@SaltyTales]

LOL Wack that like button! 😀 Thanks for the support!

[@shammetje]

also like the skewer method the best. For a little variety I add black pepper and rosemary to the skewer method and its also nice, but a little different

[@TexasRanchu]

Love your channel, your channel reminds of the other guy that grills and eat/review barbecue with his nephew :)...

[@clintdarden654]

Havana Club Rum? I feel like you made this and were talking to me :) I'll tell my wife you said I need a flame thrower, can I have her contact you? Haaaaa. Nothing beats shaving off the meat and putting it back on the fire for more! This is great my man! And Ms Ninja's hair looks great!

[@SaltyTales]

Lol have her call ms Ninja! 🤣🤣🤣

[@ronaldaiello236]

You should have mentioned how to cut the Picanha. With or against the grain.

[@Pjay0001]

If you make a thyme/rosemary salt, number A can have that extra flavour as well... just my 2c

[@SaltyTales]

Yes!! That’s the attitude!! 😀😀😀

[@mapleycanadian22]

Fantastic video!

[@SaltyTales]

Thank you so much for the support Mapley! 😀

[@Cavenaggi29]

Where do I buy picanha?

[@scdpproad5245]

In brazil we just season with salt, and its amazing

[@lavergadezambada]

Man that picanha on skewers looks bomb!!!

[@SaltyTales]

That was so DEEELICIOUS!! 🤣😀😀

[@michaelmiller1109]

"Did I make you hungry?" best catch phrase for e cooking show ever.

[@fostervf16]

Ugh. Number C reminded me I have an extra Sear Pro I meant to send to you. Looks like you don't need it. I'm jealous of the Sous Vide Gun! I'm curious what would the results be if you seared and sliced the sous vide one the way you did the skewered one. The searing adds great flavor. And you can do that with the sous vide steak as well.

[@SaltyTales]

That is a good thing to try! Never thought about it! 😀

[@valenb4992]

wow , since i have Anova with wifi , what i used to do is put the steak sousvide in the water in the morning , go to work , around 2pm i would start the Anova remotely and have the picanha cooked for 3h at 53c for 5 pm when i arrived home .

[@SaltyTales]

Nice! 😀🤣 thanks for the support brother!

[@dr.angelcabanmd]

I just did on sunday a Sous Vide Picanha cut in to steaks and finished on the grill. it was DELICIOUSSSSSS Brother...

[@SaltyTales]

LOL Nothing better than the queen!!! 🤣🤣🤣

[@henriwolbrink]

At first, grilling with skewer (or even better rotisserie) will surely sear better due to high radiation heat and moving fat. But I recently cooked picanha another way. Which works good for other grills. Place picanha capside down. And make incisions in the meat until reaching the fatcap, creating 1" slices, joined by the cap. Add your spices. Into the incisions as well. Heat your grill (cast iron preferred) to the max and grill cap down. Wait until cap starts rendering into transparant. And sear other sides while fat drips down. I like to open the slices by twisting cap. Thus getting bigger surface and more crunchy parts. I do prefer the rolls on skewers. But this is my preferred quick and dirty method. Please comment.

[@SaltyTales]

I like the description of it but something to try for sure! I'll be trying it and let you know!

[@henriwolbrink]

@@SaltyTales I like to render the fat first without heating the meat too much first. And loosing moisture. Then searing it off with maximum surface and salt. Where salt is a big help in searing. And it keeps much of the meat clean. Without stuff from the grates. As said. Great for quick and dirty, tailgating on my gas grill.

[@smsandel]

This weekend I made a picanha on my big joe joetisserie. I kept the grill temp at ~350°f and used the firebox divider so only half of it was full of lit charcoal and cooked it until internal temp at thickest part reached 128°f. I did cut a cross hatch pattern into the fat cap about 1/4” deep. The result was that they’re now begging me to make it again every day.

[@SaltyTales]

🤣🤣🤣 oh man! It sounds amazing and looks like the fam is loving it! 😀😀😀

[@Mordecai9052]

I love these videos.

[@aprilgabrielrodriguez7158]

How about a pernil or pollo asado with a ninja or Mrs ninja flare 😉 keep up the great work 💙🐐

[@SaltyTales]

I'm making cuban pernil soon! 😀😀😀 I'm practicing! 🤣🤣

[@aprilgabrielrodriguez7158]

Nice better see some mojo on it or at least that's how junior's Aunt from cienfuegos does it 😉

[@SaltyTales]

No mojo no good!!! 🤣🤣🤣

[@leeeiner7188]

Dude! Last week I seam butchered 135 pounds of sirloin primals for a wedding feast. And yeah, part of that was busting out the picanha, the sirloin fillet and the roasts. 40 roasts from ten primals. They were fantastic, but one of the reasons why was because after resting I cut each roast cross-fiber. Tender and juicy. The picanha and the sirloin fillet represent ,at this point a couple of the best value cuts on the steer, and cost-conscious beef-lovers really should learn how to break down the sirloin in order to get these on the cheap.

[@EggplantOven]

I can't do any if these methods because i don't have the cooking medium

[@JoeHusosky]

I love Ninja, if you don't have a grill here use a flamethrower. Of course at my house I have both I love my flamethrower. That's how I make mine sous vide then flamethrower.

[@SaltyTales]

Where are you now?

[@JoeHusosky]

@@SaltyTales right now IKEA Miami

[@Mickcotton]

Excellent Picanha Lesson Thank You So Much 😊 Absolutely Amazing

[@HappyChappy78]

You made me hungry so I hit the 👍

[@SaltyTales]

LOL Thanks for the support brother! 😀😀

[@DerkDerglass]

Miss you Ninja!

[@bobdonda]

I wonder how picanha got to be so popular. Maybe something to do with someone telling me it's DEEEEEEEEEEEEEELICIOUS

[@SaltyTales]

Lol may be! 🤣🤣🤣

[@aur2009]

Its a great video but i noticed the picanha final cuts were with the grain.

[@MegaTechpc]

REALLY miss you over with Guga and Mau Mau on SVE!!!!!

[@SaltyTales]

LOL Yeah, I miss those guys too

[@aaron-friedrichsen]

Will you be making videos together in the future?

[@aaron-friedrichsen]

@@SaltyTales will you be making videos together in the future

[@jondeiconic2552]

Nice method ninja.. right now I'm struggling again. Only pay my personal insurance but my car maintenance is under pressure on me.. pray for me overcome it.. plus my country is now under new inflation prices of goodies rising so badly.

[@SaltyTales]

The entire world is been inflated right now... Prays going your way brother!

[@vincenguyen8011]

Ninjaaaa! hope all is well! picanha is life!

[@SaltyTales]

Heyyyyyy great to see you here!!!!! 👊🏻

[@debralynbates9198]

What cut of meat is Picahna?

[@SaltyTales]

It has a lot of names. Culotte, too sirloin but whatever it is it has to come with the fat cap for it ti taste good!

[@debralynbates9198]

@@SaltyTales never heard of it b4 today ( except sirloin)

[@SaltyTales]

Top sirloin is sold everywhere but they remove the fat from it and destroy the flavors 😢

[@debralynbates9198]

@@SaltyTales yes I get that : thanks ( I look for that fat on any meats I purchase

[@gi169]

Thanks Mr. and Mrs Ninja...

[@SaltyTales]

You are the man GI!! 😀😀😀

[@hector5810]

Hello Ninja can Picahna be cooked in an oven and still get decent result? Hope you see my comment. Love your channel man

[@SaltyTales]

Mmm it could be done with the oven as high as you possibly can but I ‘m not sure of the results… but a pan on a ripping hot stove will do the trick way better! 😀

[@hector5810]

@@SaltyTales thank you!!! Really appreciate the answer

[@Gorfo978]

You gotta make your cameo on Gugafoods soon Ninja

[@SmokingDadBBQ]

Delicious 🤤

[@SaltyTales]

Thanks my brother! 😀

[@cliffvictoria3863]

I have a hard time deciding between sous vide and rotisserie when I cook picanha. Sous vide gives a more tender meat, in my opinion, especially if you let it cook for 2-3 hours while the rotisserie gives a better char and fat rendering. Both are Deeeelicious. How about a sous vide time comparison video? 1 hour, 1 1/2 hours, 2 hours, 3 hours?

[@Nate-zm6bd]

why not do both. sous vide at a lower more rare temp and than rotisserie over super hot heat to get a good char and crust.

[@tmmmedia731]

Can’t wait for smellobishon

[@goyo1352]

Ninja 🥷 your a true Badass

[@SaltyTales]

🤣🤣🤣 thanks brother!

[@marcuscastiglia245]

I've been trying to get some pecania for over a year no luck!

[@SaltyTales]

Oh man! What about online? Shipping prices suck I know...

[@jsb2277b]

If you are in the US, Wild Fork is great and they have several grades of Picanha available

[@marcuscastiglia245]

Thank you!!

[@jsb2277b]

@@marcuscastiglia245 youre welcome. They come vacuum sealed and shipping is not bad at all. There is a minimum order of $50 I believe though.

[@richmann5746]

hi ninja i see that you been using the skewer i made just you looks like i works great on the picanha steaks great color on them.try closing the cover down to get some more smoke on them let me know if you need any more skewers i also make a very different kind of smoker that no one has its call a direct flow smoker by $Rich Mann$

[@SaltyTales]

Rich! You have no idea how much I love that skewer! You are the man! Send me some photos of that smoker you are making, it sounds interesting! 😃😃

[@richmann5746]

@@SaltyTales WILL DO

[@SmokingDadBBQ]

Rich makes amazing skewers. I’ve recorded one with them this week too. Lots of fun

[@johnengooyen]

Have you considered comparing sous vide at 135F vs 137F for steaks like ribeye or picanha? r/sousvide swears by the 137 temp.

[@SaltyTales]

mmm Interesting to pick a good argument with those guys! 🤣🤣🤣

[@CristianoCammia]

Did you cut the picanha for steaks against the grain??

[@SaltyTales]

For steaks is with the grain 👍🏻

[@martyedson]

Awesome video! Love Picania. You do,realize that “C” is not a number, right. It’s a letter! Haha

[@SaltyTales]

Lol it is a number! 🤣🤣🤣

[@martyedson]

@@SaltyTales 👀

[@michaelkoerli3815]

Brazilian style picanha skewered. Yea :)

[@SaltyTales]

Yeah baby! 😀😀😀

[@meat_loves_wasabi]

I Need to go to a brazilian churrascaria restaurant for skewered picanha now

[@SaltyTales]

Oh man! it is very different and HEck YEAH AMAZING! 😀😀

[@jeanpierre.durrant]

Where are you Ninja?

[@jmdelira87]

Ninja, what would happen if you cooked a prime roast like you do a brisket?!?! Good video idea?

[@SaltyTales]

👍🏻👍🏻

[@ashwinshrestha7943]

I am really hungry even after having food

[@SaltyTales]

LOL Working on making your appetite stronger! 😀😀

[@LDog90]

Omg I panicked when I saw the grill because I thought this was just in a kitchen 😂

[@rallo6]

How come you cut that last piece and ate 3/4 to 1/4 for the Lady! Haha! I could tell she was not happy with cutting!

[@SaltyTales]

Lol she is a lady so she it’s little by little… 🤣🤣

[@muchomalo100]

I understand why the meat must rest 10 min after cooking. But what I don't understand is that the meat is getting cold. Hot meat is much nicer right? So what you must choose? Cold and juicy or hot and not that juicy? 🤔

[@punisher6001]

In South America yes but Brazil, my chef. Make sure people don't get confused with our neighbors...

[@stillcamillus4287]

you cut the steaks across the grain. I thought with picanha, you were supposed to cut steaks with the grain so when you're cutting bites, you're cutting across the grain. Please clarify.

[@gianlucatadeo7092]

since you might not have a grill at home we will use a flame thrower

[@MoonPump]

i never understood the rest. ive done it, and its not much different than say maybe a few minutes for the time it takes to take it off the grill and on your plate and you sit down ready to eat. Except its way better because its hot and not sitting for 10 min lol i dont want a cold or luke warm steak, i want it fresh and hot off the grill and the juices dont go anywhere.

[@jamesdelaura5469]

Ninja, did you get invited to Guga big 3M video cooking half a cow?

[@SaltyTales]

Nop... No idea that was going on. 🤣🤣

[@anthonylusano6906]

😭

[@BBB921]

Why did my like from Salty Tales get away?

[@SaltyTales]

Mmmm no idea. Hard refresh your browser/app and try it again

[@BBB921]

@@SaltyTales It is fixed, THANK YOU!

[@howiestoffberg]

I'm an expert on picanha after watching dozens of YT videos 😁 I'm surprised that the skewers won even though he cut it wrong....should have been cut across the grain for more tenderness....according to most videos I've watched....but hey, what do I know 😃

[@awightman1221]

youre supposed to cut it with the grain when cutting into steaks so that when you slice the steaks you slice them against the grain. but yea it seems he did the opposite of that.

[@rickcar94]

Notification squad from class 📚🎒🤓

[@SaltyTales]

From class??? Teacher Ricky is watching youtube in class!!! 🤣🤣

[@bomousa9836]

Ninjaaa

[@jonathanmiller2308]

NINJA IS YOU

[@SaltyTales]

Yeah baby!

[@juliegomes7962]

Broo cut it with the grain

[@fuegodeabba5978]

Tu es bueno! Tu es mi amigo! Esta bueno... Loco.... si.. Perro no por mi. Es 👍 very good... Yo loco para chicaz.... no habla nada de mi esposa.

[@SaltyTales]

🤣🤣🤣🤣 will tell your wife!!!! 🤣🤣🤣

[@fuegodeabba5978]

@@SaltyTales no you wont.... Na... No mames!

[@Thesage28]

I’ve never had picanha

[@jorgeizidrogoncalves7855]

I dont think the second one was legit picanha, almost sure.

[@TheElectroman2010]

Ouin.. toé, tu m'a toujour gossé