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

[@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

[@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

[@joeterra.t]

​@@c.a.w7668Are you a black person?

[@joeterra.t]

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

[@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

[@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]

🤣

[@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?

[@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]

😂😂

[@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!

[@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.

[@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

[@fumoffu_l]

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

[@jcnikoley]

Why wouldn’t you just put it directly on the rack? There’s no need to hang it from strings, on a rack it’s the exact same thing. I guess to be unique for the views…

[@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.

[@theprodigalson4003]

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

[@jonathanemerling1071]

Same

[@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 - ?

[@TasosPantelidis]

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

[@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.

[@PRIMEVAL543]

For everyone not knowing: it is spelled Yuca No idea what it tastes like or anything, I just tried to figure out how to spell it so you don’t have to

[@chrisbernal2600]

i never knew picanha untill i started following guga

[@RafikelJar]

1:00 Thank you so much for adding Celcius

[@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

[@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.

[@patrickwagner701]

Perú represent!! ❤ Awesome as always Guga?

[@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.

[@MeganHarrington-v4t]

How long was it in the oven for ?

[@danisalento]

Yes

[@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.

[@gregahrovat7131]

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

[@JohnPorter4096]

That's it I'm doing it. I'm going to cook this. Looks Amazing.

[@jmholmes83]

I went to Costco tonight for a picanha so we can feast tomorrow.

[@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??

[@dadillac420]

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!

[@danzamp9761]

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

[@ideacrafter]

True story!

[@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?

[@ANTOCOOKINGART]

the recipe of your grill looks delicious and especially the of preparation and scenes make it attractive and appreciate creative ideas related to cooking and comment on cooking methods and recipes❤❤

[@kph4081]

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

[@fhertlein]

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

[@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

[@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.

[@joelch20071]

that fried yucca with the lomo salteado sauce looks amazing

[@xtreemej7]

Looks great! I bet it would be even better on a smoker!

[@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!!!!

[@misoppas]

Fried Yuca mentioned! 🗣🩷

[@obananagato]

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

[@KRDragan]

Angel screaming at himself for going on vacation when he did

[@maluak_]

Nice job, but in germany we will preheat on 180°C instead of 177 ;)

[@stuka78]

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

[@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

[@marwandudin7630]

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

[@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.

[@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.

[@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!

[@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.

[@Magziesfuntime]

If you don't have or can't afford Tenderloin try Sirlion Strip Steak. It is the cap from the Top Sirlion Primal.

[@PhillipSiddiq]

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

[@christianolson8543]

Oh man when the King of the Hill grilling music hits… just a great feeling

[@HellOnFourLegs]

Superb enyucados(rellenos) Guga missed the opportunity to do for the side dish

[@S1RLANC3]

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

[@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!

[@FunLovingCriminal_JB]

Never stop learning brother 🙏 ❤

[@bartcharlow9807]

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

[@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.

[@fabs3159]

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

[@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.

[@JoshLasto]

Oh man. That shaved picanha looks like it would make a mean sandwich. 🤤

[@EdHadder]

I Love Sous Vide Everything Videos 💗

[@all5hrzns99]

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

[@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.

[@klipkultur3680]

Those side-dishes man!!! What a master!!!

[@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.

[@praneetprakash]

Cassava chips pair well with freshly pounded garlic, salt & chilly peppers.

[@NoOne-nf8cl]

I've seen the same concept done with chicken, I would love to try this

[@amyunknown2977]

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

[@Sunny2255]

Try yuca with cod fish made the Suriname way. Even if you don't love fish you will love this. You could also put the cod fish on a pistolette

[@carlosantonetti1162]

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

[@Rizzoli_690]

1 hr to 1.5

[@kubakaszuba81]

If I would have one wish I'd want to be in Guga video

[@lukehart2420]

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

[@DaveDVideoMaker]

Most ovens can’t do 177C, hence I’d do 175C or 180C.

[@stuka78]

For how long?

[@DaveDVideoMaker]

@ Until the meat reaches the desired doneness according to one’s preference.

[@guillaumedep1]

I'm not sure why the twine was needed when the meat could have just gone on the wire rack set a bit lower. This technique goes back hundreds of years and is excellent. Look up judhaab or judhaba for some examples. I've cooked like this many times and it's a winner. As they say on this channel: 10 out of 10, would highly recommend.

[@eduardochotto7404]

Hi Guga, we "ticos" in Costa Rica, eat the fried yuca dipped in mayonnaise! Try it! It's fenomenal!!!! 😉🙃

[@Nooflyer]

This episode makes me want to be apart of your family. Dang 😂

[@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!❤

[@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!

[@ドロシールイーズ]

Make brazilian tour on your Guga channel.

[@joeyg29jgjg]

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

[@stuartpenwarden253]

I think you should do a top ten, maybe top ranking of all the side dishes.

[@LeonhardtWolf]

I wish I could come and try your food, It always looks so delicous!

[@future80scomeback99]

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

[@blackknight9025]

DRY AGE CHICKEN IN STEAK PASTE AND STEAK IN CHICKEN PASTE!!!

[@dokuujin1851]

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

[@Khalid_Daher]

How long in the oven and on what setting?

[@Porgysashimi]

Guga you have never mentioned how affordable pichanna is

[@denchogrozev9951]

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

[@angmiming]

so you call it yuca, in the Philippines, we call it cassava. it is often cooked like a sweet treat. My mom used this as an ingredient on ginataang bilu bilo. We also have a delicacy called cassava cake. It's delicious

[@Eifelgriller]

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

[@GrimIkatsui]

The drippings flavor the potato, but the potato steams the meat making the temperature more stable in the oven and the flesh more succulent.

[@Tbrunoferreira]

That's what you need in your life... *Brazilian roots coming*... PICANHA!! lol

[@kingbee3515]

Gugu can you try to dry fry fresh coriander seeds, crush the seeds after frying them and put it on your steak when you season your steak. Please try

[@madbmadb]

That side dish alone would do me over 🔥

[@whocares110]

Bro, i ever catch you smashing the juice out of my steak and we're not going to be friends anymore.

[@FGYT1]

No need to string jyst put the cut of meat on the oven shelf . Used on lots of roasts great with duck, goose and pork with any roasting veg underneath fir the fat to drip onto

[@Juan_Agosto]

I googled yuca and apparently yuca is cassava in my country. That is delicious. One of my favorite dessert is cassava cake

[@edonan85]

What's the point of hanging the meat with butcher twine instead of placing it directly onto the rack?