Recently started working at a Fogo de Chão and the Picanha is far and away our most eaten cut of meat (though I prefer the Fraldinha myself) This recipe looks fantastic though!
@williamwoody760711 ай бұрын
This is not only a great recipe video, it’s a great introduction to whatever the hell a picana steak is. I’m looking at you Guga.
@ChefBillyParisi11 ай бұрын
Thank you so kindly!!
@ritakaye5 ай бұрын
Thanks!
@cliffvictoria38635 ай бұрын
Guga calls Picanha the "Queen of steaks". I have cooked it several ways and favor cutting the pichanha in 3 finger thick sections and putting them on a rotisserie over charcoal and/or wood. I remove the rotisserie from the grill periodically and slice pieces off as they get the caramelization and medium rare doneness. Then the rotisserie goes back on the grill to cook the next layer. Repeat until all the Picanha is cooked and sliced. I slice it into a foil pan and cover with foil to keep it warm between slicings. It's a bit labor intensive but the results are fantastic, especially for sandwiches. Great video on your method of preparing the Picanha! Those mushrooms look good.
@winmod708 ай бұрын
I'm so glad I found this channel! I love picanha. Chef, give that cutting board some food grade mineral oil love :)
@srt10h4rml3ss11 ай бұрын
Picanha around us here in Ontario at the couple butchers I use have doubled in price in the last year unfortunately. I'm going to purchase it and cook it next weekend anyhow. Excellent job Chef Billy that looked just ridiculous tasting. I'll use my charcoal grill if we don't have too much snow by then :)
@raincoffeeandbooks807911 ай бұрын
Oh Chef Billy! Absolutely beautiful meal! I'll be making this mushroom sauce, perhaps for New Year's Eve? 🤔 Thank you. Thank you. Thank you for this post. Merry Christmas! 🎄☃️🙏
@ChefBillyParisi11 ай бұрын
Merry Christmas to you as well.
@PaoloRoncal012 ай бұрын
It felt like I was watching a masterclass video
@DarksouIjah11 ай бұрын
Wow.. I just had my first coulotte steak last week and never knew it was a thing. I'll be trying this recipe for sure. Thanks again.
@RICDirector2 ай бұрын
Coulotte and picanha are the same hunk of meat, but NOT the same cut. The sirloin cap, or picanha, has its fat cap intact or lightly trimmed. The coulotte roast is completely denuded of its fat cap, and gets cut differently into steaks. The picanha is cut WITH the grain into steaks, then cut ACROSS the grain to eat, making it tender as well as flavorful. Coulotte cut is good, but picanha cut is heaven, even without its fat cap.
@matthewjamesduffy11 ай бұрын
Woah this looks amazing chef nice work!
@ChefBillyParisi11 ай бұрын
Many thanks!
@BCSJRR11 ай бұрын
Oh man that looks good. Something else I'll have to cook one of these days. Your instruction is tops in quality on youtoob, thanks for all that you do!
@anissiamonserrate560511 ай бұрын
Never done it but i will try it after watching this video. Looks that it will be an easy task to make! Wish me luck 🍀 😊
@ArthurEbing11 ай бұрын
Another awesome show Chef! Merry Christmas to you and yours! 🎄
@ChefBillyParisi11 ай бұрын
To you as well
@malador19526 ай бұрын
Good video. Personally, I like cold pressed macadamia oil for cooking and grilling. Neutral taste and a smoke point of 525 degrees.
@GlennStrycker11 ай бұрын
Hard to find this cut, but it's available at Wild Fork (Chicago area)
@tarasmatiychuk23768 ай бұрын
Hi chef, you don’t cover meat with foil when resting it?
@ccbb56753 ай бұрын
I'm sorry.... did you just say that picanha is the most UNDERRATED cut of beef??? BY WHO?? Only by Americans....
@ViettiencookingАй бұрын
Bạn nướng ngon quá tặng cho mấy quả tim nha❤❤❤❤❤
@impianotespaul4 ай бұрын
Sorry, nowadays Picanha price has skyrocketed....
@yaxomoxay11 ай бұрын
Any substitute recommendation in case the cut is not available?
@danh65511 ай бұрын
Tri tip would work too
@docfish755211 ай бұрын
Thanks.
@carloslouchard21115 ай бұрын
You don't know how to make picanha, I'm Brazilian and everything is wrong. Picanha is a genuinely Brazilian cut and must be cooked over charcoal or smoked , come to Brazil and learn
@danielknapp457010 ай бұрын
There's controversy with the double rest. After the initial cook the rest (pre sear) is the only one needed. The juices stay redistributed throughout the steak and you get to Carve it hot!
@ChefBillyParisi10 ай бұрын
Don’t want hot meat. Should never smoke when cutting jt
@RICDirector2 ай бұрын
Chef, with all respect, you are bonkers. Eat that sucker hot and flavorful!!
@rodotubu11 ай бұрын
@chefbillyparisi great recipe. Just an FYI Picanha is the Rump cap for the most part outside the USA
@sidneywhite74911 ай бұрын
Any jambalaya recipes?
@YouTube_can_ESAD11 ай бұрын
Google it, are you new to the internet? 🤣
@sidneywhite74911 ай бұрын
@@KZbin_can_ESAD I rely on your expertise but not your manners. Rude response
@VulcanLogic11 ай бұрын
kzbin.info/www/bejne/nYSpiX-rja-tfqM for his Cajun Shrimp and bacon jambalaya. if you click on a youtube creator's name, you'll be taken to a page where you can search just his content.
@jonathancormack11 ай бұрын
Google is free. This isnt the 19th century
@nathanshackelford78122 ай бұрын
I love when people jump on trends and then don't even mention they are just doing what anorher 10000 creators did before them.
@VulcanLogic11 ай бұрын
And since the youtube chefs have been touting it, the price has gone up $4 a pound. Still worth it but damn.
@ChefBillyParisi11 ай бұрын
That’s how hanger used to be back in the day
@VulcanLogic11 ай бұрын
@@ChefBillyParisi Oh how miss that for steak frites.
@dragonflyer596 ай бұрын
you cant get a picana at a regular grocery store, can you?
@helenelevesque297411 ай бұрын
I never bought and never ever will use any thing but SALTED butter. Any problem with that?