Wagyu Picanha Grilled On The Weber Kettle

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Cooking With Ry

Cooking With Ry

Күн бұрын

Picanha, also known as Sirloin Cap or Rump Cap, is common in Brazilian cuisine. It is an amazingly tender cut with a delicious layer of fat which crisps up when grilled directly over hot coals. And when this cut is Wagyu, the results are out of this world.
Wagyu Beef Provided By Wodagyu: www.wodagyu.com...
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Rymichurri Sauce Ingredients
¼ cup Finely Chopped Cilantro
½ cup Finely Chopped Red Bell Pepper
½ cup Finely Chopped Red Onion
3 TBSP Minced Garlic
1 tsp Chili Powder (Red If Available)
2 tsp Smoked Paprika
¼ tsp Ground Cumin
½ tsp Kosher Salt
2-3 TBSP Red Wine Vinegar
½ - ¾ cup Olive Oil
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#cooking #grilling #picanha

Пікірлер: 149
@cliffvictoria3863
@cliffvictoria3863 Жыл бұрын
Ry, I rotisserie'd a picanha today. Sliced it into 4 finger thick steaks against the grain and put it on a skewer using the "C" method. Used the rotisserie over charcoal and hickory. Seasoned with only Argentinian salt. I let the outside caramelize and then removed the skewer from the grill and used a sharp knife to slice off the outside. Replaced the skewer on the grill and repeated until it was too small to cut. My friends said it was one of the best meals they ever had. The Picanha had both caramelization and medium rare doneness. More labor intensive but it worked well. I sliced the picanha into a serving dish and covered it with foil between slicings. I made a Bearnaise sauce for it but it didn't really need the sauce. Thanks for the video!
@ImACarbonCopy
@ImACarbonCopy 5 жыл бұрын
holy moly you know I've been waiting for this video for what seems a very long time. that's why the Brazilians call it the queen of beef . I love the way you treated that piece of beef with such respect the smile on your face when you tasted the first piece said it all. I'm going to say that Wodagyu is my favorite wagyu beef Outlet. and Ry you are my favorite cooking show.Bravo Bravo Bellissimo
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks so much! It was a fantastic treat :)
@JamesWilliams-rm2hk
@JamesWilliams-rm2hk 4 жыл бұрын
I make these alot whole on the weber grill. I coat the whole thing in montreal seasoning, light a whole batch of charcoal in the starter. Nice hot coals get the grill to 500 to 550. I indirect roast it for 35 to 40 min depending on size to get to medium 135 -140. Rest it and slice it up against grain. Absolutely delicious. I'm fortunate that my local supermarket sells these as "rump tips" and are usually easy to get.
@mandh14
@mandh14 5 жыл бұрын
Just wrapped my ribs and got some bacon smoking... temp sensors on, so time to chill watching the BBQ maestro in action. ♥ this channel!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Ribs and bacon...I think that's what heaven must be like :)
@mandh14
@mandh14 5 жыл бұрын
@@CookingWithRy Sure is my friend, in fact I could just smoke n' grill up bacon and I'd be happy! Got a little treat today a small brisket purely for cold sandwiches, can't wait! Thanks again for the superb video presentations and amazing editing 👍👍👍
@Srussell516
@Srussell516 5 жыл бұрын
About time... this is my favorite cut of beef. Makes tri-tip a close second...
@MrJusmobile
@MrJusmobile 4 жыл бұрын
Ribeye cap is best!
@craigluhr3034
@craigluhr3034 3 жыл бұрын
Picanha is great smoked, reverse seared, or grilled as steaks or on skewers. Very nice.
@stevehuk902
@stevehuk902 Жыл бұрын
Made a couple whole picanha's yesterday. Tried the rymichuri and 10/10. It was fantastic
@SmokyRibsBBQ
@SmokyRibsBBQ 5 жыл бұрын
The picanha looked amazing Ry! Wodagyu is putting out some awesome beef and I can see that I need to try their picanha soon. Great video!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thank you! I have to say, it's quite a treat to be able to grill it up rather than eating it in a Brazilian restaurant :)
@sebastiaangommer7060
@sebastiaangommer7060 5 жыл бұрын
You deserve way more views!
@daniel1c
@daniel1c 5 жыл бұрын
You've made Guga proud, and I'm sure he'll excuse using sea salt instead of rock salt!
@bbqottawa8092
@bbqottawa8092 3 жыл бұрын
Ry/Guga collaboration 👍🏻
@aliazmi8543
@aliazmi8543 5 жыл бұрын
That looked amazing!!!!!!!! I dont know how you keep your temp so consistent and make everything turn out perfect. You make it look easy!!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks so much. I’m just very comfortable with the Kettle. You get to know how it’s going to respond after using it as much as I have :)
@aliazmi8543
@aliazmi8543 5 жыл бұрын
@@CookingWithRy If you don't mind me asking do you usually start with a full chimney of coals and control temp by the vents or do you start with less coals and add as needed to maintain temp?
@golfbbqandwatches
@golfbbqandwatches 5 жыл бұрын
A wagyu Picanha is the best beef you will ever eat. I like the Guga/Adreniline BBQ method of cutting into 5 sections and reverse searing. I also typically finish it a few degrees lower as we like our beef rare. Have to get me another one now, this video made me hungry!!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
I want to try every method :)
@boxeehtpc1
@boxeehtpc1 5 жыл бұрын
Looks amazing! I find that salting the fat cap of a picanha over-accentuates the salt flavor, so I generally stick to seasoning just the meat. Thanks for the great videos. Mike
@porsche944mt
@porsche944mt 4 жыл бұрын
I find, especially when it's for the first time, to do it as close to the traditional way. After the first time then by all means do anyway you want. I think that gives you the best way to compare to. I just received my first American Wagyu Picanha today and it's in the frig thawing for later this weekend for my husband's birthday.
@sneakyblackdog
@sneakyblackdog 5 жыл бұрын
Nice well marbled cut of beef, it looked delicious
@pjva04
@pjva04 4 жыл бұрын
I have a Coulotte defrosting in my fridge.. same exact size... I’ll be doing this in a couple days! Thanks for the informative and entertaining videos!
@davidb9547
@davidb9547 5 жыл бұрын
I haven't cooked sirloin in a very long time. I can't remember the last time I did. That looked so good, it was so juicy. Awsome grill skills Ry. ✌❤
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks!
@RobsBackyardBBQ
@RobsBackyardBBQ 5 жыл бұрын
That looked amazing Ry - great quality video as well!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thank you :)
@dannymandragona1575
@dannymandragona1575 5 жыл бұрын
huge fan of this one
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thank you :)
@jonathanchiswell9316
@jonathanchiswell9316 4 жыл бұрын
Love your work Ry!
@odysseybmxguy
@odysseybmxguy 5 жыл бұрын
Keep up the videos man! I just started really getting into grilling myself and your videos help a ton!!!
@EverydayBBQ
@EverydayBBQ 5 жыл бұрын
Absolutely delicious, Ry! I’ve got one I need to get done. Can’t wait!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
I was so happy I finally was able to get a picanha :)
@jonathanfrench5323
@jonathanfrench5323 5 жыл бұрын
Oh man like you I have been watching some other videos on picanha and I am heading over to Wodagyu to order some and the 20% is perfect! I am so pumped. That looked so good thanks Ry!!!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks! It was killer :)
@jonathanfrench5323
@jonathanfrench5323 5 жыл бұрын
@@CookingWithRy I am so pumped i should have it early this week. Perfect for the Friday night when my parents come over for dinner and a movie.
@kendarnell
@kendarnell 5 жыл бұрын
Wow!!! Looks so good!!
@trapshooter2165
@trapshooter2165 5 жыл бұрын
That looks so good!!! Great Job
@Texas2.5
@Texas2.5 5 жыл бұрын
That looked mouth watering, Ry. Wow.
@CookingwithStephennJacklyn
@CookingwithStephennJacklyn 5 жыл бұрын
Hi Ry that's an amazing cook that picanha looks absolutely delicious .
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks so much! It was soooooo good :)
@cliffvictoria3863
@cliffvictoria3863 Жыл бұрын
Ry, to add to my previous comment, Winn Dixie had Angus picanhas (looked like Choice but good marbleing) for $4.99 lb on a Memorial Day sale. I picked up 4 of them. 3 more are in the freezer. Such a great cut of meat for less than the price of ground beef. EDIT: I know Choice is not in the same class as wagyu but it was still really good. I may get a wagyu cut sometime to compare. If you need an idea for a future video, try slicing the outside off the skewered picanha as it cooks (slice it thin) and let us know what you think. Thanks!
@JulioBraza
@JulioBraza 5 жыл бұрын
Great video, Ry! I’ve been waiting for you grill up a picanha! Looked real good!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks!
@originelltnamn
@originelltnamn 5 жыл бұрын
Great video as usual. And as always i happen to watch these when im HUNGRY as fuuuu**. Thanks for the videos mate!
@jgoree8319
@jgoree8319 3 жыл бұрын
Excellent cook Ry
@CookingWithRy
@CookingWithRy 3 жыл бұрын
Glad you like it!
@NoOne-fe3gc
@NoOne-fe3gc 5 жыл бұрын
Here's my Brazilian Seal of Approval on that picanha! Now add some potato salad, skewered chicken hearts and skewered Haloumi cheese and you have yourself a brazilian bbq with that sauce. Fun fact, we don't have chimichuri in Brazil, it is called Campaign Sauce, which is a type of vinaigrette, and the sauce you made is very close to it =)
@CookingWithRy
@CookingWithRy 5 жыл бұрын
That's interesting. Haven't heard of Campaign Sauce. So glad you liked the video :)
@NoOne-fe3gc
@NoOne-fe3gc 5 жыл бұрын
@@CookingWithRy It is called that because the southern cowboys would take that sauce with them through campaigns in the prairies where they move cow around or w/e a cowboy do
@kylecollins6835
@kylecollins6835 5 жыл бұрын
Man that looks delicious!
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks!
@nateb2715
@nateb2715 3 жыл бұрын
Picahna is my favorite steak to cook after discovering it. I do it exactly like this. I can get a Prime grade 3-4 lb picahna shipped to me for $10 a lb
@oscaramaya8599
@oscaramaya8599 5 жыл бұрын
Looks good
@RBCbomber
@RBCbomber 4 жыл бұрын
9:37 I swear I could smell it! Looks great
@TheMayhem15
@TheMayhem15 5 жыл бұрын
Great video man, that sauce i will have to make.
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks!
@WSCA1980
@WSCA1980 3 жыл бұрын
It looks great indeed. Few comments though: if you went to a real Brazilian restaurant, it is not chimichurri, it is vinagrette. Second, in the US what is called picanha comes with the base of the triangle, which is not really picanha, so try to cut what is below the so called third veins for the very best experience. And lastly, about cutting it, the way you cut depends on which side of the cow it was. But of course it is picanha, and yours looks amazing.
@shanevision
@shanevision 5 жыл бұрын
Ok I just ordered one and I'm going to follow this recipe to the T, except I'm using a Treager for the indirect and then over to my gas grill to finish. I'll update with the results.
@CookingWithRy
@CookingWithRy 5 жыл бұрын
That should work great!
@shanevision
@shanevision 5 жыл бұрын
@@CookingWithRy This picanha from Wodagyu is one of the best cuts of meat I've ever cooked. This was my first time eating a wagyu steak, and I was surprised how rich & tender it was. My wife was totally pissed that I bought this... until she tasted it. I believe her expression after tasting was "OMG, OMG" I used only a salt rub. As you said the meat has so much flavor you dont need to add additional spices. Thanks for all the great BBQ tips. You da man!
@TheBababa420
@TheBababa420 5 жыл бұрын
Looked really good Ry..
@kajsimonsen156
@kajsimonsen156 5 жыл бұрын
Amazing looking piece of meat
@bryanh2643
@bryanh2643 5 жыл бұрын
@Cooking with Ry great looking picanha!! Just curious as to what factors lead you to decide to do fat cap down during indirect cooking? All the videos and such I see always have fat cap up when cooking it whole as you did. I have not done one myself yet, but I will by the end of the summer
@CookingWithRy
@CookingWithRy 5 жыл бұрын
I wanted to let the meat side get the good indirect heat without contact with the grate before searing. Just a personal preference :)
@gizmo1watts1
@gizmo1watts1 5 жыл бұрын
Great video, just ordered my first picanha:)
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Awesome!
@PicklesBBQandCooking
@PicklesBBQandCooking 5 жыл бұрын
Great video Ry! The picanha turned out perfect. What do find is the difference between it and tri tip? Essentially the fat cap?
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Yeah that crispy fat cap sets it apart. Nothing like it that I’ve tasted :)
@LassesFoodAndBarbecue
@LassesFoodAndBarbecue 5 жыл бұрын
Excellent you got to try one :) I really like picanha, but it has gotten quite popular here so prices have risen a bit too much.
@CookingWithRy
@CookingWithRy 5 жыл бұрын
I've seen the same here with prices rising :)
@progers5019
@progers5019 5 жыл бұрын
Wonderful cut of meat. You did it right IMO. Of course you can't go wrong with it being a Wagyu cut. Nice Rymichuri too. lol
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thanks. Rymichurri will be sweeping the nation :)
@thegrillingwog7381
@thegrillingwog7381 5 жыл бұрын
love a rump cap
@falconjgc
@falconjgc 5 жыл бұрын
Damn Ry that looks incredible. Great video.
@ritz5606
@ritz5606 5 жыл бұрын
Thanks for a great video. I grilled the same piece of meat last weekend, Prepared with rock salt, using the other method by cutting it in 5 strips with the grain, as described by others. It was grilled indirect and seared direct, just as you described, however I took it to 136 F /58 C. It was just as juicy and lovely pink in the middle, just a little more colored around the edges. However, I ended up with a steak so rough I had to cheat and put it into the sous vide for 2 hours and then sear it again. It didn't lose much flavor or juice, but ended up eatable. I will try you description next time but how to understand the difference in tenderness, I really don't understand.
@CookingWithRy
@CookingWithRy 5 жыл бұрын
This was so incredibly tender, but still very similar in results to Tri Tip, and I find that Tri Tip really can start to lose tenderness as you get past that 130 internal temp. At 140 I can really tell the difference.
@ritz5606
@ritz5606 5 жыл бұрын
@@CookingWithRy You might very well be right. I will keep that in mind and try again. Thanks.
@porsche944mt
@porsche944mt 4 жыл бұрын
Guga, of GUGA Foods, I consider the expert on KZbin when it comes to Picanha. He is Brazilian and explains the whole history and the PROPER way to cook it. I plan to do mine exactly his way for my first one. I'll take it no higher than 130°, preferably 125°.
@karepy
@karepy 3 жыл бұрын
wow that cut made a lot of juice come out .... how long did you rest it for ??
@CookingWithRy
@CookingWithRy 3 жыл бұрын
About 15 minutes I believe. Wagyu has A LOT of marbling so that juice can be intense.
@hayanahum
@hayanahum 2 жыл бұрын
hi Ry, How long has it been grilled in the evening? I'm trying to plan a meal and do not know when to put the slice on the grill. Thank you
@CookingWithRy
@CookingWithRy 2 жыл бұрын
It usually takes less than an hour.
@deirdrehill9480
@deirdrehill9480 5 жыл бұрын
Like butter!
@bks7842
@bks7842 Жыл бұрын
So when you pour lit coals evenly over unlit coals, you don't get any dirty smoke from the unlit coals lighting? I'm trying to figure out what method/configuration to use on my 3 pound turkey breast tomorrow.
@CookingWithRy
@CookingWithRy Жыл бұрын
I know people always freak out about that, but in 40 years I’ve never had any issues or any complaints.
@bks7842
@bks7842 Жыл бұрын
@@CookingWithRy I ended up pouring a 3/4 chimney of new lit coals(Kingsford)over about a 1/4 chimney of used coals that I just left in the baskets after shaking ash off. No smoke issues. Turkey breast turned out great! Didn't use your exact recipe but, followed your method of brining, temperature, and timing. I've learned a lot from you, thanks again.
@DavePruett
@DavePruett 5 жыл бұрын
I love picanha, but I really want to try your rymachuri sauce.
@CookingWithRy
@CookingWithRy 5 жыл бұрын
It was funny, when I was done, my daughter finished it off with chips like salsa :)
@autoshinetabasco2530
@autoshinetabasco2530 4 жыл бұрын
Hi Ry, thanks for your great videos, How long did it take the first step cooking indirect before searing it ?
@CookingWithRy
@CookingWithRy 4 жыл бұрын
If I didn't mention time I wasn't tracking it since I was going by temperature :)
@kathrinekerns8398
@kathrinekerns8398 5 жыл бұрын
Awsome
@ronmaganis5608
@ronmaganis5608 5 жыл бұрын
Question: Why not just use the charcoal baskets as its intended to be used? I use the charcoal basket all the time when I in direct cook and have no issues with 4 hr burn time.
@CookingWithRy
@CookingWithRy 5 жыл бұрын
This was just to create a larger surface below for direct grilling. Wasn't really concerned with a long cook since this cut takes about the same amount of time as a Tri Tip :)
@scotlapwell1780
@scotlapwell1780 4 жыл бұрын
I just got my first wagyu Picanha if you live in uk Tim Hixson is a online butcher and are selling them with a third of the price atm
@MS-es9hm
@MS-es9hm 5 жыл бұрын
great job again! Can you do a review/commentary on the Mallory grill vs the standard grill?
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Good idea :)
@ronzufelt1428
@ronzufelt1428 5 жыл бұрын
Looked great. Hay Ry I'm thinking about that grill you are using. How do you take care of it?
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Just like a Cast Iron Pan. Brush it down and spray with canola oil.
@lifeoffrenchies3159
@lifeoffrenchies3159 3 жыл бұрын
How long (ballpark) does it take to get to 110?
@CookingWithRy
@CookingWithRy 3 жыл бұрын
30-60 minutes in my experience.
@bradgoben5082
@bradgoben5082 5 жыл бұрын
Where do you get your pans that you apply the rub with. Can’t find them round here.
@CookingWithRy
@CookingWithRy 5 жыл бұрын
I just ordered them on Amazon :)
@jawson37
@jawson37 4 жыл бұрын
How long did you cook it indirect before reverse sear?
@CookingWithRy
@CookingWithRy 4 жыл бұрын
I didn't cook it based on time, I cooked it to a specific internal temperature as mentioned in the video.
@davedaniels8175
@davedaniels8175 5 жыл бұрын
Great video Ry, how long did it take to get to get to temp?
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Under an hour :)
@henriquecardoso45
@henriquecardoso45 4 жыл бұрын
Sam The Cooking Guy used your Rymichuri in his video today, on a Picanha Sandwich.
@CookingWithRy
@CookingWithRy 4 жыл бұрын
😊
@ironmantooltime
@ironmantooltime 4 жыл бұрын
How long does it take to get to 110 on the initial slow?
@CookingWithRy
@CookingWithRy 4 жыл бұрын
It can vary but usually no more than 30-45 minutes depending on the size of the cut.
@ironmantooltime
@ironmantooltime 4 жыл бұрын
@@CookingWithRy cheers for the quick reply!
@jasonblock330
@jasonblock330 4 жыл бұрын
going make this tomorrow night.... how long in total is it on the grill? just need to know when to start cookin...
@CookingWithRy
@CookingWithRy 4 жыл бұрын
It's hard to give an exact time with so many variables, but if you plan an hour it will likely be done before that and you can hold it wrapped in foil until you're ready to eat :)
@jasonblock330
@jasonblock330 4 жыл бұрын
@@CookingWithRy thanks!! its my first one, so looking through recipes deciding which method to take.... whole picanha all the way or cut into steaks ..... both look just as delicious.... my guest is actually originally from Uruguay so I dont wanna F it up
@curtissboonejr.661
@curtissboonejr.661 4 жыл бұрын
Can you provide a direct link to the picanha? I can’t locate it on the Wodagyu website. Thanks in advance.
@CookingWithRy
@CookingWithRy 4 жыл бұрын
They don't always have it available. It's best to call or email them and see when they will have it listed :)
@curtissboonejr.661
@curtissboonejr.661 4 жыл бұрын
@@CookingWithRy Thanks for your assistance. Happy Cooking!
@Sagittariuz912
@Sagittariuz912 5 жыл бұрын
Guga, where you at?
@CookingWithRy
@CookingWithRy 5 жыл бұрын
LOL. It’s Guga bait :)
@grandmastershek
@grandmastershek 2 жыл бұрын
What cooking grate is that?
@CookingWithRy
@CookingWithRy 2 жыл бұрын
It should be listed in the video description. The Malory M1 Cast Iron Grate.
@grandmastershek
@grandmastershek 2 жыл бұрын
@@CookingWithRy thanks! Hopefully they make it for the 26!
@rodolfosarudiansky
@rodolfosarudiansky Жыл бұрын
Looks like the fat was too trimmed, I mean, a fancy angus picanha here in brazil is around 1 inch thick. My fav way to prepear is in stripe steaks.
@bryan4907
@bryan4907 4 жыл бұрын
So all up, how long did that take to cook?
@CookingWithRy
@CookingWithRy 4 жыл бұрын
I was cooking to temp, not time, so I focus on that.
@bryan4907
@bryan4907 4 жыл бұрын
Yes but still, how long did that take? If someone were wanting to try this but wanted it to finish by a certain time. How long would they need to give?
@bryan4907
@bryan4907 4 жыл бұрын
Hour to hour and a half??
@CookingWithRy
@CookingWithRy 4 жыл бұрын
@@bryan4907 Again, it's not about time, but 90 minutes would be far too long. You'd likely be able to finish it within an hour and then let it rest a bit.
@mattmulvihill
@mattmulvihill 4 жыл бұрын
Is that ripple I’m hearing in the beginning?
@CookingWithRy
@CookingWithRy 4 жыл бұрын
Not sure what you mean.
@mattmulvihill
@mattmulvihill 4 жыл бұрын
Cooking With Ry ahhh I’ll take it’s not then your intro sounds like ripple by Grateful Dead
@CookingWithRy
@CookingWithRy 4 жыл бұрын
@@mattmulvihill A, no. It's a different song from KZbin music licensing :)
@KillerSwordsman2008
@KillerSwordsman2008 5 жыл бұрын
Unf, food porn! XD Damn, I love your food so much! Keep up all the awesome work! :)
@CookingWithRy
@CookingWithRy 5 жыл бұрын
Thank you :)
@paullim1933
@paullim1933 3 жыл бұрын
wasnt rested enough... so sad that all that juice that should be inside the meat has oozed out of the meat
@CookingWithRy
@CookingWithRy 3 жыл бұрын
Yeah, it was fine. In a cut like this you could rest it a lot longer and you can still have a lot of juice.
@eastwindfarms3671
@eastwindfarms3671 5 жыл бұрын
So, you lost me at cilantro!
@rcc4343
@rcc4343 4 жыл бұрын
How long did it take to bring up to 110F at 225F?
@CookingWithRy
@CookingWithRy 4 жыл бұрын
Usually between 40 and 60 minutes :)
@rcc4343
@rcc4343 4 жыл бұрын
p.s. Great video. I usually bbq Picanha cut into steaks but my next one I'm going to try it whole, and sear it like you've done here.
@lucio20006
@lucio20006 4 жыл бұрын
@@CookingWithRydo you need to keep the 225F constantly all the 40 minutes ? I mean adding charcoal to keep the 225F until get the 110F internal?
@CookingWithRy
@CookingWithRy 4 жыл бұрын
@@lucio20006 I shoot for that, but if it swings up 25 or 30 degrees I don't stress about it :)
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