Daniel Smith he’s made chicken, pork, empanadas, Brazilian and Spanish dishes, burger rolls; and also his signature dry aged permeable membrane style and not to mention burgers and fish
@Dany AL It's total overkill for steaks. Then he still needs to get his big ass flamethrower out at the end. Honestly, I think he just likes the paraphernalia which comes with cooking.
@@thesaturnsound He's good with meats, but the rest of his cooking is essentially unhealthy family food. Anything which requires a traditional method he fails.
I still can't believe this channel doesn't have close to a million subscribers. The videos come out regularly, the content is fan embraced and more important the videos are very well produced
Since my last purchase from my local farmer, not any specific proper breed, I realised, that there are some cuts that I would dump many, well, all traditional cuts. My absolute favourite: Hanger, by faaaaaaar! after that is the skirt, the bavette/flap and spider steak. I looove these cuts so much. I prefer them over all traditional cuts, you have to try them, trust me!! Thanks for this nice comparison! :) Keep your wonderful work up! Since I subscribed, 2 Years ago I guess, I didn't miss any of your videos! BR from beautiful Austria
Great video! The production quality is great. I do have to say that Picanha really needs to be sliced before grill. If you don't slice it into 2-inch steaks with the grain, you're going to end up not fully cooking the meat. I'll have to get hanger steak to try, too
I truly enjoy your videos, Its impossible to determine the doneness of a steak from viewing a video, monitor settings change the appearance. If you could check the temp with a thermometer it would quell the debate about how the steak was cooked. Keep up the good work Thank you sir.
I'm late. I just discovered this video. Cooked the steak with the sauce/baste last night. We all loved it. Great flavor. Not buying tenderloin anymore. Grazie mille "Texalian"
A body of beef gives you one piece of hanger. It is essentially impossible to keep as a regular item to sell whether you wanted to or not due to the limited product available.
Funny, I did by hazard the same comparison last Friday, same Result. Even when the Picanha is a beautiful piece is the hanging tender more flavorful. Cool to see more comparisons like that in the future.
I believe this is called "Fraldinha" in Brasil. That means literally "Small diaper". I prefer this cut over picanha. It's more tasteful and tender. And because the fat is hidden between the meat, that makes it juicier, even when it gets more cooked. Although, both cuts are great!
Tri-tip roast is my favorite. Not only is it delicious, but the tapered ends allows you a range from well done at the tips to rare in the thickest part of the middle. When you have guests, you will always have some who prefer blood rare, some who prefer medium and a few who prefer well done. Tri-tip makes everyone happy every time.
Try dry brining a hanger steak.Pat one side of a steak dry. Sprinkle one side with a fair amount of kosher salt, gently press the salt in, flip, and repeat on the other side. Place some paper towels on a couple layers of foil with a small cooling rack on top of the towels. Place the steaks on the rack and the whole assembly in the refrigerator for at least 12 hours. Leave the meat uncovered. For larger pieces of meat let it sit for up to 24 hours. The salt draws the juices out. The juices dissolve the salt. The meat reabsorbs the juices and the salt is carried with them. For an inch and a quarter New York use 1/2 to 3/4 Tbs. salt per side. For a thick ribeye, 3/4 to 1 Tbs. For that big hanger steak 1 1/2 to 2 Tbs per side. Rub a few drops of a high smoke point oil on each side before grilling. Sear fast on each side over high then cook until done over low heat. For on the stove pre-heat the oven to 200 F and a cast iron skillet very hot. Sear each side until the meat releases and remove from the pan. Insert a remote reading thermometer into the center of the steak and place in a pan and into the oven. When the meat reaches the correct doneness remove and rest under foil. Enjoy a juicy steak properly seasoned clear through.
My friend there are better steaks. As a cutter ask your butcher about the chuck eye center eye steak. Some may carry it some don’t. It’s the cut between where the chuck turns to the rib. And then there is the hanger steak. 1 per cow. If you’ve never had a hanger steak you’re missing out. They’re hard to get a hold of but you’ll go back for more guaranteed.
In Mexico we call hanger steak "arrachera", is one of the most popular steaks over here. We usually marinate it with garlic, pepper, soy sauce, worcestershire sauce, lime juice and a little splash of beer, freaking delicious!!
Unknown to most The "Butcher's Cut" is not just the Hanger steak but also the Skirt steak and a few others. Entrania can sure bring back memories, not something you east every day.
1:25 I believe you are mistaken with Teres Major. Often sold as petite filet, filet medallions, etc. Hanger is significantly different from filet in flavor and texture. One of my favorites for sure.
Hanger Steak is the best seriously! This is one piece of meat you really can't destroy even though you suck at cooking, the result will almost every time be delicious :)
Both pieces of beef look great! But the bread and blood I’m good on that’s just gross and I prefer the ends of the beef for a more well done bite. Everyone is different. Excellent job chef!
That's normal because the picanha it's a outside muscle and when we bleed the animal the blood get out of the muscle on the oder side the hanger steak it's a inside muscle and the don't get easy out , make part of the esophagus group muscles, so it have a lote of blood and a strong flavour.
Yeah the problem is that you undercooked the picanha, it was definitely blue the more you cut into it. It also helps to cut it into steaks before cooking it, easier to cook and get a much more consistent temperature rather than cooking the whole just like that. Because the hanger was less bulky and more flat it cooked a lot better.
Mr PitMaster’s belt is down a notch. Looks like barbecuing will be my sole diet and exercising regime. Btw, the hanger steak is so expensive now that the cat is out of the bag.
I think that grilling the piranha whole is not the best way to do it as the surface area is smaller, less surface for smoke, fire and fat juices to contact the meat. Cutting in steaks 2 to 3in thick is better in my opinion, more flavor. Also, the silver skin under the fat is a downside that you can work around when you grill steaks. As you slice your steak on the plate, you can separate the fat from the meat just under the silver skin, then cut the outer edge of the fat (the burnt part), and reunite both meat and crisp fat on the fork as you brig the perfect married pieces into you mouth. Not only you avoid the silver skin this way but you eat a little less fat if you for any reason want to reduce the fat intake a bit. Cheers, great video. I have not tried the hanger steak yet, but another nice cut that is also very much appreciated in South America (Brazil) is the flap meat, which muscle fibers looks very similar to the hanger steak.
After my comments I have to agree with your philosophy and if I’m correct you are trying to push people’s to buy smarter , I respect that allot thank you 😊
You should cut the picanha into strip steaks so when you slice pieces they have a bite sized piece of fat with minimal silver skin. I think it would hold up better in comparison that way. That said, hanger is my favorite steak. Great video in general though.
Have you ever thought about cooking elk, boar, bison steaks?!?! I want to see videos around those cuts. They are so lean but something different to experiment with. I tried wild boar tenderloin and it was fantastic! I’m exploring other meats as I run out of protein but that would be cool to see. Even lamb ribs! Or bison ribs! Anyways thank you for posting these vids. Keep it up! Cheers
Bone-in vs boneless pork chops. Thick ones. Perhaps low and slow, then seared in garlic butter and thyme? I did this recently with thinner boneless ones and it was really good. Rosemary sounds good too.
I really like the grill grate but not the price of the OFYR grill. Its just a pot after all. I sketched up a similar grill grate with CAD software and sent it to the Flowjet machine. I used 3/4 inch steel plate. A few welds later to attach the legs and for 30 dollars I have a 289 dollar grill. Obviously this video is sponsored by OFYR to sell grills. I'll take an aged ribeye over whatever that steak is he's cooking any day.
In my tradition if you grill meat and it turns out rare of medium rare thats not coocked. plus we never grill with the flames from the wood or charcoal, so we use salted water to cure the meat if a flame comes on especially with fatty meat. Thats my style whats yours?
The hanger steak looks like it is more tender and tasty than picanha. The issue is most people do not have the type of grill you have, so if you have a weber charcoal grill what is the cooking process assuming temps will be about 500 degrees f? Now days the cost of great steak is really high, but is well worth it if you have fat, texture, tenderness and consistency with shape for even cooking. So, what is your suggestion on steak type using the grill I mentioned?
Question for the experts. How is the cutting board cleaned after resting raw meat on it to use it for the cooked meat. Assuming of course he’s using the same side. Thx
@V Lab no, it was red. I like medium rare as well but the slice he showed is undercooked. 7:21 you can see it's perfectly cooked, 7:33 it's undercooked. I think he knows it's undercooked that's why he laughs. He should've cooked the picanha after slicing. picanha is too thick to cooked like that.
I should say the hanger steak is the most underated cut and I hope it continues that way so I can still buy them.
Really? Here in Mexico they use it a lot. Personally I don't like it that much bc It is hard to eat due the type of fibers it has.
In my country it costs like a ribeye, people found out about it.
@@HadesCreatesM8 You need to cut it like a butterfly, remove the silver skin in the middle and cook it rare. Delicious
@@HadesCreatesM8 you need to cut to the oder side.
And take the nerve of the middle out put like 2 peace's then cut it the opposite from the fibres.
Flat-iron was that way until it got popular
the meme review reference at 0:56 was beautiful!
BigKinkyHose pewdiepie needs to copyright strike him 😂🤣
This question doesn’t exist for Guga 😂😂
yep lol it’s like sacrilege to say other than picanha
Lets do it
Daniel Smith he’s made chicken, pork, empanadas, Brazilian and Spanish dishes, burger rolls; and also his signature dry aged permeable membrane style and not to mention burgers and fish
@Dany AL It's total overkill for steaks. Then he still needs to get his big ass flamethrower out at the end. Honestly, I think he just likes the paraphernalia which comes with cooking.
@@thesaturnsound He's good with meats, but the rest of his cooking is essentially unhealthy family food. Anything which requires a traditional method he fails.
I still can't believe this channel doesn't have close to a million subscribers. The videos come out regularly, the content is fan embraced and more important the videos are very well produced
Since my last purchase from my local farmer, not any specific proper breed, I realised, that there are some cuts that I would dump many, well, all traditional cuts. My absolute favourite: Hanger, by faaaaaaar! after that is the skirt, the bavette/flap and spider steak. I looove these cuts so much. I prefer them over all traditional cuts, you have to try them, trust me!!
Thanks for this nice comparison! :)
Keep your wonderful work up! Since I subscribed, 2 Years ago I guess, I didn't miss any of your videos!
BR from beautiful Austria
this guy got a life man. a fucking dream. love it. one day i hope to be as happy as this dude
Great video! The production quality is great. I do have to say that Picanha really needs to be sliced before grill. If you don't slice it into 2-inch steaks with the grain, you're going to end up not fully cooking the meat. I'll have to get hanger steak to try, too
I truly enjoy your videos, Its impossible to determine the doneness of a steak from viewing a video, monitor settings change the appearance. If you could check the temp with a thermometer it would quell the debate about how the steak was cooked. Keep up the good work Thank you sir.
I'm late. I just discovered this video. Cooked the steak with the sauce/baste last night. We all loved it. Great flavor. Not buying tenderloin anymore. Grazie mille "Texalian"
I'm just proud to see you grilling (not frying) your steak over a wood fire (not charcoal, gas or pellets).
Marinating the hanger steak and you’ll get even more beef and spices flavors. Amazing
A body of beef gives you one piece of hanger. It is essentially impossible to keep as a regular item to sell whether you wanted to or not due to the limited product available.
Funny, I did by hazard the same comparison last Friday, same Result. Even when the Picanha is a beautiful piece is the hanging tender more flavorful. Cool to see more comparisons like that in the future.
A good vet would have got that steak back on it's feet
I believe this is called "Fraldinha" in Brasil. That means literally "Small diaper". I prefer this cut over picanha. It's more tasteful and tender. And because the fat is hidden between the meat, that makes it juicier, even when it gets more cooked. Although, both cuts are great!
Agree - Fraldinha is such a versatile cut. It slow cooks well, and grills well - my favourite by far!
Tri-tip roast is my favorite. Not only is it delicious, but the tapered ends allows you a range from well done at the tips to rare in the thickest part of the middle. When you have guests, you will always have some who prefer blood rare, some who prefer medium and a few who prefer well done. Tri-tip makes everyone happy every time.
Am I going out on a limb saying this is the best bbq channel in Europe? Prob not! Love your content and glad I subscribed!
Try dry brining a hanger steak.Pat one side of a steak dry. Sprinkle one side with a fair amount of kosher salt, gently press the salt in, flip, and repeat on the other side. Place some paper towels on a couple layers of foil with a small cooling rack on top of the towels. Place the steaks on the rack and the whole assembly in the refrigerator for at least 12 hours. Leave the meat uncovered. For larger pieces of meat let it sit for up to 24 hours. The salt draws the juices out. The juices dissolve the salt. The meat reabsorbs the juices and the salt is carried with them. For an inch and a quarter New York use 1/2 to 3/4 Tbs. salt per side. For a thick ribeye, 3/4 to 1 Tbs. For that big hanger steak 1 1/2 to 2 Tbs per side. Rub a few drops of a high smoke point oil on each side before grilling. Sear fast on each side over high then cook until done over low heat. For on the stove pre-heat the oven to 200 F and a cast iron skillet very hot. Sear each side until the meat releases and remove from the pan. Insert a remote reading thermometer into the center of the steak and place in a pan and into the oven. When the meat reaches the correct doneness remove and rest under foil. Enjoy a juicy steak properly seasoned clear through.
With Picanha you always cut with the grain for the steaks. Return the steaks to fire, and make a final cut against the grain to eat.
How can yall wait 10 minutes without trying 😂😂😂. Ive never managed to go without a bite
patience...
Personally I prefer Tri-tip streak. So good!!
Decypher C Definitely enjoy a good tri-tip now and then. I like to put a lot seasoning on them.
My friend there are better steaks. As a cutter ask your butcher about the chuck eye center eye steak. Some may carry it some don’t. It’s the cut between where the chuck turns to the rib. And then there is the hanger steak. 1 per cow. If you’ve never had a hanger steak you’re missing out. They’re hard to get a hold of but you’ll go back for more guaranteed.
That hanger steak looked amazing I was thinking like chuck before you said brisket that marbling was nuts. Imo intermuscular fat>>>fat cap all day
Love it! And I’ll check with my butcher!
PS I used to work in Lekkerkerk!
It's called entraña in Spanish some supermarkets sell it like regular churrasco/skirt steak
Hi Is Lekkerkerk a South African Slaghuis?
Dude juiced himself
In Mexico we call hanger steak "arrachera", is one of the most popular steaks over here. We usually marinate it with garlic, pepper, soy sauce, worcestershire sauce, lime juice and a little splash of beer, freaking delicious!!
Unknown to most The "Butcher's Cut" is not just the Hanger steak but also the Skirt steak and a few others. Entrania can sure bring back memories, not something you east every day.
Gordon Ramsay: «That Picanha is fucking RAW!»
1:25 I believe you are mistaken with Teres Major. Often sold as petite filet, filet medallions, etc.
Hanger is significantly different from filet in flavor and texture. One of my favorites for sure.
Four Ninety Five yeah we call em bistro filets in CA.
Hanger Steak is the best seriously! This is one piece of meat you really can't destroy even though you suck at cooking, the result will almost every time be delicious :)
The Ofyr grill is just so unique and versatile should use it more in your video's, even has a disc attachment, you should incorporate it..
Both pieces of beef look great! But the bread and blood I’m good on that’s just gross and I prefer the ends of the beef for a more well done bite. Everyone is different. Excellent job chef!
That's normal because the picanha it's a outside muscle and when we bleed the animal the blood get out of the muscle on the oder side the hanger steak it's a inside muscle and the don't get easy out , make part of the esophagus group muscles, so it have a lote of blood and a strong flavour.
Pitmasterx part of the 9 year old army!!
U def got me wanting some hanger now! Looks delicious
at 7:35 I was laughing also, because meat was basically raw inside
0:56 Wow. Pewdiepie has now branched over from memes to meat
This channel popped up out of nowhere for me the other day and I can't stop watching. This is quality content my guy. Subbed.
Me too
I'm hooked. I think it was the pork belly
The winner, the hanger steak.
Yeah the problem is that you undercooked the picanha, it was definitely blue the more you cut into it. It also helps to cut it into steaks before cooking it, easier to cook and get a much more consistent temperature rather than cooking the whole just like that. Because the hanger was less bulky and more flat it cooked a lot better.
Mr PitMaster’s belt is down a notch. Looks like barbecuing will be my sole diet and exercising regime. Btw, the hanger steak is so expensive now that the cat is out of the bag.
hangar was cooked pretty well but that picanha was definitely on the raw side. Beyond rare .
"the sweats" you were experiencing was your anticipation of the upcoming full on meat sweats!!!
Bro i think your stake still has a heart beat
I would like to see you try doing picana steaks comparrison with cuts against the grain vs with the grain
against the grain wins
youre welcome
@@resistantjeans6887 With the grain cutting the steaks. Against the grain when cutting to eat.
I don’t think this was a bout tenderness .. but I agree that it should be tested as steaks
I think that grilling the piranha whole is not the best way to do it as the surface area is smaller, less surface for smoke, fire and fat juices to contact the meat. Cutting in steaks 2 to 3in thick is better in my opinion, more flavor. Also, the silver skin under the fat is a downside that you can work around when you grill steaks. As you slice your steak on the plate, you can separate the fat from the meat just under the silver skin, then cut the outer edge of the fat (the burnt part), and reunite both meat and crisp fat on the fork as you brig the perfect married pieces into you mouth. Not only you avoid the silver skin this way but you eat a little less fat if you for any reason want to reduce the fat intake a bit. Cheers, great video. I have not tried the hanger steak yet, but another nice cut that is also very much appreciated in South America (Brazil) is the flap meat, which muscle fibers looks very similar to the hanger steak.
After my comments I have to agree with your philosophy and if I’m correct you are trying to push people’s to buy smarter , I respect that allot thank you 😊
Silver skin can be braided to make a beautiful stew. It’s a lot like tendon.
Hangar Steak is King in my opinion!! My preferred cut when I cook and eat beef.. always available at my local grocery store..
And the flys make me super hungry
The grill is $2,500 and the wood rack behind him is $4,000/each. They are made out of Corten steel.
"corten" is "pickled" aka P&O A36 steel from a metal supply yard. All it is is normal steel but they remove the mill scale.
What? Morrison didn’t get any on camera tastes? Fie!!
Picanha looks undercooked to me...hanger steak looks devilishly tasty
You mean raw.
Sherikan Niyaziev I was being nice - another slice and raw would cover it - probably needed another 40 minutes...
its RAW!!
Rare*
Omg that looks soooooooo amazing and delicious I just bought a chateaux briand and I hate myself for not buying that
"Pitmaster privilege" I eat with my bare hands!
XXX is the man. looks great.
Great video, but would love to know more about your boning knife. What brand, where available etc.
0:55
*slap*slap*
"Meat review timeee"
hanger is my favorite steak. rump cap my second favorite
Can’t wait to try it!
I think to be sure I'd have to do this comparison multiple times with each cut :)
I could *EAT* steak for every meal... OH YES>>
The Gourmet Grandad oh yeah brother I’d blend it and drink the stuff. Nothing like it 🇦🇺🥩👍🍺
If you’ve ever tried the meat behind the neck it’s amazing and so cheap no one noes how tender it is
Yuzu is from my favorite place in Japan. Absolutely amazing video!
Hike Gunslinger
@@ahopkins1978 HAHA Hile! Check out Umaji to know where I'm talking about. Really just a beautiful little place with the best citrus on earth. Cheers.
We would love to see more meat battles!
You should cut the picanha into strip steaks so when you slice pieces they have a bite sized piece of fat with minimal silver skin. I think it would hold up better in comparison that way. That said, hanger is my favorite steak. Great video in general though.
"favorite"?? Nah, its the oyster in the round.
Oregano is good for bees, plant loads of them! :)
Him: Now it looks like a proper steak..right?
Me: Noooooooooooot!!
Medium well all day, rare is overplayed.
@@mr.splackavellie2184 I said that because of the shape.
Oh ok, badass grill tho! It appears he has a blast cooking on it.
Have you ever thought about cooking elk, boar, bison steaks?!?! I want to see videos around those cuts. They are so lean but something different to experiment with. I tried wild boar tenderloin and it was fantastic! I’m exploring other meats as I run out of protein but that would be cool to see. Even lamb ribs! Or bison ribs! Anyways thank you for posting these vids. Keep it up! Cheers
I could sense Guga wincing at 03:00 as you massacred the Queen.
Looking fresh today Pitmaster
Bone-in vs boneless pork chops. Thick ones. Perhaps low and slow, then seared in garlic butter and thyme? I did this recently with thinner boneless ones and it was really good. Rosemary sounds good too.
I really like the grill grate but not the price of the OFYR grill. Its just a pot after all. I sketched up a similar grill grate with CAD software and sent it to the Flowjet machine. I used 3/4 inch steel plate. A few welds later to attach the legs and for 30 dollars I have a 289 dollar grill. Obviously this video is sponsored by OFYR to sell grills. I'll take an aged ribeye over whatever that steak is he's cooking any day.
Awesome video!!
I may have to compare hanger to skirt steak, my personal favorite
0:56 Pitmaster X is secretly a 9-year old lol
Such a cool guy lol
LMFAO
check out this steak for just $399!!
In my tradition if you grill meat and it turns out rare of medium rare thats not coocked. plus we never grill with the flames from the wood or charcoal, so we use salted water to cure the meat if a flame comes on especially with fatty meat. Thats my style whats yours?
looks great love the grill great work
*Clap Clap* MEAT REVIEW *Clap Clap*
That accent and freakin ‘ awesome in first 30 seconds - gone!
Hanger looks perfect the pichania looks to blue to me .... but ur the master 👍🏻keep it up
Kevin Maitland pichania loooks raw
I only feel comfortable eating this sous vide style.
You hear this guy is from the Netherlands 😂😂
The hanger steak looks like it is more tender and tasty than picanha. The issue is most people do not have the type of grill you have, so if you have a weber charcoal grill what is the cooking process assuming temps will be about 500 degrees f? Now days the cost of great steak is really high, but is well worth it if you have fat, texture, tenderness and consistency with shape for even cooking. So, what is your suggestion on steak type using the grill I mentioned?
that picanha raw af mate
Woah 120k views! People are loving this one
The hanging tender controls the bladder FYI. Also Anyone saying it’s raw and it’s super gross doesn’t actually know the rare/medium/well scale.
man you have the best job in the world and you make grilling/barbecueing so much fun. i’m with you hanger steak is better and so much beefier!!!
Ziet er goed uit man ,ook een cooler kast
Was that a "BBQ Pit Boys" reference at the end? Pit master privalge 😂
privilege*
Question for the experts. How is the cutting board cleaned after resting raw meat on it to use it for the cooked meat. Assuming of course he’s using the same side. Thx
Beautifully cooked.
0:55 the shout out to Felix. Love it
Best thumbnail yet.
Hanger Steak, My new favorite steak! So damn good!
Awesome video PITMASTERX! Keep it up !!! More beef battles please!!!!
Undercooked picanha has less flavour
Not cooked properly.
@V Lab no, it was red. I like medium rare as well but the slice he showed is undercooked. 7:21 you can see it's perfectly cooked, 7:33 it's undercooked. I think he knows it's undercooked that's why he laughs. He should've cooked the picanha after slicing. picanha is too thick to cooked like that.
I Like that fire pit!
Picanha is not just the butcher's favorite steak. Picanha is the goddess of all meat.