Every part of this was a blessing, oh.my.goodness! JP you did outstanding.. great technique and hints. The colour, just .. wow, is an anthem of golden bronze gorgeous!😍😍🥰🤘
JP, this looks amazing! I won't be able to rotisserie it on my little gas grill, but I'll find a way to adapt this rub and steak. I just subbed as I checked your channel and you've got a lot of great content for me to plow through. Keep on cookin'!
Thanks @Punisher appreciate you watching and commenting. Glad you liked the Picanha. Absolutely I love doing request. I will do a little bit of research and see if i can get me a good cut of meat for that request. Thanks again.
Umm…Hey bruh you should never taste Picanha alone. Central Florida is approximately a 2 day drive for me. If you had given me a heads up I could have been there with you for the tasting. You looked like you were having a deep spiritual experience when you tasted that meat 😂. Looks extremely delicious 😋. Thanks for sharing…the video! Be well & stay safe.
I have been subscribed to your channel for a few months. Me gusto mucho. Well done ! In fact, I can’t make fried eggs in my Matfer Bourgeat without thinking of JPBBQ ! Plus, you look like a real nice guy, with lots of talent in the grill, which is most important!!
thanks Allen, appreciate you asking and watching the video. here is the link to what I ordered. grandwesternsteaks.com/usda-prime-sirloin-fat-on-picanha.html It shows that it is out of stock. Wonder if that was my fault? lol thanks again.
I can understand the rotisserie for an hour of chicken, but 20 mins is like a beer I can just keep an eye on. Frankly, you plugged your own rub, and cut it off and ate it as an outside layer..what about the rest? Once that layer was sliced, what did you do? All that's needed is salt. That's the Brazilian way. Just keep putting on salt as you slice. Picanha is meant to be cut as it's cooked, and the rub would just be too much.
not traditional at all mate salt none of your seasoning man and leave it out of the chimmchurri i know your trying to sell your products and thats cool but truth be told people appreciate it more without the sales pitch other than that great vid 🤙 😎👊
JP ! That looks absolutely amazing! Love your new rub too ! Cooked to perfection!
appreciate that Kent.
Best picanha i seen on RUclips and made at home! Wow amazing 😻
OMG, It was so good. Thanks Burhan appreciate you watching and commenting.
Yo that was a masterpiece! I’m saving this video lol
thanks man, I really appreciate the compliment
Every part of this was a blessing, oh.my.goodness! JP you did outstanding.. great technique and hints. The colour, just .. wow, is an anthem of golden bronze gorgeous!😍😍🥰🤘
Thank you so much Mona! Your comments are always appreciated. Glad you liked it.🙂
JP, this looks amazing! I won't be able to rotisserie it on my little gas grill, but I'll find a way to adapt this rub and steak. I just subbed as I checked your channel and you've got a lot of great content for me to plow through. Keep on cookin'!
Thanks, that is very much appreciated.
Looks amazing! Thanks for the show!
You are very welcomed Denis, and thank you for watching appreciate the support.
I just found this in 2023, an this was mouth watering.
The tasting though.......loved it! ❤
Thank you for watching and appreciate the compliment. Picanha is one of my favorite cuts of meat. Thanks again.
@@JPBBQ Mine too. I made some this past weekend for me and my neighbours.
😊
These look great but as a Brazilian picanha only needs one seasoning salt :)
Appreciate that, your absolutely correct, a good sale is all you need for good cut of meat. Thanks again.
Brother JP! Great looking Picanha. I need to spin some and try it out for myself. Thanks for the inspiration.
Thanks KB. I absolutely love this rotisserie kit for the weber. You gotta try it. Thanks again
Next time, DO NOT SEASON IT! Salt only! (A little tip from a Brazilian)
Appreciate the tip, and thanks for watching. 😎
Another great video looks amazing thanks
Thanks AL, appreciate that very much.
Awesome. I literally did this on Sunday.
Thanks, It was a hit here at the house. thanks again
That's an incredible Chimichurri sauce - I'm going to try it.
Thanks Noel, it was definitely a great compliment to the Picanha. thanks again.
Nice video! Did you cook with the lid on or off the kettle?
Appreciate you watching. Normally I cook with the lid on. Thanks again
what temp did you get your bbq to before driopping the meat on the rotisserie?
If I remember correctly it was around 350~400. Appreciate you watching and commenting
Freaking amazing carne, bro. WOW! 👏
Thanks Sammy, appreciate that very much
Hands down awesome video!!!!!!!!!!!
Thanks!! Glad you enjoyed it. appreciate you watching
That looks good JP... What kind of knife were u using to slice that PICANHA??
Hey there Dewayne, appreciate the compliment, yes that was a new knife I had bought here is the link for it amzn.to/2Ep8Dmc thanks again.
Congrats man, looks delicious ... I am a gaucho and your picanha passed at my "quality control" Lol. Next to make, fraldinha.
Thanks @Punisher appreciate you watching and commenting. Glad you liked the Picanha. Absolutely I love doing request. I will do a little bit of research and see if i can get me a good cut of meat for that request. Thanks again.
I am yet to find a fraldinha in the US (whole flap meat fat on).
Umm…Hey bruh you should never taste Picanha alone. Central Florida is approximately a 2 day drive for me. If you had given me a heads up I could have been there with you for the tasting. You looked like you were having a deep spiritual experience when you tasted that meat 😂. Looks extremely delicious 😋. Thanks for sharing…the video! Be well & stay safe.
Thanks Mark, appreciate that very much. I’m glad you like the video.
Loooool
Did you have to bolt your rotisserie?
No, it lays in the weber performer. I did use some sealing gasket to create a better seal and to hold it in place more snugged.
Great video!
Glad you enjoyed it
Looks delicious....
Thanks Ron,
🙌🏽
Thanks, appreciate that
I have been subscribed to your channel for a few months. Me gusto mucho. Well done ! In fact, I can’t make fried eggs in my Matfer Bourgeat without thinking of JPBBQ !
Plus, you look like a real nice guy, with lots of talent in the grill, which is most important!!
If people would quit talking about picanha, that would be great.
Then there would be more for me.
Absolutely my friend, thanks for watching and commenting.
For chimichurri you're supposed to use flat leaf parsley and olive oil not curly parsley or avocado oil.
Thanks appreciate the tip. Thank you for watching too.
Hey which picanha on the website did you order?
Great video as always.
thanks Allen, appreciate you asking and watching the video. here is the link to what I ordered. grandwesternsteaks.com/usda-prime-sirloin-fat-on-picanha.html
It shows that it is out of stock. Wonder if that was my fault? lol thanks again.
@@JPBBQ lol.. you probably got the last two. Hope there will be more in stock soon.thanks 😊
Me too
Aye JP did u discontinue your SWEET HEAT RUB??
kinda, not sure if Im gonna bring it back. maybe in the future I may bring that one back with a different design on the label. thanks again.
Nice
So many product adds in this video. It's off putting
Dammmnnnnn................hell ya
Appreciate that David
Cooking the queen of meats under the lawful king of barbecue "churrasco" will keep every bite perfect.
thanks, appreciate you watching and commenting. glad you liked it
I have a third steak to compete outside skirt steak
Ok cool, thanks for watching and commenting
135 degrees is overcooked
I can understand the rotisserie for an hour of chicken, but 20 mins is like a beer I can just keep an eye on.
Frankly, you plugged your own rub, and cut it off and ate it as an outside layer..what about the rest?
Once that layer was sliced, what did you do?
All that's needed is salt.
That's the Brazilian way.
Just keep putting on salt as you slice.
Picanha is meant to be cut as it's cooked, and the rub would just be too much.
I have never heard of this meat
It’s basically the sirloin with the top cap on it. Just how its cut. Thanks for watching and commenting.
not traditional at all mate salt none of your seasoning man and leave it out of the chimmchurri i know your trying to sell your products and thats cool but truth be told people appreciate it more without the sales pitch other than that great vid 🤙 😎👊
Le véritable barbecue brésilien n'est que du sel. C'est tellement simple que personne ne le comprend.
Overcooked
No Sir, done just right, for me. Thanks for watching