I Cooked this Picanha for 8 Hours Straight
HTML-код
- Опубликовано: 8 сен 2024
- FULL RECIPES HERE -- pitmasterx.com
VIDEO SPONSORS
▶️KAMADOJOE goo.gl/Wue68P
😀 JOIN the PIT MASTER COMMUNITY / discord 🔥🔥🔥
PERKS for PATREONS
💲1 Your name at the end of the video
💲5 Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
💲10 Monthly Giveaway, Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
Support us and become a patreon! - / pitmasterx
(Patreon takes 5% of the pledges)
PERKS for RUclips MEMBERS
💲5 Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
Become a RUclips member - / @pitmasterx
(RUclips takes %30 of the membership)
OUR MUSIC
Use this music for your videos - share.epidemics...
BBQ GEAR THAT I USE
👍Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
👍Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
👍Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
👍Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
👍Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)
Check out our team
Cinematographer - Morrison Hulshof -- Instagram @morrisonhulshof
RANDOM 😋
(words that help you find this video) #KEEPONGRILLING #SLOWCOOK
I Cooked this Picanha for 8 Hours Straight barebcue
bbq recipe
Waiting for Guga To comment
Facts
Guga gonna be 🙄🙄😩🤬😢 when he see the onion and garlic powder as well as pepper. Guga uses only salt
@@julianjagers4900 He uses garlic powder as well
Quit using Metric......Metric sucks man!!😁😁😁😁
Guga will most probably watch this
To Guga: you haven’t done Picanha in a while, do some more Picanha 😂😂
If Guga watches this he'll be going "that's not Picanha, you didn't remove everything after the 1st and 3rd vein"
Always respect the queen. Only salt and nothing else.
Wonder how it compares to wagyu brisket? Also brisket is cheaper so it lends itself to bulk smoking
Just what i thought......hahhahahah
So i share him the link of this video on some of his own picanha videos.
Some one has to do it. :D
Food Network -- time for a throwdown between Pitmaster X, Guga, and Cowboy Kent. Tell Bobby Flay to sit in the audience and take notes.
Bobby flay don't deserve to be in the same room with those guys, bbq pit boys and Gordon Ramsay. The guy he chickened out for a battle.
Michael Reed
@@jlozano2014 Malcom
@@ronconradjr4944 Never trust a skinny cook!
We just got placed into higher lockdown restrictions here in Melbourne, Australia. Only thing helping make the family feel better is the plan to make this on the weekend. Great idea and video. Thanks guys!
Only just learned that Rutger Hauer passed away almost a year ago. I know this is not BBQ related but he was a Dutch actor and had leading roles in some terrific movies of the time just like he was a very pleasant and thoughtful human being. May he rest in peace.
He was about 75 he lived a long great life .
The conversation at the end of the video - with credits/thanks rolling - is gold; always watched it and love it :))
Yes, excellent production and I would love to see a behind-the-scenes compilation because you all are super interesting.
Well done picanha: SACRILEGIOUS FOOTAGE HERE
(It looks amazing tough)
The only possible follow up to this is, "and then I painted the Mona Lisa"
Absolute perfection!
I shouldn’t have watched this before breakfast 😅.
🤣🤣🤣
I've been doing this for a long time, can't get a decent brisket around my place so I use dry aged rump cap. It's really good.
This looks like a great option. Thanks for the video!
How simple you keep your rubs is awesome 👏
I think this will have to try this.No one in my house likes meat, the Wife is a vegetarian... and the kids lean her direction except for hot dogs.. lol This seems like a perfect brisket replacement, and I can cook it in lest time it would take to stand in line at Franklin's.
Vegetarian but eats hot dogs? Lol I eat meat and I don't even eat hot dogs due to the contents inside of them lol.
Dude... you failed your family.
In Denmark we call this Meat cut Culotte. It is amasing and affordable.
What temp was it cooking at? I watched the whole video and never heard him say what the temp inside the joe was. Did I miss it? Help me out please folks, I wanna do this!!
your videos come out before i have breakfast lol. man that looks so good
I really like the new format to these videos, really immersive and entertaining!
That was a great Job and it looks amazing! Have to try that Next Time 😉👍
Thx for Sharing 👍
Makes me wanna try it. Looks amazing
Pitmaster, I know it's been a few but, I think it's great that you're letting your boy get some time on the other side of the camera.
Would love a video where you compare all your Kamado Joes, which ones are best for which needs vs cost etc. I really can’t decide which one to get and you have them all!
i want that dog the most out of all ur videos
The only guy on RUclips to make porn and not get demonised 🤤
*demonitized yw
You should check out Guga's Food channel dude
Pitmaster X you're by far my favorite RUclips Pitmaster. You'll be my first food chanel on Patreon. I was looking for one and you're the one. After more than 1 years of watching your quality content its time I return something
Best picaña on RUclips !!! 👋😎🇮🇹
🥰
@@PITMASTERX
I am always waiting for your book translated into Italian and signed ... 📖✍😉👍
Try 1 tablespoon of celery seed with that mix adds a lot of flavor. Looks fantastic and a normal brisket is too much this might be a better option.
What temperature did you smoke it at, and when did you put it in the pan?
TheSmokingCanadian
The dog is coolest part of the vid!!!🤔😁😁😁😁
Guga is screaming right now !
I mean come on. You could have done anything with that meat and it would have tasted good. Wagyu picanha is too expensive as an alternative to a choice grade brisket. Come on...
So many videos out these days on cooking certain cuts to “perfection”, and most of those videos they start with some sort of ultra prime or Wagyu beef. 🙄- you could slow cook a Wagyu bottom roast and it’ll turn out amazing. There is really no secret to this - Wagyu cooked properly turns out amazing
Looks amazing keep up the good work
I finally found some Picanha!!! Time to give this a try!!
Bedankt voor dit experiment ✔ Ik hou het wel bij de bereiding tot een kern van +/- 54 graden 🔥😎
I made a cheap Choice picanha like a brisket for 8 hours: 5 to 170 degrees, wrapped then 3 hours to 203. Perfection!!
That dog is like "yo, I smell that and I want some NOW!!!!!"
You should do a choice or prime pichana so you dont automatically have a one up with the waygu.
Harry volgende poging probeer je eens ansjovis in dezelfde snedes waarin je de knoflook en de rozemarijn deed … de jus die dan ontstaat vergeet je nooit meer … misschien samen met een steenkoude Clement de Bourgogne
Oh my! I’m definitely going to have to try this! Sounds amazing and perfect for my small family. Thanks 🙏🏻 love the channel
One of your finest cooks to date PitmasterX!!!🤠
The meat only stays juicy because he used a wagyu, therefore it has more intramuscular fat, which makes it juicier. If you use a regular Angus Picanha, it will most certainly get dry, because the meat from the rump cap does not have a collagenous profile as the brisket does.
If you have a regular picanha, stick to the traditional method and never well done, believe me. I have made this mistake, so you don't have to.
Amen! I’ve never done this with a picanha but I have done this experiment…years ago…with a wagyu tri tip and a usda prime tri tip. Cooked them exactly the same on my offset. The Wagyu tri tip was amazing but the prime just didn’t have enough inter muscular fat and just dried out. It was terrible.
Not true, I cook Picanha like this often and it is always nice and moist
thanks for saving me 10 minutes and a lot of time and money. this channel is on my shitlist now.
I've coocked regular angus picanha this way quite a few times and it has always turned out great, tender and juicy.
In het begin had ik twijfels hier over , picanha op 98 graden !!?? Maar men wat een heerlijk stuk vlees echt hemels . Wel heb ik na 7 uur een folie eroverheen moet doen om zo de temperatuur op te krikken anders had ik de 94 graden nooit kunnen krijgen ( toen was bij mij gaar )... al met al een dikke 10 !! Zeker voor herhaling vatbaar... gisteren deze recept gevonden op RUclips en vandaag uitgeprobeerd . En gisteren meteen jou boek besteld (cadeau van vrouw lief ) . Benieuwd na al die lekkere uitdagende recepten in de toekomst. Ángel
Looks absolutely amazing!
That picanha looks awesome and very tasty. But I don't see Aaron Franklin trying it ? His brisket is not just smoked beef ,it’s almost a spiritual experience...
Smoked picanha the same way yesterday......our dogs response was the same!
Went crazy for the smell of it!
So happy to see Morrison
Can’t ever go wrong with Picanha 😍
This looks so delicious. I envy you guys but thanks for doing all the research and hard work.
I would put Wagyu Picanha on the title for more views.
Spectacular job
Will have to try this! Looks amazing :)
Top weer Roel!
Ik heb je boek ook gehad voor vaderdag van m'n dochtertje. Goh hoe zou ze jou nu kennnen? Echt een mooi boek, ik kijk al uit naar nummer 2.
Groetjes uit Vijfhuizen, Remco
Dank je Remco... hahaha.. die kleine wordt klaar gestoomd
@@PITMASTERX Bijna 12.. ik verwacht dat ik deze zomer niets meer te vertellen heb over de komado, plancha en de weber
Again mate, an amazing video! The meat looks absolutely amazing!!! Well done guys!
Please make more videos. I love them 😍
I've done this several times it comes out awesome! Now I'll shut up and watch your video!
Guga: always save the juices!!!
I love Picahna so much!
I have done this a handfull of times. Mostly prime though only one Wagyu. I have a hard time finding brisket in my area and this is just as good in my opinion. But i will be trying a dryage Wagyu brisket in the near future and that has gotten my hopes up for the brisket.
The slowcooked picanha is awesome.
At what temp did you cook it and for how long, I'm trying to get a hand on a good piece. Thanks!
Awesome awesome as usual, oh and side note....your voice reminds me of Groo(sp) from Despicable me😁😉
Just got some 15 kilo of amazing picanha for 7 euro a kilo... thanks I know what i will eat this weekend.
Excellent
Waar heb je die gekocht
@@marceldevette9181 Actie bij Beimer Meat. ze hebben 2 winkels, Enschede en Leeuwarden online kan ook.
This feels more and more like Batman & Robin, just that Catwoman is gone
Yeah what happend to catwomen 🤔
@@Matt00ias she was there to help with the cook book. Not as a permanent member
@@evilreddog did they announce that? I remember him saying she was in charge of social media.
GO GO
As a Dutch guy, WITH a nice looking little doggy, i assume, that everytime you make a great recipe on the barb, your doggy gets a little taste ? :D
Supertoffe video mannen! Dit ga ik zeker eens proberen. Maar vandaag heb ik, inmiddels al een uurtje, short ribs op de bbq liggen.
*Pitmaster X* I Really Love It. Your Contents It's Good :b
i see myself doing this very soon! great video !!
Great idea! In what temperature did you cook it?
I am addicted to Wagyu Picanha.
So what was the grill temp and what was the meat target temp ?!
My guess: 250F for 5 hours. Put it in a low pan right off. Internal temp 190 to 206F or fork tender.
Love it 😍 it is a great recipe if you are cooking for your family ( small )
Pitmaster E-instein, you go beyond the boundaries of thinking. Great experiment ! You freaking rock !
But I feel sorry for the dog...
You must pastrami a picanha or two than overnight it to me
The best thing of Picanha is that you cant ruin it, even burnt is good
I'd like to see you guys do it on a stick burner and see if you get the same results on it
This guy is the best
what a awesome cook yet again pitmaster x I have a request can you do a beef chuck roast 👍🏽hope ya can make this happen
Dit ga ik binnenkort echt proberen! Ik heb trouwens net je boek binnen! Ik ben benieuwd !!
Brisket is one of the cheapest cuts of the animal that’s why it’s amazing when it’s done with care and tastes great
This is one of the best cuts of the animal there should be no comparison
Jeahhh...a Briskanha :P
what temperature do you use on your grill for the smoking?
I want to see pitmaster x and @gugafoods do a colab
I WAS JUST THINKING OF DOING THIS but sous vide, pichana like a roast would be phenomenal because of the long grain and large fat cap.
SousVid does not get hot enough to render the fat like he did ...guessing he cooked it at 250F for 5 hours. I have souaVid a pecaha and it was very good.
@@redveiner I do tri-tip and pork shoulder for 24 hrs at 165 and it does indeed render.
@Morrison, how do you manage to stay thin filming all these videos with Roel?
Pitmaster X
I am getting my first kamado Joe, and I was wondering if you had any tips for me such as breakin and the first grill? I have been watching your videos for a while now and enjoy them alot! Thanks for any help you can give me. Gerry
You showed the meat going directly on the grill. At what point did you put it in the pan?
Aron Franklin is in a leage of his own.
Do you get your meat mostly locally, or do you order online?
Awesome video
Next level
Have you ever smoked king ribs?
"there's something in the fat cap, I can't describe it... I've never had it before" That's that Wagyu fat brother :3
I’ve been wondering if I can cook a picanha like a chuck roast/ brisket.
I have been wondering how picanha would turn out cooking low and slow. I will have to try it myself
Simply wow... I tried this once but it didn't turn out to be that tender. What temp did you cook at?
im going to do this next sunday! did you place the meat with the fat up o down? Great videos btw, greetings from Chile.
Looks fantastic! So how does this go? You smoke it for 8 hours and then place it in the metal tray?
How long should we cook it before we put it in the tray. It looks like you got a good bark and then put it in the tray. Is that correct? What temp?
Oom...try galanggal powder added to your rub
COOL
My favorite meat ever. Perfect when you reverse sear it.
Does this guy mentioned at which bbq temp he cooked the meat?