PICANHA! - STEAKS vs SKEWERS - How, What & When, all you need to know!
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- Опубликовано: 27 ноя 2018
- Everything you need to know about the queen of all meats PICANHA! I am cooking them 2 different ways to show you how to properly prepare this wonderful cut. The most popular way to prepare picanha around the world is with skewers, however you should know the best way to prepare them and on this video I explain it all.
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#Picanha #Grilled #Steaks 
Хобби
Guga your production value is as good as any big budget cooking show I have ever seen
you are so charismatic and knowledgeable
easily my favorite cooking show on any medium, youtube or tv
you tha man guga
Guga, all your questions about whether or not we want to see more videos from you are rhetorical. Of course we want to see everything you have to show us!
Valeu Israel. Vamos mandar braza!
Israel Silva I just scrolled down to tell Guga the exact same thing.
Iron man dies
Absolut !
@@GugaFoods pls need cooking time for reverse sear method. How much time in indirect heat, how much time on direct heat. Great video
Just moved to Texas and went to my first Brazilian Steakhouse. I have had amazing experiences at almost every single one I have been to.
My dumb friends like korean BBQ better
I don't know why I constantly torture myself watching these videos. I think it's just to see Guga and Angel interact! Angel has the best job in the world!!!
The family aspect adds to the enjoyment of the video.
Guga, POR FAVOR mostra mais sobre as churrascarias. Acompanhamentos, rodízio, mostra o que é churrasco de verdade!
Adoro teus canais, parabéns!👏🏻🥩🥩
Food is what brings people together no matter where you come from. I love it!
Heck these Picanha were so beatiful that I was salivating while they were raw...
You mean like Maumau? You guy don't play 😋😋😋 on this video he eats it RAW ruclips.net/video/dc1oIz5yfVk/видео.html
hahha ikr.
Good beef is AMAZING and DEEEELICOUS eaten raw !!!!
FuiBanContaFake 1
its a queen that's why
I made my first picanha today. It was amazing!
I kept it simple as you suggested: steaks and salt only.
Thank you for your detailed recipes and tips.
Regards from México!
The food looks great, but I keep watching your videos because of your awesome positive attitude. Great videos. Thanks
I finally found Picanha in my area and did my first one sous vide this last weekend. It was soooo good. Previously I had only had it at churrascaria in the area. I was so excited to finally find it. I am glad to get to know the skewering technique as well as the rationale of cutting the steaks with the grain in order to make the last cut across the grain.
The US picanha-industry should send you a badge of appreciation or something. You make picanha look so good, vegetarians become pure carnivores just by watching one of your videos. ;-)
Great video Guga!!! I do love me some Picanha steaks!!! Cheers brother!
Thanks brother. I appreciate that.
Is the picanha they use cured in some way? I´m asking cause I wanna buy some.
T-ROY COOKS i love seeing you commenting on other videos. You tha MAN.
Guga man, it has been 2 years that I'm enjoying your videos...all the best to you and your team, you really make my day every single time I watch it. Best reggard from Croatia
What a joy to see you spreading the wonderful Brazilian picanha, and also to mention the great Marcos bassi. I'm a big Guga fan, keep up the great work.
Everyone is talking about the picanha but i say this man has some serious skewer spinning skills
I was actually pretty impressed from that intro with the skewer lol very nice Guga!
Thank you!!! I don’t comment on videos often, but when I use them to cook the best steak to ever come off of my grill. I got to tell you about it. Thank you again
Sou brasileiro e acompanho o teu canal há algum tempo. Parabéns! Baita trabalho! Tens um fã aqui.
Sabias que ele é brasileiro?
Descobri ontem.
@@matheusmaia2150 estava muito curioso pra isso. O sotaque falando português é perfeito, só podia ser.
We had Picanha at a Brazilian steak house last Saturday, and it was amazing. You guys are so right! I am cooking my first this weekend!
I am Brazilian and you did this perfect 👍 amazing work Guga
Picanha is the queen! I'd like to see some of the other meats they serve at the churrascaria like garlic steak, parmesan pork, leg of lamb and etc. Love the channel! Thanks for making me hungry
Guga love the videos man! Keep them coming! I wanted to suggest a video topic - Cheap Steaks! How to make a chuck-eye taste like a rib eye, or how to prepare a sirloin that's as tender and tasty as a filet mignon. I'm sure your more budget minded viewers (like myself) would really appreciate it!
Great video. Exactly what I was looking for on how to cut picanha. Lots of videos on RUclips were showing butchers advising to cut steaks AGAINST the grain
Just tried vila Brazil in dallas last night. I've always been a rib eye guy. Not any more.....pichania is the best ever and it was skewers, went to the Latin market and bought steaks and trying those today. I'm so thankful for this channel for showing me something I've never heard of and it did not disappoint!!!!
Hell yeah, the great Marcos Bassi would be very proud of it. Everyone in Brasil who really loves barbecue have seen his methods. I can say one of the bests meat I’ve ever had was in Templo da Carne in São Paulo. Cheers guga, you’re the best
Amazing video Guga! Never enough Picanha! Very helpful instructions on how to properly cut Picanha!
I was at Walmart grabbing some stuff for the Brazilian chicken stroganoff. To my suprise they had Picanha!!!!! I was so happy I bought 3 of them.
I just found picanha at Walmart in Gilroy California of all places LOL bought one and can't wait to try it
Awesome and informative video as always, Guga. Learnt a lot in this one.
This video was SO helpful. I was buying a whole Picanha for the second time. The butcher open the package and started trimming….
I figured alright at least get the silver fat off. But then he wanted to cut the steaks…and he was going to quick. good thing I stopped him too because he would have cut across the grain but i was looking for steaks not skewer.
Also I think it is in this video about the three veins…the little blood eyes ….how the third and past is not really Picanha.
So glad I brought it home to do myself…because of your videos I clearly knew where to begin and end. Came out with 3 great steaks and a lot of great meat for some stir-fry
The first one I had done/bought was really easy to see when I opened. But this one I had to look at a bit. Then I found the spots you so clearly point out. Which helped me to see the grain better.
I think in the future I will stick to the packages that are a little smaller.
Thank you for your great videos.
Did you cook yours as a reverse sear in steak form?
@@andyboy4444 Nah….I just grilled it. Sous Vide takes a lot of time!!!! Was perfectly Medium Rare
@@louamling1688reverse sear is a ton more better dude try it
Thank you Guga for the lesson and all that you do!
Mouth was watering throughout....lovely searing on an open flame. Does not get any better.
Dude, your content is great but your video production is on another level. That takes time and work!
I love that Guga brings his son into so many of his videos.
Excellent video! Those looked absolutely incredible.
Admiro muchísimo lo que hacen!! Gracias!!
I would be interested a video in the history of picanha. Thank you for the videos. Keep up the great work.
i love that guitar jam for the charcoal throw
Guga, teu canal é show! Tenho aprendido muito e testado várias técnicas, em especial o dry aged, top!
The most consistent steaks in all of RUclips! Can’t wait to cook Picaña. Guga, where in Miami do you buy your meat?
Thanks, I can’t wait to cook mine now!
Of course we wanna see it Guga! Each video is a master lesson, much love from Italy ❤️
Thank you for your videos! Love all of them!
I did the steak method tonight on the kettle. They came out perfect!!!
Thanks for posting this video! Great information
Love churrasco. Anything you can share, Chamo.
Crazy this whole time I didn't realize the steak I loved so much at the Brazilian places was Pichana. Places I've been refer to it as Top Sirloin. I get so excited when I see that being brought around. Now I know 💯
you got the H wrong
Big fan guys! Thanks for the guidance!
Those looked awesome! I'd never seen the battery powered skewer before. Clicked your link... may have to grab one!
guga you are amazing man I've learned soo much because of you
Surprise surprise another great video Guga!
I went to Manaus a few years ago and omg the food was beyond my wildest food dream 😋😋😋🤤🤤 I love picanha
Im glad to see russian style shahalik skewers on this channel 😊 one of the best foods, hands down.
Steaks cooked with the grain vs against the grain. Wanna see if there is really a difference.
They cook the same. They just chew differently.
@@Tywithay Not necessarily. The pores are open one way and not the other.
@@whynottalklikeapirat Steaks do not have pores. Pores only exist in the epidermis of an animal.
@@Tywithay I knew when I wrote it that someone would most likely feel compelled to get all technical about that. Well - If you do not understand what I meant, I propose that your ability to reflect may be getting in the way of your ability to perform.
@@whynottalklikeapirat If I posted something stupid, I'd probably try to backpedal and deflect the heat on to someone else as well.
Love your videos! Keep em coming.
Hi Guga! I'm from Capetown South Africa. The other day My husband and I, plus two of our friends went on holiday in our country and I found a beautiful Picanha! It's rare to find it here, so I grabbed it immediately. Luckily I watch your show and knew the right way to slice and grill it, I am a chef and your tips for this type of steak helped me so much! We love to braai (BBQ) as we call it here, it is a huge part of our culture as well. I was so interested to see and taste the final product, and man oh man it is now my favorite steak by far! Soft, juicy, crispy fat. I'm so glad that it is becoming a more popular style of steak over here. If you haven't visited Capetown South Africa, you should! You would absolutely love the food culture here as it matches yours so much. It's also not as dangerous as people make it out to be (just like Brazil lol) and it's cheap to stay, the meat is so cheap and the country is so beautiful! Check it out one day. Thanks for the great channel/s!
I also didn't think I'd see a picanha but I saw one at Checkers Eastgate this past Sunday. Looked so good!
you guys are living the dream!
I went out and bought some picanha to try a while after watching this video. I can 100% agree, that picanha is, in fact, the Queen!
Me too!! Guga got me addicted to picañha😍
Good advice Guga!! Cooking my first picanha tonight!
Thanks for sharing. I've been enjoying Picanha steaks recently due to your videos. I had to educate my local butcher shop, though it's been good working with them. I'm glad you clarified that the best method is steaks as I was really anxious to do the skewer method. Do you ever score the fat cap?
Just ordered two small American Wagyu Picanhas from Snake River Farms. Can't wait to finally try the "Queen" of all steaks. I grew up on Ribeyes, so I'm excited to finally try these! I'll be doing them both in the steak cut.
Hey Guga!
I love Picanha, definitely my favorite cut.
Please, try to make a video with the way that I prepare it. The all piece of Picanha made slowly, inside a smoker, using charcoal, and pieces of good Wood Cortexs. It’s going to be like a smoked ham, but with beefy flavors. You’ll not regret it.
Thank you for your videos!
I've been waiting and hoping you'd make this video for a long time now, thanks Guga!🙏🎉😋
Wanted to do it for such a long time but never got around it. Glad you liked it.
Yes, do everything you contemplated, thanks.
Thanks for the education on the grain!
"So let's do it"😂😂 love it when u say that:D great video:D
That was very helpful, thanks!
Muy buen video, muy instructivo la manera de cortar. Brigado
Guga, I want to thank you for introducing me to picahna. You are correct, it’s is the Queen. I was wondering if you have ever cooked it as a whole roast on the grill? I have started doing it as a whole roast cooked indirect and then reverse seared. Sliced thin across the grain it is amazing. Especially for sandwiches. Give it try sometime if you haven’t. I’d love to know your thoughts.
thanks guga. ive been tempted to look into skewers in the past, but im content with regular steak gear after watching this video
I want to try the picanha steaks at home. We have a Brazilian place here in Georgia called Fogo de Chão, man it is awesome! I met some Brazilians that were here on vacation and they told me it is the best outside of Brazil so I had to try it. That was about 5 years ago, and has been where my wife takes me for my birthday since.
Show the rolls-Royce off skewer please
James DeLaura I want to see it too bro. Yo Guga. Hear us out
Me too
agreed. show the rolls-royce skewers
Me too. I did not know these were existed
Cheers, love it. Love the videos production.
Btw, if youre doing skewers, make sure the smaller ones are on the far side from the handle. Cause they cook faster, and if they are ready, you can just slide them off
Good tip
Nice Job Guga! Picanha is a very underrated piece of meat. Delicious!
Awesome content as usual, never fail to deliver. The question about 'more' will always be a yes from the fans. The reality is that you need make sure look after yourself, as much as we always will want more, last thing we'll ever want is any burnout on your part. Look after yourself too, for us fans.
My take on doing whole picanha here in South Africa, I love sharing about food:
A whole picanha marinaded in red wine and balsamic vinegar for 24hrs. Do no trim the fat beyond what basic butcher does when making the cut for you.
Then you sear the meat side (fat up) on very high heat to seal it, get a nice crisp.
Then you score the fat, salt, butter, pepper and herbs, wrap the fat side in foil, keep your meat side open.
Place fat side down on open fire/grill and let it cook, let the fat render away, no turning it over, all cooking done through the fat side, dont turn it. Let it render, let it char.
When done, keep foil on get plate and remove from flame, turning over onto the plate (meat side down, foil still on) and then let rest for 5-10minutes as rendered fat and butter soak into the meat as kept there by foil during cooking process.
Remove foil slice and serve.
Note.
In South Africa, we slaughter our cows at smaller age than US etc, only about 460-480kg, for a carcass/butcher weight of +-240-260kg only (managed feedlot for couple years, fascinating learning experience how different we do it to most of world). We love the forequarter cuts, brisket etc on the bone, for cooking on open flame. At this weight, the bone is soft, many of it still soft cartilage. So our HQ cuts are smaller, making this approach easy using the a whole picanha, not having to cut it smaller (our picanha size ranges around 1.5kg with cap on. The younger age also make our beef more red in colour by comparison and leaner, but the flavour, out of this world.
Hey Guga! Lets see a cook on that awesome skewer you showed us. Keep up that great work Guga!
Your passion is contagious. I want to try this right now...mouth watering 💦 what temp do I cook the p steaks and for how long before I sear?
Also, salt and refrigerate first?
5:09 anyone notice he is using the skewers he said not to use?
Oh yeah thats interesting
He's not, he's using the Russian Skewers notice the twist at the end. The Kabob Skewers don't have that double twist. Of course those are the ones I own... personally I don't see much of a difference except with the Kabob/shashlik skewers I can't close the grill. From the video it's unclear if the grill should be open/closed. Every recipe I've seen has you cook them on indirect heat.
Sdd do Bassi, as videoaulas dele eram topissimas de assistir, aprendi muito com ele!
Looks good😎. Good vids, keep up the good work🤗
I am new subscriber I am madly in love with this RUclips channel!
I work as a gaucho chef at fogo de chaö. You did good Guga
There is a Brazilian restaurant by my house that makes picanha steak-style, and it is really good. I like the skewers anyway. It may be for show, but I feel the presentation makes it more fun. I agree though, as far as taste, the steak was much juicier.
Smooth like a ninja my men!! Saludos desde chile!!
Hi guga, love your videos! I have a requests for an experiment i would be rather interested in.
Frozen and then cooked meat vs. frozen - room temperatured - frozen again - and then cooked meat (some people think you should never freeze meat two times)
Correct me if i am wrong, but i think you already mentioned to try out this experiment in some video earlier ;)
Cheers from Austria
Wow! That looks amazing!
Ainda esperando meu coraçãozinho do coração do Guga
Hi Guga, I’m from Venezuela and you know we traditionally cook the picanha differently. We take the whole picanha (seasoned only with coarse salt obviously) and put it in the charcoal grill and sear it first on the meat side and then turn it over to the fat side. After it’s seared it goes to indirect heat for a while then take it out let it rest and cut it in steaks the same way you just explained and give a final sear touch if needed. I would like to see that comparison vs these 2 in one of your videos! Excellent channel by the way!
were you really trying to teach a brazilian how to cook a picanha? lol
@@Diogo_Bento Churrasco came from Portugal/Spain and the art as we know it traditionally evolved in the regions where Brazil, Argentina and Uraguay kind of intersect, as it's basically "cowboy" (Gaucho) cooking. So it's not a strictly Brazilian thing. Pretty much every region in the area has their own distinct style with much overlap. Churrasco simply means cooking over fire afterall. I would suggest broadening your horizons on this subject as it definitely adds some delicious variety to favorite cuts of meat that are all similar, but have some subtle and not so subtle distinctions.
Thank you! My boys now no matter where they go they ask for Picanha we all love it. Great great video!!!!!!! Do wanna see the battery skewer in action!
That is awesome my kids do the same thing.
Fogo De Chao serves up a ribeye, i think, on that double skewer? It's friggin' amazing.
You Brazilian Bastard! That looks awesome. I love you!
Guga, you KNOW we want to see videos of all the different skewers. Let’s go!
so informative.
good job
I had to watch him spin that three times to understand stand what he was doing. Great Job man everything you make is amazing
Thank you so much for this video I love to cook and it is really awesome video you guys are great thanks for the tips and how to buy cook and taste thanks again guys I love you peace
Thank you for the information brother😍😀😍
Great explanation
Amazing video
Hope we get the sous vide vs grilled picanha some day :)
BEST CHANNEL EVER BROTHERS!