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!
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!!!
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!!!!
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!
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.
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!
@@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.
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
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. ;-)
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
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.
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!
@@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.
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
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!
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
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
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.
Well, I have myself tried both, steaks and on a skewer; honestly, in terms of texture and flavor, I don't notice any difference, ever. Now one thing I can agree with you is that the skewers are mostly for show, while the reason for steaks being better is solely because it is more practical, provided most people do not have skewers at home nor a proper firepit to put it on. Great video by the way.
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
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.
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.
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!
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 💯
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.
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
Great videos, keep up the great work! You should try old cow from northen Portugal and Galícia. Not milk cows, but work cows feed only with green grass on the fields and dry grass on the winter . Hard to find nowadays. It amazing, no need to maturate. I dont like to grill with flame like you, Americans and the Spanish do. When it's black I dont eat it. Cheers from Portugal.
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.
All churrascarias I’ve worked for served picanha with 3-4 fingers wide per cut. And 2-3 pieces per piece of sirloin cap. All the little slices at the end of the cap is for garlic steaks
Hey Guga, I'm originally American, but I've been living in Sao Paulo for the last 11 years. At first, I thought, you guys are Mexicans, but all that technical knowledge about picanha and the Brazilian churrasco all together got me confused. Don't wanna be indiscreet, but, are you from Brazil? It would be just amazing if you guys aren't from Brazil, and still posses the detailed knowledge about the Brazilian churraco. Anyway, awesome job you're doing here. Keep up !!!!
Interesting... I’ve been to 30-40 churrascarias in a bunch of areas of Brazil, and I’ve never seen picanha off a skewer. Any time I’ve ever made it at home, I’ve used an espetu over a fire pit, but I’ll have to try it your way and see!
Guga - thanks for the video. Just want to check something - first you cook on indirect heat, then you rest them. And then you char them on direct flame....am I correct? If so, how long do you leave them to rest before direct flame grilling? Can you not flame grill directly after taking them off the indirect heat without resting? Curious for the explanation. Thanks for the great videos - coming to you from South Africa
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.
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.
Great video and I love how educational they are. On both channels. QUESTION THOUGH? PICANHA..... You said if it's tough, they probably give you the bad part. What's the bad part of it? Also, just made a new york strip roast for Thanksgiving. Want to do picanha soon. What else is it called in English? The cap of what? Thanks for all the help and advice given. :)
4 year old comment but w/e Basically you see how the cut is in the shape of a triangle? That triangle sits on the animal's rump, pointed towards the head. The tip is the best part of the picanha because it's the muscle the gets the least use. Towards the other end you're getting to the animal's thigh, so of course that'll be tougher. What they said "coxão duro" literally just means "tough thigh" so you want to stay away from that. You also have to be careful because butchers sometimes like to sell some of the coxão duro attached to the picanha so they can charge more for the second grade cut. A rule of thumb is that picanha proper will be around 1.1 kg at the most. Anything more and you're getting thigh.
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?
I grilled picanha steaks last last night. Nothing on it but salt and pepper. I used this method. I cut it into 1” steaks. I’ve ate it twice before at Brazilian steakhouses. It’s delicious.
I make Picanha by searing it in a frying pan on both sides and then I put it in the oven and cook it until 56 degrees C. I have a meater plus which is great and always makes it come out perfect.
hardest part about picanha is cutting it the correct way and waiting to eat it. brazilian brother in law taught me to cook until golden brown, then cut, season, and put back over the fire. such a simple way to make something that tastes like no other.
Hey Guga, you should try cooking the picanha as a whole, or like a roast if you want to call it that way, that’s the way we doit in paraguay. It turns out amaziiiiing!!
I season and cook my Picanha sous vide whole, then put in in a pan fat side down and get a good cook on it. Then cut in to steaks and finish, sooo good!
Guga, wifey wants to know how long you cook the steaks indirect before you put them over the flame. We did the rotisserie way this weekend and made some mistakes but learned lots and it will be 100% next time even though it was still really good!!! Thanks for your videos!!! Greetings from Canada!!!
By watching your other videos I always thought that if you make picanha with skewers and cut it with the grain it will be with the grain in the end cut so this video clears things up
Agree that Marco Bassi's was the Best Meat preparing teacher ever..still his daugter continues.. not forgot Fogo de Chão... Vento Arragano.. Montana Grill.. Brasilian stile ever...right? Cheers..
To all the Brazillian Steakhouses I have been to in California, they cut and skewer picanhas with the grain so when they cut it, its with the grain, not against the grain. I can't imagine these "pro" steakhouses are doing it wrong, but Guga shows here that they are doing it wrong. And every time my picanha is chewy because of it.
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!
Love me some thinly sliced, medium-rare Picanha, rodizio style. Can't forget about the Coração and pao de queijo with a Caipirinha to wash it all down, haha! I love your cuisine, Guga!
Guga! I was in Mexico on vacation and we ate at Brazilian restaurant, I was soooo excited because picanha was on the menu and it was my first time, but when it came around it was terrible! I was so upset because I know how good it was supposed to be :'( I hope my next time is better
Thank you guga for teaching me how to cut picanha the good way.god bless you guga.i hope to see you in a colab with robert arrington really soon.felis navidad
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!
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!!!!
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!
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
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
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.
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.
The food looks great, but I keep watching your videos because of your awesome positive attitude. Great videos. Thanks
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
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. ;-)
thank you sir, my aunt bought some picanha for my moms birthday today and i don't even know how to cook and cut it. now i know. thank you!
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
The most consistent steaks in all of RUclips! Can’t wait to cook Picaña. Guga, where in Miami do you buy your meat?
I am Brazilian and you did this perfect 👍 amazing work Guga
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.
I was actually pretty impressed from that intro with the skewer lol very nice Guga!
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.
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!
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.
I just found picanha at Walmart in Gilroy California of all places LOL bought one and can't wait to try it
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 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.
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
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!
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
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
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😍
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
Mouth was watering throughout....lovely searing on an open flame. Does not get any better.
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.
Well, I have myself tried both, steaks and on a skewer; honestly, in terms of texture and flavor, I don't notice any difference, ever. Now one thing I can agree with you is that the skewers are mostly for show, while the reason for steaks being better is solely because it is more practical, provided most people do not have skewers at home nor a proper firepit to put it on. Great video by the way.
DarkHawk 317 well yes of course. But if you r in nature take just one skewer and you r done, no need to carry all kitchen with you :)
Fully agree. I’m Brazilian and there’s no difference in texture and flavor.
I personally like the skewers because the fat cap will baste the meat as it renders.
Everyone is talking about the picanha but i say this man has some serious skewer spinning skills
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
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.
Those looked awesome! I'd never seen the battery powered skewer before. Clicked your link... may have to grab one!
I work as a gaucho chef at fogo de chaö. You did good Guga
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.
Blindass
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!
Now the people who fussed at Malcolm Reed for slicing his picanha across the grain when he made it on skewers owe him an apology. Great video Guga!
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
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.
Im glad to see russian style shahalik skewers on this channel 😊 one of the best foods, hands down.
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
i love that guitar jam for the charcoal throw
Great videos, keep up the great work! You should try old cow from northen Portugal and Galícia. Not milk cows, but work cows feed only with green grass on the fields and dry grass on the winter . Hard to find nowadays. It amazing, no need to maturate.
I dont like to grill with flame like you, Americans and the Spanish do. When it's black I dont eat it. Cheers from Portugal.
If you don’t sear it like him you don’t know a good sear :P
I love that Guga brings his son into so many of his videos.
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.
Surprise surprise another great video Guga!
I did the steak method tonight on the kettle. They came out perfect!!!
All churrascarias I’ve worked for served picanha with 3-4 fingers wide per cut. And 2-3 pieces per piece of sirloin cap. All the little slices at the end of the cap is for garlic steaks
I’m a gaucho which why I say this
Hey Guga, I'm originally American, but I've been living in Sao Paulo for the last 11 years. At first, I thought, you guys are Mexicans, but all that technical knowledge about picanha and the Brazilian churrasco all together got me confused. Don't wanna be indiscreet, but, are you from Brazil? It would be just amazing if you guys aren't from Brazil, and still posses the detailed knowledge about the Brazilian churraco.
Anyway, awesome job you're doing here.
Keep up !!!!
Guga, are you brazilian? Your accent of "picanha" and "churrascaria" is perfect!
sim ele é brasileiro, acompanho o canal dele a bastante tempo.
Interesting... I’ve been to 30-40 churrascarias in a bunch of areas of Brazil, and I’ve never seen picanha off a skewer. Any time I’ve ever made it at home, I’ve used an espetu over a fire pit, but I’ll have to try it your way and see!
Guga - thanks for the video. Just want to check something - first you cook on indirect heat, then you rest them. And then you char them on direct flame....am I correct? If so, how long do you leave them to rest before direct flame grilling? Can you not flame grill directly after taking them off the indirect heat without resting? Curious for the explanation. Thanks for the great videos - coming to you from South Africa
@Guga I am also curiious to know
I would be interested a video in the history of picanha. Thank you for the videos. Keep up the great work.
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.
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.
Great video and I love how educational they are. On both channels.
QUESTION THOUGH?
PICANHA..... You said if it's tough, they probably give you the bad part. What's the bad part of it?
Also, just made a new york strip roast for Thanksgiving. Want to do picanha soon.
What else is it called in English? The cap of what?
Thanks for all the help and advice given. :)
4 year old comment but w/e
Basically you see how the cut is in the shape of a triangle? That triangle sits on the animal's rump, pointed towards the head. The tip is the best part of the picanha because it's the muscle the gets the least use. Towards the other end you're getting to the animal's thigh, so of course that'll be tougher. What they said "coxão duro" literally just means "tough thigh" so you want to stay away from that. You also have to be careful because butchers sometimes like to sell some of the coxão duro attached to the picanha so they can charge more for the second grade cut. A rule of thumb is that picanha proper will be around 1.1 kg at the most. Anything more and you're getting thigh.
@@isodoubIet thank you so much for the info.
Love churrasco. Anything you can share, Chamo.
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?
Fogo De Chao serves up a ribeye, i think, on that double skewer? It's friggin' amazing.
I grilled picanha steaks last last night. Nothing on it but salt and pepper. I used this method. I cut it into 1” steaks. I’ve ate it twice before at Brazilian steakhouses. It’s delicious.
I make Picanha by searing it in a frying pan on both sides and then I put it in the oven and cook it until 56 degrees C. I have a meater plus which is great and always makes it come out perfect.
Of course we wanna see it Guga! Each video is a master lesson, much love from Italy ❤️
This man introduced Picanha to the world. Congrats.
Dude, your content is great but your video production is on another level. That takes time and work!
How much the heat should be? And the grilling time? Thank you
Amazing video Guga! Never enough Picanha! Very helpful instructions on how to properly cut Picanha!
hardest part about picanha is cutting it the correct way and waiting to eat it. brazilian brother in law taught me to cook until golden brown, then cut, season, and put back over the fire. such a simple way to make something that tastes like no other.
you guys are living the dream!
Great cut. I agree on the steak comment versus the skewer, because it cooks more even.
Guga, you KNOW we want to see videos of all the different skewers. Let’s go!
Hey Guga, you should try cooking the picanha as a whole, or like a roast if you want to call it that way, that’s the way we doit in paraguay. It turns out amaziiiiing!!
I season and cook my Picanha sous vide whole, then put in in a pan fat side down and get a good cook on it. Then cut in to steaks and finish, sooo good!
Guga, can you make coxao duro like picanha? Is there a way to tenderize it?
@GugaFoods
Good advice Guga!! Cooking my first picanha tonight!
BEST CHANNEL EVER BROTHERS!
Nice Job Guga! Picanha is a very underrated piece of meat. Delicious!
Guga, wifey wants to know how long you cook the steaks indirect before you put them over the flame.
We did the rotisserie way this weekend and made some mistakes but learned lots and it will be 100% next time even though it was still really good!!!
Thanks for your videos!!!
Greetings from Canada!!!
By watching your other videos I always thought that if you make picanha with skewers and cut it with the grain it will be with the grain in the end cut so this video clears things up
With the steaks, how long did you cook them on indirect heat and at what temp? How long did you sear them for after? Did you let them rest in between?
I went to Manaus a few years ago and omg the food was beyond my wildest food dream 😋😋😋🤤🤤 I love picanha
Agree that Marco Bassi's was the Best Meat preparing teacher ever..still his daugter continues.. not forgot Fogo de Chão... Vento Arragano.. Montana Grill.. Brasilian stile ever...right? Cheers..
To all the Brazillian Steakhouses I have been to in California, they cut and skewer picanhas with the grain so when they cut it, its with the grain, not against the grain. I can't imagine these "pro" steakhouses are doing it wrong, but Guga shows here that they are doing it wrong. And every time my picanha is chewy because of it.
Guga, teu canal é show! Tenho aprendido muito e testado várias técnicas, em especial o dry aged, top!
I had to watch him spin that three times to understand stand what he was doing. Great Job man everything you make is amazing
This guys voice inspires validation
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.
The first time I cooked
Picanha 😊.
I did steaks On a skewer 😎.
For presentation 😅
Final Cut against the grain 🤤
My Family Loved it 😍
Love me some thinly sliced, medium-rare Picanha, rodizio style. Can't forget about the Coração and pao de queijo with a Caipirinha to wash it all down, haha! I love your cuisine, Guga!
Admiro muchísimo lo que hacen!! Gracias!!
Guga! I was in Mexico on vacation and we ate at Brazilian restaurant, I was soooo excited because picanha was on the menu and it was my first time, but when it came around it was terrible! I was so upset because I know how good it was supposed to be :'( I hope my next time is better
”Picanha” - Just the word is pleasure to my ears.
Sirloin cap, aka coulotte
Thank you guga for teaching me how to cut picanha the good way.god bless you guga.i hope to see you in a colab with robert arrington really soon.felis navidad
guga you are amazing man I've learned soo much because of you