Man I'm old. Hooters were an 80s band out of Philly so popular in PA area. Big hit was "And We Danced" in 85. One of the members played the Hohner melodica, the instrument on the front of her shirt. Aka a "hooter" hence the band name.
The Hohner mMelodica is the air operated keyboard instrument, which was nicknamed a "hooter". The band in the 80's was The Hooters, named for that instrument. Their big hit was 'And We Danced'
@@TheAnon232he explained that you cut against the grain when using this method since your are shaving it across the grain off the skewers. If you’re doing traditional steaks then you cut with the grain to get your steaks, then cut across when done
The back portion of the grate holder could benefit in future production by having notches cut in it to allow skewers a place to sit. Also, the shop that builds the Mini Chud Box could manufacture Chud Box Skewers that could be used and precisely fit the cooker.
8:41 so those well done pieces are so good? Funny how that works out, and how everyones favorite part of the steak is the crust which is the most cooked.
Can one get gout from eating too much meat? I didn't get it often when I lived in Western NY but Beef on Weck is kind of a thing there, now that I don't live there I wish I could get it. If you ever are around there you got to try it. No smoke but still good.
The thing with "rock salt" or "sal grosso" as we call it here in Brazil is that you can put as much as you want in it. Some of it will melt and season the meat and the rest will fall on the fire. It's also very common to add some Fleur de Sel or "Flor de Sal" after serving.
Hooters were a local band in Philadelphia area in the mid 80’s. They played in my small town NJ High School one week; and then played Live Aid a month later.
The nice part of cooking like that is that after a couple slices...you can add salt if needed and sear again to get a new crust...without overcooking of course.
Looks fantastic! I asked my Brazilian sister-in-law to make sure because I wasn't sure of the pronunciation either. She said most Americans get it wrong 🤣should be pawn-djee-kay-jew 👍
I have a request or suggestion. Texas has a ton of great dried sausages for sale all across the state. However there is remarkably little information online regarding making these sausages. I would love to see a video with a recipe to make some of that dried sausage. (Granzins in New Braunfels had some of the best)
i have seen that you should slice it with the grain befor the cook and then slice it agianst the grainn as you serve it. It should be even more tender that way.
he explained that you cut against the grain when using this method since your are shaving it across the grain off the skewers. If you’re doing traditional steaks then you cut with the grain to get your steaks, then cut across when done
I do something very similar with venison/Deer steak. Cut thick chunks of steak and make a beef au jus sauce for soaking meat in. Put the sauce in a crock pot on low and as the outside of the meat browns in the smoker around 375. I then thin slice it and put it in to the sauce. Keep repeating the process so that all the thin slices are browned and smoked. Once finished its amazing. You should do more with deer meat.
I've never tried Picanha before but from seeing you, Guga, and Max all cook it I've gotta say it looks good and I might have to try buying some from a local store if they have any around where I live
I cut with the grain but instead of slicing on the skewer I remove then slice against the grain.. but it's all up to u on how u skin that cat. Lol. GR8 v8deo as usual and thank you for all ur input
About what you've noticed about tenderness is because the picanha is the last part of the coxão duro, a tasty cut but significantly tougher than picanha. To have only picanha on your piece, you have to come back from the tip and count three veins, the vein farthest from the tip is where the picanha ends
Bradley!!! Please explain to me your chuds hot plate you put your pot on!! How does it heat? I’m assuming you heat it before you put it on your cutting board. I must know!!!
It's a hidden induction unit under the top. The metal thing is called a "trivet" and it is what transfers the heat from the induction unit below to the pan
It's a hidden induction unit under the top. The metal thing is called a "trivet" and it is what transfers the heat from the induction unit below to the pan
It's a hidden induction unit under the top. The metal thing is called a "trivet" and it is what transfers the heat from the induction unit below to the pan.
I recommend to start cooking with the fat side facing the heat first, so that the fat can "liquefy" a little bit, so when you turn the meat side to the heat, that "liquid fat" can penetrate through the fibers of the meat...it is really important to give the skewers a few turns every other minute to keep the juices inside the meat not building up just at one section of it and keeping the whole meat suculent!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
"Well done or medium well for...children or whatever." Spot on.
Being from Philly and actually being an extra in one of their videos the Hooters were a great 80’s band and a good bunch of guys.
They are still making new music and touring nationally and internationally.
Man I'm old. Hooters were an 80s band out of Philly so popular in PA area. Big hit was "And We Danced" in 85. One of the members played the Hohner melodica, the instrument on the front of her shirt. Aka a "hooter" hence the band name.
The Hohner mMelodica is the air operated keyboard instrument, which was nicknamed a "hooter". The band in the 80's was The Hooters, named for that instrument. Their big hit was 'And We Danced'
The lead singer Rob Hyman co-wrote and did backup vocals for "Time After Time" with Cindy Lauper.
They also had a hit with All you Zombies. Though it did not have the melodica on it.
Loved that song. Was one of my jams growing up
I can already see Guga's eyes dilating.
Guga is definitely going to do a reaction video😂
Let's doooo iiit! (In Guga voice)
He’s punching the air right now after seeing him cut across the grain 😂
@@TheAnon232he explained that you cut against the grain when using this method since your are shaving it across the grain off the skewers. If you’re doing traditional steaks then you cut with the grain to get your steaks, then cut across when done
As Guga's says if Ribeye is the King Picanha is the Queen!
The back portion of the grate holder could benefit in future production by having notches cut in it to allow skewers a place to sit. Also, the shop that builds the Mini Chud Box could manufacture Chud Box Skewers that could be used and precisely fit the cooker.
Yep. Great point. There is a ridiculous amount of ways to perfect the Chud Box. Hes leaving money on the table.
Great add-on idea!
It has hole for the rostisserie rod. Could have just skewered on that as well
I love how excited you get about cooking almost everything.
8:41 so those well done pieces are so good? Funny how that works out, and how everyones favorite part of the steak is the crust which is the most cooked.
Hey Bradley, not only do I learn something from you, your comments are a crack up. God bless ya
Since I found this channel, I've really gotten into Live-fire cooking. Cheers from South Africa!
I use a Weber Rotisserie, allowing me to focus on making sure my glass is always sufficiently filled.
Another GREAT video.
I absolutely LOVE Picanha
That looks fantastic. I need to get a cooking setup over my firepit and start making it pull double-duty.
I like the direction you taking now, I'm glad you documented Ray's Bbq
7:08 The best part, super-easy flipping. They look so good! Puts my hot dog here to absolute shame.
Can one get gout from eating too much meat? I didn't get it often when I lived in Western NY but Beef on Weck is kind of a thing there, now that I don't live there I wish I could get it. If you ever are around there you got to try it. No smoke but still good.
I have always thrown my marinade away after the marinating process. So glad I watched this to prevent the waste and to watch Lan use a accordion
The thing with "rock salt" or "sal grosso" as we call it here in Brazil is that you can put as much as you want in it. Some of it will melt and season the meat and the rest will fall on the fire. It's also very common to add some Fleur de Sel or "Flor de Sal" after serving.
sim sim, but the thing is, he dry brined it
Get the Brazilian coarse salt. Its works really great as well
You are a fantastic chef love the videos on everything you cook
Loving all the direct heat cooks. Just built what im calling a 5/8 Chudbox. 30x24. Great cooking method.
I mean....damn!!!! Love the prep and presentation!! I can only imagine how good that is AND you included the cheese balls!
I've been playing with sirloin cap all month..definitely making some unique things..it's a very versatile cut of meat
I love it, i pick up a picanha from wild fork here in the Dallas.
I do the same, they have good aged ones
Love some Picanha, have done a few myself and really like the cut. Definity going to do it Brazilian soon!
Looked like you nailed it on that cook, they looked awesome! Love, picanha.
Thanks for some good looking food, a good idea, and a laugh!
Thank you for making the cheese bread as well. I have celiac disease so a delicious gluten-free bread will be awesome to try
Looks incredible! I'm salivating even after a full meal!
I usually don't like beef fat BUT. Picanha fat is like beef butter. So So Good!
“…I would have consumed all of this and immediately gotten gout” resonates in the core of my being
Hooters were a local band in Philadelphia area in the mid 80’s. They played in my small town NJ High School one week; and then played Live Aid a month later.
Yes, The Hooters was a great band from the 80s...One of their biggest hits was And We Danced...
@12:18 mom slice vs dad slice LOL
The nice part of cooking like that is that after a couple slices...you can add salt if needed and sear again to get a new crust...without overcooking of course.
Hooters was a band in the 80's. We Danced was one of their songs.
Yes, the Hooters are an 80s band from Philly. Known for their song “And We Danced”.
And yes, they played the Hooter too…
Nice man! Congrats from Brazil!
Ben's maple candy in the knife roll today. Nice!
Looks fantastic! I asked my Brazilian sister-in-law to make sure because I wasn't sure of the pronunciation either. She said most Americans get it wrong 🤣should be pawn-djee-kay-jew 👍
You could do a series of just Brazilian steakhouse recipes
I have a request or suggestion.
Texas has a ton of great dried sausages for sale all across the state. However there is remarkably little information online regarding making these sausages. I would love to see a video with a recipe to make some of that dried sausage.
(Granzins in New Braunfels had some of the best)
Agreed
"Dried Sausage" " does it have an official name, I cant find much eithers. Are they smoked dry, or dehydrated? (or both)
@@mjnagan it's cold smoked and dried sausage I'm pretty sure there's been a few videos with sausage like that on here
Love the cook, but I really love the official taste test. :)
Love cooking Picanha. Hard to get cut up here in my area though. Costco had it for a bit but not lately.
Comes out great on the rotisserie too
Damn man! I love your live reaction. This looks amazing. I've never seen this cut offered around by me.
Hit an actual butcher up. This is a good cut of meat, and I am almost 100% a Ribeye guy.
I love Picanha! Your steaks looked delicious.
What if you used the Chudbox with that wood, closed it, with a brisket? Use the extra smoke to infuse it quick, quick toast of fat cap, then finish?
i have seen that you should slice it with the grain befor the cook and then slice it agianst the grainn as you serve it.
It should be even more tender that way.
he explained that you cut against the grain when using this method since your are shaving it across the grain off the skewers. If you’re doing traditional steaks then you cut with the grain to get your steaks, then cut across when done
I do something very similar with venison/Deer steak. Cut thick chunks of steak and make a beef au jus sauce for soaking meat in. Put the sauce in a crock pot on low and as the outside of the meat browns in the smoker around 375. I then thin slice it and put it in to the sauce. Keep repeating the process so that all the thin slices are browned and smoked. Once finished its amazing. You should do more with deer meat.
Those look amazing! I'm so thankful that red meat doesn't trigger my gout.
I love when you guys call for the right name Pão de Queijo
I've never tried Picanha before but from seeing you, Guga, and Max all cook it I've gotta say it looks good and I might have to try buying some from a local store if they have any around where I live
I wish I could get Picanya in Australia, but I don’t know what to ask for …..excellent cook👍🇦🇺💜🥩
Can you post the bread recipe? Great video!
I always do that sound for the dawg with you when you give the taste test 😅
The Hooters are a Philly area band. Seen them plenty of times.
What perfect timing, I’ve got a Picanha roast in my fridge that I’m gonna reverse sear tonight! Might need to try the cheeey bread
Oh my god! I am so hungry right now!😋
I cut with the grain but instead of slicing on the skewer I remove then slice against the grain.. but it's all up to u on how u skin that cat. Lol. GR8 v8deo as usual and thank you for all ur input
We love pichanana - nicely done.
About what you've noticed about tenderness is because the picanha is the last part of the coxão duro, a tasty cut but significantly tougher than picanha. To have only picanha on your piece, you have to come back from the tip and count three veins, the vein farthest from the tip is where the picanha ends
Brad! Wow! Always appreciate ur posts! I'll be trying this if I can find Picanha... Thx.
Guga would be proud!!!
Fantastic cook!!
Bradley!!! Please explain to me your chuds hot plate you put your pot on!! How does it heat? I’m assuming you heat it before you put it on your cutting board. I must know!!!
It's a hidden induction unit under the top. The metal thing is called a "trivet" and it is what transfers the heat from the induction unit below to the pan
Table juice is my favorite. lol.
I think The Hooters were the only band to ever have hits featuring the melodica. They were big in 1985 or 86.
Just,,,,,Amazing video and content 👍🏻
Yeah… I’m doing this!!!
80's band from Philly biggest hit was "And we danced"
Always my favorite piece of meat at Fogo de Chão in Sao Paulo. Not traveling for work anymore. And this is what is miss...
Chuds BBQ channel is Far out and Fabulous
Could you use just the rotessiere feature on the Chud Box?
I love Pichana, it's hard to find a nice size piece.
Yes please!
Bradley, could you tell me what that flat thing is that you have your saucepan on? Is it a burner?
It's a hidden induction unit under the top. The metal thing is called a "trivet" and it is what transfers the heat from the induction unit below to the pan
@@TerribleTim68 that's really cool. I want one.
…if I don’t hear how to avoid the ‘rookie move’ I will be VERY lost! Keep up the excellent work!
10:55 she totally made a Grinch reference and you missed it 😂
What is that little deal you use to heat the pan ? Is it a wireless heating element ?
It's a hidden induction unit under the top. The metal thing is called a "trivet" and it is what transfers the heat from the induction unit below to the pan.
@@TerribleTim68 so the induction unit is like a custom set up most likely ? Very cool how you can’t see any of it
@@travisschulz6342 not really custom. There's a few companies that make them. The only custom piece is the trivet he has with his logo.
@@TerribleTim68 where would you buy one from ?
@@travisschulz6342 since they are commercial cooking equipment, I’d contact a commercial kitchen equipment dealer. 😉
Man, I just ate and now im hungry again from watching this.
Fogo De Chao is always worth the 3 hour drive to KC.
How does he get heat to that metal plate he puts on the table
Great video shout out to Meat N Bone.!!
Lol. Pao vs pão. Hard for non Portuguese speakers, but always a hearty LOOL.
Lol first thing i thought of😂 i dont speak Portuguese, but i made one of my neighbors laugh pretty good the first time i told them what i made.
just gone midnight here, and I'm hungry again 🤣😍
Where can I find the recipe for the cheesy bread? I see the steak on the website but not the bread
Hello Mr Brad, we love you.
Good job 👍
Why not salt before skewering? Seems like you can get better coverage and make a better product. Appreciate the video!
would love to see your take on a chimmichuri to go with it also
I recommend to start cooking with the fat side facing the heat first, so that the fat can "liquefy" a little bit, so when you turn the meat side to the heat, that "liquid fat" can penetrate through the fibers of the meat...it is really important to give the skewers a few turns every other minute to keep the juices inside the meat not building up just at one section of it and keeping the whole meat suculent!
That looks GOOD!
What’s the name of the skewers
I saw those maple sugar candies 🧐🤤
That picanha looks great! About the pão de queijo, well, I hope you get to try a real one one day. Greetings from Minas Gerais
This is AMAZING! One thing I do miss though, is when you put a list of the ingredients down below.
Try three different baked potato recipes and find the one that has the crispy outside. Just an idea for a video
Future santa maria style crank powered adjustable fire box? Feel free to trademark that.
Try some smoked sea salt.