Picanha on the Weber | Chuds BBQ
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- Опубликовано: 31 июл 2024
- one of my favorite cuts cooked to perfection on the weber kettle!
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Хобби
Calling my name with this beauty? Well you got my attention 😏
So lesdoet
This man's picanha senses were tingling 😂
I was waiting for this..... Can I get an invite to the cookout bro?
Guga, did you have a heart attack when he mentioned trimming the fat off the pacahna?
FUTURE COLLAB??????
Love it, and on a Weber too! Well played my friend.
There’s a collaboration I’d love to see.
@@thomasvillarreal2413 couldn't agree more.
Asked my butcher today for a tri tip and they were out. I think he saw my disappointment and said “you want a picanha? I instantly said hell yes because I had watched this video just yesterday, prior to that I would have had no idea what he was talking about. I love this channel!
Bradley, I just made this and it changed my life. Was so perfect and the directions were extremely easy. Thanks for sharing.
The Queen of Steaks never disappoints!
Thanks for the tip on how to roast broccoli on the grill. My favorite part of bbq videos is getting inspiration where you least expect it.
Thanks for this video! I followed this to cook a picanha in my Weber Go Anywhere (charcoal) and got an amazing result. Everyone loved it.
Please keep rolling out the Weber series, love it. And sometime, sure wish you would try out smoked or grilled turkey tails, as a "side" They are phenomenal
I'm loving this Weber Kettle series 👍
I just made this today on my kettle after watching this video a few times. Bought 2 from a local butcher. They didn't really have a fat cap on either one, but holy cow, it was absolutely delicious. All three kids ate it too! Thank you for this video.
My Fav cut to smoke by far. Love it.
Still go back to reference this, and the rest of your webber series regularly! Thanks Chuds!
I used this exact recipe and it came out awesome. Thanks.
Never saw broccoli look so good.
And the picanha always looks lovely.
I’m gonna have to give this one a try. Looks really good.
That was a great cook. I can't wait to try it 😊👍
Diggin' the kettle series!
Picanha is great! One of my favourites, even better on a rotisserie! Great video's btw!!!
Your juice & drip game went into overtime! Great video
Man I love some picanha! This looks great, that I just ordered two!
Awesome video brother Bradley! 👍 Picanya is one of my absolute favorites.
Loving the Weber series.
Looks amazing. Love that you put a little char on the broccoli. I hate just steamed broccoli
Awesome video as always brother. Just called the butcher. I'm getting a picanha this afternoon. Thank you again for all you do.
The Slow N' Sear is a must have accessory for any kettle owner. Been using mine for years.
Took me awhile to figure out it was a third party accessory lol. I was looking at my grate and wondering why mine didn't look like his lol
nicely done - Weber kettle with charcoal is my weapon of choice as well...
My absolute favorite
Just awesome Bradley, our next weeknight dinner! 💪🏻Greetz from Lower Saxony 🇩🇪.
Love Picanha my man. I have a couple in the freezer I'll be doing sometime in the near future. Great cook bro!
perfect weeknight dinner!
I’ve been following 3 BBQ channels and stumbled upon yours a few months ago and has become my favorite by far. Just built a tortilla press just like yours. Only have a stick welder and I’m a poor welder so it looks pretty sloppy but seems to work well. Going to season and try it out tonight. Thanks for all the great tips and content. Gotta ask, where does the name “Chud’s” come from?
I just picked up my first picanha. I can’t wait.
the grill-charred Broccolli is just the very best. gotta be the perfect compliment to that Picanha.
Just made some picanha steaks last week on my Weber. Dry brined for a couple of hours, gave them a beautiful sear, then topped the slices with green chimichurri and super large chunks of sea salt from the Sea of Cortez. Probably not gonna make steaks any other way.
I just made a picana steak. Seared in its own fat ( i trimmed the excess fat off the whole roast first, sorta Brisket style) seared it up, basted in shallots, garlic and butter. Then made a little drizzle sauce, the baste, a tablespoon of Balsamic glaze, a half oz of seagrams whiskey (id normally do Wild Turkey, Makers. o.F or something, but this is a great Cdn whisky) orange and lemon fresh squeeze, and some pepper.
Sorry Guga 😉🤭.
Killer video as always brother
I gotta get that Slow and Sear for my Weber, Nice video👍🏽
Love a good Picanha, been awhile since I cooked one up. Gonna have to pick one up soon.
Looks delicious
You need the next accessory .... the Gabby's Santa Maria grill attachment for some Tri-tip.
I got myself a cast iron 18" grill and use it as a coal grate so that I can burn real hot wood chunks without warping/destroying the original charcoal grate. Santa Maria style grilling i s fun too. This also works great with my Onlyfire wood fired pizza accessory too -- yep, comes with rotisserie accessory as well. Webers are just way too fun not to have one.
Loving the Weber content. Might have to pick one up
Wow that broccoli looks amazing . 🤩
Just cooked one! Very tasty beef!
Thanks bro
There was no snake in his boot!
Looking good! I have a pic in the freezer. Probably need to cook that soon 😂
Awesome Picanha!
Outstanding sir! :)
Stunning Picanha, i want some
Man, I have made Picanha tons of times but always sous vide and just finish it different ways including on the grill or smoke or flamethrower. Just did this method and MAN its a game changer! It is SO much better! Also have some beef cheek going to try your burger that was on SVE. now my only problem is i found another excellent channel to make recipes from😂 #subscribed
These things are basically unknown in NorCal but I just found one at a local university meat lab. Can’t wait to try it.
Thanks Bradley!
Love it Brad
Nice nice work!
Looks darn good. Would love to see Memphis style baby back ribs on the kettle.
Bradley, I’m so thankful that you do a Weber Kettle series as I’m an old guy with Weber Kettle in my 1st 40 years of BBQ/grilling DNA. I only started real TEXAS BBQ a few years ago. The Weber Kettle is my “Bread n Butter”. I love learning, and I’m learning a ton from this series as well. Believe it or not, I was a Welder for a 45 year career. Never got to build my smoker, too busy. Was watching your vids to get ideas when I started liking your channel for you recipes and cooking videos. Then I got electrocuted at work and really messed me up. I may never get to build my smoker. But I’m going to continue learning and mastering my smoker. Thanks for sharing you knowledge.
Brady
Get better soon from the UK
I reckon, one day, I’ll be eating your bbq somehow! I’m pretty optimistic but you’re that good 👍 Love your stuff mate.
Love it
Love your videos man and the Weber series. That’s all I cook on! Where’d you get that leather knife roll? Your link takes me to a carhartt one non leather
I did this and it was very good the broccoli part was even better.
Thanks!
Fan-taste-ic Bradley as usual.👍👍
chud, look at the brazilian way they cook it, its preety good
Even with that thick fat cap it looked incredible! Looking forward to upping my steak game this summer. Last time I went to porter road I saw they had picanha, I'll pick one up next time I go and practice with it!
i watch your stuff a lot too, you should check out wildfork they have a great selection too
@@VillanuevaMedia awesome! Thanks for the tip and also for watching! 😁
Brad can you do a London Broil cut? Would love to see how you prepare and cook it.
That looks too yum
I love this method! Do you think if when I do this I could put shallow cuts in the fat cap like a diamond pattern it could get a better render??
Yes. Don't be afraid to go a little deeper. Helps with render and flavor.
My favorite thing about Chudd is that he never uses weird prepackaged seasoning. Just Salt Pepper Garlic. All you need
Texas style! Has become my favorite type of BBQ to emulate. I use Brad's SPG rub as my go-to as of late
So how long did you sear it on each side ? What as the final internal temp ? Looks good !
do more kettle vids bro...im in NYC i use my kettle in my parking space out back lol
1:25 LOVELY
I always have issue with using lump charcoal, it bends the cleaning blades cuz it’s to hard to breakdown. Also can you show us some cleaning tips and tricks? I have a few kettles but they tend to collect grease after chicken and scraping the ash out doesn’t clean it, then it catches fire next cook.. also your grates look well cleaned even though it’s a new grill
What accessory is used to keep the charcoal to one side? Also what type of charcoal is that? TIA
Great video. I've seen the Picanha cut on Porter Road and considered trying and after this video I plan to. I saw the fat cap was thick but rather than trim it down, does it make sense to keep it through the cook process, then trim it back prior to eating? Or trim it out before smoking is best?
If it's really thick as this one, trim it down before cooking. A good cross hatch scored fat cap will help with rendering and flavor penetration.
How many degrees was the Picanha before you put it back again for searing ?
How long did it take to reach internal temp? Roughly
I’m just south of you in San Antonio and at H‑E‑B I can’t find this cut. Is it the same as tri tip?
B-e-a-utiful!
My mom used to get this in steaks from Piggly wiggly, now that they are gone from Texas we rarely get picanha or top sirloin
Hey Bradley was the done temp in ‘Celsius or ‘Fahrenheit? Looks awesome 👍🏽👍🏽
What was the internal temp after the sear?
I usually sear it first to render. Lots of flamage. Then move it indirect. I also drench it in Marmite. Yummy
Looking forward to a low and slow cook on here
Mmm yes please
Total agree to take down more fat cap. That much fat is a bit much for some folks. But looks great anyways and I am sure spot on taste.
Man, rolling out the vids...
I need to get a Weber Kettle, how about a Venison Tenderloin/Backstrap on the Weber?
Just got a picanha but cut it into steaks... Will have to try this next time
Let's make some Argentina shorts ribs boss with chimichuri.... the Webber is perfect for it
Well, aaaand man 🙂👍🇦🇹
Chudly, have you noticed a difference between the way you cut it and the traditional way to cut it? Gonna grill one for the first time this weekend, I personally like large slices like you did BUT first time I ate picanha it was the traditional way.
I don’t want to fuck it up SO was just wondering if you prefer one way over the other.
Thank you!
Is it better to cut the Picanha against the fiber or along the fibers? I read both methods and both have advantages. However last time I cut in the direction of the fibers, it was not that tender... Can you comment on this?
you want to cut that goes into your mouth to be against the grain, so if you’re cutting into steaks, you cut it with a grain so that the cut at the end is against it. Here he cut against it and ate it.
So what's the secret to getting those grates so clean?
Can you cook a porchetta on an offset?
What are those green things?
Why did you cut with the grain loco??
I love it but usually find the fat cap very chewy. How was it on this, Brad?
Just guessing. But from the lack of render and rare meat. I'd say chewy.
Al Pastor, Chud’s Texas style please 🙏🏼
Have you ever made Shepard’s pie with brisket or any other cuts?
I'll take two...thanks
I saw Malcolm Reed cook a prime rib the exact same as a brisket. All the way to 202, wrapped, everything. What would happen if you gave this piece of meat the same treatment as a brisket??
Ooow, that looks great.
Another thing, is there a KitchenAid community on for example Discord?