I have never had this, but it looks it done right to me. Great color and sliced like butter. Like the Gabby Grill set up. Nicely Done. Thanks for sharing. 😎.
You must do it on a rotisserie.m, or in a Big Easy Oiless Turkey Fryer. I’ve made quite a few. They are great as steak, but they are mind blowing slice thin off a spit. PICANHA is actually my #1 favorite cut of beef to eat. You definitely had the right internal temp, got to see that pink
Most definitely bro. I 99% of the time do it on my rotisserie over the flames and slice just as you said. No doubt that it is AWESOME that way too. This was just a way to do it a little differently for the people that may not have that opportunity. And I definitely agree on how this cut could be the favorite. Man it is so beefy and tender. It's just stupid ridiculous!!! Thanks for watching my man.
Man... not what I need to see on an off pay week as I am back on intermittent fasting... Looks SO good... It's about time I do some for my family again soon. Thanks for sharing.
I've never had picanha but a lot of it's cousin tri tip. That looks fantastic Alton, perfectly done and that Santa Maria attachment is really cool. I'm guessing you used Post oak?
Looks the goods mate, we call the sirloin cap a rump cap here is Aus. Great vid, that Santa Maria Grill looks awesome. Cheers What's New BBQ for the share.\
Perfect center brotha!!! I m hating lol because i can’t get picana in Delaware smh! Great job on this video! I do agree no pepper or garlic is needed because it is very beefy! Great share my dude! Cheers and keepbbqing
OMG Dawgfatha!!! I Love Picahña but I can't justify the price of a churrascaria to get some. Thanks to you I know where to get some. Thanks. BTW I agree, Fat on Baby!!
Love your videos, but I hate Gabby's grills. It paid for itself, but started warping after a few years. The grill also started slipping out of the side while raising it. Junior never addressed the problem and never posted my review ( He only has ten after over ten years in business - a little strange). There's way better Santa Maria attachments for a Weber out there. It will work, but long term it's crap.
Yes sir. It sits on the top side of the sirloin. If you ever see a sirloin steak at your butcher, you'll see the main sirloin steak with a line of fat on it with another sliver of meat attached. That sliver is the picañha. At least that is the way I understand it from my butcher...
I have never had this, but it looks it done right to me. Great color and sliced like butter. Like the Gabby Grill set up. Nicely Done. Thanks for sharing. 😎.
As always, thank you for watching...
Alton you did a awesome job .... Perfectly cooked Picanha and the gabbys grill did a great job... Great video
Thanks bro. I really appreciate you stopping through.
Nice cook Alton. I keep hearing about Picana, but haven't tried it yet. I've definitely have to try this.
Give it a try and let me know what you think.
You must do it on a rotisserie.m, or in a Big Easy Oiless Turkey Fryer. I’ve made quite a few. They are great as steak, but they are mind blowing slice thin off a spit. PICANHA is actually my #1 favorite cut of beef to eat. You definitely had the right internal temp, got to see that pink
Most definitely bro. I 99% of the time do it on my rotisserie over the flames and slice just as you said. No doubt that it is AWESOME that way too. This was just a way to do it a little differently for the people that may not have that opportunity. And I definitely agree on how this cut could be the favorite. Man it is so beefy and tender. It's just stupid ridiculous!!! Thanks for watching my man.
Man... not what I need to see on an off pay week as I am back on intermittent fasting... Looks SO good... It's about time I do some for my family again soon. Thanks for sharing.
Thanks for stopping by bro.
Passion the video-- extremely individual friendly and great deals to see!
Thanks for watching!
Will be cooking on my Gabby's Grill Attachment this weekend for the first time, Great Video!
Nice job bro! I've never had that before but it looks good! Nice cook brother!👍🏼
Man you'll love it when you try it. Thanks for watching.
oh yeah i'm down with this cook. Alton thanks that looked awesome!
Thank you for watching bro.
Alton, my mouth started to water watching this! I gotta get me a Santa Maria Grill ! Awesome job bro!
Kent you'll love it when you do. Traditionally it's done on the rotisserie but I wanted to fire up the SMG that day. lol Thanks for watching...
I've never had picanha but a lot of it's cousin tri tip. That looks fantastic Alton, perfectly done and that Santa Maria attachment is really cool. I'm guessing you used Post oak?
Love that attachment for sure. And yes sir I used a little post oak in there. It was really good...
Sneaking up on 1000 subs....You're really putting out some great stuff for all of us!!
Thank you. I really appreciate that!
This is different . Love your cutting board. Like mine wee bit more done. Stay safe & take care of you all. Thanks for sharing eh :))
You did it up right Dawg. Haven't tried that cut yet. I have a Gabby's SMG accessory so I just need some meat. Nice cook
Phil you'll love it when you give it a shot. TRUST ME... Thank you for watching btw.
Hi what's up? Hope all is well. I hope you have a great Easter. Love Gabbys grills.
Happy Easter! Thanks for watching...
Nice video man!!! As always, that Gabbys grill is legit!
Indeed it is my man. Thanks for watching!
Great cook Alton you're so right all you need is some Himalayan pink salt on the picañia thats real flavor.
Thank you for your support as always... Have a great weekend.
Good looking Picana!
Fancy salt grinder there!! That really looks good. Great job bro
Hahaha... It comes in handy when I may only have one hand free at the time. Thanks for watching...
Looks the goods mate, we call the sirloin cap a rump cap here is Aus. Great vid, that Santa Maria Grill looks awesome. Cheers What's New BBQ for the share.\
Thank you for watching from all the way down under!
Nice work as always, Alton!
Thanks Matt! That quality of meat tho!!!
Perfect center brotha!!! I m hating lol because i can’t get picana in Delaware smh! Great job on this video! I do agree no pepper or garlic is needed because it is very beefy! Great share my dude! Cheers and keepbbqing
Thanks for watching!
Cooked my first picana last weekend 👍
NICE!!! Great stuff!
OMG Dawgfatha!!! I Love Picahña but I can't justify the price of a churrascaria to get some. Thanks to you I know where to get some. Thanks. BTW I agree, Fat on Baby!!
Yes sirrrrr!!!! That fat cap on there is perfect with that cut. Thank you for watching.
That's a nice looking cut of meat Dawgfatha. I bet it goes well with that Twisted X!
PERFECTLY with that Prime Pilsner bro. And I haven't forgotten you, I will film another wing cook. I GOTCHOOO!!!!!!!
Where'd you get that fly table for the Weber kettle?
Love your videos, but I hate Gabby's grills. It paid for itself, but started warping after a few years. The grill also started slipping out of the side while raising it. Junior never addressed the problem and never posted my review ( He only has ten after over ten years in business - a little strange). There's way better Santa Maria attachments for a Weber out there. It will work, but long term it's crap.
Great Video As Always Alton! Little Fat And Pink In The Middle.Lol.Gottsa Get Me One Of them There Fire Thingies.
LOL!!! Thanks for watching bro!
Man that looked so good! Super hungry now
Thanks for watching chief!
Guga is proud :D
"You want it a little bit tickling your meat, there."
Amen, Brother!
Looks like you forgot to remove the Caxao Duro before slicing into steaks. I know this was a while ago but maybe it's useful information.
Sirloin cap?
Yes sir. It sits on the top side of the sirloin. If you ever see a sirloin steak at your butcher, you'll see the main sirloin steak with a line of fat on it with another sliver of meat attached. That sliver is the picañha. At least that is the way I understand it from my butcher...
Thanks! I'll ask my butcher and give this a try 👍
You do awesome and informational videos! Please keep the content coming!
I really appreciate that. THANK YOU...