Awesome! The fact that you guys prefer rock to kosher salt means you'll have to set the vacuum device to a "commercial" setting such as 85%, as with a professional device at up to 96% vacuum, the rock salt will poke nasty holes into the surface of the steak? Referring to earlier videos where you did not leave the salt to melt on the surface and dry brine over night, of course, but vacuum-sealed for sous vide.
Since you introduced me to Pichanas I have cooked almost 100 of them. It also inspired me to buy a Sous Vide wand. My whole family and Friends all wanted me to thank you!!!
I lived in Brazil for 4 years. I love this country and the people. The food is amazing there. The churrasco, fejouada are absolutely my favorite dishes. Thank God my mom still cooks fejouada. One love to Brazio !!
We made this last night!! Almost everywhere I read, touted this steak as tough, so I was skeptical....did everything as shown....the result was ABSOLUTE PERFECTION!! Soo buttery, soo tender, soo delicious!! This really IS THE QUEEN!!! Salt is all you need, it takes it right into the meat when you brine. THANK YOU for this video!!! Will definitely be making again!!
I cooked Picanha for the 1st time last night. I couldn't believe how good it was. I think it is now my favorite cut of beef. Before my favorite was ribeye cap steak.
OmG I tried this last night at my Brazilian friends house!!! I’m DYING for more!!! You are NEVER lying on this video!!! 🥰🥰. I will try to do this, myself!!! Thanks!!! 👍👍
Tried it. Didn't have access to picanha of your quality and had to do the low and slow in the oven. Never thought that just salt would be enough - but - it was the best meat I have ever prepared, and it was delicious! Thank you so much!
I did this method and it was by far the best cook I've done yet. I took it to work and my workmates were totally blown away. Pichaña is the new word on everybodys lips now. I wish I could post a pic of it on here.
Hey from Melbourne Australia team ABC, I tried this method not so long ago and it is possibly the best steak I have ever eaten, either at a steakhouse or cooked myself. The prep instructions were perfect, i prepped the meat easily. I was able to get my hands on a 4-5 marble score wagyu Picanha from my local butcher, and the marbling was next level. I didn't have the luxury of the 24 hr dry brine, instead only about 3 hours from salting to cooking. I cooked them indirect with the Slow n Sear at a higher temp of around 300 F and brought them up to a lower temp of about 104 F and let them hang out for 10 minutes. I left them lower as I like more sear time for a better crust to get them to around 124 F then allow them to rest. The result was outstanding, the taste was like nothing else and they were seasoned almost all the way through. I'll be doing more of this, it is just amazing. Thanks Team, keep up the great videos!!
We just tried picanha recently for the first time. It was delicious!! The flavor was amazing - just salt and a Webber charcoal grill. It’s my new favorite beef cut. Thank you!
My butcher sells ribeye for $30/lb and picanha for $17/lb (all from American-raised wagyu). I've had his ribeye and it was incredible, but I definitely plan on going to pick up some picanha from him next weekend to try.
In Houston HEB you get choice picanha for $6.99/lb. I’ve got prime for $8.99/lb... it’s all about supply and demand. In Brazil it’s often the most expensive cut.
I had picanha for the first time this weekend and it was ridiculously delicious, even though the cook made a couple of unorthodox moves: the cut was against the grain, he trimmed the fat way too much and he didn't rest the meat. I still enjoyed it!
Infinitely thanks for the video. I need to see this one thousands times. I was thinking that I know to know how to do a really good picanha but you are a Master, simply technique… Good job 👍🏼 😅 By the way I’m from Venezuela for us cooking Picanha it’s a kind of kitchen religious thing. We have different styles. For example I have 2 sons and our styles, techniques and results are totally different but all of them delicious. Now I got a new way to do
Just bought my first picanha from the butcher. It is in the fridge now getting that dry brine lol Yo guga you are the man butcher says to me "Picanha is truly the queen of all steaks" and then recommends your RUclips page lol keep doing your thang!
Great walk through (with the Pink Floyd soundtrack too). I've got one of these in my freezer and am looking for some guidance like as shown here. Thanks!
Hi. Great video for sure !.... can somebody elaborate on where exactly do the first and the second to last cut ? do I cut right at the last vane or else? also in my case I found the 2 last smaller steaks from the point were tender than the first thinner one .... what do you think.. thank for your help
After watching this video I had to try the queen. I had to go to a specialty butcher shop and It is pretty expensive ($25 / lbs). I cured it the same way and then slow roasted / reversed seared. Let it rest and then cut it as shown. WOW! This it one tender juicy flavor filled cut of meat! Why don’t we have this in our stores? Thanks for the video, I am a believer 😀.-i
Nice job, I'm a big long time fan of the beef culotte and now just hearing/seeing from others cooking it and referred to as picanha. Either way great piece of meat, but this is the first time I saw cutting with the grain, so when cutting to eat, it's cut across the grain. Great idea that I will be definitely trying real soon. Also appreciate the other possible names for this cut of beef and the detailed description, nice to hear someone else say culotte, I was trained years ago in meat cutting. Now a days most store will or can get two piece top butts (sirloin) so the caps are already cut off and then two per bag. Thanks for posting
Great video Guga!!! I have jut eaten for the first time a great small picanha here in Spain as you recomended it and I have to say you were just right!!!! as tender as filet mignon and as tasty as ribeye!!!, she would be the queen also for me since now on...
just for info for the french viewers: picanha in french is '"pointe de rumsteak" also called before " aiguillette de boeuf", impossible to find at bucher shop, you have to ask him before and order it. almost none have it to for sell.
New subbie here...I was today years old (like 5 minutes ago🤣) when I found out about this cut of meat! I found your video & you did this steak justice! Thanks for the Vlog! 😋🤩
stormshadowctf you were not there. They cook the meat to whatever temperature you like. I have seen it very rare. The outside areas are cut to order and when the meat is too rare to serve it’s taken to the back to get cooked more. They cook the outside to the serving temp and when the pieces are cut where it need to hit the grill the server takes it back. The whole piece is never cook perfectly and completely served. The outside would be well done
I want mine medium. What temp should I take it to before searing? After seeing your videos I tried this. I’ve cooked it twice. It’s been a hit with the family and I’ve been telling everyone about it. Thanks for all of the mouth watering videos you put out. Really makes people wanna cook and cook well.
one question as i am about to cook them for nye tomorrow. When you remove the steaks from the 1st indirect stage do you let them rest for 10-15 minutes before whipe them with paper and apply olive oil to them, or you skip the rest period and you prococeed to the searing phaze straight ahead?
you don't really need to rest long after the sear as it will have rested shortly while you prepare your coals for the sear. When it doubt let it rest for a few minutes at the end.
I've been watching your "Guga Foods" channel since the day I ordered the Kettle with a SNS Deluxe. Picanha, Picanha, Picanha.. You piqued my interest. My local butcher had a few, so I bought one. I found this video, and played it to my roommate, & he wrote the instructions down. Friday we dry brined it. Roommate worried we used too much salt. Nope. Saturday he cooked it in the SNS kettle. His only mistake was he didn't pat the meat dry before the oil & sear. Our friend & we were BLOWN AWAY at the taste. It was a quiet meal. We are definitely doing that again! All Hail The Queen of Beef! People, don't live out your lives without trying Picanha at least once...
This video was first that i saw teaching to make an original brazilian picanha, but we use vegetal coal. Make with vegetal coal. The rest is perfect!!!
Did the picanha on my Weber using your method. Superb! Found out that lump burns hotter than briquets or at least it seemed so. Thanks for SNS videos. Next up, smoke bird.
That's my favorite cut for grilling! No wonder why I got mixed opinions when I'm making it. They gave me a bigger piece of the cut and both ends are not so tender as the middle part. Now I'm looking forward for my next BBQ and apply what I have learned! 😋😋😋
One other reason to cut the steaks with the grain is because picanha does have very long, distinct grain. They're like tiny tubes full of juice. If you cut against the grain, the juices drain out during cooking. When you leave them intact during cooking, then carve them against the grain, each tiny tube separates and explodes with juice. And now you know. 😉
My "go-to" meat for grilling out with friends and family. I do it both as cut steaks and rotisserie style on my Weber Performer. The BEST. Can't wait to try this reverse-sear, dry brined method. I get it for $5.99 per pound when I buy 4 rumps together from a Brazilian butcher shop here in Sarasota,FL.
Steak is eaten here in Texas, Oklahoma, New Mexico and Arizona, and in Mexico, Brazil, Argentina and Uruguay. In the other states, they live on damn pizza and donuts.
Dear, I'm italian... Everything looks preety cool and I will follow this method as weather allows a good bbq outside. Just one matter regarding the fire that goes directly onto the meat. I knew it's "forbidden" asnit burns and doesn't cook. In Italy we use to turn off any flame that appears, with some water sprayed on...
Hi friend, I'm from Brazil, and here, we have some distintions for this. Some regions make bbq just like him, and at the south, they do more like you do. They even have the "fogo de chão" (floor fire) that is a traditional way of cooking using only the warm of a improvised firepit. Greetings from Rio!!
Just got some Top Sirloin Cap from Costco for the first time and did one steak on my Traeger Smoker until 129 degrees and then finished in the fry pan with butter for the sear. I used Montreal steak seasoning on it and thought that maybe the seasoning overwhelmed the flavor of the meat. Next time I'll just add the salt. I didn't dry brine it either. I also will try the sous vide when I dig it out of my garage. Apreciar!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Hey!!! That guy looks and sounds just like me! 😉😊😂 Hope you enjoy this video and give the queen a try! Thanks for the support and see you guys soon!
Guga Foods I love your crossover episode with ABC. Congrats!
You should do a Sous Vide vs Reverse Sear video
Awesome! The fact that you guys prefer rock to kosher salt means you'll have to set the vacuum device to a "commercial" setting such as 85%, as with a professional device at up to 96% vacuum, the rock salt will poke nasty holes into the surface of the steak? Referring to earlier videos where you did not leave the salt to melt on the surface and dry brine over night, of course, but vacuum-sealed for sous vide.
I'm so confused....how many channels you rockin?
Great quality. Glad to see you branching out even farther.
Since you introduced me to Pichanas I have cooked almost 100 of them. It also inspired me to buy a Sous Vide wand. My whole family and Friends all wanted me to thank you!!!
I lived in Brazil for 4 years. I love this country and the people. The food is amazing there. The churrasco, fejouada are absolutely my favorite dishes. Thank God my mom still cooks fejouada. One love to Brazio !!
I felt guilty clicking on a picanha video not coming from Guga's until!! Bam. Everything made right
Me too! :D
Omg same 😶
Hahahahaha! Me too!!!
Caught cheating. Oh no wait, it’s still Guga
I was the same, when I bought picanha and wanted to see how to prepare it.
We made this last night!! Almost everywhere I read, touted this steak as tough, so I was skeptical....did everything as shown....the result was ABSOLUTE PERFECTION!! Soo buttery, soo tender, soo delicious!! This really IS THE QUEEN!!! Salt is all you need, it takes it right into the meat when you brine. THANK YOU for this video!!! Will definitely be making again!!
Great job! This is one of our favourite steaks as well!
Folks, you don’t understand how good Brazilian BBQ is. No bs sauce, no smoking for a long time, no seasoning. Just sea salt. Melts in your mouth!
I cooked Picanha for the 1st time last night. I couldn't believe how good it was. I think it is now my favorite cut of beef. Before my favorite was ribeye cap steak.
Yeah, it's one of those "where have you been all my life" steaks.
OmG I tried this last night at my Brazilian friends house!!! I’m DYING for more!!! You are NEVER lying on this video!!! 🥰🥰. I will try to do this, myself!!! Thanks!!! 👍👍
Glad you loved it! It’s the best 🔥🙌🏻🔥
Tried it. Didn't have access to picanha of your quality and had to do the low and slow in the oven. Never thought that just salt would be enough - but - it was the best meat I have ever prepared, and it was delicious! Thank you so much!
I did this method and it was by far the best cook I've done yet. I took it to work and my workmates were totally blown away. Pichaña is the new word on everybodys lips now. I wish I could post a pic of it on here.
Great video! My fiancé is American and he loved it! He loves cooking my Brazilian food for me! ♥️
Never had this steak until I went to Brazil and it's amazing!
Did my first two months ago and my wife and I love it !!!! I bbq'ed mine whole .... dry brine learnt something new ..
Brazilian culture World Wide
This is some really BEAUTIFUL quality production. And the picanha looks fantastic. Well done.
Thanks Tipsy!
Hey from Melbourne Australia team ABC, I tried this method not so long ago and it is possibly the best steak I have ever eaten, either at a steakhouse or cooked myself. The prep instructions were perfect, i prepped the meat easily. I was able to get my hands on a 4-5 marble score wagyu Picanha from my local butcher, and the marbling was next level. I didn't have the luxury of the 24 hr dry brine, instead only about 3 hours from salting to cooking. I cooked them indirect with the Slow n Sear at a higher temp of around 300 F and brought them up to a lower temp of about 104 F and let them hang out for 10 minutes. I left them lower as I like more sear time for a better crust to get them to around 124 F then allow them to rest. The result was outstanding, the taste was like nothing else and they were seasoned almost all the way through. I'll be doing more of this, it is just amazing. Thanks Team, keep up the great videos!!
We just tried picanha recently for the first time. It was delicious!! The flavor was amazing - just salt and a Webber charcoal grill. It’s my new favorite beef cut. Thank you!
NEW PICANHA RECIPE with special guest and Picanha expert GUGA! Now there is no excuses to try the queen of steaks.
can you brine then sous vide? will it make sense?
This looks fantastic!
It's a must try!
Perfect! You are great at explaning it. Thank you. Obrigada!
Glad you liked it! 🔥
Thank you for showing how to grill the picanah nice and slow it is an excellent source of protein most definitely.
picanha is queen!
and you are the king of them!
My butcher sells ribeye for $30/lb and picanha for $17/lb (all from American-raised wagyu). I've had his ribeye and it was incredible, but I definitely plan on going to pick up some picanha from him next weekend to try.
Lack of hype ftw
In Houston HEB you get choice picanha for $6.99/lb. I’ve got prime for $8.99/lb... it’s all about supply and demand. In Brazil it’s often the most expensive cut.
Ouch... I get is for $5.99/lb here is Sarasota and my mom gets it for $5.49/lb in Orlando, FL.
It’s very popular in areas of Tampa Orlando too it’s good beef picanha is best
How was it?
I had picanha for the first time this weekend and it was ridiculously delicious, even though the cook made a couple of unorthodox moves: the cut was against the grain, he trimmed the fat way too much and he didn't rest the meat. I still enjoyed it!
you deserve the like for the water that filled our mouths through this video
haha... awesome!
I’m grilling my 2nd Picanha today 😊. The Best ✅😎Thank You So Much Guga Cheers 🥂 🙏🏆
👍🏻
What... you can't escape this guy! King of BBQ on RUclips!
Infinitely thanks for the video.
I need to see this one thousands times. I was thinking that I know to know how to do a really good picanha but you are a Master, simply technique… Good job 👍🏼 😅
By the way I’m from Venezuela for us cooking Picanha it’s a kind of kitchen religious thing. We have different styles. For example I have 2 sons and our styles, techniques and results are totally different but all of them delicious. Now I got a new way to do
Just bought my first picanha from the butcher. It is in the fridge now getting that dry brine lol Yo guga you are the man butcher says to me "Picanha is truly the queen of all steaks" and then recommends your RUclips page lol keep doing your thang!
Trying this tonight…looks lovely. Will update. Great video.
Thanks for watching!
Absolutely perfect guidance for Picanha!
Nice seeing different cooks using your products! Great video!
Glad I thought to watch this.. I just brought one home for the first time.. it's sitting out right now.
Thanks for watching!
One of the best red meat videos that I have watched!! Well done!!
Glad you enjoyed it!
We did this with Waygu not to long ago. We used skewers and rolled them like the Brazilian steak houses do. Wonderful cut awesome taste.
My absolute most favorite cut of meat. A Brazilian friend of mine introduced me to them and I haven't eaten a T-bone since!!😄
Great walk through (with the Pink Floyd soundtrack too). I've got one of these in my freezer and am looking for some guidance like as shown here. Thanks!
Hi. Great video for sure !.... can somebody elaborate on where exactly do the first and the second to last cut ? do I cut right at the last vane or else? also in my case I found the 2 last smaller steaks from the point were tender than the first thinner one .... what do you think.. thank for your help
nevermind I found it here: ruclips.net/video/5kLSy6bPWnk/видео.html
Glad you found your answer. Thanks for watching, Stef Big.
Great video. I have two of these in the freezer. Looking forward to cooking them.
Wow ‼️ I never see in my life a cook like you teaching how is cut direct from de cow , j really know what you talking about‼️‼️ CONGRATULATIONS
Looks like Sous-vide Everything has opened up some doors and rightfully so. Very good presentation.
HAHAHA Thats the QUEEN brother! WOOO 😂😂😂😂
QUEEN is right!
SUP NINJA HAHAHAHAHA 👍🏻😂
Salty Tales And it’s...
Wait for it...
DEEEEEEEEEEEEEEEELICIOUS!!!!!!
The Ninja knows, brother!
It’s DEEEEEEEE-licious!
Ninjjaaaaaa!
WOW!! This is so awesome. Absolutely perfectly cooked. Thanks for sharing this. I hope you all have a safe and blessed July 4th.
Thanks and Happy 4th week to you as well!
After watching this video I had to try the queen. I had to go to a specialty butcher shop and It is pretty expensive ($25 / lbs). I cured it the same way and then slow roasted / reversed seared. Let it rest and then cut it as shown. WOW! This it one tender juicy flavor filled cut of meat! Why don’t we have this in our stores? Thanks for the video, I am a believer 😀.-i
Guga! Doing this on The Forth. Amazing recipe, thanks.
Hope you enjoy
This looks incredible. I will try this on my smoker-thank you!
I love your attitude. Great show.
Traveling to Sao Paulo at the moment, and had picanha in your honor Guga :-)
Did you like It?
Very nicely done. Enjoyed it
Wow my new fav. The taste was awsome!
Cooked my first picanha like Guga, it was the best steak I've had, amazing 😁🙃
That cool voice narrating along with slicing made me subscribe.
look up guga foods to get your fill of this brazillian big boi everyday
Guga, verdaderamente tremendo! Todos tus videos son A#1! Te felicito. Saludos de PR.
What an amazing job and explanation!!! Thanks
Thank You 🔥
Awesome editing and camera work dude!
Nice job, I'm a big long time fan of the beef culotte and now just hearing/seeing from others cooking it and referred to as picanha. Either way great piece of meat, but this is the first time I saw cutting with the grain, so when cutting to eat, it's cut across the grain. Great idea that I will be definitely trying real soon. Also appreciate the other possible names for this cut of beef and the detailed description, nice to hear someone else say culotte, I was trained years ago in meat cutting. Now a days most store will or can get two piece top butts (sirloin) so the caps are already cut off and then two per bag. Thanks for posting
guys i just want to say, i just made picania like guga did, and its amazinggggggg. if you have never tried picania try it, its amazing fr.
Wow~~~~just had dinner and watching this made my mouth water 🤣🤣🤣
Great video Guga!!! I have jut eaten for the first time a great small picanha here in Spain as you recomended it and I have to say you were just right!!!! as tender as filet mignon and as tasty as ribeye!!!, she would be the queen also for me since now on...
Great TEAM-UP today!!
Thanks for the expertise; I’ll definitely be putting this demonstration to good use! 👍🏼
Thanks! Let us know how it turns out!
Excellent video production quality. Well done! Picanha is awesome, as well.....
sorry for swearing but its F... ing good!!. I've tried few time in a smoker and it was a hit. thank's for sharing your culinary culture
Great video! Helped me prepare mine perfectly!
just for info for the french viewers: picanha in french is '"pointe de rumsteak" also called before " aiguillette de boeuf", impossible to find at bucher shop, you have to ask him before and order it. almost none have it to for sell.
Amazing video to teach non Brazilians to understand the pincanha cut!
That looks great. I"m trying this technique this summer.
New subbie here...I was today years old (like 5 minutes ago🤣) when I found out about this cut of meat! I found your video & you did this steak justice! Thanks for the Vlog! 😋🤩
That looks amazing. Reminds me of that cut when eating at Texas de Brazil in Vegas. Nice job
They dont serve it raw like that.
stormshadowctf yes they do.
@@jimcole2648 i was just there. Dont tell me that. They dont need any intestinal sickness.
stormshadowctf you were not there. They cook the meat to whatever temperature you like. I have seen it very rare. The outside areas are cut to order and when the meat is too rare to serve it’s taken to the back to get cooked more. They cook the outside to the serving temp and when the pieces are cut where it need to hit the grill the server takes it back. The whole piece is never cook perfectly and completely served. The outside would be well done
@@jimcole2648 gfy liar
Wow this is a bonus guga video 😂 it’s liek the transition between his old style n new style
I want mine medium. What temp should I take it to before searing? After seeing your videos I tried this. I’ve cooked it twice. It’s been a hit with the family and I’ve been telling everyone about it. Thanks for all of the mouth watering videos you put out. Really makes people wanna cook and cook well.
one question as i am about to cook them for nye tomorrow. When you remove the steaks from the 1st indirect stage do you let them rest for 10-15 minutes before whipe them with paper and apply olive oil to them, or you skip the rest period and you prococeed to the searing phaze straight ahead?
you don't really need to rest long after the sear as it will have rested shortly while you prepare your coals for the sear. When it doubt let it rest for a few minutes at the end.
I've been watching your "Guga Foods" channel since the day I ordered the Kettle with a SNS Deluxe. Picanha, Picanha, Picanha.. You piqued my interest. My local butcher had a few, so I bought one. I found this video, and played it to my roommate, & he wrote the instructions down. Friday we dry brined it. Roommate worried we used too much salt. Nope. Saturday he cooked it in the SNS kettle. His only mistake was he didn't pat the meat dry before the oil & sear. Our friend & we were BLOWN AWAY at the taste.
It was a quiet meal. We are definitely doing that again! All Hail The Queen of Beef!
People, don't live out your lives without trying Picanha at least once...
This video was first that i saw teaching to make an original brazilian picanha, but we use vegetal coal. Make with vegetal coal. The rest is perfect!!!
This video actually made me try Picanha and it was AWESOME
Can you tell me how to cook this on a Blackstone Griddle? Thanks for your help.
Can anyone tell me how to judge charcoal temp without all that gear? I'm a basic style bbqer, i use my hand but never feel certain
just make sure they are glowing hot!
Did the picanha on my Weber using your method. Superb! Found out that lump burns hotter than briquets or at least it seemed so. Thanks for SNS videos. Next up, smoke bird.
Glad it helped! Yes lump burns a bit hotter. Sounds like a great feast!
great breakdown!
That's my favorite cut for grilling! No wonder why I got mixed opinions when I'm making it. They gave me a bigger piece of the cut and both ends are not so tender as the middle part. Now I'm looking forward for my next BBQ and apply what I have learned! 😋😋😋
Looks amazing
Interesting technique! Can’t wait to try
I call this poor man's brisket. I cooked 2 like a brisket and was not disappointed. I will be trying your method next. Thanks.
I tried this recipe last night. AMAZING is appropriate. I would not try it any other way.
One other reason to cut the steaks with the grain is because picanha does have very long, distinct grain. They're like tiny tubes full of juice. If you cut against the grain, the juices drain out during cooking. When you leave them intact during cooking, then carve them against the grain, each tiny tube separates and explodes with juice. And now you know. 😉
Gotta try this steak,great video as always...
So you should cut with the grain before cooking, and against the grain after?
When you dry brine, do you cover with plastic wrap, or just put the rack in the fridge without being covered?
Would you compare this to tri tip texturally?
My "go-to" meat for grilling out with friends and family. I do it both as cut steaks and rotisserie style on my Weber Performer. The BEST. Can't wait to try this reverse-sear, dry brined method. I get it for $5.99 per pound when I buy 4 rumps together from a Brazilian butcher shop here in Sarasota,FL.
thank you very much for sharing us God bless you I did it waw so Good 👍
😋😋😋😋 que buen tutoría ya quiero preparar esta picaña
Steak is eaten here in Texas, Oklahoma, New Mexico and Arizona, and in Mexico, Brazil, Argentina and Uruguay. In the other states, they live on damn pizza and donuts.
Guga, that picanha looks sooo good!
Thank you, glad you enjoyed!
do you cover it with something in the fridge?
Parabéns. Melhor vídeo que ja vi sobre isso.
wow!! AMAZING crossover!!!
Thanks for watching. More to come!
Great Job, thnks
Dear, I'm italian...
Everything looks preety cool and I will follow this method as weather allows a good bbq outside.
Just one matter regarding the fire that goes directly onto the meat. I knew it's "forbidden" asnit burns and doesn't cook. In Italy we use to turn off any flame that appears, with some water sprayed on...
Hi friend, I'm from Brazil, and here, we have some distintions for this. Some regions make bbq just like him, and at the south, they do more like you do. They even have the "fogo de chão" (floor fire) that is a traditional way of cooking using only the warm of a improvised firepit. Greetings from Rio!!
Rafael Silva can I make this with a gas Bbq? I don’t have one to put charcoal and I have a big cut of this meat. Thank you
Just got some Top Sirloin Cap from Costco for the first time and did one steak on my Traeger Smoker until 129 degrees and then finished in the fry pan with butter for the sear. I used Montreal steak seasoning on it and thought that maybe the seasoning overwhelmed the flavor of the meat. Next time I'll just add the salt. I didn't dry brine it either. I also will try the sous vide when I dig it out of my garage. Apreciar!
Thanks for the recipe, it was amazing!!
Thoughts on sous vide first then grill?