How to GRILL PICANHA on the BBQ and Slow 'N Sear!

[Music] welcome back to adrenaline barbecue my name is Goga from google foods and we all agree that ribeye is the king of all steaks I'm not arguing I a hundred percent agree who's the queen who's the queen you bearable my boy says pacaya and pacaya is the queen if you have never heard of it i'm gonna show you everything you need to know about this amazing cut and we're doing everything on the slow and sear and the co great technique let's do it [Music] so what is becoming where does it come from many people call it sirloin cap culotte rump cap we Brazilians we call it picanha this is where picanha comes from it's right on top close to the rear section one of the reasons why pecan is so tender is because it does not do a lot of work it is part of the sirloin but that is why pecan is extremely tender just like filet mignon but it has the flavor of an amazing ribeye but in you need some explanation in order to understand a little bit better what pacaya is let me explain to you exactly how to find the picanha part of the actual sirloin cap we have the tip and we have the end part as you notice if I squeezed right here this is one vein and we call this vein the first value Chaya will only have two veins so if you notice this is the second vein and here we have the third thing everything from the third vein forward is not pacaya and we call it caution duro which is basically a sirloin versus being the real tenderness of pacaya just like tenderloin pacaya doesn't come completely clean I'm gonna be cleaning this one up and we're gonna transform this sirloin cap to real pacaya check it out [Music] remove the silver skin and the unnecessary extra fat [Music] [Music] now this is what a picanha should look like never larger than two and a half pounds if larger than two and a half pounds you have some cochon doodle on there and it will be the toughest part it's still good but not as good as the real pequeña now that we have her ready and clean that's Carrera stakes and one thing to remember when you're cutting it in stakes is to cut it with the grain and the reason is that your end cut right before serving will be cut against the grain check it out here we have all the stakes of pacaya everybody however the very first one I cut it quite thin and the reason is it's not going to be as tender as these three here in the middle the last two the tip and the one following that is not as tender as the three middle ones now these stakes look beautiful and ready to go I'm gonna be keeping a traditional and seasoning it with only salt nothing else in Brazil we only use rock salt but you're welcome to use kosher salt as well so let's do it [Music] [Applause] [Music] [Applause] [Music] [Applause] [Applause] for today's cook we are doing the code gray technique and one of the things that we have to remember is to dry brine it overnight to dry brine just apply the salt put it on a rack and leave your overnight on the refrigerator by using this method we're gonna have the seasoning throughout the meat at the same time drying the surface of the pequeña tremendously for an awesome sear after dry brining overnight this is what it looks like very dry and bright red the white part is where the salt was standing it's perfectly fine and the way you should be look at this because guys they look absolutely fantastic the mahogany color is exactly what we're looking for when we're dry brine in overnight now here's the deal I'm going to slow cook them on the slow and sear all right and what we're gonna do is put about 25 briquettes in there and then we're gonna bring the temperature up to 225 degrees Fahrenheit when we do that we're gonna slow cook our picanha and we're going to bring up the temperature of these beautiful Batangas to 80 degrees Fahrenheit once it's reach I'm a flippin so that can cook them evenly to 115 degrees Fahrenheit then we're gonna take them out we're gonna prepare them and we're gonna sear them so watch this [Music] [Applause] [Music] [Applause] [Music] now to get a great sear all we need to do is pen a drive really good to remove all the moisture apply olive oil and we are ready for the sear so let's do it remove the reservoir from maximun syria on the slow and sere 2.0 [Music] [Applause] [Music] [Music] [Applause] [Music] [Applause] [Music] this is the picanha guys it is the queen of all meats and I hope that you guys enjoyed this video but now it comes to the best part and I'm sorry I have to eat in front of you I know your mouth is watering right now but anyway let's give it a try so can you guys see this check this out I'm gonna try to do a close-up it is perfectly medium-rare the crust is incredible that's low and seared there's a job perfectly now here's the deal very important and traditional if not all the Brazilians are gonna get mad at you you have to eat the fat do not not eat the fat all right cheers guys wow that is delicious amazing incredible I gotta tell you amazing is not a word for this there's a reason why this is the national steak of Brazil it is the best of the best test I'm telling you right now you haven't tried it you have to try it I like my steaks medium rare a little bit more towards rare if you learn it a little bit more well-done cook a little bit higher before you start searing it I only took these steaks to 110 degrees Fahrenheit and I seared it and you finish it off at a temperature of 225 some people like a little bit higher at 135 that will be your option it's how you like it it's important for you to cook it how you like it because it will take the temperature even a little bit higher if you want it to up high temperatures it's okay with it as well so to compare this steak if you never had it it's a mix of filet mignon with tenderness together with a ribeye taste that is more or less where pacaya falls in but better than both of them combined together I'm telling you you have to give this one a try here's the deal there's a lot of people behind the camera and they're getting upset with me because I'm taking too long Mambo you're gonna have to wait oh that's my nephew bye the camera and he's like hurry up I'm gonna try it Wow there's good guys I'm telling you picanha is the queen of all stakes guys if you never tried it give it a try I promise you you won't regret it you already know how to do it if you enjoyed this video hit that thumbs up if you're not a subscriber be sure to subscribe for future videos I'm Google with adrenaline BBQ company where they didn't invent the cattle but they did perfected we'll see you guys on the next one take care bye bye jar I enjoy I know you're gonna drive that crazy to try I know I know vocalist chill bro whoa whoa how is it how do you like it I think you're so hungry guys we've been recording this video for quite some time it took a relax bro he's not gonna run away this boy's hungry are you alright we're gonna enjoy these steaks and we'll see you guys on the next one [Music]

Channel: SnS Grills

Views: 709,609

Rating: 4.8726139 out of 5

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Id: cEgNPDXKVX8

Length: 9min 56sec (596 seconds)

Published: Thu Jun 28 2018