LEARN HOW TO COOK THE BEST PICANHA ( BEEF RUMP CAP)

hi and welcome to char and Co I'm Bruno and today we're going to teach you how to cook the Brazilian ramp [Music] cat if the fattest part of the fat is going towards the middle or it's actually facing the same side of his um that indicates that this is the right side of the C and this is the left hand side of the cut both cuts and both sides taste exactly the same the only difference is the line of the fibers are slightly different and this is what we're going to follow through so we don't cut through the f as you see it's got a triangular shape it's got a good fat content you're going to try and keep this as much as possible unless that the fat pot is way too thick you don't want that either one that Fat's going to drip into your fire it's going to bring the fire up you're going to Blacken everything else and you're not going to get the right taste in there so what we do is we lightly trim the membrane in the bottom here which is mat Tail's doing right now so as you can see it's very simple to prepare a run cap steak so we just trim all the sides the way we cutting this cut is just we want to follow the lines and we want to follow the fibers after we cook then you can cut through the fibers but before we cook this it's compulsory and it's very important that you follow the lines correctly so mat's got his uh right hand side r c in there it's going to just take that off you can do a beautiful steak sandwich or you can do the steak for your kids before the meat is ready just to even it up so you can have a really nice steak so usually we take three great pieces out of one r rump cap sometimes if they bigger you can get four out of it but the best rum cap is about between a kilo and a kilo and a half that's the best size of R cap so we've got our trims here we've got uh our ramp cap already trimmed up cut into three pieces now we're ready for the skiing part now it's very important that you keep the fattest side of each cut that is the one that goes first onto this skewer why is that so once it's cooking there and rotating on the rotisserie the fattest part is going to drip the most amount of fat and that's going to coat a whole meat that's going to keep it moist and we're doing like a half moon shape so it's very important to get a good drip from the beginning there so again the meat doesn't rotate in itself try not to do more than three pieces per skewer that's just the right amount of meat this type of meat is not going to take too long to cook uh cuz you still want to serve it qu medium rare to rare but let me tell you it's very very tasty this meat is seen absolutely everywhere in Brazil from south to North Brazil every Brazilian Stak house or tras careas you're going to see one of those cers right here R cap or P that's a showcase so now on the seasoning part it's very important that you you're aware that you don't really season the fat you want to season the meat itself why is that because if the fat is salty it's going to keep the whole meat salty so make sure you just season the Meat part the flesh just try and keep the fat intact set aside for 15 to 20 minutes brush the salt off wack it on the barbecue now that moment we've been waiting for let's get that R cap look at that I'll take that piece guys if you want to eat the gouch away just slice it up the skewer hold it with your fingers just eat it perfect amount of salt so tender and you get that smokiness of the wood pie see that fat does a great job of keeping the meat moist guys thank you very much for watching us I hope you enjoy all the episodes I hope you actually learn a little bit more how to do your trasco at home or anywhere you like so keep in tuned watch your YouTube videos or simply go through website www.ch andco co.com.com barbecue Chef all the chefs here thank you so much it's been a pleasure

Channel: Char & Co

Views: 408,953

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Id: BlyfRjYtqIU

Length: 6min 40sec (400 seconds)

Published: Sun Oct 25 2015