PICANHA! - STEAKS vs SKEWERS - How, What & When, all you need to know!

[Music] [Applause] did you see that it's like I'm a real ninja but today we are talking about suhas Korea style picanha and I'm going to teach you everything there is to know about it check it out for today's cook we're gonna be cooking these two beautiful pequeñas two different methods the first one we're gonna be making steaks out of it and the second one shows Korea style which is with the skiers I'm gonna show you the exact method so that you have perfect results every time so let's do it when cutting pecan steaks it is important to cut it with the grain so your final cut is against the grain and the same goes with the skier as well the final cut must always be against the grain you can clearly see the direction of the grain on this one and it is very important to follow for the first picanha we're gonna be cutting it with the grain as we're making steaks out of it now the thickness is important I recommend about an inch to an inch and a half and that could be either cooked on the grill or also sous-vide I don't think because it tastes better any thicker than that [Music] to understand it a little farther as you can see I'm cutting exactly with the grain and once it's completely cooked in the end I'll be cutting it against the grain I am going to sacrifice this picanha so you can actually see exactly what I mean check it out as you can see it this one here is almost falling apart already as the fibers are extremely small and if I pull it apart you'll just completely rip afire that's the reason we cut steaks with the grain for the second picanha we're gonna be cooking at Suhas katia style with the skewers as you can see this one came with a fat cap already ripped yeah-yo was really disappointed but hey it's not a big deal it does happen sometimes we can clearly see that the fibers are going this direction remember all that it matters is the final cut so for skiers and skiers only you want to rotate it and cut it against the grain I would recommend cutting three fingers thick so you can shave it off as you're cooking it now these skewers won't be perfect because of this fat cap missing but that's fine so let's move on check it out [Music] now that I cut it against the grain this might be recognized to you if you ever been to the Brazilian shots Korea now what will happen is the final cut we're gonna be slicing in this direction and it will be against the grain as you can see here the fibers are already splitting they automatically want to come apart this lets you know that you're doing the right way so again I repeat for skewers cut it against the grain so your final cut will also be against the grain just like my last pacaya I am going to slice a little piece so you can see exactly what I mean as you can see this pecan was cut properly and the fibers are extremely small and if I pull them apart they just disintegrate check this out and this is uncooked imagine cooked you will melt in your mouth and it's raw everybody it is raw and that is how you cut behind a properly for skewers [Music] now let's talk a little bit about skewers there's a lot of options here's the first one I like to call this one the Russian style and the reason is when I bought it he said Russian now I really like this one because as you can see right here in the end it has a twist and he allows you to hold it in any directions when you're cooking it this is a more traditional Brazilian style one it is sharp and he holds the meat very very well in most trance cutting in Brazil this is the one that they're using if they don't have an automatic rotisserie now for the next one this one you really don't want to use it with the kyai now explain to you why you'll just slide off now recommend this skewer here more for like ground beef or shwarma but not for picanha and you will see me doing those things very very soon on the channel now this one here we use it in Brazil a lot quite a bit as a matter of fact in Brazil is not very popular to have a weber or a cooker like we do here in the United States so when we're cooking steaks we actually cook it directly on the skier and if you ever want to see me cook a steak not a show Hass Correa style a steak style on this type of skewer just let me know in the comments below and I'll show it to you guys how it works and it works fantastic now for the last and final one that I'm gonna be showing to you today is the rolls-royce of skewers this is the best of the best it is an automatic skewer which is operated by batteries and here is where you would put the battery now you might be thinking oh it's not that strong I could tell you I've cooked a 15 pound turkey with it and let me tell you you rotate it beautifully and if you ever want to see a cook on it just comment down below and I'll make it happen now let me show you the best method to put it on the skier we are going to start with the smallest piece do not hand out in your hand as you could poke your hand so go through it like if you were cutting the cutting board and then do a twist and carefully finish it off on the cording board once again let me show to you one more time on this bigger piece pushing down go through with a cutting board twist keep your fingers away and push it through simple and easy and there we have it the pacaya is ready to be cooked Shas Korea style I'm gonna be keeping them traditional and seasoning them with salt and nothing else now that we have these beautiful pecans ready it is time to cook them one I am going to be reversed searing it and the second one show us Katya style with the shots Korea style you wanted to almost sear the outside and shave it off as you cook but enough talking it is time to cook them up so let's do it [Music] [Music] [Music] [Music] [Music] [Music] are you ready to try angel' yeah I know what you guys are thinking we had a lot of picanha and we only have this left right now that's because today is a weekday all the family already had it and we have the leftovers and I'm just joking and the other one that I cook on the skier is still going and we're gonna slice that up but the steaks the family took it already alright so I want to know which one you like better which one is your your favorite let's go ahead and try the skewered ones perfectly medium-rare that's the good thing about skiers that's why they do it on the Brazilians barbecue place if you wanted medium-rare they're cooking medium-rare if you want a well-done they'll cook it well done cheers buddy it's the Queen everybody it's always amazing it's amazing bright I love it speaker yeah man because it's always gonna be good you just gotta cook it right you gotta cut it correctly yeah man I went I went I told you but they should know I went to a steak oh yeah the story goes with my friends and it just didn't come out good man they finally came around with the picanha and I'm like oh yeah give me a load of like give me a bunch hey so hard I didn't even solve it I couldn't if you ever went to a Brazilian steakhouse and you had picanha and picanha was stuff everybody it's because they're giving you the bad part of the pick I am which is the cochon daughter definitely so you know that's something for you to remember keep that in mind I&J we tried out one knots try the steaks the traditional and the way that I definitely recommend that everybody I definitely recommend the steaks a lot better than the skiers trust me even professionals in Brazil that only do barbecue they'll let you know that the best way to have pacaya is with steaks not with skewers skewers is more for like show cheers buddy and you're out of the two stakes we have the skewers and we have the stakes which one do you prefer yeah it's definitely going to go over to the stakes this time the stakes guys is a lot better and it is the way that is recommended in a Brazilian Suhas career here in the United States we only have skewers but a professional shops career in Brazil there are micro buses which is the founder almost of picanha and really made me kind of known in Brazil anyway it's a long history he always tells everybody the proper way to cook a pecan is with steaks not with skewers skewers is just for show so I definitely recommend you trying out steaks I agree yeah don't get me wrong though this is still good it's still good it's not bad but at the same time if you wanna have the best experience with your feet I'll make those steaks now you know how to cut it if you want to do it either way just do it if you're having picanha in a restaurant everybody and it is not good something is not right all right something is not right here's another tip when you go to a shots Katia always ask your waiter to cut it really thin for you a lot of times they won't do that because they want to go to many tables as much as possible so they'll give you a really thick one so ask them always cut it really thin for me you will have a much better experience the ice I hope you enjoyed this video if you do enjoy and make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos and remember if you're interested in anything I use everything is on the description down below thank you so much for watching and we'll see you guys on the next one take care bye bye

Channel: Guga Foods

Views: 940,671

Keywords: picanha, steak, grilling, grill, weber, kettle, skewers, churrasco, churrascaria, steak house, picanha steak, brazilian steak, recipe, how to, cooking, cook, como fazer picanha, selar picanha, receita de picanha, churrasco de picanha, como fazer churrasco, receita de churrasco, bbq, bbq brasil, Brazilian barbecue, canal de churrasco, carnes, receitas, curso de churrasco, picaña

Id: AN1WSU2g9dA

Length: 11min 9sec (669 seconds)

Published: Wed Nov 28 2018