Brazilian Style Picanha! | Chuds BBQ
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- čas přidán 28. 06. 2024
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I can already see Guga's eyes dilating.
Guga is definitely going to do a reaction video😂
Let's doooo iiit! (In Guga voice)
He’s punching the air right now after seeing him cut across the grain 😂
@@TheAnon232he explained that you cut against the grain when using this method since your are shaving it across the grain off the skewers. If you’re doing traditional steaks then you cut with the grain to get your steaks, then cut across when done
As Guga's says if Ribeye is the King Picanha is the Queen!
The Hohner mMelodica is the air operated keyboard instrument, which was nicknamed a "hooter". The band in the 80's was The Hooters, named for that instrument. Their big hit was 'And We Danced'
The lead singer Rob Hyman co-wrote and did backup vocals for "Time After Time" with Cindy Lauper.
They also had a hit with All you Zombies. Though it did not have the melodica on it.
Loved that song. Was one of my jams growing up
"Well done or medium well for...children or whatever." Spot on.
Man I'm old. Hooters were an 80s band out of Philly so popular in PA area. Big hit was "And We Danced" in 85. One of the members played the Hohner melodica, the instrument on the front of her shirt. Aka a "hooter" hence the band name.
Being from Philly and actually being an extra in one of their videos the Hooters were a great 80’s band and a good bunch of guys.
They are still making new music and touring nationally and internationally.
The back portion of the grate holder could benefit in future production by having notches cut in it to allow skewers a place to sit. Also, the shop that builds the Mini Chud Box could manufacture Chud Box Skewers that could be used and precisely fit the cooker.
Yep. Great point. There is a ridiculous amount of ways to perfect the Chud Box. Hes leaving money on the table.
Great add-on idea!
It has hole for the rostisserie rod. Could have just skewered on that as well
“…I would have consumed all of this and immediately gotten gout” resonates in the core of my being
Same here brother.
@12:18 mom slice vs dad slice LOL
Hooters were a local band in Philadelphia area in the mid 80’s. They played in my small town NJ High School one week; and then played Live Aid a month later.
I love how excited you get about cooking almost everything.
The thing with "rock salt" or "sal grosso" as we call it here in Brazil is that you can put as much as you want in it. Some of it will melt and season the meat and the rest will fall on the fire. It's also very common to add some Fleur de Sel or "Flor de Sal" after serving.
sim sim, but the thing is, he dry brined it
I use a Weber Rotisserie, allowing me to focus on making sure my glass is always sufficiently filled.
Another GREAT video.
Yes, the Hooters are an 80s band from Philly. Known for their song “And We Danced”.
And yes, they played the Hooter too…
Hey Bradley, not only do I learn something from you, your comments are a crack up. God bless ya
Since I found this channel, I've really gotten into Live-fire cooking. Cheers from South Africa!
I absolutely LOVE Picanha
You are a fantastic chef love the videos on everything you cook
I mean....damn!!!! Love the prep and presentation!! I can only imagine how good that is AND you included the cheese balls!
I have a request or suggestion.
Texas has a ton of great dried sausages for sale all across the state. However there is remarkably little information online regarding making these sausages. I would love to see a video with a recipe to make some of that dried sausage.
(Granzins in New Braunfels had some of the best)
Agreed
"Dried Sausage" " does it have an official name, I cant find much eithers. Are they smoked dry, or dehydrated? (or both)
@@mjnagan it's cold smoked and dried sausage I'm pretty sure there's been a few videos with sausage like that on here
Looks incredible! I'm salivating even after a full meal!
I miss when the recipe was always included in the description. Made it way easier to actually “give this one a try”
I like the direction you taking now, I'm glad you documented Ray's Bbq
Loving all the direct heat cooks. Just built what im calling a 5/8 Chudbox. 30x24. Great cooking method.
Looked like you nailed it on that cook, they looked awesome! Love, picanha.
That looks fantastic. I need to get a cooking setup over my firepit and start making it pull double-duty.
10:55 she totally made a Grinch reference and you missed it 😂
Fantastic cook!!
You could do a series of just Brazilian steakhouse recipes
Thanks for some good looking food, a good idea, and a laugh!
7:08 The best part, super-easy flipping. They look so good! Puts my hot dog here to absolute shame.
i have seen that you should slice it with the grain befor the cook and then slice it agianst the grainn as you serve it.
It should be even more tender that way.
he explained that you cut against the grain when using this method since your are shaving it across the grain off the skewers. If you’re doing traditional steaks then you cut with the grain to get your steaks, then cut across when done
I have always thrown my marinade away after the marinating process. So glad I watched this to prevent the waste and to watch Lan use a accordion
I've been playing with sirloin cap all month..definitely making some unique things..it's a very versatile cut of meat
Nice man! Congrats from Brazil!
I think The Hooters were the only band to ever have hits featuring the melodica. They were big in 1985 or 86.
Hooters was a band in the 80's. We Danced was one of their songs.
I do something very similar with venison/Deer steak. Cut thick chunks of steak and make a beef au jus sauce for soaking meat in. Put the sauce in a crock pot on low and as the outside of the meat browns in the smoker around 375. I then thin slice it and put it in to the sauce. Keep repeating the process so that all the thin slices are browned and smoked. Once finished its amazing. You should do more with deer meat.
The nice part of cooking like that is that after a couple slices...you can add salt if needed and sear again to get a new crust...without overcooking of course.
Looks fantastic! I asked my Brazilian sister-in-law to make sure because I wasn't sure of the pronunciation either. She said most Americans get it wrong 🤣should be pawn-djee-kay-jew 👍
This is AMAZING! One thing I do miss though, is when you put a list of the ingredients down below.
Thank you for making the cheese bread as well. I have celiac disease so a delicious gluten-free bread will be awesome to try
Brad! Wow! Always appreciate ur posts! I'll be trying this if I can find Picanha... Thx.
Love the cook, but I really love the official taste test. :)
I love when you guys call for the right name Pão de Queijo
About what you've noticed about tenderness is because the picanha is the last part of the coxão duro, a tasty cut but significantly tougher than picanha. To have only picanha on your piece, you have to come back from the tip and count three veins, the vein farthest from the tip is where the picanha ends
Ben's maple candy in the knife roll today. Nice!
Damn man! I love your live reaction. This looks amazing. I've never seen this cut offered around by me.
Hit an actual butcher up. This is a good cut of meat, and I am almost 100% a Ribeye guy.
I've never tried Picanha before but from seeing you, Guga, and Max all cook it I've gotta say it looks good and I might have to try buying some from a local store if they have any around where I live
Love some Picanha, have done a few myself and really like the cut. Definity going to do it Brazilian soon!
…if I don’t hear how to avoid the ‘rookie move’ I will be VERY lost! Keep up the excellent work!
8:41 so those well done pieces are so good? Funny how that works out, and how everyones favorite part of the steak is the crust which is the most cooked.
I always do that sound for the dawg with you when you give the taste test 😅
That looks GOOD!
We love pichanana - nicely done.
Always my favorite piece of meat at Fogo de Chão in Sao Paulo. Not traveling for work anymore. And this is what is miss...
Comes out great on the rotisserie too
What perfect timing, I’ve got a Picanha roast in my fridge that I’m gonna reverse sear tonight! Might need to try the cheeey bread
Yes, The Hooters was a great band from the 80s...One of their biggest hits was And We Danced...
I love Picanha! Your steaks looked delicious.
80's band from Philly biggest hit was "And we danced"
Love cooking Picanha. Hard to get cut up here in my area though. Costco had it for a bit but not lately.
I usually don't like beef fat BUT. Picanha fat is like beef butter. So So Good!
I love it, i pick up a picanha from wild fork here in the Dallas.
Guga would be proud!!!
Yes please!
just gone midnight here, and I'm hungry again 🤣😍
So cool man!
Just,,,,,Amazing video and content 👍🏻
I wish I could get Picanya in Australia, but I don’t know what to ask for …..excellent cook👍🇦🇺💜🥩
I believe it's called "Rump Cap" in Australia 🤔
Those look amazing! I'm so thankful that red meat doesn't trigger my gout.
The Hooters are a Philly area band. Seen them plenty of times.
AWESOME COOK!!!
I cut with the grain but instead of slicing on the skewer I remove then slice against the grain.. but it's all up to u on how u skin that cat. Lol. GR8 v8deo as usual and thank you for all ur input
Yeah… I’m doing this!!!
Amazing
Chuds BBQ channel is Far out and Fabulous
Man, I just ate and now im hungry again from watching this.
Good job 👍
Table juice is my favorite. lol.
That's looks amazing. That is one lucky dog! 😋
Hey!!! Where's the "There's a snake in ma boot"?!?!
tip about Pão de Queijo: make them bigger than the size of a hamburger bun with twice as much cheese as in the recipe,
Once ready, separate and 2 and on the inside place the sausage meat without the skin and roast on the barbecue with the side with the raw sausage facing down
Fogo De Chao is always worth the 3 hour drive to KC.
das ist richtig geil
So sieht’s aus 👏
Lol. Pao vs pão. Hard for non Portuguese speakers, but always a hearty LOOL.
Lol first thing i thought of😂 i dont speak Portuguese, but i made one of my neighbors laugh pretty good the first time i told them what i made.
Can you post the bread recipe? Great video!
Dear God that looks delicious, bout to have the meat sweats again 😂
Pão vs pau in Portuguese will get you some very interesting looks and laughs from native Brasilians! 😂 Gotta get the nasal sound in there to avoid the slang!
Can one get gout from eating too much meat? I didn't get it often when I lived in Western NY but Beef on Weck is kind of a thing there, now that I don't live there I wish I could get it. If you ever are around there you got to try it. No smoke but still good.
I love Pichana, it's hard to find a nice size piece.
would love to see your take on a chimmichuri to go with it also
Could you use just the rotessiere feature on the Chud Box?
I approve this message!!!
I saw those maple sugar candies 🧐🤤
Hello Mr Brad, we love you.
Great video shout out to Meat N Bone.!!
What if you used the Chudbox with that wood, closed it, with a brisket? Use the extra smoke to infuse it quick, quick toast of fat cap, then finish?
This reminds me so much of the FLIP FLOP cooking for venison, if you dont know, you should...
That picanha looks great! About the pão de queijo, well, I hope you get to try a real one one day. Greetings from Minas Gerais
I need to go pick up a picanha roast to do this!!!!