The BEST Picanha I Have Ever Had! | FORGED IN FIRE!
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- čas přidán 30. 07. 2024
- In this video I BBQ-Roast a whole picanha Low N Slow on my offset vertical, then finish it off in a bath of fire in the LSG's firebox! This was an EPIC COOK! Enjoy! Links below. Lone Star Grillz: lonestargrillz.com
Matador Prime Steak: www.matadorprimesteak.com
FOGO Charcoal: www.fogocharcoal.com
Shun Knives: shun.kaiusaltd.com - Zábava
You say picanha, you know you got my attention! We all hail to the queen! 😍
Didnt that thing look YOOCY (juicy), as ninja would say 😂😂
haha you know everyone is reading this in your voice Guga.
I knew you'd be here. And I bet that was DEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEELICHUS!
LOL! Hail to the Queen! Cheers Brother!
@gugafoods, I need to know! Do you trim the silverskin and chain from your dry aged filet mignon?
Yeah, colab with Guga It is incredible! Great job man! As a Brazilian this picanha is 100% approved!
Obrigado Bernardo! I really appreciate your comment my friend!
Amazing work, Greg! Thank you so much for rocking this picanha. Cheers!
The sound of that knife slicing through and the juices running 🤤🤤 Great video probably watch this two dozen times! 🤙
It is so soft like butter. The juices coming out of that beef. So incredibly tender. Done to perfection. The wow factor is here, with this. Cheers, Greg!
You had me at Picanha!!! Man, that hunk of beef was cooked to perfection! Nice editing too brother!!! Cheers to ya Greg!!!
4:10 - the best i've seen on CZcams BBQ Channels. Absolutely amazing. Wow! Much respect to your channel. Greetings from Germany
Picanha is definitely amazing. Thank you for another great lesson Greg !
You did an amazing job. Great color, char and cooked perfectly. I want that first crusty end piece!
Hearing that sizzle during the sear made my mouth water. I swear I could smell the cook. Great job
Can't wait to start making some BBQ videos of our own, feeling inspired, thanks for a great video.
Last night, I smoked a whole picanha, just like you did, and it was fantastic! Thank you for the great video. 👍
Picanha is one of my favorite cuts of beef. You did a darn good job with one Greg! Can't wait to try this out. That beauty was juicy!
One of mine too! Such a great (affordable) cut!
Awesome job once again Greg! Love the fact you used fancy welding gloves. LOL!
Short and sweet. Great video Greg.
i'm waiting for my try Greg...lol ! I need me a LSG ! Great cook Greg ! Congrats again !
Hummingbird sighting. 0:47
LOL! I didn't notice that until I sat down to edit the video. I almost added an arrow or something pointing at it. Cheers Bill!
@@BallisticBBQ Great looking picanha. I forgot to mention that. LOL
Good eyes. I love hummingbirds!
Great cook man! that Lone Star and Super Premium FOGO really did the job
FANTASTIC cook Greg that picanha looks amazing. From Trinidad &Tobago
Tried that on Saturday. It was amazing! Thnx for sharing!
I can’t stop watching.. I don’t know which move I’m loving best.. the knee drop bite or the left to right rock dance he does after the sooo good approval.. doing double duty on firestick and iPhone.. omg.. best recovery for a broken ankle.. 😍😍😍🥰😍😍😍
LOL! I'm going to think of this comment every time I do the taste test now!
That was a gorgeous hunk of beef. That fiery sear was the perfect way to finish it off :)
Awesome job Greg! That LSG is a beast!! My mouth is watering now!! Haha
Fantastic cook! I’ve never seen that cut of beef before so I’ll ask my butcher about it this week. Thanks Greg for sharing this great technique.
You may have to ask for "Sirloin Cap" or "Rump Cap". Cheers!
Cool hummingbird at around 0:39 awesome video too 😊
Cooked to perfection! I've never cooked or eaten picanha but I'm putting it on my to cook list. 👍🏼
That looked very very good Greg. My goodness that looked juicy. Great job.
That was an awesome looking finished product. Really beautiful piece of beef. I have got to do one of those on my offset soon!
👉💨 Jonathan
I have got to get some Picanha ... Great cook Greg .. Never seen done like that before but it was super Juicy ..
The picanha is one fine hunk of meat. Have not seen a whole one cooked and this turned out fantastic.
Really nice cook Greg.
Cooking them whole is the way to go unless it’s just too much food.
@@MrMalicious5 Never too much food around here.
Greg, that meat is absolutely gorgeous, kudos to the chef!
Great cook!
Seeing the juicing flowing in that picanha made my mouth water. I bet that first bite was amazing. Another masterpiece video Greg ! Love your channel.
Wow that looked incredible. I need to cook the one in my freezer. Great video, brother!
Hey Mike! Cheers
Brett N hey, Brett 👋
Thank you Mike! Great cut of meat!
Great video.....thanks for the demo. I'll be smoking a picanha today (Thanksgiving)!
Have loved this channel for years. Thinking of making a pichanha tomorrow, so of course I need to see how Greg makes it. That cut into this pichanha is the definition of food-porn.
Hell of a job on this top sirloin!
nice vid! lone star makes good stuff,i have a vertical insulated .
Great job! Cheers from Brazil!
Looks great. Getting my 24” vertical offset this week and think I will try that soon!
You're going to LOVE that pit!
Looked fantastic!!
The slicing portion of this video had me going 😮. New subscriber, and super happy I found you! Can you briefly explain why one would maybe consider the LSG vertical vs their normal traditional 20” offset?
Nice that looked great! Awesome job Greg!
Thank you for stopping in!
My go to channel for new recipes, tried several burgers. Keep up the great content man!
Glad you finally cooked a whole picanha. We discussed this over a yea ago before it became so popular. I like to cook it whole and reverse sear on my BGE but that fat cap gives the biggest fire ball, even with burping the BGE, that one can imagine. Thanks for sharing, it really is a cross between ribeye and brisket when cooked right.
Thank you Robert. Yeah man... Such a wonderful cut of meat!
Here in Brasil it is common to cook it sliced "shelled" on sticks. But i do it whole on the grill. I think it is better to feel the juicy tenderness of bigger slices.
I NEED a lone star, looks an awesome machine and the Meat looked amazing. Nice Kona Firerock there too, I love my Hawaiian drinks and food ! I love Hawaii - period!
Great stuff!! I love your channel! How about a Beyond Meat burger with a Ballistic twist?!
Great video, love it. Suggestions.... I would love to see beef tips and mushrooms on rice..? thanks for the vids
Great request! Thanks for stopping in and commenting!
Wow!!! Awesome...Thanks. Love the channel...
I really enjoy watching your videos and have made a few of your burgers. I know it's a long shot, but I'd love to see the Bluff City Burger from Huey's in Memphis recreated.
Great cook Greg! looks like you need a little stool for cooking in the firebox hahahaha
Yeah Greg, that meat looked so moist and tender. I have a picanha coming on wednesday from SRF, I can't wait.
Holy smokes that looked good!
Going to try this tonight on the WSM, thanks!
Hi, thnx for the video. I d like to ask you how much time does it take to reach the 160 f in the smoker before searing?
Wow that look amazing
nice looks tasty nice recipe..
I did piranha for the first time but the rostilery method. It was damn good. I need to give reverse sear method a try.
The king strikes again
Thank you for watching Joey!
Looks amazing, just order mine from Matador Meats and I am trying this myself.
You're going to dig it Chris!
The queen of beef.
You did it better than 99% of Brazilians. Good job.
Simply amazing. Would be so cool to see you and Guga do a video together.
I'm making picanha right now... and prime Ny steak...and chimichuri skirt steak....❤ and I'm watching this. First time cooking picanha like whole like a tri tip. Its gonna be good!
Would love to see more steaks - different cuts, methods etc
Just got our first picanha ever, had to watch your video to see how to do it!
Awesome!
Now THAT'S a sear! Nice cooker
Thank you. I LOVE that pit!
Looks amazing! So little seasoning though but I'm sure its great
After watching 4:30, I think I need a cigarette. That looked insane, man. (And you are so right about the LSG!)
When cop stops Greg, Greg tells him: thank you for stopping by Ballistic BBQ
Great job I gotta try this method sometime. Anyone else notice the humming bird at 45 sec mark 😂
Hey Greg that looks beyond delicious :-) A"BIG" thumbs up :-) ROCK ON!!!!!!!!
Thank you Fred! We still need to hit the Squeeze Inn man!
@@BallisticBBQ Agreed :-) Have a great week :-) ROCK ON!!!!!!!
Can’t believe I beat Guga here! Great video Greg!
LOL! Where are you Guga!!! Cheers Adam!
Haven't done a Picanha before but can I ask why you cut with the grain and not against? Want to make sure it's perfect and I do it properly... Thanks heaps and great channel.
Nice!! love the gunshots!! looks delish!!.....suggestion Brisket egg rolls with cheese grits!!
WOW! Great out-of-the-box suggestion! Cheers brother!
@@BallisticBBQ i had it last week at a restaurant/bar here in Houston (Woodson's Local Tap). Smoking Joe Pit BBQ saw my IG pic, and did a vid with his take on it.....would love to see yours!! Cheers brother!!
Did someone say brisket egg rolls? New subscriber here!👍🏼
It will be quite a feat to ever see a picanha turn out better in the remainder of my life.
how long does it take roughly to reach the desired temp of 125?
I’m giving this a go for the first time this weekend! How long did the total process take eg. How long cooking?
Amazing! You and a Guga collab doing picanha would be a dream come true.
Hope'n to hook up with Guga maybe this summer. Cheers Fernando!
Oh my! I would have added a little more sea salt once it was sliced. Looks amazing!
If you put enough salt (large grains) over the meat side there's no need to add more salt after.
Picanha; definitely the 2nd best thing Brazil does after soccer, of course. It's hands down one of my favorite things about living south of the equator. There is simply nothing like it...
You did a good job
juices runnin wild
Thanks for checking it out John!
Mañana i Lite rally drooled
Bloody hell mate. What are you trying to do to me over here? That looked perfect Gregg. Lucky for me I have 2x 1 1/2 lb ribeyes and a nice 3/4lb over 1" thick strip sirloin for the bbq tonight. cheers mate.
NICE! Enjoy Victor!
Ms. Hummingbird needs to be regular guest on this show
Holy Shit that looks awesome!
Talk about succulent!
Greg that was an outstanding looking picanha! I'm shocked at the red coloring of the fat (in a very good way). I wonder if that particular type of fat allows the myoglobin to permeate it, which would explain the smoke ring color. Any idea? If not I'm gonna have to do some research!
I'm guessing you're right Dave. Looking forward to seeing your findings... I can tell you that the fat on a picanha is delicious!
So what made you go with this pit instead of an insulated one and what you do different you where. To order it again I looking at buying either this one are the large insulated one
I own a smaller insulated cabinet made by another manufacturer. To be honest with you, I simply like the food that a good offset puts out better. I like burning large splits, which you cannot do in a cabinet smoker. This configuration holds a lot of meat on a smaller footprint than a conventional offset which was the main selling point for me. I also like the versatility of this, compared to a cabinet. This is a perfect backyard pit, because it does so much more than just smoke meat. That griddle feature is KILLER!
Great video on Reversed Sear!
At 225F, how long does it take to get to 125F internal meat temperature? We wanted to plan out for our cooking. THANKS!
Thanks for watching. The key is to allow the raw roast to sit out at room temperature an hour or two prior to your cook. Plan on the cook taking 1 hour to 1.5 hours to get up to that 125ºF mark.
Love the grill. What size lone star did you get?
Wow!
Cheers 🍻
holy shit, that looks so delicious and juicy
Now that is some serious chunk of meat , thank you !
Greg, you said you ran the pit at 225F. How long did it take for the picanha to reach the 125F mark ?
I loved
Thank you!
@@BallisticBBQ I love your channel God bless you I expect a recipe for a whole American style chicken with a Mexican touch
That was interesting usually we slice them thin and cook Brazilian Style over wood lump coal.
Thank you. I wanted to step away from the traditional style. I'm actually really glad I did!
@@BallisticBBQ guess it makes perfect sense they have a small fat cap that would be perfect for smoking. Glad you were the first one to try it
Question? Why is this one cut with the grain and not against it? Thank you.
You cut with the grain because when you serve it you cut against the grain and it melts in your mouth