Gotta love a fight where ultimately there's no losing~

I love the Tri-Tip done on the Santa Maria grill with red oak.

recently found your channel(over a month actually)and i enjoy the videos :D Keep it up!

Ninja would not agree with you.

@PITMASTERX

6 жыл бұрын

He would..trust me

Both cuts look amazing, and while I normally agree with what you say I'd have to go for the picanha everytime, €55 euros seems a bit steep though

pitmasterx you have come along way man!!

Another great video! I enjoy and learn from them.

Great video as always! I just ordered my very own Pitmaster X Apron from Xapron, I can't wait! One question... where can I get a knife holder like the one you use? Is that a Wusthof item? I didn't see a link for that little guy. I guess any butcher supply or restaurant supply catalog would have them, but if you can let me know, it would save a bit of searching! Great work, keep it up, love what you are doing!

Love your videos, please do a video about different cuts of meat and what doneness that is best for them.

Hello PitmasterX, amazing video as always. may i have a link to the other knife in this video please?

Hey Pitmaster X, thanks for another great video. One question: How long did they cook over indirect heat?

@alejandroxancal2630

2 жыл бұрын

3 years later and he never answered you smh

What’s the make and model of your grill that your using?

Great cook of 2 great cuts of meat. I've done both by sous vide and on a smoker. Looks like I need to try both on the grill.

Looks great, PitMaster Roel!

Hoi Roel, hoe lang heeft die tri-tip op de bbq gelegen? Ben even een kookschema aan het maken want ik ga dus bereiden: Sherwood Tri-Tip, Jacobs Ladder, Buikribben, Pulled Pork, Porchetta, zelfgemaakt worsten en toetje. En ik ben dus bezig om een lijst te maken hoe laat ik welke dingen moet doen om alles klaar te krijgen. Niet tegelijk, maar elk uur/anderhalf uur een stukje vlees en dat 7 keer en nog toetje. Los van de gevulde Turkse pepers met feta, roomkaas en chutney, omwikkeld met rauwe ham en spek, wat Memphis coleslaw etc etc. De rest heb ik redelijk qua tijd.

Great vid and love your work but the volume of the background music really overshadows the commentary. May I suggest you turn it down a bit so we can focus on the important bits, i.e. sharing your love of grilling slabs of meat.

I've had both cuts on several occasions. In my opinion, the tri-tip wins every time. The fat is integrated better on the tri tip cut and is just plain better tasting.

Where do you Purchase the Meat?

Why are you so gosh damn awesome my guy

Picanha is the best way to write the name, Brazilian portuguese style. I know of its spanish roots, but people from Brazil were the ones who started to eat regulary and realize how good was this cut of meat since the 50's. Picanha became a brazilian passion. We tasted the softness and fattyness of this cut countless times, since most of us were kids.

Absolutely wonderful pieces of meat. Great video.

What kind of wood is behind you, and what is your favorite wood to cook beef with? Mine is red oak. Great video

I have yet to try picanha but ever since I got my weber grill and found a good brand of natural lump mesquite charcoal, tri-tip has become my go-to. Even over ribeye.

Great video. I love tri tips. I suggest you smoke one long like a brisket. I do mine for about 6-7 hours, you will really enjoy it. Leaves brisket in the dust!

Nice job! Thanks

Why your final picanha cut was with the the grain?

Je Engels is echt goed, maar ook erg grappig. Goed bezig, ga zo door! 👍

Tri-Tip is pretty popular in California and that's where I fell in love with it while vacationing there. About 10-15 years ago, if I asked our grocery store butcher here in St. Louis, Missouri if they had tri-tip they looked at me like I had three heads. Some of them knew what it was, but they always had to cut it for me. Lately they've been keeping vacuum packed tri-tip in stock, but it's pretty much a hit and miss venture finding a store with some in stock. I'm not saying my method is right or wrong, but I typically sear the crap out of each side for about 5 minutes, then cook it on indirect heat. I've had excellent luck with that method, but I'm not going to discount other methods as well. Perhaps I'll try it Pitmaster's cooking style to see how it works. Thanks for the video! /voted and subscribed

@andrewmdelgado86

2 жыл бұрын

Check out bolyards meat and provisions in Maplewood. They have prime aged tri tips.

Wow, love both cuts, everything looks delicious except for the…hold the ANCHOVIES please! Great video thank you.

Just did a wonderful tri tip last week. Picana has been on my wish list for a while now. A little harder to track down in northeast Ohio. :P

I never learn , never look at Pitmaster X when hungry !

Out of interest, where did you get your apron?

I'd recommend using a damp paper towel on the grates after scraping them. I remember a long time ago reading about someone who died due to a tiny metal particle left over from doing this.

@mydogskips2

4 жыл бұрын

I never heard of someone dying, but I remember seeing on the news a while back a guy who was in horrendous pain and needed to get surgery for a perforated gut or something because he ate a tine from the metal brush used to clean the grates.

33 euros? Dang. I just bought a 1.5 kg tri-tip in California for less than $13.

@Ketharuil

5 жыл бұрын

It's the official steak of California!

@Piggy-0145

4 жыл бұрын

ironbozac I second that. $21 for 3.5 lbs

@eliz5950

4 жыл бұрын

You r lucky dude it's about 35 euros for 1. 5 kilo for me

@djalexgee

3 жыл бұрын

Picanha €12,90 in Amsterdam @ Kema Butcher kemavlees.nl/

awesome video! I'm hungry now!! (next time turn the music down, it's a bit loud on this one)

Who saw that huge ass fly at 4:15 he had to cut it off lmaooo

@4seasonsbbq

6 жыл бұрын

BaSiC I did but when you cook outside that's what you get. Thank God for fire to kill whatever.

Jeez Roel, you really know how to make my day...

nice comparison! I would go with tri tip because of the price! but they are both delicious!! great cook!

Love the Sicilian touch.....capers...etc....Boom!

I love both cuts. Tri-Tip is ubiquitous here in California though and done Santa Maria style is pretty darn hard to beat. The best single piece of beef I ever had though was Picanha in Houston of all places. Very well done with both cuts Chef. I like your take on salsa verde.

I'm so glad you've now brought Morison into the picture to eat with you. Much better videos.

€33 per Ezel PitmasterX of is die prijs per kilo? Sorry ik ben nieuw bij je kanaal, haal ik dit bij mijn slager?

That looks amazing

Such a great program, why the music in the background?

In Canada I can get Picaña (at Costco as top sirloin cap) much cheaper than tri tip and so for now I will be getting Picaña. Thanks.

Deze filmpjes zijn echt niet goed voor mij, wéér honger :-( . Toevallig gisteren 3 stukken Picanha van ~1100 gram gekocht heb er zin in! Welke thermometer gebruik je in deze video?

Waar koop jij je vlees?

Thankfully I can pick up a 3lb picanha for US $15 when on sale, otherwise around $24. You should really try a reverse sear on such a large piece of meat. Cook at 225F until internal hits 125F then crank up the grill to 600F+ and sear each side to desired crispiness. Watch out for the fireball on picanha in a ceramic grill when searing the fat cap. Thanks for sharing.

@eliz5950

4 жыл бұрын

You are lucky it's 53 eu for 3ib picanha where I live

@VashtheStampede007

2 жыл бұрын

My local butcher in Michigan charges me the same as sirloin which is $8.99 per pound right now. But last week it was on sale for $6.99. I got almost 5 pounds for $34. Good deal.

@KytexEdits

Жыл бұрын

@@VashtheStampede007 Here in Sweden it's $26 a kg... ON SALE. Otherwise it's like $31 a kg. I fucking hate living here sometimes - $45-50 a kg of sirloin... same for ribeye.

@VashtheStampede007

Жыл бұрын

@@KytexEdits your on sale price is about the same as I paid for picanha when was in Shanghai, China. Some Brazilian meat suppliers live there and sold picanha from imported Australian and Brazilian beef. Frozen of course. Still good though. That's when I was introduced to picanha by some German friends who live there. One of them has a Brazilian wife and he had spent a few years in Brazil. Ever since, picanha is my favorite steak lol.

@KytexEdits

Жыл бұрын

@@VashtheStampede007 Yeah but that's imported beef, this is beef that's slaughtered at a farm 10km away from the butcher lol.

The salsa Verde is similar to a chimichurri. You just need a splash of red wine vinegar or some fresh lemon juice. I always add some red chilli flake.

Grilled lettuce? *Gordon Ramsey had entered the chat

Was it Angus beef? Here in Finland Angus picanha goes typically for 25-30 €/kg. It's usually from Australia but Finnish ones are not more expensive.d

@EqualsDeath

4 жыл бұрын

lol what. I get Irish ones for 11/kg and Argentinian for 17/kg in italy

@MarkusHaapala

4 жыл бұрын

@@EqualsDeath Finland. Everything is expensive here.

@EqualsDeath

4 жыл бұрын

@@MarkusHaapala you also earn more though

Hi. I'm from Brazil but I'm living in Veldhoven. Have you ever tried a Brazilian cut called "fraldinha"? If you didn't, you should. I used to find this at Makro.

I am guessing you've gotten too big to reply to all comments. but since you know much about kj big block....is that anthracite charcoal?

Ok, California Tri-Tip standard family recipe ... Prep the cut the same way. Get rid of the silverskin and excess fat. Score the fat cap. Then dry the meat thoroughly. A rub down with paper towels and then an hour on each side uncovered in the fridge usually does it. Then dry with paper towels again, and liberally encrust every surface in a blend(to taste) of kosher salt, black pepper, garlic powder, and dried parsley. Smoked salt works well if you're using a natural gas or propane grill and you want a more BBQ flavor. Now the hard part. Place it in a sealed plastic bag with as little air as possible and let it rest in the fridge for 4 to 7 days. Yeah, it's a lot, I know. At your own risk of course, as the meat could go bad if it was already old or you live in a place with heavy microfauna in the air. I usually do 4 or 5 days. When the time comes to cook, let the meat come to room temperature for an hour or so, then dry it again with paper towels. Make sure you have a very hot fire going. Place the meat on the grill flesh side down and sear for 8 to 10 minutes over direct heat(enough to caramelize), and flip to do the same to the fat side. Medium caramelization being the goal. I've found over the years that the searing over direct heat first makes the end result juicier than slow roasting up front and caramelizing at the end for flavor. Set the meat in an indirect heat area of your grill, lid closed, with the fat cap up for another 30 to 60 minutes, depending on the size of the cut and the internal doneness you desire. I try to do as much of the entire cooking process as possible with the lid closed and an internal grill temp reading between 400 and 500 degrees fahrenheit. You'll end up with meat seasoned the entire way through, very tender, with a nice light crisp on all sides and a few somewhat crunchy very salty pointy tip sections that everyone fights over. I find this technique doesn't need any sauce, but it does go well with a chimichurri very similar in profile to your salsa verde. But for the record, I'm simply not going to put salty oily fish puree on my nice cuts of meat. I hope you try this. I feel like you'll appreciate it.

@roymarius1634

6 жыл бұрын

Pancho Northmann nobody wants to hear your bad advice

@heythere3780

5 жыл бұрын

Yup, down here in Texas we cook our meat similar.

@josephf426

5 жыл бұрын

roy marius wow you dick go bother somebody else this dude’s trying to be helpful

Usually in Argentina the tri tip (colita de cuadril) is cooked first with the fat part facing down. But I'm not sure what is the reason. I believe the fat helps protect the meat at the beginning.

@PITMASTERX

6 жыл бұрын

Colita de cuadril... awesome!

Both look great! :-)

I personally love the Tri-tip over the Picana and the heart of the Shoulder Clod over the Brisket.

i take bothe of it😂looks sooo yuummy👍👍👉❤👈

You guys rock.

Tri Tip is my thing. Hi and fast is the best way to experience the full beef flavor. If you want a great steak to share then low (265°F) and slow (8hrs) is the key. I recommend your favorite injection.

In b4 sous vide everything

@sjagain

6 жыл бұрын

In b4 someone else tells you "In b4" is dumb as fuck!

@badbernrock

6 жыл бұрын

“In b4” is dumb as fuck!

@packdemon

5 жыл бұрын

What the fuck is "In b4"?

@johnchase4408

5 жыл бұрын

@Normal upright citizen #534721 Sous Vide is for pussies. Meat is made for FIRE. Funny how after they poach it in bags, they have to finish it with fire.

@johnchase4408

5 жыл бұрын

@JoKe10 C.E.C.'s usually do. What are YOUR credentials?

I have the same knife as you but man that knife get dull quick even with a regular sharpening lol

Loved the meat. Not so much the music (too loud).

@PITMASTERX

6 жыл бұрын

Thanks Barbara

Don't you think your salsa verde could use a few drops of red wine vinegar and a few flakes of dried chile flakes?

Guga where you at?

Ziet er goed uit! top!

This video most definitely reminds me of the Sous Vide Everything channel haha

@gegb2000

6 жыл бұрын

Had the same thought!!!! They even have the same cuts sometimes.

@hexx_king3340

6 жыл бұрын

Dennis de Waard exactly what I thought too

@step4560

6 жыл бұрын

Exactly! I was just watching the Guga Foods Churrasco Recipe vid (rippi'n guitar riffs...) kzread.info/dash/bejne/mZmiz7Oml9WwmdI.html There are lots of good cooking channels on utube, only a handful that are really great and I think we've found 'em... Cheers 😄

@gegb2000

6 жыл бұрын

step4560 funny part is I speak Dutch and English and no relation to that I end up watching these two channels

@dsdw123

6 жыл бұрын

Giorgio Broos True haha, in this video it’s the picanha that does it

that big fly was really buggin me...….lol

Try sherwood foods from Ireland they do pichana for £20 they deliver to Holland I think

FYI Picanha is called "sirloin cap" or "rump cap" in the US.

why arent you using the kamodo joe?

going to try wagyu for the first time next month, i cannot wait! ive never had picana but i love tri tip

@KingBarney

6 жыл бұрын

It's been a month, did you try it?

@ricksanchez3785

6 жыл бұрын

yes, i have, it was the juiciest steak ive ever had, it was cooked to perfection i dont exactly remember what score it was

love both but tri tip needs slightly lower heat to be tender... picahna can handle it bc of fat i reverse at 275 with Tri tip

Fly at 4:18

This guy might be the bbq’er on KZread!

Damnn My picahna was $3.99 lbs at my store on special bought 3 slabs for about 30 us dollars.

12:18 do you hear what i hear?

@vn3138

5 жыл бұрын

Bigg wiener? Xd

I cant understand cutting off any fat, especially when BBQ'ing. That's something I would never do I live in Missouri USA. Average cost for Tri-tip is $6.00 pound for what we call "choice". I don't know how that will compare

I love tritip but picanha is another level if you cook it and cut it right

Salsa verde?

the verdict should be as following: the Picaña is the better meat but if you take the cost in consideration you would go for the Tri Tip. I would still go for the Picaña ;-)

Yes do a tri-tip against London broil

Great video one thing though, in Argentina they don't cut off the fat!!!

That looks good... since I’m Brazilian, I would have done a bit different... but picanha would be my favourite.

@eliz5950

4 жыл бұрын

How would you do it?

@germanyfischer

4 жыл бұрын

Hi אח של Eliz I would not use these grills. The distance between the grill and the charcoal is simply too close. Not sure if you noticed but on the video, when you turn the fat Upside down, the flames kept burning the meat forcing the presenter to move the meat all the time. Besides risking having the meat with that burn flavour, It is essential you not moving the meat that much otherwise all the salt will be gone and salt works as a seal, to keep all the juices inside. Basically, once salted and on the grill, we don’t keep moving the meat. If much, only 2-3 times and making sure not to shake the meat losing all the salt covering the meat. And traditional Brazilians BBQ doesn’t use black pepper to season the meat. Good quality rock salt only

@eliz5950

4 жыл бұрын

@@germanyfischer I know picanha you only season with salt, but I didn't knew all meats but the griil thing is interesting.

what boning/fillet knife were you using???

@tscooter22

6 жыл бұрын

I would like a good knife myself. We have a new set of affordable steak knives, but I need a really good one just for trimming steaks.

@stevejohnson5035

6 жыл бұрын

www.wusthof.com/products/knives/7-fillet-knife

thats perfect

Maybe you want to call it “chimichurri”. It isn’t “salsa verde” for sure.

Mint, Anchovie & Caper don't belong in salsa verde.

@EricLeafericson

4 жыл бұрын

It's not a Mexican salsa verde. It's an Italian salsa verde. "Verde" means "green" in Italian and Spanish, which is a source of confusion.

@amstaff66

4 жыл бұрын

@@EricLeafericson I concur.

@blainejb7

4 жыл бұрын

You don't get to choose.

@johnchase4408

4 жыл бұрын

@@blainejb7 Why? Are YOU a slave?

Tri-tip it is!!! A piece as big as the one you used, for how many people can i serve this?

I'd have rendered down the fat and crispened them up a bit more on both cuts. But otherwise it looks delish!

The prices for 300+ grams after trimming the fat is bloody steep for both cuts!

Dude, the way you grill picanha is wrong. Clearly the fat did not grilled in the inner part. Secondly, your picanha piece has also what we call in Brazil "coxao duro", so you paid for something else. You have to learn where to cut off the coxao duro from picanha. Good luck!

@flavioaugustodemorais2627

6 жыл бұрын

55 euros??? Too expensive to be fooled with 'coxão duro'.

@mikeevansgutierrezcasanas6234

6 жыл бұрын

Marcelo Costa that's correct... Probably everybody knows picaña from Brazil... But in Venezuela we call it "punta tracera" and first we cover the fat side with salt and then we cook it on top of charcoal with the fat down first and then we turn it around... The when it's on medium rare we slice it and the we flash sear every steak... Delicious...!!!!

@johnchase4408

5 жыл бұрын

Your "Queen of Steaks" is shit.

I think both are awesome, but I'd go for the tri tip roast. Cheers Roel!

Mooie video’s kan je een keer beef jerkey maken?

I have to tell you that I always watch right up to the part where you fuck it all up by pouring the green goo on those beautiful steaks! Serve the sauce on the side!

Couldn't stop thinking of Gordon Ramsay when he grilled the salad

Good showing

@PITMASTERX

6 жыл бұрын

Thanks Michael

Bro tri tip is is like 15 american down here.

I just picked 3.8lbs of picanha for $19.01 at my local grocery store. They sell it for $4.99 a pound.

Tri tip is awesome....but hard to find. Only 2 tri-tips per carcass is why.