I like it all. The picanha looks great. Cheers, Johnny! 👍🏻👍🏻✌️

@Viewtoagrill

Жыл бұрын

Thanks Dwayne.

Outstanding! The fat cap is perfect for all the different people in my family. Thanks!

@Viewtoagrill

Жыл бұрын

Hello Terry! Thanks for watching.

Great cook! Easily my favorite cut!

@Viewtoagrill

Жыл бұрын

Hey Mike!

Give me all of it!!! You know how I feel about this cook!

@Viewtoagrill

Жыл бұрын

Hey Rusty… we can split it!

Picanha has become my favorite cut of beef to bbq. It's hard to find for me which makes it even better. Comparable to a tri tip, but better!

@Viewtoagrill

Жыл бұрын

Picanha makes really good barbacoa as well. Thanks for watching.

Looks great

@Viewtoagrill

Жыл бұрын

Thanks

Masterpiece Johnny!!

@Viewtoagrill

Жыл бұрын

Thanks 🙏

I like how you rendered the fat. That cross hatching makes it look extra tasty, whether people like it extra crispy or not. I'm sure your guests enjoyed it😊

@Viewtoagrill

Жыл бұрын

Hey Bobbi. Everyone loved it.

Left! Luuuuve that dark sear. Great vid!

@Viewtoagrill

Жыл бұрын

Indeed.

Making this today! I'll take a center cut!

@Viewtoagrill

2 ай бұрын

Let me know how it comes out. Do t leave that fat cap over the flame for too long… try not to let the rendered fat smoke.

@macoper8er

2 ай бұрын

@@Viewtoagrill Turned out great! When it flamed up, I moved it to indirect. No one likes rendered fat smoke,😁. Thanks again!

Left side - just beautiful! I will be following your guidance - mouth is watering as I watch the video!

@Viewtoagrill

Жыл бұрын

The part you have to pay the most attention to so this does not turn into a huge fail is when you are searing the fat cat… pay extra attention on that part.

@andrewconnelly4893

Жыл бұрын

@@Viewtoagrillcooked the picanha last night - - it definitely was a huge success. thanks so much for your video and you guidance!!!

I'm eating the whole thing. Right, left and center!

@Viewtoagrill

Жыл бұрын

Heck yeah!

Johnny, that cook is exactly the way I like it. I like the combo of the left & right side. I guess I have a reft side preference. 😎

@Viewtoagrill

Жыл бұрын

BBQ Buddies

Looks reeeeaaalllyyy gooodd,!!!

@Viewtoagrill

Жыл бұрын

Thanks Stephane!

Great video. Thank you. I only reverse sear on the BBQ. Much better results. The cross hatched fat cap reminds me of how I do five spice roasted pork belly. Another yummy recipe. I will be making picanha this way for my girlfriend's birthday.

@Viewtoagrill

3 ай бұрын

NIce! Good luck.

I've never had that cut of meat but that looks really good!!!

@Viewtoagrill

Жыл бұрын

It is good!

Fabulous looking picanha, my friend, I hope I can do one half as well! 👍👍

@Viewtoagrill

Жыл бұрын

You are going to do great!

Awesome video brother, picanha is my go to cut for quick meals. Will try throwing some wood for smoke too!!

@Viewtoagrill

5 ай бұрын

Thanks for watching!

OMG! perfect. It must be the clean grill grate. (and a wee bit of experience)

@Viewtoagrill

Жыл бұрын

Ha! Starts with a clean grill grate Brian.

Good stuff

@Viewtoagrill

Жыл бұрын

Thanks Todd.

I've had this on my list of things to make for a while. I can't remember seeing one at my HEB though.

@Viewtoagrill

Жыл бұрын

It’s over by the roasts.

Looks great my man! Surpised there wasn't a link to buy your house LoL.

@Viewtoagrill

Жыл бұрын

I’ll put in a link for that too!

Man, that did look good .

@Viewtoagrill

Жыл бұрын

It was! Take care Skip.

Great job! my friend have a great weekend.

@Viewtoagrill

Жыл бұрын

Thanks Nelson.

I used to have access to HEB when I lived in TX, but even then I never saw picanha. I've not seen it here in Colorado at the local grocery store, and so perhaps I have to make a special trip to the butcher. I'm a right side kind of guy

@Viewtoagrill

Жыл бұрын

Check by the roasts. That’s where HEB keeps them.

Johnny I think this looked great. I was just talking to Ricer the other day that this is a cut of meat that i have yet to cook. I need to grill one in the next few weeks. Have a great day 😊.

@Viewtoagrill

Жыл бұрын

Hello Victor. Awesome. Let me know how it turns out.

@victorbenner539

Жыл бұрын

@@Viewtoagrill Will do. I expect my foot to have healed enough to be able to start cooking outdoors again. I intend to try filming, long overdue.

Nice video Johnny cool editing as well, i dont think you burnt anything id be fine with that:)

@Viewtoagrill

Жыл бұрын

Heck yeah Mayhem!

Is it necessary to still add that much salt to your rub after dry brining with salt? Feel like it could possibly be too salt heavy

@Viewtoagrill

Жыл бұрын

Absolutely. Add less salt if you want. I will say that Kosher salt is not as ‘salty’ as table salt.

If I had a dollar for every time you said "go ahead and..."

@Viewtoagrill

Жыл бұрын

Yeah , it’s one of those things. I hate it. Just think… I cut some of those out too. 😂

left side person. nice job

@Viewtoagrill

Жыл бұрын

Indeed!

I'm cooking my first one tomorrow on my 22 weber

@Viewtoagrill

9 ай бұрын

Let me know how it comes out.

@ActualSighs

9 ай бұрын

@@Viewtoagrill It turned out, OK. I ran the same setup you had for everything. Temps were good.. I thought. Rested finish was at 136F. Was fairly tender but the fat cap didn't seem to be fully rendered. I had a good sear on the fat cap as well. I think I just didn't get my pit quite hot enough perhaps. I have another one to cook later from a two-pack from Costco.

When you do the searing part for 2+2,5mins do you leave the lid open or do you close it?

@Viewtoagrill

Жыл бұрын

Lid open for searing.

Thank u for the info. Did u make the charcoal platform?

@Viewtoagrill

Жыл бұрын

My dad made that for me.

@dermottosullivan1456

Жыл бұрын

That’s awesome. Keeps the bad smoke off the food

Man, that pichana looks perfect, Johnny! You're making me want to smoke one up!!!😋😋😋

@Viewtoagrill

Жыл бұрын

Thanks Kevin.

Interesting. I've cooked a lot of Picanha, but never cooked it whole. I've always cut it into steaks 1st, with the grain. Then, once cooked, I cut it against the grain to serve. How tender was it?

@Viewtoagrill

Жыл бұрын

Extremely tender. Thanks for watching Matt

Never heard of that cut, how are you serving it? Like a steak?

@Viewtoagrill

Жыл бұрын

Hello Richard. Traditionally, you would serve it with a chimichurri sauce, but you can also serve it with any sides. You would normally serve a steak with.

This was great I’m just surprised you added a rub with salt after already salting in the dry brine. When I dry brine, that’s usually all the salt the picaña will need. Then again you brined for 8 hours and I always do 24 hours. Still, I’m always hesitant about seasoning after the brine, especially if the seasoning includes salt, if it’s another type of rub (like one with sugar) then yeah. This didn’t come out too salty?

@Viewtoagrill

9 ай бұрын

Hello kuhne, I do the same with steaks. Try this, get a steak dry brine it and then season it as if you didn't dry brine it. That is the only way you are going to know if it is too much for you. I love it and for me it does not come out too salty.

That is a really good price in my neck of the woods It would cost me about $35.00

@Viewtoagrill

9 ай бұрын

I bet the price has gone up a bit since this video.

@therookiefisherman5234

9 ай бұрын

Probably, what temperature do you recommend for the grill? @@Viewtoagrill

Guga calls the picanha "the queen of steaks". As long as you don't burn or otherwise abuse it, it should be great.

@Viewtoagrill

Жыл бұрын

Guga is the man!

I would like to be your neighbor, great cook.🍻cheers

@Viewtoagrill

Жыл бұрын

Cheers 🍻

Left side.

@Viewtoagrill

Жыл бұрын

Yep!

Arent you worried about damaging your probe by leaving it in during the sear? They aren't designed for temps hotter than 500, and we can easily go higher than that with that setup. Great looking cook otherwise. Good job!

@Viewtoagrill

Жыл бұрын

Simple answer is yes, I do worry about that. If you check the searing portion of the video you will see that I did not sear the edge that the thermometer was on. When I put the picanha down to sear I put the end of the probe on the outside of the slow n sear away from the direct heat. Also, check out the graph starting a 8:43. The temperature from the direct heat never reached 400. I am glad you asked that. This is a smart thermometer that predicts the end of your cook. It can only do that by remaining in the protein. If you take the thermometer out then you can't take advantage of the AI built into the thermometer. That is why I left it in during the sear. Saying that... you should follow the directions given in the box!

Nice! 👌🏽

@Viewtoagrill

Жыл бұрын

Thanks!