What's up guys it's Susie from HeyGrillHey.com and i've got another
awesome recipe for you today
we are making picanha that's right
brazilian steakhouse
favorite i'm going to teach you how to
do it at home really simple it's
all about the technique
let's do it
first up we need to talk about the cut
of meat now picanha is
pretty common in brazil and you see it a
lot in brazilian steakhouses but
it's becoming more and more popular for
the home backyard enthusiasts
but where do you find it and that's a
problem that we've run into is i've
wanted to make it at home and in utah
it's not necessarily a cut
that is super easy to find the first
time i actually got my hands on some i
had to order it online and have it
shipped to my house
but it is becoming more and more common
and i actually found this at a local
meat shop here in southern utah
just today so i think you can do it
here's what you need to look for
it is typically labeled a top
sirloin and here in the united states
that's what your meat counter
your meat cutter your butcher will
likely
know the cut or recognize the cut as is
a top sirloin
they're also called culotte steaks in the
united states
um if you have a really savvy butcher
you might be able to tell them picanha and
he'll know what you're talking about
but here is what the whole piece of meat
looks like
if you're getting the whole roast it
typically comes with the fat cap on
the backside being cut away from the
sirloin will often have a little bit of
silver skin
if you have any left from having it
trimmed from the butcher you can just
take that off
if you get the whole roast this is what
you need to do but if you get it cut
into steaks
then you don't need to worry about this
part because it's already gonna be done
for you
this looks like like this roast almost
looks like a tri-tip
in the three points that you have on
this particular
roast and we're gonna cut it into
individual steaks that are about i don't
know
inch and a half to two inches thick and
we're just going to start on the
thickest widest part of that triangle
and then work our way down to the narrow
end
pecan is traditionally cooked on a flat
skewer
over a rotisserie that's rotated over
charcoal consistently
like i said we're not doing any fancy
setups today so we're simply using
the skewers that i had in my kitchen
drawer and we're cooking them over
a weber kettle but we're gonna still get
that beautiful
traditional amazing flavor that you can
get in the brazilian steakhouses
it's just a couple little simple tips
tips trip
trips and trips
just with a couple simple tips and
tricks all right grab your skewers
like i said i'm just using normal
skewers these are the ones that i had
in my uh kitchen drawer but they do make
these cool
double skewers and it allows you to flip
it easily
the way that we're going to mimic that
is by using two skewers so that
the meat doesn't flip while we're trying
to flip it over on the grill that's
especially important because you're
going to have
you know some decent weight on the grill
itself so start
sorry weight of meat on the skewers
so you have heavy meat you want two
skewers you know
you know right all right grab your picanha
steak
fold it into a c shape and then start
your skewer
just on one side of that c
i'm just gonna skewer all of them on one
side first
and then i'm gonna get the second skewer
please don't skewer your fingers and
once we've got one
side we start with skewer number two
on the other side
then we'll take these two little cuties
the only seasoning i'm using on this
picanha is
salt but i want to use a really good
quality salt so i'm using
a coarse ground kosher salt this is more
of a flake salt than a diamond salt
i like to be able to see the bigger
coarser granules because i know exactly
how much
i'm putting on there so we're just gonna
season that
on all sides
all right meat is seasoned my coals are
hot we're gonna dump
out the coals only on half of the grill
we need a hot zone
and we need a cool zone to mimic that
rotisserie experience that we
traditionally get with pecan
my lump charcoal is nice and ash over
and white hot
and i'm just going to bank all of those
coals
on one half
of my grill
meat is seasoned grill is hot it's time
for our picanha
to get onto these warmed up grill grates
and i'm going to be placing these steaks
right on that line
between the heat and the no heat
and then i'm just going to be flipping
these
really regularly because we're not on a
rotisserie
that's automatically spinning them for
us that means i get to stand by
and babysit a little bit but that
regular flipping is going to give us the
basting of the juices it's going to give
us that even color and cook throughout
the picanha
and it's going to have really delicious
flavor just be prepared to hang out grab
a drink
and we're going to be flipping these
every two to three minutes
so i'm actually going to cover the grill
in between flipping because
that convection heat that you get when
the lid is closed is going to help cook
the picanha
all the way through more evenly instead
of having them all the way charred on
the outside and rare on the inside
this is where you really start to love
those two skewers
look how easy those flip none of them
are sliding around
beautiful we're just starting to pick up
some color and some crust on the outside
it's awesome these are going to take
about 20 to 25 minutes i estimate so
like
10 flips if you're flipping every two
minutes which means i have a quick
minute to talk to you guys about
the heat source you're using i really
really really really recommend using
charcoal for picanha because
it is so simple literally meat and salt
the
type of fuel you use will add a ton of
distinct flavor
to the meat that you're cooking with for
this particular application i like to
use
lump charcoal it cooks really hot it
gives you a beautiful flavor profile but
if you've got briquettes they work
wonderfully also
if you do have a gas grill this recipe
will work
just keep flipping to get that nice
caramelized char on the outside
you should be good to go
just keep flipping just keep flipping
it's like that song from um
that one movie that one movie that one
lady
i'm gonna start checking temps for about
i don't know 15
minutes in these guys this fat one right
here on the end is pretty low so i just
flipped it so it's more over the direct
heat
these ones back here a little bit higher
and these tiny little guys we're all
about 100 degrees so what i'm looking
for here
is about 125 to 130 that puts me in the
rare
zone in the middle but because these are
cooking over high heat on the outside
that means they're gonna be more done
towards the outside and more
rare towards the middle so if they're at
125 rare right in the middle
that means as they get towards the
outside they're going to move more
towards medium
and so everybody can have a little bit
of what they like in between another
flipping session i just want to talk
about instant read thermometers really
fast this is going to be your best
friend if you do a lot of outdoor hot
and fast cooking
obviously the pens are my favorite you
probably see them in every video that i
use
because if you're cooking meat i think
this is one of the most valuable tools
you can have in your barbecue arsenal
you'll never have to worry about
overcooking meat you'll never have to
worry about under cooking meat
it gives you an instant like within
three seconds read and it's incredibly
accurate and
i love that they're here in utah it's a
local company to me
and i love to support these guys so
check out the thermapen this is the mk4
this is actually a unique coral color
and
i love them so much they even put my
name on the back of it
i've recruited help for the taste test
of this particular
dish because my daughter is a steak
aficionado
and she loves those brazilian steak
houses where you get to just like
turn on the green thing and then have a
meat parade come to your table
so we're gonna start with a little slice
across the top
okay you can grab that one put that on
your plate
no that's really good
seeing that as we get more to the middle
they get more and more red
and rare because if you're a rare lover
those little pieces are for you for me
for todd
and some maybe autumn would you believe
if i told you that was just salt
on there that's the only seasoning
there's just salt
and meat and charcoal
i think if i could use one word to
describe this meat i would call it
buttery
doesn't it kind of give you like a
buttery
melt in your mouth nice
look it you have these perfect crispy
edges
contrasted with that beautiful juicy
pink inside
ah so good you can definitely taste that
this was cooked
over that charcoal it gives you that
really rich
outdoorsy campfirey smoky deliciousness
we should make these again soon like
as soon as we're done eating this we
should make another one
100 100 i hope you guys give this recipe
a try
at home you know hey grill hey you know
our whole goal is to help you make
better barbecue so you can feed the
people you love and become a backyard
barbecue
hero i don't think he says anything says
like backyard
barbecue hero like brazilian steakhouse
at your own family table i hope you guys
give this recipe try if you do take a
picture
use the hashtag #HeyGrillHey that way i
can see it
and cheer you on on your journey to
becoming a backyard barbecue hero
see you next time
we gotta get charcoal ready to light
and todd asked me to come dump that
charcoal
but that's only because he can't figure
out
this you guys figured out the one string
bag of charcoal technique look at this
oh i didn't even do it one-handed well
very terribly filming look it
show off comes right open
