i like it,but one tip,try not to cook the fat direcly to the flame,instead cook the the sides that hasn't got any fat,just enough to one portion,cut a thin slice,one side will be little pink,while the other side is brown but not over cooked,serve,repeat the process for another portion(like they do in churrascarias),in this way,moist will stay on the meat,and won't dry out,cos picanha is quite tasty,but got large fibres,so if get over cooked will be chewee and tasteless...cheers
And for a big piece put at 30 cm from the fire .For chopped pieces let about 15 cm from the fire. never let the fire touch the meat. Put yor hand at 15 cm from the charcoal if u cant hold for more than 5 sec .its perfect...
its very good way too make a Picanha or rump , theres many ways to do it here in Brazil .JUst take the excess salt off before cooking....Dont leave salt for more than 10 20 min size dependant..
I am brazilian and i asure you that this is a wrong way of BBQing, way too much SALT we don't need so much salt and pooring beer that you are drinking from it is disgusting!!!
@LEANDRODIAS1USA ,the amount of salt is correct,remember,is not cooking salt is rock salt,so u can not mistake with it,the rock salt will melt but won't penetrate that much in the meat..it remind me one day i was about to make a rosted fish on rock salt,(wich need to cover the whole fish with rock salt)and i forgot the rock salt,i try to use the cooking salt instead,the result was a shame,far too salty,completly different of those i use to make with the right salt...well at least i learnt,hehehe
Douglas you are a star ! It's good to finally have someone who understands the proper use of salt. Also the beer I was pouring on the steak was not the beer I was drinking from. It was a flat one that was saved from the night before. Its getting hot here now so we have another BBQ organized for this weekend coming. Splendid !
@NimbleGeeza thanks mate,the funny thing is,while u r there im here,leaving in london battersea,near to the power station,u make me a bit jealous,especially when u said u r organising another weekend barbecue,i can't wait to be with my family and friends again,having a nice barbecue,with a good larger,and a tradicional brazilian music,hehehe...bless u mate,all the best...
I cook my steaks close to the coals so as not to cook the inside too much. The cut is a lovely piece of meat and it is ruined if you cook it anything more than medium rare inside with the outside edge well done.
It was mentioned that I am using too much salt and that the steaks need to be higher. Well.... Don't forget the salt is rock salt and a lot of it falls off while it's on the grill. Also this is more a beer munchy thing than a proper sit down meal so the salt goes well with this. Obviously you are going to adjust it to your taste if you really dont like salt.
Hi Ogna, the charcoal is indeed made from wood, eucalyptus, so sustainable. I tried the artificial stuff and its poor. I dont think the place has a web site and it would cost a fortune to send to the US because it weighs about 50lbs due to it being made from cast iron. That's the secret in fact, get yourself a cast one rather than a tin one as the tin ones rust through in about a year. I would have thought you could find something similar in the States. Hope this helps mate.
I picked this one up at 'a Churrascaria' on Ave Indepedencia, you cant miss it there is a large green t-rex outside. It's on right as you come up the hill before Press Vargas. I'm using charcoal, I just use a bed of small sticks to get it started, I hate starting it with alcohol.
That's way too much salt... I'm really reluctant to try it like What saw here. way too much salt. (I'm from a hot country.... salt is good... but way too reluctant : ) peace!
Although your English is quite poor and you are obviously a rather simple person here is my response. I was taught this method in Brazil, by several different Brazilians. I have been to many barbecues in Brazil and they have all been done in this way. I have not seen this method used in any other country I have visited. If that does not make this a Brazilian Barbecue then maybe you can let me and everyone else in Brazil know where we are going wrong.
I work in a Churrascaria and it is a little different to this but this is how they do it 'at home' for sure. Being an Aussie it was an awesome surprise when my friend from Rio had me over for a BBQ and I got this, plus the ox tail soup with polenta!! muito bom!
how many beers did u have while doing this.i thought the meat was gonna hit the dirt
MrBeav62 2 months ago
this isn't brazilian barbecue. no way.
ricardo4265 5 months ago
i like it,but one tip,try not to cook the fat direcly to the flame,instead cook the the sides that hasn't got any fat,just enough to one portion,cut a thin slice,one side will be little pink,while the other side is brown but not over cooked,serve,repeat the process for another portion(like they do in churrascarias),in this way,moist will stay on the meat,and won't dry out,cos picanha is quite tasty,but got large fibres,so if get over cooked will be chewee and tasteless...cheers
xdouglasbr 6 months ago
And never eat raw mandioca couse its poisonous .lol.... True...
angu30 11 months ago
And for a big piece put at 30 cm from the fire .For chopped pieces let about 15 cm from the fire. never let the fire touch the meat. Put yor hand at 15 cm from the charcoal if u cant hold for more than 5 sec .its perfect...
angu30 11 months ago
its very good way too make a Picanha or rump , theres many ways to do it here in Brazil .JUst take the excess salt off before cooking....Dont leave salt for more than 10 20 min size dependant..
angu30 11 months ago
nice woman
zastava101ful 11 months ago
I am brazilian and i asure you that this is a wrong way of BBQing, way too much SALT we don't need so much salt and pooring beer that you are drinking from it is disgusting!!!
LEANDRODIAS1USA 1 year ago
@LEANDRODIAS1USA ,the amount of salt is correct,remember,is not cooking salt is rock salt,so u can not mistake with it,the rock salt will melt but won't penetrate that much in the meat..it remind me one day i was about to make a rosted fish on rock salt,(wich need to cover the whole fish with rock salt)and i forgot the rock salt,i try to use the cooking salt instead,the result was a shame,far too salty,completly different of those i use to make with the right salt...well at least i learnt,hehehe
xdouglasbr 6 months ago
@xdouglasbr
Douglas you are a star ! It's good to finally have someone who understands the proper use of salt. Also the beer I was pouring on the steak was not the beer I was drinking from. It was a flat one that was saved from the night before. Its getting hot here now so we have another BBQ organized for this weekend coming. Splendid !
NimbleGeeza 5 months ago
@NimbleGeeza thanks mate,the funny thing is,while u r there im here,leaving in london battersea,near to the power station,u make me a bit jealous,especially when u said u r organising another weekend barbecue,i can't wait to be with my family and friends again,having a nice barbecue,with a good larger,and a tradicional brazilian music,hehehe...bless u mate,all the best...
xdouglasbr 5 months ago
toooooo much salt!!!!!!!
matimota 1 year ago
OD on salt...
lilcrazyserb 1 year ago
every wrong....
capacetefast 1 year ago
I cook my steaks close to the coals so as not to cook the inside too much. The cut is a lovely piece of meat and it is ruined if you cook it anything more than medium rare inside with the outside edge well done.
NimbleGeeza 2 years ago
It was mentioned that I am using too much salt and that the steaks need to be higher. Well.... Don't forget the salt is rock salt and a lot of it falls off while it's on the grill. Also this is more a beer munchy thing than a proper sit down meal so the salt goes well with this. Obviously you are going to adjust it to your taste if you really dont like salt.
NimbleGeeza 2 years ago
love the video it's kind of like a cast iron hibachi grill would be great for this.
how many beers did you drink in this video
fjordking 2 years ago
Comment removed
ognamjah143 2 years ago
Hi Ogna, the charcoal is indeed made from wood, eucalyptus, so sustainable. I tried the artificial stuff and its poor. I dont think the place has a web site and it would cost a fortune to send to the US because it weighs about 50lbs due to it being made from cast iron. That's the secret in fact, get yourself a cast one rather than a tin one as the tin ones rust through in about a year. I would have thought you could find something similar in the States. Hope this helps mate.
NimbleGeeza 2 years ago
where can i get one of those grills? plus is that charcoal or wood your using to grill?
ognamjah143 2 years ago
I picked this one up at 'a Churrascaria' on Ave Indepedencia, you cant miss it there is a large green t-rex outside. It's on right as you come up the hill before Press Vargas. I'm using charcoal, I just use a bed of small sticks to get it started, I hate starting it with alcohol.
NimbleGeeza 2 years ago
That's way too much salt... I'm really reluctant to try it like What saw here. way too much salt. (I'm from a hot country.... salt is good... but way too reluctant : ) peace!
frouzakisg 2 years ago
ta exelente ! da pra comer o resto is not important ! very good !
glima35 2 years ago
Hey ya. Try to use less salt and use the grill a little more higher, not so close to the fire
mfbrana 2 years ago
Since when that's the way brazilians make their barbecue ? Maybe on ur dreams
felipegirondi 3 years ago
Although your English is quite poor and you are obviously a rather simple person here is my response. I was taught this method in Brazil, by several different Brazilians. I have been to many barbecues in Brazil and they have all been done in this way. I have not seen this method used in any other country I have visited. If that does not make this a Brazilian Barbecue then maybe you can let me and everyone else in Brazil know where we are going wrong.
NimbleGeeza 3 years ago
I work in a Churrascaria and it is a little different to this but this is how they do it 'at home' for sure. Being an Aussie it was an awesome surprise when my friend from Rio had me over for a BBQ and I got this, plus the ox tail soup with polenta!! muito bom!
speciesofjael 2 years ago