Steakhouse Quality Picanha At Home! | Knox Ave BBQ

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[CrescentStarSoldier]

i appreciate the honesty we got from this video. so many cooking channels have everything go perfect and its nice to see authenticity from something not being as great as you hoped! still looked great Joe keep it up!

[commishg]

Your honesty is a breath of fresh air. Unlike most YouTube cooks who have hard drives full of imperfect cooks but forever hide them, you have the courage to show them and use them as teaching moments in the quest for awesomeness. Thank you!

[matthewdelling]

I never leave comments, but this was a spot-on instruction video. I will be making this within the week. Thanks.

[CaptinMcFizzy]

Many many picanha videos on the internet, and many more inside the BBQ Youtube community. I gotta say this video is definitely one that is finally going to get me to cook my first one! Banger video as always!

[Craftcooker]

Joe this is one of the best cooking videos I’ve ever seen simply because you showed your own self correction! While most cooking/bbq channels would just act like whatever they made was simply incredible you showed us what it’s really like to be a cook. Learning to make your dish better by accepting that there may be problems with the first version you made. I’m stoked on this format! Thank you!

[blakeblackmar]

That feeling of slicing with a new knife is hard to beat. Also love the true look at cooking and making adjustments.

[itildude]

Love everything from the food, to the acknowledgement that we can all improve. Just keep cooking!

[dozer]

Good on you for going back to the grill :) I've found Picanha and Tri-Tip are better around 135-140° - Now whip up some Chimichurri and that Korean newspaper flavored Sirloin will be on point!!!

[themostrecklessman]

Gotta admire your drive for perfection. Can't wait to see what you'll create.

[jlaw]

I like the 30 second rest because it also gives you a moment to check the temp off the heat. I sometimes push the searing too far because i like a good crust on my steak but then ill go over temp a little. Also love your calming style of editing and music. Reminds me of early babish videos. You're like bbq babish (i mean that with respect). Also trying out the recipe until you're happy with it is what he does as well. Which i know is way more work but i appreciate the effort and i think sets you apart from other bbq channels.

[johnklein]

Joe - I love what you're doing on your channel. Very happy to see the next generation carrying the torch for educational content. I've been making green sauce for steaks for quite some time but will be trying some of your techniques on the next go at it.

[orlandomartinez]

i really enjoy your videos from the step by step to the realnest from not happy wirh outcome and now i need to find me a pink fan

[gjmkw]

Wow...I watch so many food channels and this is the first time I've ever heard a chef critique their own dish as if judging someone else's dish. Loved the honesty and now I'm a subscriber. All chefs say their dishes are perfect basically 100% of the time even when we can clearly see that visually the dish is off the mark.

[spartasown]

Wow, finally an honest YouTube chef. I watch chef after chef claim every dish they make a knockout! Keep of with the honest takes… I’m here for it.

[DuckieDooh]

Loved this video! It is always good to see why a particular way is better rather than just being told

[chriscrist]

Dang Joe... I appreciate a video like this and all the effort you went through. Love me a Picanha and will definitely be giving this second method a try. Thanks Joe

[Chuck]

I have GOT to get me some Korean newspapers. My steaks are so good, I can't wait to see how even better they will be.

[CrossbowMike]

You are actually the 1st YT-er i see smoke a picanha as well. Ive been doing this for years now and all the "meatexperts" call me crazy yet people love it when i let them taste it. I do it a little differently though. I do let the picanha come up to temp to like a 100-110 while smoking or higher if i sear it as a whole. But i like to keep it on the low side. Slice steaks and then do a Real fast and REALLY hot sear. literally like 2x 20 sec each sidze blazing after ive colored the fatcap. That way there's a really good crust thats like half a mm thick with no grey band or carry over. Perfect medium rare everytime :) Also, i do like to brine my picanha overnight. I never found it to tasted cured but i do round the picanha out by cutting off the thinner pieces for skewers so maybe thats the difference. Will definetly try out your method though, and you earned a sub by smoking a picana ;)

[BowersBarbecue]

This is one of the best videos you’ve ever done. I can’t wait to cook another Picanha now!

[rogerleathers]

Nice work Joe, this video had excellent detail and was truthful and inspiring.Thanks!