How to Cook the Ultimate Grilled Picanha | Trigger Warning

We get it, purists - trimming the fat off picanha might seem like blasphemy in the traditional playbook, but bear with us as we explore uncharted territory and cook up something truly extraordinary. Sometimes you think outside the box and discover new ways to cook, ever heard of hot and fast brisket?

So, if you're ready to have your culinary beliefs turned upside down and maybe even get a little fired up, then keep watching. Who knows, we might just make ya mad, but hopefully, we'll also inspire you to think outside the box and ignite your passion for cooking in a whole new way. Let's do this! 💥

We are taking this Picanha to flavor town. We start by trimming all the fat about 1/8 of an inch, making sure to knock off any large pieces that won't render during the cook. then we try something a little out of the box, using Moo Magic as a dry marinade making sure to cover all sides completely. We refrigerate for 3 hours then rinsing it off and padding dry. We start with griller SPG on the fat side as the salt will help penetrate the fat, we don't waste any of the other seasoning as the fat renders it would just run off. We coat the top thoroughly starting with SPG, Thriller for that good course ground pepper and chili flavor then finish it with Flaps Chicken rub which adds a hint of citrus for an unbelievable pop.

We grill at 400° meet side down until the internal temp reaches 70°, we then flip it to the fat sign and cook until it reaches 130. We put in a pan cover and let rest for 5 minutes before slicing.

We served ours with black beans and rice but You can amp it up even more with some fresh pico or chimichurri. Stay tuned for our drunken black bean recipe ♨️♨️♨️♨️

[thegrillhustle]

Thanks for watching, hope you enjoyed it. Let us know what to cook next

[trenton]

Not the fat!!!! That's the best part

[nicoleherranz]

The fat cap is literally the best part omgggg *cries in Brazilian*

[gmbproducer]

cant believe this guy bought picanha to toss away the picanha LOL.

[goodvybz]

Gotta let that rest....the juices literally ran from that meat!

[trenton]

Cutting off some of the fat was the first mistake!!

[BronxOP]

Bro what have you done to that beautiful cut of picaña 😭😭😭

[argentummolonlabe]

Great video! Try one with keeping that fat on, takes a lot of work for the beef to get that flavor. I like just salt, black pepper and granulated garlic to keep the beef flavor.

[alexaguilera]

Guga would lose his mind if he saw you trim all the fat cap you removed off the queen

[MaStAgCe]

Hey Guga, if you are watching this video, please skip it until he puts it on the grill.

[jonathanw]

Dude you trimmed way to much fat off. Leave at least 1/4. Heck don’t trim it at all!

[rustyshackleford]

The fat isn’t chewy like you would think it is buttery and falls apart in your mouth leave it on next time

[chalabread]

The whole point of pichania is to let the fat cap fully render

[johnpnj]

The fat cap is what makes this cut special. A damn shame.

[shanedonnelly]

What fat side? You cut it all off, Why?

[Luke.Cooking]

Just buy trimmed top sirloin if you’re going to do that.
Next video: ground prime ribeye burgers.

[houstontx]

Who takes the fat off.. that’s what distinguishes the cut. Lmao

[georgesanchez]

Ok why would you trim off the fat?! That’s what the infamous picanha is all about! Then, did you not let it rest after? You cut into it too quick that all the juice came out

[Director-M]

Viewers are mad because you treated this picanha like a trip-tip or brisket. Respecting the delicious fat cap, Picanhas are best grilled over an open wood flame, just like Brazilians do with Rodizio, using plain coarse or flake sea salt.

[lancesouthwick]

Tell us you don’t know anything about picanha in the first 5 seconds. Thanks for saving my time. You don’t cut the fat off.