The best steak i've ever made - picanha on my new argentinian grill 4k
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Date: 2020-05-27
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Comments and reviews: 9
Gary
I see a lot of Brazilians throwing a fit about Sam cooking the picanha the way he wants to. Guga does some experiments as well. I live in Orlando and there are so many Brazilian sushi, Brazilian pizzas etc so different than Japanese sushi or Italian pizza. Nobody throws a fit and applauds different ways of cooking. Stop complaining and stop pretending you are the best. He has the right to do whatever he wants and if you dont like it go somewhere else. Btw i love Brazilian steakhouses but the rest is not as good and very overrated.
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I see a lot of Brazilians throwing a fit about Sam cooking the picanha the way he wants to. Guga does some experiments as well. I live in Orlando and there are so many Brazilian sushi, Brazilian pizzas etc so different than Japanese sushi or Italian pizza. Nobody throws a fit and applauds different ways of cooking. Stop complaining and stop pretending you are the best. He has the right to do whatever he wants and if you dont like it go somewhere else. Btw i love Brazilian steakhouses but the rest is not as good and very overrated.
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Cristian
Argentinian grills: - The grill is fixed in one position, you can't select the high. - the front is open (so you can put more log fire embers. You control the amount of heat. - the bottom and sides of the grill are covered with firebricks- it can have a top cover, that gives an oven effect, that only covers the top grill. - on the side of the grill (almost always is on the right side) have a empty slot to burn wood logs to turn them to fire embers. So you can bbq all day long without open, or rising the grill.
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Argentinian grills: - The grill is fixed in one position, you can't select the high. - the front is open (so you can put more log fire embers. You control the amount of heat. - the bottom and sides of the grill are covered with firebricks- it can have a top cover, that gives an oven effect, that only covers the top grill. - on the side of the grill (almost always is on the right side) have a empty slot to burn wood logs to turn them to fire embers. So you can bbq all day long without open, or rising the grill.
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shanevmax34
Use a damn meat fork with minimal pressure SAM. New viewer. Watched many videos so far and like what I see. What bothers me the most is watching you physically press the juices out of the meat you're carving with your hand while steadying it on the cutting surface. Buy a decent, high carbon carving knife. No need to hold your meat like a cave man as you saw through it with a short bladed chopping knife. Start with a 14 and let the knife do the work rather than crushing through your hard work
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Use a damn meat fork with minimal pressure SAM. New viewer. Watched many videos so far and like what I see. What bothers me the most is watching you physically press the juices out of the meat you're carving with your hand while steadying it on the cutting surface. Buy a decent, high carbon carving knife. No need to hold your meat like a cave man as you saw through it with a short bladed chopping knife. Start with a 14 and let the knife do the work rather than crushing through your hard work
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Jose
Sam! What a nice device they have built, but only the telescopic grill is Argentine style, nothing more. It would have been helpful to familiarize yourself with how a South American grill is used. Far from being able to say that this picanha was cooked Gaucho style! There are many gauchos near you, invite one to help you learn how to make asado. Or visit Argentina, Brasil, Uruguay o Chile and you lear how. Thanks for your videos.
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Sam! What a nice device they have built, but only the telescopic grill is Argentine style, nothing more. It would have been helpful to familiarize yourself with how a South American grill is used. Far from being able to say that this picanha was cooked Gaucho style! There are many gauchos near you, invite one to help you learn how to make asado. Or visit Argentina, Brasil, Uruguay o Chile and you lear how. Thanks for your videos.
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twcaldwell1951
I'm sure it is juicy and moist, but I can't eat raw meat. Personally, I cook to medium well and take the complaints in stride. Other than that, I am jealous of your grill and have always wanted one, I just can't afford it on social security. So my weber kettle grill will have to do the job. Thanks for your recipes and ideas.
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I'm sure it is juicy and moist, but I can't eat raw meat. Personally, I cook to medium well and take the complaints in stride. Other than that, I am jealous of your grill and have always wanted one, I just can't afford it on social security. So my weber kettle grill will have to do the job. Thanks for your recipes and ideas.
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alejandro
Theres a little difference in style. Argentinians dont put the fresh charcoal on top of burning charcoal which is cooking the meat at the same time since it contaminate the meat with carbon monoxide. The girl has to be v shaped so the grease doesnt fall in the coals. This will create bad smoke which creates unhealthy food.
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Theres a little difference in style. Argentinians dont put the fresh charcoal on top of burning charcoal which is cooking the meat at the same time since it contaminate the meat with carbon monoxide. The girl has to be v shaped so the grease doesnt fall in the coals. This will create bad smoke which creates unhealthy food.
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bobby
Love your cooking Sam, however you need to treat your picanha with a little more respect. Slow is best, I know you had guests but when you do it again, quick seer and raise it and walk away. Have your wood already going on the other side, bring across wood coal as required. Sssslllooowwwly does it!
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Love your cooking Sam, however you need to treat your picanha with a little more respect. Slow is best, I know you had guests but when you do it again, quick seer and raise it and walk away. Have your wood already going on the other side, bring across wood coal as required. Sssslllooowwwly does it!
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Jerry
I dont understand what went wrong here. I used this exact grill. followed this exact recipe, step by step. and soon as I took a bite of it. my legs started shaking and I bent over and farted so hard it blew the entire ass of my pants out. didnt even know that was possible.
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I dont understand what went wrong here. I used this exact grill. followed this exact recipe, step by step. and soon as I took a bite of it. my legs started shaking and I bent over and farted so hard it blew the entire ass of my pants out. didnt even know that was possible.
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Bartholomeu
Picanha is a she. The diamonds should cut only the fat, and not all the way through (Marcos Bassi. You should try once the picanha only with crashed sea salt. Chimichurri: each family in Buenos Aires has its own recipe, not a problem to be creative here.
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Picanha is a she. The diamonds should cut only the fat, and not all the way through (Marcos Bassi. You should try once the picanha only with crashed sea salt. Chimichurri: each family in Buenos Aires has its own recipe, not a problem to be creative here.
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