Listening to Max say CHURRASCO made my day! Let us know on the comments what me and Max should cook next!

We need a competition between guga and Max to who is truly the meat king

max, in Brazil, we eat picanha with farofa (cassava flour fried with spices) rice, and pinto beans, chimichuri is an Argentinian thing, although it's delightful

We only use “sal grosso” when cooking churrasco, rarely with herbs and other stuff. Just coarse salt over fire, not on the pan. Before serving some people hit the meat (little taps) to remove the excess salt prior to serving. The pointy thing is called “espeto”

Max: "You are the Picanha master" Guga: "Of course!" I love Guga's honesty

Just a reminders, on Brazil we have many ways to cook picanha, including pan-seared and brisket like, we also use pressure cookers, slow cookers, roasted on oven, even fried on it's own fat, the churrasco style is the most traditional and most common style, but you should ask Guga later for the other methods since I believe he can show more.

I love how much collabs Guga does, he seems like a really fun person to hang out with.

Chimichurri is an Argentina season. Brasil keeps only the "rocky" salt. Chimichurri is pretty nice, but if you want a brazilian experience, just the salt! If you want some extra seasoning, you can do a brazilian farofa to eat with it (you dip the meat in the farofa and eat it, dont throw over the meat)! Potato mayonese salad is pretty common in brazilian churrascos also! And for god sake, dont forget the beer! And to get perfect, call your friends, do it all outside, with some music!

Guga: "If this is your first time cooking picanha, you should cook it the traditional way" Max: "Yeah I'm gonna do the opposite"

here in brazil, picanha is the most expensive meat you will find, and it's everyone's favourite, we prepare it directly on the coals to toast it well, but we don't smoke it, I myself have never seen a smoked barbecue, and don't worry, your grill is ok, here we made our grills with bricks, wood, stones, earth and a lot of other things, and allways works

Summary was generated by Summatim, let us know if there are any inaccuracies! 🤖 0:01: Introduction 0:28: What is Picanha? 1:28: Trimming the Picanha 3:15: Cooking Picanha like a Brisket 5:35: Pan-Searing Picanha 7:53: Traditional Churrasco Style 12:01: Testing the Brisket 13:16: Overview 13:31: Cooked like a brisket method

Great episode Max. I live in a Latin American country where beef is butchered completely differently from how it is in the US. Picanha is readily available here and now I know how to attempt to cook it. (Unfortunately “national” meat doesn’t have the fat content or taste that I grew up with back home, but I’m learning to adjust). Thanks again.

Make sure to only include up to the third vein (roughly 1KG). Anything past that in Brazil is called coxao duro which is much tougher than the rest of the picanha.

For a second i thought the video caption said how to cook a piranha

For anyone wondering why the wagyu looked less juicy than the prime. It's because wagyu fat is a different type of fat and renders out at a lower temp. From memory cooking to around 180f is ideal when smoking wagyu.

It’s amazing how close together all of the cooking channels on KZfaq are

Guga and max are just two of the most wholesome chefs on KZfaq

here in Brazil most of "churrasqueiros" I know don't use salt that coarse anymore, it used to be the only option after iodized super thin table salt, but with parrilla salt becoming more common, most have moved from coarse salt to granulated salt (parrilla salt), I basically only use fully coarse salt for slow cooked ribs, it's done over charcoal, but following the same principles of a brisket, 4 to 6 hours on low heat, covered with several layers of aluminium foil, on a skew or on the grill, but on direct fire(ish... we keep it far from the fire), the last 30min we remove all the cover and let it develop a crust and it's done... it isn't as smokey as brisket, but it is very tender and has a very beefy deep taste with the charcoal on top... you should try... and Guga too, never seen him do the classic Brazilian ribs (well, there's 'fogo de chão', which is an even more traditional way of doing it with an entire rib wall on large skews stuck on the ground and whole logs burning around on the floor)

Awesome vid, Max! I've seen Guga make this cut a bunch and now you. I've never had it before but I feel like now I have to try it... Churrasco style!

As a butcher, thanks for the shout out for the trade! Feels very underappreciated at times.

Thank you for doing this. Picanha is my favourite steak by far. Love it grilled or seared on a pan. Never thought of cooking it like a brisket, though. It’s nice to see different cultures introducing new methods of cooking Picanha. I’m all in for it. Just a quick side note: chimi churri is actually from Argentina and Uruguai. Some people in the far south of Brazil also have it traditionally but, for the most part, Brazilians don’t associate churrasco with chimi churri, let alone eating it with Picanha. Congrats, mate.

Max the type of guy to say " I needed this" while hanging out and laughing with friends

In denmark we cook the pichaha (we Call it culotte) like a brisket but to medium rate and Cut against the grain. You Sear it first so the entire Cut has a good crust.

I love how theres no comparison it's a contribution thing we can watch both channels.

You’ve outdone yourself again max, well done 👍

The way you edit the video is crazy!! i love it

Great video man! It’s good fun to see an América experimenting with the Brazilian cuisine. 👏🏼👏🏼👏🏼👏🏼

Max I love your vids! thanks for being a great youtuber and keep putting out great content! 💯

Aussie MS5-9+ Wagyu Picanha is amazing, I occasionally get a whole one and cut it up into steaks. The tip section that is too small for steaks I dice up into decent size cubes and make Massaman Beef Curry with it, it's absolutely amazing.

Been seeing a lot of post of alpine glad to hear you use them as a source, I might try order one day

Liking the new editing, keep the good work my man.

6:50 for picanha on the pan, also try pan frying it without salt, then when it’s ready just slice it and use flower of salt. Delicious

You should come to Brazil, Max! Love your content

Lmao max looked so sad/upset when he was told to wait for the brisket picanha

Luv the vids man, it’s been awesome watching the account grow so much

Max stumbled across your vid while trying to decide how to cook my first pichana, when you mentioned respecting butchering it for me think when are we going to see a @beardedbutchers/you video.

My brother did a year of HS back in the 90s in Brazil. The food info he brought back was has been amazing.

Great video Max! Keep it up 🔥

I'm about to dry brine one for tomorrow for grand final day ( go the pies) I'll be doing it brisket style as it's very low grade. I often smoke pretty decent ones and pull them at 150f......highly recommend. Cheers for the video

Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. I have never heard of this kind of steak 🥩. But I’m drying to try it now 🎉. Have a great day.

You are my favorite youtuber, keep it up

New sub here, but fan from Guga's channel... Now an insta-fan because of Tibby. Orange Tabby's have graced my home for many years, and on top of it, I love learning about how to smoke and cook meats in different ways. Tibby I can guarantee lives a great life!!! Now I need to try picanha for the first time! Oh and wagyu... But picanha because of how much Guga and you rave about the tenderness and flavor!

I’ve made picana a dozen times and my favorite by far is low and slow but only up to 125. I cube fat cap and sear it on the finish. It’s perfect mid rare throughout and the flavor is 100/10. Making one today.

Max the type of guy to float in the air while smelling pie

Just picked me up two A5 ribeyes from Alphine. I've never had Japanese Wagyu before, I'm super excited! Can't wait to try them.

Love the content max

thank you for the like a brisket part, I couldnt get myself to do that to one.

If found that when I'm using cast iron for picanha, I like to cut off a small bit of the fat cap and render it down to grease the pan, that way the beef is cooking in beef fat. Plus, it gives a nice flavor if I'm searing my potatoes or other veggies in the same pan.

Ngl the samuraï one made me salivate when you sliced it, i wish i could taste some so bad🤤 i felt that heartbreak when she said wait! 😅

Hyped everytime this man posts

your vids are the best

Whomever edited this had a lot of fun! :)

I NEED one of these!

It’s 3:49 am and I’m eating a butter and peanut butter sandwich cause you make me hungry

@MaxTheMeatGuy Dude! Thank you so much for the meat plug, the prices are incredibly reasonable for the quality. As little as 20 bucks for prime picanha, 12 bucks for prime denver steaks, and free shipping over 100 bucks is absolute INSANITY. I used to use Porter & York out of Washington which I thought was amazing. Their prime picanhas went for 35 bucks and did free 2 day air shipping for anything over 140 bucks *in the beginning *. By halfway through Covid, they went up to 55 bucks, were almost always sold out, and didn't ship free for Ny less than 400 bucks! I live in central CT so Alpine Butcher is a serious blessing. I couldn't be happier, thank you brotha 🤙

I love watching guy make all this good neat while I’m eating pizza rolls for breakfast lunch and dinner

Max think herb holiday roast. Season up a Pichana in this form add heavy black pepper to it as well as MSG. The herb butter method works if you replace it with olive oil. Anyway try a Pichana of any grade this way smoked to around 200 degrees turning the smoker up right at the end to get a crispier exterior. I doubt your disappointed in the flavor then.

So nice to see Guga getting the recognition he deserves. Dude is the god of meats

Max, im from Brazil, i love yours videos man

Hey Max! Quick question for you. I love marinating steak but I don’t have a grill. I love cooking in my cast iron. How do I get a good sear on a marinated steak? I don’t use oil because the marinade I do already has some avocado oil in it. The heat is as high as can go. But after a while the steak just kinda boils in its own juices and I can’t get a crust. Thank you so much for your videos it has really got me working in steak more to my meal prepping!

The trick to smoking a Picanha like a brisket is to only bring it to around 190-195 instead of 200. Then it doesn't get that "mushy" texture to it. It will be a lot more like a traditional brisket that way.

small grain salt for seasoning, big grain for finishing

Aren't we gonna talk about the fact that max's phone case is a marbled steak?

Thank you for the education on this cut of beef.

3 parts sweet paprika, 1 part garlic powder and 1 part onion powder. Sear fat on 250 Celsius then furn and cook meat at 200 Celsius until internal temp 59 degrees Celsius

it is like i influence the world, a day ago I searched picanha on youtube, and now he made a video about it.

You can smoke a tri-tip like a brisket as well.

You can also go low and slow and finish the picanha at 120degrees. Actually my preferred way as I do not have a sword, but you still cook it for an hour allowing it to properly render and get some nice fire on it.

Also the pointy sword is called an "espeto", literal translation to english would be a skewer. An Iron Skewer. Anyways, great video as always Max.

I’m glad to see Max is SLAPPING the steaks now haha

bro was like its the queen its tender its juicy

Thank you for The video

Have you ever tried pecan wood? It’s so aromatic and not overpowering or bitter

Hi max, I cook a lot of picanha for my family and just want to share the way I do it, maybe you guys pull out a crazy idea out of it. I smoke the whole picanha over apple wood low and slow until 135 then I sear of the fat cap un cast iron (to give it a crispy bite), then rest for 30 min. It is absolutely fire!!!

max make a turducken 293rd like

in Brazil we sear the picanha before slicing in stakes

Ah yes, an incredible audio-visual medium length entertainment from "MaximusTheProteinBasedMusculatureMan"

I'm a fan. You are a master, man! 🤝🏻🙂

Hey max how do you like the campchef pellet grill ? I couldnt help but notice 😅

The memes are getting *STRONGER*

Now dryage one

I love it how u make your Videos With the Jokes and the memes i just love it keep It up :3

Imagine how much wedding propositions Max got after saying "You gotta appreciate..."

Great video, but the traditional way (in Southern Brazil at least, which is known for their Churrasqueiros) is cooking on a grill without those sticks for those are for small meats like chicken hearts, sausages, chicken wings and thighs while those fancy sticks are used only in Big Restaurants (sorry for bad English).

Great, now I want some brisket

Oh damn bro, you actually called him this time, mad respect

Whenever picanha is mentioned, I always look to the comments for a Guga reference. It's always there. Guga and picanha are synonymous.

Ah HA! I made a sneak appearance in this video. See if you can find where!

These meats look so good.

Yeah Max, with just one video you summoned an entire country, welcome to Brazil

Country Buffet is hiring. Great place to work. You should apply.

It's a good 1st try on the espeto, as we call it, but you should try to make it inside the meat, so it stay hidden, mostly for presentation purposes

Chimichurri is not brazilian! You might see it occasionally, but it's an import from Uruguay/Argentina and not part of traditional barbecue. On the rock salt, you're supposed to beat/shake it off the meat before serving. Some people enjoy a little salty crunch though! There is not point using it for steaks though, since the idea is that it will melt with the heat of the coals - for pan-seared you can go for finer salt.

when cooking churrasco style, do they actually cook it all the way through on the first pass over the fire? or do they cook it so the first few seasoned cuts are to temp then it goes back and gets reseasoned and refired?

Smoke the whole picanha super low (Below 225) to an internal of 110 - cut into steaks with the grain - throw steaks on super hot charcoal fire to finish. Little smokey, super beefy, very tender - just about the perfect steak.

dat ass slap, bro got the gyatt

Ima start calling max doctor strange the way he move his hands so much😂

shoe hass co - say hass like you do with hass avocado the wife is Brasilian. ive been a little scared of the Picanha since i moved down here, but seeing this makes me wanna start trying it. well done.

In Brazil we rock Salt only fire. On pan we use regular salt or we season after its done

Max the typ of guy to say "now a silly one" when taking pics with friends