Aprenda os segredos para fazer a Picanha "perfeita", e mande bem no churrasco com os amigos!

hello everyone, the flight is just tiago, this is another gourmet toast, here you are the boss, our topic today, the queen of barbecue

picanha

with how to cut it correctly and what is the best way to grill it to get a good result. Before moving on to our video, I ask you to subscribe to our channel, get notifications and follow our social networks to be aware of the news without further delay, let's go to the video, let's go, many people say. That

picanha

has to have a maximum of 800 grams at most 200, this has already fallen to the ground due to the genetic modifications that cattle have suffered over time, today we have breeds that have a fillet equivalent to their body weight, such as harry ford brangus angus, which are larger breeds of cattle and whose picanhas of these animals can weigh around one and a half kilos on average, up to one and two hundred kilos so that you can recognize the real weight of the picanha with a base. test you will be able to know if it is really a piece of picanha you will pass your finger along the picanha and you will feel that it has the same height until you reach a point where it gives a slight descent, then it stops and is removed it continues, it will decrease and your finger will it will stop and it will be removed this burden that is removed is a cut from the hard leg some butchers send for more and some butchers send for less so how do we identify what is not picanha?

It is picanha to have a knife and remove the little piece of mattress that comes with it, we have already discovered how to identify the real piece of picanha, how to analyze the quality of that picanha, now let's go to the cut, there are more or less four ways to cut a picanha, one for each purpose, what we are going to practice today is a cut for the grill, it is a cut that we will take strips or stacks and we will put them directly on the grill, giving the barbecue speed and achieving the desired result, in the end we begin to cut picanha from the tip to the highest part and always respecting the Philips dynamics if the fibers are in that direction we will cut in the opposite direction we will make the cut recognize that our fibers are in that direction I will start cutting from the tip taking two fingers thick, as you will know that it is cutting correctly because you will see the tip of the line I am going to cut another 1 111 make one more cut and I will show you look how the meat comes loose, it seems that it is soft, it falls apart if I cut the picanha wrong, you will notice the difference, you can see that this one seems to be much looser and torn. and this one is firmer and more fixed so that we understand that it is as if our teeth have tried to cut these long chains of fibers, when we reduce the size of this fiber we can make it easier to chew, that is why we are going to cut it in front of the fibers to that the result on the grill is the best possible, we have already identified it, we cut our picanha, we understand the meaning of the fibers and the cut against them now let's season the picanha alone, it has a magnificent and very characteristic flavor due to the fat in the middle of the fat at the end and the only seasoning that I think is perfect for picanha is just coarse salt, feel free to add other seasonings, it's very easy. seasoning, here we go, just coarse salt, although we are going to grill with a personal device using the gas grill, it is a great home gas grill and now you must be wondering what is the difference between gas grill and charcoal grill. content for our next video the ideal is that your grill is extremely hot so that you can obtain a perfect seal on both sides, come on, did you notice that I only placed the picanha on one side so that you can read it from one side and when I went to give it turn it over to seal the other side, I did not see it on top of the place where it is already burned, which can lead to unwanted flavors, burnt flavor because there is already sealing residue from the meat in that first part, so when we go to flip we'll flip it to a part of the plate or grill that's clean, remember this is important and you're asking yourself this question at this point how am I going to know the. cooking point of my picanha, well if you don't have a thermometer at home to be able to measure the internal temperature of the meat there are two more ways, one is by touch and it is visual of the product and the other is time but this time will be taken into account the thickness of the steak that you cut, we take the steaks with two fingers so we will cook eight minutes for the total of the meat, dividing three and a half to four minutes on each side of the steak when you want a little more. well-done fillet or rarer points, the advice I give you is either to take thinner fillets for a well-done result in the same time as a two-finger fillet or you take it out with three fingers and whoever wants medium-rare meat will have it, He who wants medium-cooked meat like we are doing will have it and he who likes better done meat, darker meat will also have the option for him, this noise is magical, I know the aroma, it is a shame that there is no It smells in the video, it's 60 delicious ones from last year, three and a half minutes, four minutes, let's turn our steak over 1 the container where it will rest because it is important to rest this rest of the meat so that everything is left.