How to GRILL PICANHA on the BBQ and Slow 'N Sear!

Welcome back to Adrenaline barbecue .

My name is from Foods and we all agree that Riba is the king of all steaks .

I'm not arguing .

I 100% agree .

Who's the queen ?

Who's the queen ?

You better ?

But my boy says , and is the queen .

If you have never heard of it , I'm gonna show you everything you need to know about this amazing cut and we're doing everything on the slow and sea and the great technique .

Let's do it .

So what is , where does it come from ?

Many people call it Sirloin Cap , Rump , cap , we Brazilians , we call it .

This is where comes from .

It's right on top , close to the rear section .

One of the reasons why Pica is so tender is because it does not do a lot of work .

It is part of the sirloin butt .

That is why Pica is extremely tender , just like filet mignon , but it has the flavor of an amazing rib eye .

But you need some explanation in order to understand a little bit better what Pica is .

Let me explain to you exactly how to find the pica part of the actual sir .

We have the tip and we have the end part as you notice , if I squeezed right here , this is one vein and we call this vein the first vein , we only have two veins .

So if you notice this is the second vein and here we have the third vein , everything from the third vein forward is not piya and we call it , which is basically a sirloin versus being the real tenderness of piya just like tenderloin .

Piya doesn't come completely clean .

I'm going to be cleaning this one up and we're going to transform this sirloin cap to real pia .

Check it out , remove the silver skin and the unnecessary extra fat .

Now , this is what a should look like .

Never larger than £2.5 if larger than £2.5 you have some on there and it will be the toughest part .

It's still good but not as good as the real .

Now that we have her ready and clean , let's cut in some steaks .

And one thing to remember when you're cutting it in steaks is to cut it with the grain .

And the reason is that your end cut right before serving will be cut against the grain .

Check it out here .

We have all the stakes of becoming everybody .

However , the very first one I cut it quite thin and the reason is it's not going to be as standard as these three here in the middle .

The last two , the tip and the one following that is not as tender as the three middle ones .

Now , these steaks look beautiful and ready to go .

I'm gonna be keeping it traditional and seasoning it with only salt and nothing else in Brazil .

We only use rock salt , but you're welcome to use Kosher Salt as well .

So let's do it for today's cook .

We are doing the cold grade technique and one of the things that we have to remember is to dry brine it overnight , to dry brine , just apply the salt , put it on a rack and leave it overnight on the refrigerator .

By using this method .

We're gonna have the seasoning throughout the meat at the same time drying the surface of the Pica tremendously for an awesome sear after dry brining overnight , this is what it looks like .

Very dry and bright red .

The white part is where the salt was standing .

It's perfectly fine and the way it should be .

Look at these guys , they look absolutely fantastic .

The mahogany color is exactly what we're looking for when we're dry brining overnight .

Now , here's the deal .

I'm going to slow cook them on the slow and sear .

All right .

And what we're gonna do is put about 25 briquettes in there and then we're gonna bring the temperature up to 225 degrees Fahrenheit .

When we do that , we're gonna slow cook our , and we're going to bring up the temperature of these beautiful to 80 F .

Once it's reached , I'm gonna flip them so that I can cook them evenly to 100 and 15 F .

And we're gonna take them out .

We're gonna prepare them and we're gonna sear them .

So watch this now to get a great sear .

All we need to do is pat it dry really good to remove all the moisture , apply olive oil and we are ready for the sear .

So let's do it .

Remove the reservoir from maximum sea on the slow and sea 2.0 .

This is the pecan guys .

It is the queen of all meats .

And I hope that you guys enjoyed this video , but now it come to the best part and I'm sorry , I have to eat in front of you .

I know your mouth is watering right now .

But anyway , let's give it a try .

So can you guys see this , check this out ?

I'm gonna try to do a close up .

It is perfectly medium rare .

The crust is incredible that slow and Sear does the job perfectly .

Now , here's the deal .

Very important and traditional .

If not all the Brazilians are gonna get mad at you .

You have to eat the fat .

Do not not eat the fat .

All right .

Cheers guys .

Wow , that is delicious .

Amazing .

Incredible .

I gotta tell you .

Amazing is not a word for this .

There is a reason why this is the national steak of Brazil .

It is the best of the best guys .

I'm telling you right now .

If you haven't tried it , you have to try it .

I like my steak .

Medium rare .

A little bit more towards rare .

If you learn it a little bit more well done .

Cook a little bit higher before you start searing it .

I only took these steaks to 100 and 10 F and I seared it and you finish it off at a temperature of 2 25 .

Some people like a little bit higher at 1 35 .

That would be your option .

It's how you like it .

It's important for you to cook it .

How you like it will take the temperature even a little bit higher if you wanted to up high temperatures , it's ok with it as well .

So to compare this steak , if you never had it , it's a mix of filet mignon with tenderness together with a ri taste .

That is more or less where Pica falls in , but better than both of them combined together .

I'm telling you , you have to give this one a try .

Here's the deal .

There's a lot of people behind the camera and they're getting upset with me because I'm taking too long .

Come on , bro , you're gonna have to wait .

Come on , bro .

That's my nephew behind the camera and he's like , hurry up .

I wanna try it .

Wow .

It is good guys .

I'm telling you is the queen of all steaks guys .

If you never tried it .

Give it a try .

I promise you , you won't regret it .

You already know how to do it .

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I'm goole with Adrenaline barbecue Company where they didn't invent the cattle but they did perfect it .

We'll see you guys on the next one .

Take care .

Bye bye .

All right .

And I know you're gonna try crazy to try .

I know I know .

Go for it , bro .

Who , who , who , who , how is it ?

How do you like it ?

I think you're so hungry guys .

We've been recording this video for quite some time .

It took a relax , bro .

It's not gonna run away .

This boy is hungry .

Are you ?

All right ?

We're gonna enjoy these steaks and we'll see you guys on the next one .

Bye bye .