Is Picanha Better Than Tri Tip? | Ballistic BBQ | Sunterra Pro Series Argentine Grill
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How to make some of the best picanha you’ve ever had! I cooked up a whole picanha roast (sirloin cap) on my Sunterra Argentine grill using the rotisserie …
Amazing Buddy!! Thanks for the great video!!
Grouper cheeks ?
Looks great! I would have trimmed some of that fat off, but either way that was going to be delicious, great job!
I roasted whole pichana a lot this summer; so good.
Tri tip gang here!
I really want a Santa Maria grill…
That sandwich is juicy. How many grills do you own?
That was an epic sandwich! And the toppings were not overdone. Would love to see a side-by-side comparo to decide if tri-tip or picanha was better overall, but I think it would be splitting hairs if they were the same quality. Keep it coming, Greg!
08:36 mmmmmmpphhh
I don't now if it would have made much of a difference honestly, but I probably would have skewered the meat from the other side so the fat cap would be bulging outwards rather than inward. It sure looked good anyhow.
Pretty sure I would eat picanha on anything… thanks for sharing, brother!
Picanha is tri tip lol
Awesome cook, love that Argentine grill – thing looks like a monster but seems to cook like a dream. sandwich looks mouthwateringly good. knocked it out of the park!
So good! I love the way you prepared and presented. Definitely need to try it out. Very skilled in cooking! 😋
thats a great looking sando sir! from canada
Oh hell yeah Greg! That looks so awesome, easier the better! The grill is awesome, back to basics and that is fun! Cheers
Thanks Greg! – I've never seen Picanha in my grocery store up here in Canada.
Is this something you have to order from "that man behind the meat counter" or get from a butcher only?
Oh man Greg, that is one delicious looking sandwich…
I’d love to see you make Parmesan-crusted pork tenderloin medallions. My favorite skewer at any Brazilian steakhouse! Although “crusted” may be the wrong word… the cheese is usually all deliciously melty.
pepper up those tomatoes and mayo!
No. I don't have to admit it's a beautiful sandwich. I must admit I would like to eat one tho.
Only you can make such a simple sandwich look so good!
Picanha is the butt cheek of the steer. very soft.
That looks amazing! I didn't know that a Meater thermometer could handle that kind of heat! I'm guessing you were close to 400 degrees, maybe a little less..
Love everything about this except, I'm not having any…LOL Love that grill!
Making my mouth water with that sandwich Greg! Horseradish infused American cheese? I'm on the hunt now, that sounds incredible!
😎👍🍻 Nice!
Great cook, the Picanha looks amazing.