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Inaugurating My New Grill with Picañas | La Capital

**Title: Weber Summit – Picanha a la Parrilla | La Capital**

**Description:**

Welcome to La Capital! In this video, I’ll be unboxing and assembling the Weber Summit grill, specifically the charcoal version. This 24-inch grill is known for its impressive size and functionality, making it a favorite among grill enthusiasts. While this particular model, the Zombie, is no longer available in stores due to its discontinuation, it is still highly sought after for its unique features.

One of the standout features of the Weber Summit is its spacious tabletop, perfect for holding all your grilling essentials. The overall size of the grill, compared to the standard 22-inch models, ensures that you don’t feel restricted when grilling. Additionally, the grill’s charcoal basket is larger and sturdier than other models, preventing warping and providing better heat distribution.

Another great feature of the Weber Summit is its propane ignition system, which allows for easy charcoal lighting, eliminating the hassle of manual lighting. The grill also comes with a handy charcoal storage container, although some users prefer to repurpose it for other uses.

One unique aspect of the Summit is the increased space between the charcoal and meat grates, allowing for more versatility in cooking. You can even use a plate to create an indirect heat effect, transforming your grill into an oven-like appliance.

Now, let’s fire up the grill! I’ll be grilling a delicious picanha cut, seasoned simply with salt and freshly ground black pepper. As the charcoal ignites, you’ll see the smoke and flame adding that distinctive grilled flavor. I’ll start by searing the picanha directly over the flame, allowing the fat to render and create a beautiful crust. Then, I’ll transfer it to the indirect heat side for a slow and even cooking process.

While the picanha is grilling, I’ll show you how to make a quick and easy homemade mayonnaise using just a few ingredients. This creamy condiment pairs perfectly with grilled meats.

After about 40-45 minutes of cooking, your perfectly grilled picanha will be ready to serve. Slice it against the grain for optimal tenderness and enjoy with the homemade mayo and any additional accompaniments you desire.

For more grilling recipes and tips, subscribe to our channel and be sure to follow us on Instagram [@oscarmezar](https://www.instagram.com/oscarmezar) and Facebook [@lacapitalcocina](https://www.facebook.com/lacapitalcocina).

**Links:**

– Instagram: [@oscarmezar](https://www.instagram.com/oscarmezar)
– Facebook: [@lacapitalcocina](https://www.facebook.com/lacapitalcocina)
– La Capital Carnicería: [yanagiya.mx](http://www.yanagiya.mx)
– La Capital Merch: [teespring.com/stores/lacapital](https://teespring.com/stores/lacapital)
– Grand Western Steaks (Get 15% off with code LACAPITAL): [grandwesternsteaks.com](https://www.grandwesternsteaks.com)

**Featured Equipment:**

– Weber Summit Charcoal Grill – 24 inches: [amzn.to/3aFgFqM](https://amzn.to/3aFgFqM)
– Large Grill Grate: [amzn.to/3G2wxyl](https://amzn.to/3G2wxyl)
– Gas Ignition System: [amzn.to/3vJ5IfR](https://amzn.to/3vJ5IfR)
– Kanka Grill: [amzn.to/3hP9omw](https://amzn.to/3hP9omw)
– Electric Oven: [amzn.to/3uWkHDb](https://amzn.to/3uWkHDb)
– Charcoal Smoker: [amzn.to/31bzHhl](https://amzn.to/31bzHhl)
– Pellet Smoker: [amzn.to/3G1Bd7B](https://amzn.to/3G1Bd7B)
– Pressure Cooker: [amzn.to/2CQ1fzr](https://amzn.to/2CQ1fzr)
– Thermometer: [amzn.to/3rPIEqy](https://amzn.to/3rPIEqy)
– Cast Iron Pan: [amzn.to/3FVCOe8](https://amzn.to/3FVCOe8)
– Dutch Oven: [amzn.to/2NhNDz4](https://amzn.to/2NhNDz4)
– Meat Grinder: [amzn.to/3jdwdmY](https://amzn.to/3jdwdmY)
– Knife 1: [amzn.to/2DPGXG6](https://amzn.to/2DPGXG6)
– Knife 2: [amzn.to/2rz1iqr](https://amzn.to/2rz1iqr)
– Knife 3: [amzn.to/31pqcZ7](https://amzn.to/31pqcZ7)
– Knife 4: [amzn.to/2AmeCp1](https://amzn.to/2AmeCp1)
– Knife 5: [amzn.to/2PDd38u](https://amzn.to/2PDd38u)
– Vacuum Sealer: [amzn.to/2NsBw4n](https://amzn.to/2NsBw4n)
– Camera: [amzn.to/31nzZPp](https://amzn.to/31nzZPp)

Contacto directo: [email protected]

—————————————————————————————
Instagram: https://www.instagram.com/oscarmezar
Facebook: https://www.facebook.com/lacapitalcocina
Mi Carnicería: http://www.yanagiya.mx
Playeras de La Capital: https://teespring.com/stores/lacapital
—————————————————————————————

Grand Western Steaks: www.grandwesternsteaks.com
15% de descuento usando el código: LACAPITAL

Mi Equipo:
Asador Grande: https://amzn.to/3aFgFqM
Asador Chico: https://amzn.to/3G2wxyl
Asador Gas: https://amzn.to/3vJ5IfR
Kanka Grill: https://amzn.to/3hP9omw
Horno eléctrico: https://amzn.to/3uWkHDb
Ahumador carbón : https://amzn.to/31bzHhl
Ahumador pellets: https://amzn.to/3G1Bd7B
Olla express: https://amzn.to/2CQ1fzr
Termómetro: https://amzn.to/3rPIEqy
Sartén Cast Iron: https://amzn.to/3FVCOe8
Dutch Oven: https://amzn.to/2NhNDz4
Prensa: https://amzn.to/3F18tKM
Procesadora: https://amzn.to/3nv1iSx
Licuadora: https://amzn.to/33KaeM0
Mi cámara: https://amzn.to/31nzZPp
Molino de Carne: https://amzn.to/3jdwdmY
Cuchillo 1: https://amzn.to/2DPGXG6
Cuchillo 2: https://amzn.to/2rz1iqr
Cuchillo 3: https://amzn.to/31pqcZ7
Cuchillo 4: https://amzn.to/2AmeCp1
Cuchillo 5: https://amzn.to/2PDd38u
Sellador al vacío: https://amzn.to/2NsBw4n
Miguel Mesa

What do you think?

Written by La Capital

27 Comments

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  1. me re gusto el video pero no te quedo con pinta, nada, me la re bajo porque estaba re de bajon mirando el video y termine con ganas de ver otro video pero que tenga mas pinta vos sabes oscar, abrazo desde brasil que me tome unas vacaciones con mi familia, unos genios, fuimos mi primo de quince años recien cumplidos, tremendo personaje, y mis otros dos primos. Ja un saludo pa

  2. Este canal adopta la siguiente política cárnica: sacar una pieza de carne excelente de su envoltorio de lujo, enterrarla en sal, envolverla en especias, colgarla durante un mes, jugar con ella al fútbol en el jardín, colocársela de peluca en un carnaval, untarla con una buena mostaza Hellmans o Tabasco fórmula original, cocinarla con técnica aceptable.

    Una vez lista en su punto y reposada, picar las piezas en una tabla, y servirlas entre dos trozos de pan con quesazo hipercalórico de supermercado y una buena salsa mayonesa con chiles y guacamole.

    Ese tipo de trucos de cocina, en mi pueblo los usamos para disimular que la carne quizás no es precisamente fresca. Nos gusta pensar que le debemos un respeto al animal sacrificado.

  3. Voy a usar lo aprendido en este canal para empezar a preparar unos cortes en mis reuniones. Empezaré con lo mas sencillo. A veces lo que nos hace falta en un poquito de confianza que con algún video como estos nos da esa seguridad para hacerlo

  4. Yo no le pondría aguacate a eso ni que me mataran,
    es más, no te lo como, consideraría arruinado el sándwich, ponerle eso, y tengo árboles de eso, no te creas que nose de lo que hablo, ponerle eso a la carne y mear la carne, para mí no tiene diferencia, un saludo

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