Quote:
Originally Posted by A8bil
No need to slow roast Picanha...if it's true picanha, it's almost as tender as filet. Waste of great cut of meat to slow roast. Look on Yootube for Guga...he's the king of picanha and how to cook it.
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This picanha, otherwise known as the sirloin cap, was very true. It was fun working with the Price Chopper butcher to get the right cut since he had never heard it called picanha, and perfect it was. Good golly it was awesome.
This is pretty-much what I did except at the end I opened the sear grate on the smoker and added a touch of char to the fat cap. It was glorious..