Quote:
Originally Posted by GloryDayz
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..
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Nice! Yeah, a picanha cooked well is a pretty good match for any cut of meat...so tender and so much flavor. I did a 7 lb wagyu picanha last year...smoked to 120 then seared to render some of the fat cap. Outrageously good. Picanha is specific in the sense that the Argentinians keep the fat cap on. Costco used to sell the sirloin cap, but they cut off all of the fat, which takes away one of the best parts of the cut.