[QUOTE=srvy;17887977]
Quote:
Originally Posted by A8bil
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.[/QUOTE]
Its because for some reason in the US people think everything needs neatly trimmed. If they don't trim the fat cap off the cut it will set and go to the yellow discount tag. Most people don't realize that is flavor. The grocery chains tell their butcher how the cut is to be cleaned up. Some will let you order ahead but even that's dying off unless you go straight to a meat locker.
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In the case of Mrs. Glorydayz and the lady half of the couple we were visiting in Bonaire, it's the texture of thick fat layers that turns them off. I'm cool with that, I just want people to enjoy the parts they want and nothing they don't.
That couple has a Green (well, "Gray") Egg, and man was THAT nice. They hadn't moving into their new house when I first arrived back in November (I went to "help them move in"
), so we did the first picanha indirect on a Weber at the VRBO we were in, and even that was amazing.
No matter what, one of the many great things about this trip was discovering picanha...
