Beef Loin Top Sirloin Cap
- Thread starter Vaughan
- Start date
Greg in Utah
TVWBB Pro
Yeah. I’d look to grill it.
DanHoo
TVWBB Olympian
a few recent posts.
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I'll see if I can find Duane and Rich's recent cooks.
PICANHA 🐄! On swords.
Cooking over JD with coals on the lowest grate. Rotating often to develop that crust. 130°F target temp.
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Picanha! With Brussels, salad and vino
Cooking this with coal on lower grate, direct and over JD. Costco had a 2-pack of these so with the fat cap, probably around 5# of beef precook. More pics to come as this goes along to the finish line.
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I'll see if I can find Duane and Rich's recent cooks.
DuaneMac
TVWBB Pro
Here’s the cook I posted.
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First Picanha OMG!
I’ve been lusting after this cut for a while. Thanks to Wild Fork, I was able to obtain one! I chose their Choice Black Angus. The flavor and tenderness were amazing! I decided to use the rotisserie with one charcoal basket. I scored the fat cap and applied a liberal amount of S&P, that’s it. It...
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I believe there's 2 in that package, but yes Picanha is usually around 3 lbs on average.
Timothy F. Lewis
TVWBB 1-Star Olympian
Dan, I’ve always thought you were an overachiever!
RichPB (richlife)
TVWBB Wizard
I saw that offer at Costco, Vaughn. My pick is separated in the freezer now due to plans to smoke baby backs today. My only regret is that I only got one pack, but maybe next time I can cook one fresh. One was 2 1/4 lbs, the other 2 3/4. Great chance to try out ways to prepare them.b
And btw, in the freezer next to the picanhas, they had beef ribs. I looked at them but twice bitten is more than twice shy. After the shiners and then the cross-cut beef ribs (both of which weren't bad, but not what I was looking for), I want my next beer rib cook to be from really good quallity beef back ribs or short ribs. So I passed on these thin-looking ribs that clanked when I dropped on back on the pile.
And btw, in the freezer next to the picanhas, they had beef ribs. I looked at them but twice bitten is more than twice shy. After the shiners and then the cross-cut beef ribs (both of which weren't bad, but not what I was looking for), I want my next beer rib cook to be from really good quallity beef back ribs or short ribs. So I passed on these thin-looking ribs that clanked when I dropped on back on the pile.