Jerome D.
TVWBB All-Star
One cut of beef I've been experimenting with lately is "sirloin cap", also referred to as rump cap. My first experience working with rump cap was a couple weeks ago when I made some Brazilian picanha. Today, I smoked a couple nice pieces of sirloin cap on the old red SS Performer, using Fogo lump charcoal as the fuel and pecan as the smoke wood. The temp was around 275°F, and I wasn't keeping track of the time but I think it was about 2 hours. I was attempting to replicate the smoked sirloin at Texas Land & Cattle restaurant, which I had tried when I lived in Texas for a couple years back in the late 1990's, and I felt like I created a reasonable version of it. I had a lot of fun with this cook, and achieved the results I wanted. For anyone who hasn't worked with this cut of beef before, I strongly encourage you to try it. If you can't get sirloin cap at your supermarket, just buy a sub-primal top sirloin butt, and follow the instructions in this video. After watching the video, I had no trouble extracting the cap portion from the top sirloin, and if I can do it, anyone can do it. Anyway, enough talk, on to the photos...
The sirloin caps were seasoned with just salt and pepper. They were cooked fat side down until an internal temp of 115°F, after which I put the meat directly over the flame to sear both sides.
While the beef was smoking, I worked on a separate project of seasoning my new carbon steel wok using the side burner on the Spirit gas grill.
After resting the meat, I sliced it against the grain into 1/2 inch thick slices. The meat was quite juicy and tender, but the fat cap is what makes this dish, with its salty/smoky/charred flavor and melt-in-your mouth texture.
The sirloin caps were seasoned with just salt and pepper. They were cooked fat side down until an internal temp of 115°F, after which I put the meat directly over the flame to sear both sides.
While the beef was smoking, I worked on a separate project of seasoning my new carbon steel wok using the side burner on the Spirit gas grill.
After resting the meat, I sliced it against the grain into 1/2 inch thick slices. The meat was quite juicy and tender, but the fat cap is what makes this dish, with its salty/smoky/charred flavor and melt-in-your mouth texture.
