Robert-R
TVWBB Diamond Member
Sirloin Cap is fast becoming one of my favorite indulgences - especially when the price is right.
Sliced the meat & gave it a heavy coating of coarse sea salt. Fired up the 18.5 with KPro & 4 big chunks of mesquite. TBS & start the cook.
Rubbed a pineapple with sugar, cinnamon, cloves & got it going in the 14.5. Sprinkled it several times while cooking.
The Maverick quit communicating with the receiver & i didn't notice it right away. WTH...? checked the temp & the meat was at 135*.
I was shooting for 125*. Sheee... pulled the spit real quick.
Grilled some corn while the meat was resting.
Time To Eat.
The picanha was cooked a bit more than we like it, but still good.
Time for some desert.
Was happy to be cooking outside. It was 104* today & we don't have ac. Once the sun set it was a pleasant evening.

Sliced the meat & gave it a heavy coating of coarse sea salt. Fired up the 18.5 with KPro & 4 big chunks of mesquite. TBS & start the cook.

Rubbed a pineapple with sugar, cinnamon, cloves & got it going in the 14.5. Sprinkled it several times while cooking.

The Maverick quit communicating with the receiver & i didn't notice it right away. WTH...? checked the temp & the meat was at 135*.
I was shooting for 125*. Sheee... pulled the spit real quick.

Grilled some corn while the meat was resting.


Time To Eat.

The picanha was cooked a bit more than we like it, but still good.

Time for some desert.


Was happy to be cooking outside. It was 104* today & we don't have ac. Once the sun set it was a pleasant evening.
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