Brad Olson
TVWBB Diamond Member
A couple of months ago (ugh, I've been slacking) I grilled my second picanha of 2020 over briquettes and a little bit of oak.
Lately I've been adding dried oregano to the S&P I usually use with beef. The flavor's noticeable but not overpowering.
Those slashes in the fat cap sure do make for a pretty picture!
The rest of it's not too bad, either.
Lately I've been adding dried oregano to the S&P I usually use with beef. The flavor's noticeable but not overpowering.
Those slashes in the fat cap sure do make for a pretty picture!
The rest of it's not too bad, either.