Robert-R
TVWBB Diamond Member
When I told the butcher I wanted a Sirloin Cap Roast, he said what I wanted was a Baseball Roast.
Told him I was cooking Picanha. He said the Baseball Roast was what I wanted.
I said I wanted Namp 184D with about 3/8" of fat left around the outside of the roast. He said he knew what it was. OK.... I gave in.
Well... a Baseball Roast is Namp 184F. This one didn't have as much fat - maybe 1/4" at most. I accepted it because I had him cut it.
Used 1/8 cup Olive Oil, 1/8 cup Water, 1/4 head minced Garlic & 1 tbs Lime Juice for a marinade.
The roast was sliced into 2" strips & marinated it for several hours or so in the fridge. Removed the meat from the marinade, gave it a heavy coat of salt flakes & skewered it.
Cooked it in the 14.5 over used KBB & three big chunks of mesquite.
Pulled when the strips had an IT of 130*.
I got the big half!
Served with black beans, yellow rice & orange slices. Time To Eat!!!
Dinner was very good. Wifey though the meat was a little rare. I liked it just fine. The marinade is a Malcom Reed recipe.
Told him I was cooking Picanha. He said the Baseball Roast was what I wanted.
I said I wanted Namp 184D with about 3/8" of fat left around the outside of the roast. He said he knew what it was. OK.... I gave in.
Well... a Baseball Roast is Namp 184F. This one didn't have as much fat - maybe 1/4" at most. I accepted it because I had him cut it.
Used 1/8 cup Olive Oil, 1/8 cup Water, 1/4 head minced Garlic & 1 tbs Lime Juice for a marinade.
The roast was sliced into 2" strips & marinated it for several hours or so in the fridge. Removed the meat from the marinade, gave it a heavy coat of salt flakes & skewered it.
Cooked it in the 14.5 over used KBB & three big chunks of mesquite.
Pulled when the strips had an IT of 130*.
I got the big half!
Served with black beans, yellow rice & orange slices. Time To Eat!!!
Dinner was very good. Wifey though the meat was a little rare. I liked it just fine. The marinade is a Malcom Reed recipe.
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