Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on May 21, 2016, 04:25:59 PM
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Now, I have never heard of this cut, never tried it before but saw it in my meat market this morning and thought what the heck. OMG this cut is outstanding! I didn't know what to really do with it, it had a thick fat cap on one side which I had cut off. I rubbed it with kosher salt for a couple hours, then pepper, garlic and cayenne. Hung it till the internal temp hit 125. Pulled it and put in the grate and let the coals get nice and hot. Put it on the grate just to give the outside a little char. This piece of meat is one of the best cuts I have ever had. Very flavorful and tender!
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I believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and result
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I believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and result
Yup it's the top sirloin cap from the rump of the animal. It's not a muscle and barely moves which keeps the cut very tender
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If you don't mind me asking. What is the per pound price?
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If you don't mind me asking. What is the per pound price?
it was $4.99lb. I also threw a couple chunks of hickory in the coals which gave it a nice wood grilled flavor
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Great buy on the protein! It looks really good. I will have to see if I can find that cut around here.
Art
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Wow, by Minnesota standards that is cheap
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That is one pretty piece of beef ! ! !
BD
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That does look good!!! I never see it here. Don
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I believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and result
Yup it's the top sirloin cap from the rump of the animal. It's not a muscle and barely moves which keeps the cut very tender
Are you talking about a cut of beef...or Pappy's thinkin' gizzard...? ( sorry Pap...I couldn't help it....) :D :D :D
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I believe this is the same cut Albert cooks on the rotessorie. He made it at Jacks last year. Cook till the doneness desired and shave off the putter edge. Reseason and place it back on the grill and do it all over again.
Results are awesome. . .
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I believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and result
Yup it's the top sirloin cap from the rump of the animal. It's not a muscle and barely moves which keeps the cut very tender
Are you talking about a cut of beef...or Pappy's thinkin' gizzard...? ( sorry Pap...I couldn't help it....) :D :D :D
Steady.......I have pictures
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I believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and result
Yup it's the top sirloin cap from the rump of the animal. It's not a muscle and barely moves which keeps the cut very tender
Are you talking about a cut of beef...or Pappy's thinkin' gizzard...? ( sorry Pap...I couldn't help it....) :D :D :D
Steady.......I have pictures
Uh.... I swear thought that grill on the store sidewalk was free...... :D ;D
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Now, I have never heard of this cut, never tried it before but saw it in my meat market this morning and thought what the heck. OMG this cut is outstanding! I didn't know what to really do with it, it had a thick fat cap on one side which I had cut off. I rubbed it with kosher salt for a couple hours, then pepper, garlic and cayenne. Hung it till the internal temp hit 125. Pulled it and put in the grate and let the coals get nice and hot. Put it on the grate just to give the outside a little char. This piece of meat is one of the best cuts I have ever had. Very flavorful and tender!
Congrats on a nice cook. As a fellow South Floridian, I bet you got that meat at Western Beef. Actually it is tri-tip but they prefer to sell it as Picanha. Price used to be around $6.99 a lb but they lowered it recently. I also prep with just salt, pepper and a little granulated garlic. This cut is so tender and flavorful, it doesn't need much
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Now, I have never heard of this cut, never tried it before but saw it in my meat market this morning and thought what the heck. OMG this cut is outstanding! I didn't know what to really do with it, it had a thick fat cap on one side which I had cut off. I rubbed it with kosher salt for a couple hours, then pepper, garlic and cayenne. Hung it till the internal temp hit 125. Pulled it and put in the grate and let the coals get nice and hot. Put it on the grate just to give the outside a little char. This piece of meat is one of the best cuts I have ever had. Very flavorful and tender!
Congrats on a nice cook. As a fellow South Floridian, I bet you got that meat at Western Beef. Actually it is tri-tip but they prefer to sell it as Picanha. Price used to be around $6.99 a lb but they lowered it recently. I also prep with just salt, pepper and a little granulated garlic. This cut is so tender and flavorful, it doesn't need much
I did get it at western beef, it is a form of tri tip but it's the top sirloin and not the bottom like the usual tri tip steak. I read it's commonly confused. It had almost a half inch of fat cap on one side of it that I cut off.
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That is not a tri-tip. But it sure is one tasty looking hunk of beef!
Never have seen that cut at any of my local markets...
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That is not a tri-tip. But it sure is one tasty looking hunk of beef!
Never have seen that cut at any of my local markets...
I'll almost dare to say I'll take it over a ribeye any day :o
I didn't get a chance to go back yesterday to buy more, I'll need to get there in the next couple days
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That's a perfectly cook peice of meat and for only $4.99 lb. what a deal.
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Quote from Teesquare : "Yup it's the top sirloin cap from the rump of the animal".
That is very important information to tell your butcher when looking for this cut.
You will be lucky to get it otherwise...
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beautiful cook kona, that is the prized cut at the brazilian steakhouses. it is usually cooked and served with the fat cap. if you find the cut again try cooking it with the cap on and post it!!! i haven't found that cut here but the price you paid for it is way worth it!!
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beautiful cook kona, that is the prized cut at the brazilian steakhouses. it is usually cooked and served with the fat cap. if you find the cut again try cooking it with the cap on and post it!!! i haven't found that cut here but the price you paid for it is way worth it!!
yup lol, I didn't know what to do with the fat cap as I wasn't familiar with the cut. My thought process is, my seasonings won't get to the meat with all that fat on it lol. I'll definitely leave it on again. I know I LOVE the flavor of beef fat when I cook beef ribs :P
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Here's the Brazilian beed guide:
(https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Beef_cuts_Brazil.svg/400px-Beef_cuts_Brazil.svg.png)
Looks like #8 doesn't do a whole lot more than sit up there and get tender ! ! !
BD
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Cool. They say it is a non working muscle.....kind of like Tee
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Beautiful cook!
Never heard of that one, but will watch for it....maybe I'll just take Big Dawg's graphic into my butcher and point.
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I think somebody mentioned that Albert cooked this at Backyard Jack's Ranch last October. Here is video evidence.
The picanha starts at 4:05 and continues at 7:50. It was delicious.
www.youtube.com/watch?v=6S-TcHtaBHg
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I think I'll change my name to IBsome1...
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Looks absolutely delicious! :)
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Never seen that cut of meat in the store, but have had it when in Brazil multiple times. Delicious! As always, nice cook Kona!
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Oh yes I did :D and this time I'll leave on the FAT CAP. One of these will be Sunday's cook
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Beautiful cook!
Never heard of that one, but will watch for it....maybe I'll just take Big Dawg's graphic into my butcher and point.
Lemme know if that works ! ! !
BD
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have one thawing in the fridge, will rub it with Kosher salt in the morning, then the same as I did before...pepper, garlic and cayenne. I'll score the fat cap to keep it from curling and hang it as I did before. I can't wait to try it with the fat cap on :P
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Time for the kosher salt rub....look at that fat cap :o
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Slightly more well done for me but holy dam it's good!
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That would be worth a road trip
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Oh my!
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Kona, that looks delicious.
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Very nice!
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Dayum ! ! ! !
BD
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I will say, the beef fat is a nice flavor but I don't feel it did anything for the rest of the meat. I would rather cut the cap off again and rub all of the surfaces of the meat and see which I prefer
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I will say, the beef fat is a nice flavor but I don't feel it did anything for the rest of the meat. I would rather cut the cap off again and rub all of the surfaces of the meat and see which I prefer
As another South Floridian that has cooked this several times, I never keep the fat cap on. It is too hard and will never render down, especially on a cook that will last less than 2 hours. The Brazilian restaurants will use it as it looks goods and saves them $$ since they are selling fat along with the meat.
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Will be doing another cook of this tonight. Have a smaller cut and have removed the fat cap. Rubbed with kosher salt and will finish with pepper, garlic and cayenne as before. Will use some of the peach wood as well.
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This one was a little on the thinner side so I just threw this on the grate over some screaming hot coals and a couple chunks of peach wood. Cooked for 6 minutes per side, 5 minute rest.
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Looks great! How was the flavor?
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Looks great! How was the flavor?
The flavor is outstanding, when I sear meat I like adding a couple chunks of wood that will flame up and it gives the meat a great flavor