Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on December 29, 2016, 07:55:54 PM
-
God I love this cut!
(http://uploads.tapatalk-cdn.com/20161230/43f4ab456695621dd1931402a4d05ecf.jpg)
(http://uploads.tapatalk-cdn.com/20161230/98f7faeb2a6a2b4ea31187d4ba7e9a43.jpg)
Sent from my iPhone using Tapatalk
-
That looks good enough to eat by itself without side. :)
-
Outstanding! That will make a great Sandwich!
-
Outstanding! That will make a great Sandwich!
I'm dying to get a deli slicer. I'd love to slice this thin
-
I have been looking and looking for that cut, where do you get it?
BD
-
In the US they are typically referred to as sirloin cap or coulotte steak if it has been cut down to smaller portions. The restaurant i work at used to serve them for our bistro steak option.
-
Boy I wish I could get those.
-
I have been looking and looking for that cut, where do you get it?
BD
I get them down here in South Florida at Western Beef or Penn Dutch has them. I haven't seen them anywhere else. I'm sure a good butcher shop or maybe even a Costco might have it
-
If you have a Brazilian store/butcher they will hook you up. There are plenty of those here in Mass.
Sent from my iPhone using Tapatalk
-
nice cook kona, interesting though when you go to a brazilian steak house the fat cap is is still on the meat and there is still excellent flavor through the fat and into the meat. i wonder if we left the cap on would it still be the same? what are they doing that we can't do? any thoughts?
-
nice cook kona, interesting though when you go to a brazilian steak house the fat cap is is still on the meat and there is still excellent flavor through the fat and into the meat. i wonder if we left the cap on would it still be the same? what are they doing that we can't do? any thoughts?
I cut it off and I've tried it both ways and the fat just doesn't penetrate down into the meat. It doesn't render much at all on the PBC. Unless I was eating a bit of the fat cap with the meat, I couldn't tell any difference. I prefer having more surface area to apply my rub. Once that fat cap gets cold it's just not the same either. I cook mine over lower heat with the lid on till it hits 125, then let the heat crank up to char the outside a little bit. I use the cap and render it down and make a sauce with the beef fat 8)