Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: zak99b5 on June 19, 2017, 10:07:31 PM
-
I got a 3.5# sirloin cap aka Picanha. Gave it a coating of Beef and Game and hung it in the PBC, letting it cook to around 115. I pulled the meat! Then I cracked open the lid an inch or so to get the fire cranked up for ten minutes. Put it back in to get a nice browning on the outside.
I wish I took pics, but I will say it turned out great. I didn't trim the fat cap at all this time (being my first time, and I didn't know how thick it was). I like some fat with my lean anyway, but I'll cut it back a bit next time as it was very rich that way.
Looking forward to getting it again, though it was a bit pricey at about $12/lb.
-
SOUNDS GOOD!! Be careful, you don't want to be accused of "unicorn cooks". Work on your picture taking and posting skills. We love food porn around here.
Art
-
it was a bit pricey at about $12/lb.
Whoa... way out of my price range.
V says I'm cheap... I say I'm frugal. :D :D :D
-
Can't get that cut around here
-
it was a bit pricey at about $12/lb.
Whoa... way out of my price range.
V says I'm cheap... I say I'm frugal. :D :D :D
Nothing wrong with being Frugal! Or Frugalq for that matter
-
Ouch I pay $4LB
-
We got it at a specialty butcher shop. You won't find it in a grocery store here in upstate NY.
If I could get it for $4 per lb., it'd be on the menu all the time. Fantastic piece of meat.