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Unread 04-18-2013, 10:32 AM   #13
Smoothsmoke
Babbling Farker

 
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
Originally Posted by Shooter1 View Post
Great tutorial, I couldn't quite picture where this cut of meat came from. I have really been wanting to try picanha but am not having any luck. Now I just have to convince the wife to let me buy a whole top sirloin. Seems like a good price to me.
That's why I did this man. My local butcher charges $8/lb for this cut. Fark that!!! Picanha is quite hard to pinpoint as their are tons of misinformation that gets regurgitated throughout the web. Rest assured, this is it!
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