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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-16-2018, 11:24 PM   #46
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I also did not find your post helpful, despite accidentally clicking the button indicating such
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Old 04-16-2018, 11:39 PM   #47
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I also did not find your post helpful, despite accidentally clicking the button indicating such
Hold up, you actually found my post helpful.By mistake or not, i'll take it as a win. Thanks Brother, lol
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Old 04-16-2018, 11:58 PM   #48
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FYI, I never said the pics OP provided was not good. He did a great job with the cut of meat he had to work with. If you actually read the post i quoted, you would understand that i said there is way better cuts that can achieve better results cooked the same way. This has nothing to do with OP, he did a great job cooking this sub par cut of meat.
Okay, then show us some pics that show better results with other cuts. The OP did an amazing job! Expecting no less from you!

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Old 04-17-2018, 12:02 AM   #49
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Had picanha for the first time at last year's SoCal bash and learned what the big deal about it was. Hoping to be lucky enough to try it again (hint, hint).
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Old 04-17-2018, 12:05 AM   #50
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Old 04-17-2018, 12:25 AM   #51
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Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.
It's slow on here tonight, so I will add to the fire. Why stop at hanger steak. I bet ribeye cap would be better than hanger steak cooked that way.
I read your original post, and agree, sirloin cap is not the best cut of beef out there. That's why, what Tom did is so special. It is easy to make a good cut of meat great, it is hard to make a lesser cut of meat, taste as good as a better cut of meat.
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Old 04-17-2018, 05:54 PM   #52
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Actually, your argument is false because neither of those cuts have a fat cap, therefore there is no "same way" comparison to begin with.

Absolutely spot on. It's both the tenderness of the sirloin cap AND that tasty fat cap.

Around here, most stores trim the fat cap down to an unacceptable level. I can buy it all day for $5 a lb, but don't. If you don't have that fat cap, it's not Picahna and the flavor suffers greatly.

Similarly, you don't get anywhere near the same flavor if you just put the cuts on a grill and cook it like a regular steak. The rotisserie and that fat cap keeps the meat continuously basted in rendered beef fat.

And no, you don't get the same effect or flavor from Hanger or Flap steak.

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Old 04-17-2018, 06:09 PM   #53
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Had picanha for the first time at last year's SoCal bash and learned what the big deal about it was. Hoping to be lucky enough to try it again (hint, hint).
We always got room for ya brother.

I vote that at the next SoCal Bash tom b can pull picanha cooking duty.

And I further vote that we pull picanha eating duty.
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Old 04-17-2018, 06:20 PM   #54
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Fantastic cook tom b loving it I’ve got to check with my local butcher and try a Picanha cook too. Thanks for posting.!
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Old 04-17-2018, 08:28 PM   #55
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Just watch the rendered fat oooozing down the meat.


https://www.youtube.com/watch?v=bJcFnUmX3_w
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Old 04-17-2018, 10:22 PM   #56
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Quote:
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Just watch the rendered fat oooozing down the meat.


https://www.youtube.com/watch?v=bJcFnUmX3_w
mmm...yes....
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Old 04-18-2018, 12:27 AM   #57
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what no beer comments, Old Chico is bad AZZ ? it is only available in nor cal or maybe just Chico, my daughter brings me some when she comes home from school, she graduates in May so I'm gonna stock up while I'm there
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Old 04-18-2018, 01:21 AM   #58
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what no beer comments, Old Chico is bad AZZ ? it is only available in nor cal or maybe just Chico, my daughter brings me some when she comes home from school, she graduates in May so I'm gonna stock up while I'm there
Oh, there was beer in the pictures? All I saw was some wonderfully delicious looking Picahna. [emoji3]

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Old 04-18-2018, 09:01 AM   #59
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Default Picanha Roast

I'm going do a Picanha/2.5 lbs like a roast on a grill. Came out great last time.I also tried one on my rotisserie, like it better as a roast. Roti might have over cook it.
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Old 04-18-2018, 03:30 PM   #60
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Quote:
Originally Posted by frognot View Post
Had picanha for the first time at last year's SoCal bash and learned what the big deal about it was. Hoping to be lucky enough to try it again (hint, hint).
Quote:
Originally Posted by gtr View Post
We always got room for ya brother.

I vote that at the next SoCal Bash tom b can pull picanha cooking duty.

And I further vote that we pull picanha eating duty.
Greg, thanks for the invite and yes, that sounds likes an excellent plan.

Quote:
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what no beer comments, Old Chico is bad AZZ ? it is only available in nor cal or maybe just Chico, my daughter brings me some when she comes home from school, she graduates in May so I'm gonna stock up while I'm there
Tom, the first time I posted pictures here I had more comments on the beers chosen than the food.
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