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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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11-28-2021, 10:02 AM
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#16 |
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Babbling Farker
  
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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That looks amazing John. Like Ron I have never tried either and not because it is not appealing. Just curious how it eats? Like a brisket, tri tip, sirloin...Thanks
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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11-28-2021, 10:36 AM
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#17 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
It’s the sirloin cap, so it’s very beefy, but also very tender. A fantastic cut
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John |
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12-01-2021, 03:14 PM
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#18 | |
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On the road to being a farker
Join Date: 01-12-21
Location: TAMPA
Name/Nickname : Chris
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Quote:
I discovered picanha after joining this site and its now my wife's favorite cut. She used to ask for steaks on the grill...now she asks me to smoke a picanha. Sometimes I smoke it whole and slice like a roast. Sometimes I slice into steaks and finish it in a cast iron skillet. But it always tastes good...
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Chris / Tampa FL / Yoder YS480S |
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