Archive for the ‘sirloin cap’ Category
Picanha (Sirloin Cap)
Picanha (Sirloin cap)
Today we are going to be trying a somewhat different cut of meat than what is normally done smoked on a bbq. This is going to be picanha, or sirloin cap, which you normally find served in Brazilian grills and steakhouses. There it is usually pushed onto a large metal skewer in a “C”-shape and roasted directly over a fire. This lets the thick fat cap render and keep the meat lubricated. This will not work over the lower temperatures used in low and slow bbq cooking. Read on to find out what we did differently to make this cut of beef turn out great.
Picanha (sirloin cap) on the cooker