You Really Wanna Picanha
The days of grilling extend into winter around here. When the temps aren’t too darn cold, I’ll fire up the smoker for a taste of summer even though I’m literally cooking in the dark.
Tonight’s second meaty dish was a cut I’ve been eyeing up for some time...the picanha. It’s the top sirloin cap or coulotte. Fancy words for a cut of meat but delicious through and through.
Heres’s a link to the recipe I followed and would highly recommend it.
It’s fun to branch out and give something new a try, but do be patient. Give the meat time to thaw. Secondly, it’s recommended to bring it to room temp an hour before cooking. If you have a instant read temperature probe or thermometer, you can be sure not to over cook your cut. Nothing more disappointing than a dried out hunk of beef.
Be brave and give it a try! We’d love to hear how it goes. Available at our online store.