Late night Picanha (top sirloin cap) w/pics

[CoolbreezeBBQ]

My local meat market cuts a couple of these a week so I picked one up instead of a tri tip this week. Overnight in ziplock with coarse kosher salt and a splash of Worcestershire. Rub with a small amount of SPOG then on the WK indirect, fat cap up, with a chunk of pecan. At 110 IT sear both sides over hot coals then back indirect to 130 IT. Pull rest in foil 10 minutes, then slice middle into steaks, and end pieces into cubes. Man was it tasty.

 

[Brokenhandle]

looks perfectly cooked! Very nice

Ryan

 

[chopsaw]

Nice work !

 

[SmokinAl]

Now that looks excellent!
And I love your outdoor setup!
It looks like somebody is waiting for some service at the bar!
Al

 

[Steve H]

Excellent looking cook! Like!

 

[smokin peachey]

Looks great!!

 

[flatbroke]

Very nice

 

[sawhorseray]

Nice piece of work, Like! RAY

 

[R Blum]

Wowza

 

[rocfish13]

My local meat market cuts a couple of these a week so I picked one up instead of a tri tip this week. Overnight in ziplock with coarse kosher salt and a splash of Worcestershire. Rub with a small amount of SPOG then on the WK indirect, fat cap up, with a chunk of pecan. At 110 IT sear both sides over hot coals then back indirect to 130 IT. Pull rest in foil 10 minutes, then slice middle into steaks, and end pieces into cubes. Man was it tasty. View attachment 457821View attachment 457822View attachment 457824View attachment 457825View attachment 457826View attachment 457827View attachment 457830View attachment 457831View attachment 457832

Looks like you nailed it! Good work!

 

[IH 1026]

Nicely done.. that looks really good!

 

[robrpb]

Looks very tasty. Good job.

 

[CoolbreezeBBQ]

Thanks for all the likes everyone, appreciate it