I always get 2 packages of coulotte (no fat cap) or picanha (with fat cap) per cow. depending on what I request.
This cow was coulotte, but the 2nd package (this one here) had 2 cuts in it. The triangular cut is what I usually get. I don't know what this other cut is, but the texture and flavor is very similar to the triangular coulotte. I'll gladly take it. Coulotte/picanha is maybe my favorite cut.
In a previous post I cooked coulotte with reverse sear. With the Santa Maria it seems more natural to sear first.
And for a picanha with the fat cap, I usually use a much different cooking method as previously posted here.
Anyway, this time I simply dusted with SPG and cooked over red oak, searing first, and then lowering cooking temperature.
Zucchini was brushed with EVO and sprinkled with black Hawaiian salt before grilling.
Sweet peppers were cooked in the coals until charred, covered with foil to steam, then the skin scrapped off.
Tomatoes were coated with EVO, balsamic vinegar, parmesan cheese.
Man, this got the endorphins going tonight.
This cow was coulotte, but the 2nd package (this one here) had 2 cuts in it. The triangular cut is what I usually get. I don't know what this other cut is, but the texture and flavor is very similar to the triangular coulotte. I'll gladly take it. Coulotte/picanha is maybe my favorite cut.
In a previous post I cooked coulotte with reverse sear. With the Santa Maria it seems more natural to sear first.
And for a picanha with the fat cap, I usually use a much different cooking method as previously posted here.
Anyway, this time I simply dusted with SPG and cooked over red oak, searing first, and then lowering cooking temperature.
Zucchini was brushed with EVO and sprinkled with black Hawaiian salt before grilling.
Sweet peppers were cooked in the coals until charred, covered with foil to steam, then the skin scrapped off.
Tomatoes were coated with EVO, balsamic vinegar, parmesan cheese.
Man, this got the endorphins going tonight.