I found a gem of a piece of meat in my freezer that was complimentary of a certain Texas CPB aficionado. Grilled whole CPB pichana steak , sharp cheddar zucchini casserole and my warm collard greens and cabbage slaw was today's menu. Pichana is simply seasoned with salt, pepper and rosemary and grilled on the Weber. I cooked indirect @ 400F to 120 and seared to 130F. Next to me I'll drop both 10. It is super tender and juicy. The casserole is a combo of yellow and green zucchini with a rich very sharp white cheddar sauce and topped with crushed parmesan crisps. Slaw is collard greens , red cabbage and bacon with a sweet and tangy apple cider vinegar based sauce. I've posted the slaw here https://www.smokingmeatforums.com/threads/daughters-birthday-tri-tip-meal.298730/. I have been adding probably 4 time as the sweetener noted in that recipe. Really varies with the ACV, sweetener used and personal taste. I'll post the zucchini recipe tomorrow. It is very tasty. Going in the rotation for the rest of the summer.
Thanks for looking!
