Rick and Susan were here weekend before last for ribs and we discovered that after all the meals we've shared, I've never cooked a Picanha roast for them. That needed to change ASAP so had them out again this past weekend. Those have become pretty much our favorite roast, even topping the tenderloin roasts. This was going to be a treat so wanted to do a little nicer meal. Nothing over the top, just nicer than the basic rib dinner from the week before.
The roast.
Trim it a bit, remove the silver skin from the bottom, score the fat cap, season with Worcestershire sauce, kosher salt, and black pepper.
Man I just love the coloring of the CPB products. So deep, rich, and yummy looking.
A pan of 3-cheese scalloped potatoes. The onions are fresh out of Rick's garden.
Running this one real low and real slow. Smoker is at 200 with cherry wood rolling some nice TBS.
Baby Bellas. Filling is softened cream cheese, minced onion, and a nice dose of Jeff's Texas rub, then sprinkled with chives.These will go into a CI skillet later and get cooked on the grill.
Appetizer plate with more of the red wine Borolo sausage from CPB, two amazing cheeses I got from our good friend
Steve H
in our Christmas exchange, and some club crackers.
I never get tired of seeing this.
Roast at the 1 1/2 hour mark. Looking pretty good so far. Two pics.
'Shrooms into the CI skillet with some of my homemade garlic and herb infused EVOO and a nice dose of minced garlic, then onto the grill.
Rick made a Caparese salad. The tomatoes and herbs are out of his garden. I know it looks like a Christmas wreath but it was amazing!!
Taters were cooked on the grill and are all done. I pity Tracy having to clean this one...and I used non-stick cooking spray before putting it together.
Roast is all done.
Sliced. Two pics. Very nicely cooked even though Tracy made me burn it and take the thing to 130 IT.
Mushrooms done.
The whole spread.
My first plate. On the patio of course.
Nice shot of the meat.
Another outstanding meal. We just love this cut and as hoped, so did Rick and Susan. both agreed that this was better than anything they have previously had. The Picanha is every bit as tender as the tenderloin but has a much deeper and richer beef flavor being that it comes from the sirloin. The taters were outstanding and the 'shrooms were also but they were really rich. Just a couple was plenty....although Rick and I managed to eat all 8 of them
The highlight was the Caparese salad though. There is just not much better than garden fresh veggies, especially tomatoes. I could have almost made a meal out of the salad by itself. All in all, a successful meal that was enjoyed by all.
Calling this one a wrap....finally and alas. Y'all take care and see everybody soon.
Robert
The roast.
Trim it a bit, remove the silver skin from the bottom, score the fat cap, season with Worcestershire sauce, kosher salt, and black pepper.
Man I just love the coloring of the CPB products. So deep, rich, and yummy looking.
A pan of 3-cheese scalloped potatoes. The onions are fresh out of Rick's garden.
Running this one real low and real slow. Smoker is at 200 with cherry wood rolling some nice TBS.
Baby Bellas. Filling is softened cream cheese, minced onion, and a nice dose of Jeff's Texas rub, then sprinkled with chives.These will go into a CI skillet later and get cooked on the grill.
Appetizer plate with more of the red wine Borolo sausage from CPB, two amazing cheeses I got from our good friend

I never get tired of seeing this.
Roast at the 1 1/2 hour mark. Looking pretty good so far. Two pics.
'Shrooms into the CI skillet with some of my homemade garlic and herb infused EVOO and a nice dose of minced garlic, then onto the grill.
Rick made a Caparese salad. The tomatoes and herbs are out of his garden. I know it looks like a Christmas wreath but it was amazing!!
Taters were cooked on the grill and are all done. I pity Tracy having to clean this one...and I used non-stick cooking spray before putting it together.
Roast is all done.
Sliced. Two pics. Very nicely cooked even though Tracy made me burn it and take the thing to 130 IT.
Mushrooms done.
The whole spread.
My first plate. On the patio of course.
Nice shot of the meat.
Another outstanding meal. We just love this cut and as hoped, so did Rick and Susan. both agreed that this was better than anything they have previously had. The Picanha is every bit as tender as the tenderloin but has a much deeper and richer beef flavor being that it comes from the sirloin. The taters were outstanding and the 'shrooms were also but they were really rich. Just a couple was plenty....although Rick and I managed to eat all 8 of them
Calling this one a wrap....finally and alas. Y'all take care and see everybody soon.
Robert