Local restaurant supply had whole boneless top sirloin for $3.77 / lb. This is the only way I have found to get the whole Sirloin Top Cap for Brazilian Picanha. I have cut them up for steaks before
https://www.smokingmeatforums.com/threads/picanha-top-sirloin-cap.266997/
but this Top Cap is going to be left whole for the Rotisserie.
The very "Rump" of the cow is the premium Top Cap cut in a Top Sirloin. Many consider Sirloin a "medium" quality cut of beef. I used to fit that demographic...But with a little elbow grease and a sharp knife, you can significantly improve the quality of most all of it, There is a lot of intramuscular fat and sinew to be trimmed. Just follow the seams and trim out the fat and sinew.
There is a triangular shaped piece with a thick fat cap on it. This is what you are going for that is the Top Cap for Picanha. This one is getting left whole and seasoned with Salt, Pepper, and Garlic for the Rotisserie.
The rest is chiseled out into pieces with fat and sinew removed that will be very lean. These can be further cut into steaks, but these will be slightly frozen and taken to the slicer for premium jerky.
Top Cap skewered for the Roti
Spinning the meat over a combination of RO Ridge, Lazzari Lump and Maple chunks.
This is an open-pit spin with no lid. A BBQ guru is managing/fanning the flames.
After 1 hour and 10 minutes IT hit 135' and was pulled and wrapped.
Sliced shot of the most heavenly juicy and tender beef you could ever imagine! Yes, better more tender and juicy and flavorful than prime rib, and even tenderloin in my opinion.
Served with some oven roasted red potatoes- Tossed in Vegetable oil, Savory, Marjoram, Mrs Dash, garlic salt and pepper.
Plated with a little Beaver Hot Horseradish.
Let me just say this right now... That sirloin aint no cheap steak!
https://www.smokingmeatforums.com/threads/picanha-top-sirloin-cap.266997/
but this Top Cap is going to be left whole for the Rotisserie.
The very "Rump" of the cow is the premium Top Cap cut in a Top Sirloin. Many consider Sirloin a "medium" quality cut of beef. I used to fit that demographic...But with a little elbow grease and a sharp knife, you can significantly improve the quality of most all of it, There is a lot of intramuscular fat and sinew to be trimmed. Just follow the seams and trim out the fat and sinew.
There is a triangular shaped piece with a thick fat cap on it. This is what you are going for that is the Top Cap for Picanha. This one is getting left whole and seasoned with Salt, Pepper, and Garlic for the Rotisserie.
The rest is chiseled out into pieces with fat and sinew removed that will be very lean. These can be further cut into steaks, but these will be slightly frozen and taken to the slicer for premium jerky.
Top Cap skewered for the Roti
Spinning the meat over a combination of RO Ridge, Lazzari Lump and Maple chunks.
This is an open-pit spin with no lid. A BBQ guru is managing/fanning the flames.
After 1 hour and 10 minutes IT hit 135' and was pulled and wrapped.
Sliced shot of the most heavenly juicy and tender beef you could ever imagine! Yes, better more tender and juicy and flavorful than prime rib, and even tenderloin in my opinion.
Served with some oven roasted red potatoes- Tossed in Vegetable oil, Savory, Marjoram, Mrs Dash, garlic salt and pepper.
Plated with a little Beaver Hot Horseradish.
Let me just say this right now... That sirloin aint no cheap steak!
