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Alright, I got another one for you guys.
This cut is called Picanha. It’s a sirloin cap with the fat cap on. Not too expensive and absurdly delicious.
I filleted the inside to make a pocket and stuffed with smoked bacon and mozzarella cheese, then pinned closed. Then I covered the outside with a bacon salt I made and scored the fat to let it crisp up on the bbq.
I got some hickory lump charcoal and grilled indirect till it hit 127IT, then pulled it and reverse seared.
This is for sure one of my favorites now.



 
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