My local grocery store sometimes will have tri-tip. I went the other day, not wanting to drive to the butcher I usually go to, and they didn’t have tri-tip but the butcher at the store suggested a sirloin cap roast, which I have learned can also be called picanha(?).
Anyway…home for a snow day today and am gonna cook it up. Can treat it like a tri-tip? Just looking for some advice.
Normally, I’d cook a tri-tip at 225° until 130° then sear it.
That's what I do with the picanha as well.
I've cut into steaks as well, but I like it as a roast better. Hit it with SPG, cook it as you would with a tri tip. You're gonna enjoy it!
JPatrickRemiger Personally, I leave it on while it cooks. It's delicious when it renders and crisps up a little bit. My wife cuts it off her slices, but I tend to eat it..
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