Personally i think I would first try to identfie those cuts. As they would change the way you cook them. Smoke chuck roast is great table fair. ( highly recomeded ) There are some exclent tip's on here how to smoke a chuckie. But I would not cook it as I do a steak. It's been many years since purchasing a side of beef but all the packageing was labled.
You may have to unpackage to decide what cuts you have, label and repackage.
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Smoke a Top Sirloin, Cap, Coulotte
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As long as you are supporting the site by paying dues, feel free to take as much as you want.
Some folks like to post, some folks don't. It's all good.
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Try the teres major cut. It's hard to find, but equally good and not expensive. One of my favorite restaurant serves it sliced and it's as nearly as good as a ny sirloin properly.
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Nothing wrong with a few posts...in fact, I’d say you’re in the right group to get drawn for the giveaway!
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Like above, do not smoke it, it is a steak, a really good one!
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If you have a rotisserie, try to take it for a spin. Look up pichana. If you’ve been to a Brazilian steakhouse, you’ve probably had it. If you haven’t been to a Brazilian steakhouse, give one a shot, but go hungry!
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It’s a steak, treat it like you would any steak. Do not cremate it.
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When I was a meat cutter, we'd take the cap and cut it into 1" strips. Can do a lot of things with that. But then I went to a Brazilian joint and saw the whole cap on a skewer - I cooked it like a tri-tip and liked it a lot. It's really part of the sirloin, so whatever you'd do with that you can do with the cap - stir fry?
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Ok, ok... i guess I've been a reader rather than a sharer. I have learned so much from everyone and I really appreciate the guidance and content on the site. I’ll try and do better...
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When I find a pichana that has the fat cap removed they seem to call it a coulotte.
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Do not cook that like a brisket. That is also known as the pichana and should be cooked like a tri tip or rib roast, i.e. 225-250 until IT of 125 or so then sear it off. Or do it Gaucho-style and cut into 1" steaks, skewer, then roast over an open fire until medium rare. I like to serve with chimichurri or salsa criolla .
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