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Amazing recipe. Great example of how to make it better than the original
@@JamelCantrell-k7e thank you
Why not leave the fat cap on? Seems like it’s taking away from why you buy this cut
It's just personal preference. I like a little bit of fat on it for flavor, but just a thin layer.
Agreed. The whole point of it is to keep the fat cap. Sorry OP I appreciate what you’re doing.
Cooked to perfection!
@andreaskitchen8543 Thank you!
That looks soooooo good!! When I go to buy picanha what cut of meat is that? I don't see that labeled in Publix.
It will be labeled picanha or sirloin cap
@@smokeyandthebbq Or coulotte steak
Gotta bring you some deer or elk this year buddy
In Brazil you would be tarred and feathered
Not having a red leather jacket on is criminal!
I left it in my Firebird 😆
😅 I believe all three in the taste
They are my biggest fans! Thank you for watching.
Amazing recipe. Great example of how to make it better than the original
@@JamelCantrell-k7e thank you
Why not leave the fat cap on? Seems like it’s taking away from why you buy this cut
It's just personal preference. I like a little bit of fat on it for flavor, but just a thin layer.
Agreed. The whole point of it is to keep the fat cap. Sorry OP I appreciate what you’re doing.
Cooked to perfection!
@andreaskitchen8543 Thank you!
That looks soooooo good!! When I go to buy picanha what cut of meat is that? I don't see that labeled in Publix.
It will be labeled picanha or sirloin cap
@@smokeyandthebbq Or coulotte steak
Gotta bring you some deer or elk this year buddy
In Brazil you would be tarred and feathered
Not having a red leather jacket on is criminal!
I left it in my Firebird 😆
😅 I believe all three in the taste
They are my biggest fans! Thank you for watching.