Had an itch for beef to go with Sunday Night Football. Local grocer was selling sirloin cap roasts (picanha). This was a 3.6lb roast.
Seasoning: Mainly S&P, with a very light dusting of Old Vienna ‘Red Hot Riplets Seasoning’.
Cook: Reverse seared, started on the Traeger at 250, fat cap down, until internal temp of 133 (~2hr). Finished with a sear of ~45sec per side in olive oil using a cast iron skillet. Rested it until the smell overcame my patience.
Itch def scratched!
by IEC-LR6
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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