Had to use two separate grills. One for low and slow, one for searing. I was scared I was going to eff up a good cut of meat. Just salt.
Sent from my Pixel 2 XL using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Looks wonderful.
Hey, can you, or anyone else, tell me why it's traditional to leave that fat on like that? Gives it a special look, but ... what else?
And did you cook it straight on the kitchen stove first? With rock salt? I know nothing of sirloin cap.
Quote from: addicted-to-smoke on June 17, 2018, 06:24:25 PM
Looks wonderful.
Hey, can you, or anyone else, tell me why it's traditional to leave that fat on like that? Gives it a special look, but ... what else?
And did you cook it straight on the kitchen stove first? With rock salt? I know nothing of sirloin cap.
I cooked at 200° on Weber number one until it hit 120°. Then I seared the crap out of it on the vortex with Weber #2. I only used rock salt to remain one traditional aspect, since it's usually on skewers. The fat cap is the way it's supposed to be prepared - so I left it on. I also aimed the cap towards the indirect side at first. Traditional = equals I watch too much YouTube and am good at trivia.
Sent from my Pixel 2 XL using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Gotcha.
But what's going on with the stove/range burner?
It's where I prepped inside.
Sent from my Pixel 2 XL using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Fat cap will baste the rest of the meat especially when cooked on a rotisserie. Also, the charred fat cap is delicious and typically eaten.
Quote from: meat_feet on June 17, 2018, 06:51:23 PM
It's where I prepped inside.
Oh OK. Looks like the burner is on (it's res); that's what messed me up.