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1st Time Sirloin Cap

Picked up a Sirloin Cap at WF this weekend.  It looked great... marbled and striated like a skirt steak but much thicker and beefy.  I marinated it in a mix of teriyaki, olive oil, brown sugar, salt, pepper, onion powder, cayenne, and smoked paprika.  Cooked it raised direct at 450 and then put it down on the flames once it got to 115.  Finished at about 125 and let it rest.  Very tasty and flavorful.  Agree with previous posts... a little chewier than a skirt steak but still very good.  Cut it into strips and served over a simple salad.  

I also bought a precooked soft shelled crab and made a chipotle/adobe dipping sauce.  


South Florida - Large BGE (DOB:  12/07/2013)

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