TOP SIRLOIN CAP GRILL’ TO THE VENEZOLANA (recipe)

Hello Steemians

Some days ago my sister @betamusic posted a day when we shared with family in

ARAPITO BEACH

, That day we prepared a grill, specifically one TOP SIRLOIN CAP.

In Venezuela, the TOP SIRLOIN CAP is a batch of beef that comes out specifically from the upper part of the thigh on the back, is of a soft consistency, but is small (1,800 kg) ideal for grilled, fried or roasted. However, when roasting it is advisable to conserve the fat that surrounds it to avoid to be dried

For more information see

Source of information

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Image Source

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The cut is as follows

Ingredients

• Top Sirloin Cap
• Sea salt
• Accepted.
• Sugar
• Coal
• News paper

Really preparing the TOP SIRLOIN CAP Only it will include the meat and the Salt and is Optional to put Parsley to him, the rest of the ingredients are to light the grill

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!!LIGHTING THE CARBON¡¡

I'm going to give you some tips so that when you turn on the coal it is fast and effective, since in many opportunities it is the slowest and most tedious part, even with instant coal

In the first place, take newspaper sheets and wrap each leaf in the form of a rod and form a circle joining the tips.

We place one on top of the other in the place where we are going to put the coal to form a pyramid so that it remains as a bed under the coal, we put a little oil and a little sugar (which will work as fuel)

And we put 2 or 3 sheets of newspaper that go from the center of the pyramid to the outside of the coal which will do the wicks

We put the charcoal on top of the paper pyramid and proceed to ignite the wicks from sheet of newspaper

As you burn the charcoal we put a little oil and sugar to speed the combustion process and I assure you that very quickly we will have live coals and at its point to start cooking.

It is my method to solve the problem of all the time and effort we do to be able to ignite the coal even with the instant coal,

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!!PREPARING THE TOP SIRLOIN CAP¡¡

Once the embers are lit, we proceed to place the “ TOP SIRLOIN CAP”, This cut has two sides, above it looks pure meat

Below it looks pure fat,

Do not be frightened by fat as it will disappear as you cook it.
TOP SIRLOIN CAP And helps to keep the meat juicy

First let's place the “ TOP SIRLOIN CAP” With the side that has the grease down so this is the first side to seal

The Sea salt Is going to be the only ingredient that we will use for the meat, we observe that this salt is different from the common salt because the crystals are great as small rocks still unrefined

Fuente de la Imagen

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The Sea salt Is placed above the meat and allowed to cook.

We cover the grill We cover the grill and let it cook in its vapors and juices

Let's review the tip from time to time and we will notice that the fat is going to carbonize (turning black as if it were burning), let cook it in that position until the salt crystals melt

At that moment we proceed to turn the tip so that it is sealed on the other side and we return to bathe in sea salt above

Notice how the fat practically disappeared and charred that side, again let it cook until the crystals of Salt Marina

We cover the grill again and let the TOP SIRLOIN CAP It is cooked in its vapors, to be sealed little by little it is going to cook inside with its own juices,

And when the salt crystals are melted it is turned around TOP SIRLOIN CAP Repeatedly to this we say "Vuelta y Vuelta"

As you cook the TOP SIRLOIN CAP In the process of Vuelta and Vuelta we will observe that it is increasing its size

When the TOP SIRLOIN CAP It's golden everywhere

We can make a cut in the middle

And see if internally it is cooked to average, ¾, or complete depending on your preference, and remove it from the embers. (In our case we prefer it full term and so we let it roast a little more)

And proceed to chop in slices of the thickness of your preference
No matter how charred this outside on the inside the meat will be at its point, juicy, smooth and dressed in a spectacular way as if it were meat on stick.

!!ENJOY¡¡

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If they enjoyed the pots and made their mouths express it with their vote and I invite them to follow me and be aware of my post, @ticoin Thanks for your attention!

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