I don't suppose you were on Eagle Nest Lake with a guide named Scott, were you? That cleaning station and the rock below looks awfully familiar…my family was in Angelfire last week. We only had access to an oven while there but I'm hoping to figure out how to smoke some of the trout fillets we brought home. I've not tried smoking fish before.

Yep, that's who we fished with. I used a green mountain grill recipe. We'll just say there was nothing left but bone and skin.

As the husband of a Brazilian, we cook Picanha often. If I could save money buy buying the same cut of meat under the label of sirloin cap I certainly would. I have just not seen sirloin cap or if I did, it looked so different from a Picanha that I passed on it. I guess if I was a butcher I'd call it Picanha too if it meant I could charge more for it.

We sometimes cook tri-tip instead of Picanha but cook it and serve it the same. It's definitely cheaper but doesn't have the thick fat cap on it and not as good in my opinion.