that looks good we got a fire so while we wait for these splits of wood to burn down i'm going to go ahead and prep that sirloin cap for you guys and here's the meat i'm cooking today sirloin cap this is just under four pounds and you may also know it by colette a colette roast or now very trendy pecan it's good and this really takes us back to the roots of santa maria barbecue everybody associates santa maria barbecue with tri-tip but it wasn't just tri-tip they were cooking what then were considered butcher's cuts inexpensive pieces of meat nobody really wanted to buy them they had a secret this stuff is delicious it's very very tender and this was sent to me by my friends over at eat y'all and they're involved in a campaign right now trying to spread the word from the california beef council that hey chefs restaurants in california buy local we've got some great great beef out here in california so first thing i'm going to do is kind of clean this up a little bit it doesn't need a whole lot of work but there's some silver skin here that i'm going to remove
START_SPONSOR_TOKEN and this was sent to me by my friends over at eat y'all and they're involved in a campaign right now trying to spread the word from the california beef council that hey chefs restaurants in california buy local we've got some great great beef out here in california so END_SPONSOR_TOKEN