Originally Posted by jonmhenderson
Where did you find that particular cut of sirloin? Could you just take some top block and skewer it?
Man, you are one of the few people I have heard in 30 years call it 'Top Block'. They use Top Block, sliced and skewered like that in Santa Maria, it is delicious.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."