Looks authentic to me. Nice cooking.
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.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.
So that's why we had the great tutorial on cuttin up these! Two really good posts!
Yes, great tutorial! I just joined the forum. I will have to try this cut on my new hybrid Santa Maria/Argentine Parilla......
Great looking grill! I'll be getting something similar in the future.