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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-24-2010, 12:22 PM   #1
Dr_KY
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Lightbulb Huge sirloin..what shall we do?

Had this in the freezer waiting for Christmas day I'm thinking of cooking the whole thing then slicing at the table what say you?

Easy on the seasonings and just enjoying the moo out of it.








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Unread 12-24-2010, 12:28 PM   #2
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You allready know what to do with it!
I'm not a connaisseur of beePh but that's what a cut of Serious meat looks like at my local Butcher.
Dang...I can't wait to see this one Phinished Dr.!
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Unread 12-24-2010, 12:42 PM   #3
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I say send it to me!
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Duh.
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Unread 12-24-2010, 02:13 PM   #4
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Jussssst a bit late for sending it. lol

I want to make beautiful steaks from it but the temptation to cook it whole is overwhelming me.
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Unread 12-24-2010, 02:57 PM   #5
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original ideal !!
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Unread 12-24-2010, 03:28 PM   #6
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Cook it whole! Do it slowly until it hits 125F, then rest, slice and serve.
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Unread 12-24-2010, 04:40 PM   #7
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Quote:
Originally Posted by Ron_L View Post
Cook it whole! Do it slowly until it hits 125F, then rest, slice and serve.

Ron you win!! I'll name the first slice after you sir.
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Unread 12-24-2010, 04:46 PM   #8
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Quote:
Originally Posted by Dr_KY View Post
Ron you win!! I'll name the first slice after you sir.
Ummm... OK... I'm not sure if I should be honored or scared...
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Unread 12-24-2010, 05:29 PM   #9
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Well look at it this way ..the first slice always goes to the MIL. It's an honor my friend.
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Slappin that bass like some delerious funky preist!!!


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Unread 12-24-2010, 05:39 PM   #10
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Quote:
Originally Posted by Dr_KY View Post
the first slice always goes to the MIL.

Always an angle brother.

Best to you and yours Doc.
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Unread 12-24-2010, 07:51 PM   #11
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The original "Santa Maria Style" BBQ was top sirloin. The roast is cut into 3 or sometimes 4 chunks--cut in the same direction as if cutting top sirloin steaks. Slang for this cut of meat is "Top Block." The "Top Block" chunks are grilled over oak coals with Santa Maria style spices, then sliced thin and served. There is really no need to cook top sirloin "low and slow" as it is already tender. When tri-tip first came about it replaced "Top Block" as the main cut of meat for Santa Maria style dur to the cost of the meat. Tri-tip was very inexpensive when it first came out. Today tri-tip and top sirloin run neck and neck in price.
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Unread 12-24-2010, 09:33 PM   #12
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that is an impressive looking hunk o meat!
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