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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-12-2013, 01:05 PM | #1 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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Sirlion Steaks
While not my favorite the local grocery store had them on sale. Should they just be grilled to medium rare?
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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01-12-2013, 01:26 PM | #2 | |
On the road to being a farker
Join Date: 01-02-13
Location: Northville, MI
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Quote:
With that said, personally, I'd at least do a nice salt and pepper season, then grill 'em up. Enjoy!
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Dan - 22.5" Weber Smokey Mountain | 22.5" Weber OTS | Weber Smokey Joe |
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01-12-2013, 01:26 PM | #3 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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I like them pittsburg rare. Sirloin is not too good, but I have had akashi and it wasn't too bad. It is still a steak though, so that is pretty cool.
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______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. |
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01-12-2013, 03:27 PM | #4 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Like "djoseph74" said, it's personal.
They're good with salt, pepper and a little garlic powder. I love sauteed onions on steak. I often do a reverse sear. I like them rare!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-12-2013, 03:38 PM | #5 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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Thanks guys that was my plan salt and pepper and cook them to medium rare. I may have to do those sauteed onions as well.
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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01-12-2013, 03:42 PM | #6 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Onions, hmmm!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-12-2013, 04:35 PM | #7 |
Full Fledged Farker
Join Date: 08-28-12
Location: San Jose, CA
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Last birthday my girlfriend took me to a Brazillian steakhouse and the sirloin was one of my favorite items they brought around. I'm determined to find a way to someday make it that good at home. Those were done on rotisserie of course, about medium by the color.
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~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI • [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen • UDS In Progress |
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01-12-2013, 06:09 PM | #8 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Fresh ground pepper, salt, fresh garlic then on to a hot grill until internal of around 132 deg. Let them sit for ten minutes tented. Then cover with sauteed onions. And if you do not like them, send them my way
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BWS Fatboy |
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01-12-2013, 07:31 PM | #9 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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01-12-2013, 08:34 PM | #10 |
Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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I cook mine rare... the only ones that ever get cooked to medium are for guests who ask for well done.
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18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg. |
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01-12-2013, 11:10 PM | #11 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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If I'm grilling over a hot fire touching the grate, I like to cook mine about 3 minutes a side, with Salt,Pepper, Garlic Powder ect...
As soon as I pull em I put a pat of butter on each while it rest. About 3 minutes starts to set the juices. (3 minutes a side leaves a little 'Moo' in em. I like mine RARE.) |
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01-13-2013, 01:58 PM | #12 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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A sirloin is a delicious steak but is leaner than cuts such as the ribeye to care must be taken to not overcook it.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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01-13-2013, 02:08 PM | #13 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Crush a garlic clove or two, rub it all over the surface of the meat really good, apply some EVOO, kosher salt and fresh ground pepper, sear the steaks hot hot hot, serve rare to medium rare.
That's the way uh uh I like it. |
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01-13-2013, 04:09 PM | #14 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Ou poivre, I made some last night out of chuck steak, its a good way to give the lesser piece of meats a little more flavor. Plus the sauce is awesome!
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01-13-2013, 05:25 PM | #15 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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A high end choice sirloin is going to be much nicer than a low end select sirloin. Most of the stuff you see in decent steak houses is going to be at the high end of choice or better grade.
This is why you can sometimes find a great sirloin in a steak house. The stuff you find in your average grocery store is going to be select with hardly any marbling. Maybe places like Costco, Sam's Club, or high end grocers/meat markets will have better quality sirloins.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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