"Sirloin Challenge!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, Aug. 31st!!

Moose · Aug 11, 2020

Our New Throwdown Category is...

"Sirloin Challenge!"

This was Der Husker's Winning Entry in the 2017 Top Sirloin Master's Cut Throwdown

As chosen by Kanco Connection for winning the "Pork Butt" Throwdown.

CATEGORY DESCRIPTION - PLEASE READ:

Kanco Connection said:

Hey Moose and Shagdog!

So, I think I’d like to see us do (another) steak TD, but let’s not do the typical trophy cuts. How about we give some love to sirloin...could be top sirloin steak, petite, picanha, whatever. But I’d love to see what the folks can do with the relatively cheap but flavorful SIRLOIN! Thanks for all you guys do.

Click to expand...

:thumb:

You may submit entries that are cooked from Friday 8/14 through Monday 8/31.

Entry pictures must be submitted by Noon Central US Time on Monday 8/31.

Click here to read the rules for the BBQ Brethren Throwdowns...

Best of luck and even better eats to all!

GammaRei · Aug 15, 2020

Sweet, I just bought about 6lbs today. . .

- G

Moose · Aug 23, 2020

Just to clarify the definition of sirloin:

From Spruce Eats:

Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly).

The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher. Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse.

After separating it from the top sirloin, the bottom sirloin is usually divided into three main components: the tri-tip, ball tip, and flap, which do well with roasting and barbecuing (and they are sometimes made into ground beef).

Although it's not obvious in a two-dimensional diagram, the back end of the tenderloin, called the butt tender, is also situated within the sirloin, and it's either removed altogether when fabricating a whole tenderloin, or the back end is sold as a roast.

Shiz-Nit · Aug 23, 2020

Sirloin is a great category.
I got my cook in and I’m sure I’ll post pics this week.

GammaRei · Aug 24, 2020

Here is my submission. I dont have many pictures. Just really a couple from on the grill.

Salt and Pepper and high heat to get to a perfect rare steak.

Please use this photo for my submission.

- G

LYU370 · Aug 24, 2020

Been to several stoves, several times over the past week. Not a sirloin to be found. :noidea:

Moose · Aug 24, 2020

LYU370 said:
Been to several stoves, several times over the past week. Not a sirloin to be found. :noidea:

No flap or tri-tip?

LYU370 · Aug 24, 2020

Moose said:
No flap or tri-tip?

I can only find those at RD around here.

GammaRei · Aug 24, 2020

LYU370 said:
Been to several stoves, several times over the past week. Not a sirloin to be found. :noidea:

Its usually better to look in a freezer or refrigerator, the ones in stores are the best~!

(just messing with ya). . .

- G

Shiz-Nit · Aug 26, 2020

I would like to enter the Sirloin throwdown.
Cook Thread - https://www.bbq-brethren.com/forum/showthread.php?t=284836

These where marinated in a shiner Bock beer, woresterire, olive oil and BPS cattle prod injection powder mixed in.

I have yet to decide which photo but will update this once my daughter tells me which one to use.

OferL · Aug 26, 2020

Questions :
1. Is sinta (I believe it's called NY strip) considered sirloin for this throw down ?
2. Is pork sinta considered sirloin for this throw down?

Moose · Aug 26, 2020

OferL said:
Questions :
1. Is sinta (I believe it's called NY strip) considered sirloin for this throw down ?
2. Is pork sinta considered sirloin for this throw down?

It appears that it is, at least for beef:

The strip steak comes from the topmost section of the sirloin, a little-used area of muscle, the longissimus, that is commonly referred to as the strip loin or top loin.

However, I believe the intention of the category description as written by Kanco Connection was that it was to be beef sirloin.

Learning to BBQ · Aug 30, 2020

Please accept this as my photo for the sirloin throwdown.

Cook thread is here: https://www.bbq-brethren.com/forum/showthread.php?t=285005

Hopefully got my link right.

Shiz-Nit · Aug 31, 2020

Mods seems I could not edit my original above about telling which photo I would like to enter.
So please accept the 1st pic (top view of the meal) thank you.

Shiz-Nit said:
I would like to enter the Sirloin throwdown.
Cook Thread - https://www.bbq-brethren.com/forum/showthread.php?t=284836

These where marinated in a shiner Bock beer, woresterire, olive oil and BPS cattle prod injection powder mixed in.

I have yet to decide which photo but will update this once my daughter tells me which one to use.

thirdeye · Aug 31, 2020

Here is my official entry into the Sirloin Challenge! Throwdown. The full cooks thread can be found in Q-Talk HERE.

sudsandswine · Aug 31, 2020

Whew down to the wire but I think I made it in time...

Please accept this as my entry - "Picanha steaks"

Cook thread here

"Sirloin Challenge!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, Aug. 31st!!

Moose

somebody shut me the fark up.

GammaRei

Full Fledged Farker

Moose

somebody shut me the fark up.

Shiz-Nit

Babbling Farker

GammaRei

Full Fledged Farker

LYU370

Resident Idjit

Moose

somebody shut me the fark up.

LYU370

Resident Idjit

GammaRei

Full Fledged Farker

Shiz-Nit

Babbling Farker

OferL

is Blowin Smoke!

Moose

somebody shut me the fark up.

Learning to BBQ

is Blowin Smoke!

Attachments

Shiz-Nit

Babbling Farker

thirdeye

somebody shut me the fark up.

sudsandswine

Quintessential Chatty Farker

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