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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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12-24-2010, 12:22 PM | #1 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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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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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-24-2010, 12:28 PM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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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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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-24-2010, 12:42 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I say send it to me!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-24-2010, 02:13 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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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.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-24-2010, 02:57 PM | #5 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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original ideal !!
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12-24-2010, 03:28 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Cook it whole! Do it slowly until it hits 125F, then rest, slice and serve.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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12-24-2010, 04:40 PM | #7 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
Ron you win!! I'll name the first slice after you sir.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-24-2010, 04:46 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Ummm... OK... I'm not sure if I should be honored or scared...
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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12-24-2010, 05:29 PM | #9 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Well look at it this way ..the first slice always goes to the MIL. It's an honor my friend.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-24-2010, 05:39 PM | #10 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Always an angle brother. Best to you and yours Doc. |
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Thanks from:---> |
12-24-2010, 07:51 PM | #11 |
is one Smokin' Farker
Join Date: 10-19-07
Location: Oroville, CA
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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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12-24-2010, 09:33 PM | #12 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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that is an impressive looking hunk o meat!
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Sirloin |
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