Pork sirloin help

Skidder · 10-11-2012, 12:24 PM

Anybody seen these before they come in a 10lbs./2.5 lbs each four pack from Costco. They were $1.99/lbs. with $2.00 extra off at the register. So question #2 would be do they have any use in the bbq world or what should I do with them. They look and feel like short tenderloins. Thanks

landarc · 10-11-2012, 12:28 PM

I know what the pork sirloin is, I assume this is the end, which I would think makes a great roast. It will take more heat than a tenderloin, as the meat is a little less lean. I would still brine or marinade it, then smoke it.

CarolinaQue · 10-11-2012, 12:34 PM

I do them all the time because they are cheap. These are bone-in, correct? Either way, they'll take smoke just fine, but I prefer the bone-in ones. If it's boneless, I would recommend tieing it with some butchers twine to even out the cooking. But yes, as landarc mentioned, brine it first. A simple rub of S&P with a little granulated garlic and some green herbs in it does well with it. I cook them up in the 325* - 350* range until they hit about 145*.

V-wiz · 10-11-2012, 12:37 PM

Weve done that in a slow cooker, came out great.

hamiltont · 10-11-2012, 12:39 PM

I have smoked them before. They are pretty lean, but not as lean as Pork Loin IMO. You can take them to ~150F for slicing, ~190F for chopped (foil @ 150F with some AJ) or slice them for steaks. Or cure them for something similar to Canadian Bacon. Quite versatile actually... Cheers!!!

El Ropo · 10-11-2012, 01:12 PM

Cook 'em like a loin. I get these all the time for around $2.00/lb. Great sliced and fried for breakfast too. They are not quite as lean as loin, but it's really good pork. You'll love it.

I've been making lunch sandwiches out of 3/4" slices fried to ~140 internal, then rested covered for 10 min. Awesome, and less $$ than ground beef for a burger.

They are also cut into slices and sold as Texas style pork ribeye steaks down here.

Skidder · 10-11-2012, 01:50 PM

Thanks all I'm looking forward to cooking with these. I saw them last time but hesitated because I've never heard of that cut of pork. Sounds like it should be fun cooking these with all your help. Thanks for the quick replies too.

Skidder · 10-11-2012, 02:11 PM

In the brine as we speak.

CarolinaQue · 10-11-2012, 02:14 PM

Bone-in or boneless?

Skidder · 10-11-2012, 02:27 PM

Boneless

10-11-2012, 12:24 PM	#1
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Pork sirloin help Anybody seen these before they come in a 10lbs./2.5 lbs each four pack from Costco. They were $1.99/lbs. with $2.00 extra off at the register. So question #2 would be do they have any use in the bbq world or what should I do with them. They look and feel like short tenderloins. Thanks

10-11-2012, 12:34 PM	#3
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	I do them all the time because they are cheap. These are bone-in, correct? Either way, they'll take smoke just fine, but I prefer the bone-in ones. If it's boneless, I would recommend tieing it with some butchers twine to even out the cooking. But yes, as landarc mentioned, brine it first. A simple rub of S&P with a little granulated garlic and some green herbs in it does well with it. I cook them up in the 325* - 350* range until they hit about 145*. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

10-11-2012, 12:37 PM	#4
V-wiz is one Smokin' Farker Join Date: 03-20-12 Location: Los Angeles CA Downloads: 0 Uploads: 0	Weve done that in a slow cooker, came out great. __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

10-11-2012, 12:39 PM	#5
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	I have smoked them before. They are pretty lean, but not as lean as Pork Loin IMO. You can take them to ~150F for slicing, ~190F for chopped (foil @ 150F with some AJ) or slice them for steaks. Or cure them for something similar to Canadian Bacon. Quite versatile actually... Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

10-11-2012, 01:12 PM	#6
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Cook 'em like a loin. I get these all the time for around $2.00/lb. Great sliced and fried for breakfast too. They are not quite as lean as loin, but it's really good pork. You'll love it. I've been making lunch sandwiches out of 3/4" slices fried to ~140 internal, then rested covered for 10 min. Awesome, and less $$ than ground beef for a burger. They are also cut into slices and sold as Texas style pork ribeye steaks down here. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

10-11-2012, 12:28 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I know what the pork sirloin is, I assume this is the end, which I would think makes a great roast. It will take more heat than a tenderloin, as the meat is a little less lean. I would still brine or marinade it, then smoke it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-11-2012, 01:50 PM	#7
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Thanks all I'm looking forward to cooking with these. I saw them last time but hesitated because I've never heard of that cut of pork. Sounds like it should be fun cooking these with all your help. Thanks for the quick replies too.

10-11-2012, 02:11 PM	#8
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	In the brine as we speak.

10-11-2012, 02:14 PM	#9
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	Bone-in or boneless? __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

10-11-2012, 02:27 PM	#10
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Boneless