Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: MacEggs on August 26, 2016, 09:51:09 AM
-
Picked up a Whole Sirloin Tip. Weighed 12.5 lbs.
Unit price was $3.40 / lb CAD. That would be $2.63 USD at the current exchange rate.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7032.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7032.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7034.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7034.jpg.html)
Gave it a good slathering with Worcestershire sauce and a coating of Montreal steak spice. Wrapped and into the fridge.
It stayed there for close to 48 hours. I would occasionally turn it during that time.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7031.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7031.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7035.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7035.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7036.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7036.jpg.html)
Here comes the "experiment" part …. I put it on the roti for a "sear" stage so-to-speak over some lump.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7084.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7084.jpg.html)
I was hoping to go 30 minutes, but I decided to take it off the spit after only 20 minutes ….
Got a snake set up and pre-heated on the 3-wheeler using whiskey stave chunks for smoke. Got these from MrHoss.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7089.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7089.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7090.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7090.jpg.html)
It settled in to a temperature range of 240-270° for the duration of the cook with only one vent open.
I checked the IT occasionally. I removed it after 5 hours with an IT that I was very happy with. Wrapped and into the cooler for 1 hour.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7111.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7111.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7112.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7112.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7113.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7113.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7114.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7114.jpg.html)
The IT rose a little after the rest. Carved a small chunk off. Very good!
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7128.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7128.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7130.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7130.jpg.html)
I let it rest more at room temperature, and then it went into the fridge.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7140.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7140.jpg.html)
Next day I got to the tedious task of slicing it all up. After removing the hunk from the foil, I was amazed at all of the au jus. One cup.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7142.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7142.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7143.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7143.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7152.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7152.jpg.html)
I don't use this much, but it's handy to have.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7146.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7146.jpg.html)
I had to cut the hunk into quarters in order to slice properly. This cut does not have much fat, but does have some gristle and such.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7145.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7145.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7148.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7148.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7149.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7149.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7151.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7151.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7150.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7150.jpg.html)
Vacuum sealed four 24 oz packs and into the freezer. Still had about 2-3 lbs to use for some immediate sandwiches that I put into a Ziploc.
(http://i1142.photobucket.com/albums/n615/MacEggs/MacEggs031/IMG_7153.jpg) (http://s1142.photobucket.com/user/MacEggs/media/MacEggs031/IMG_7153.jpg.html)
I was very happy with how this turned out.
It is not the most desirable cut of beef, but the price is good, and it makes very nice sandwich meat.
Thanks for looking!
-
Looks great to me. Sure beats the hell out of the price for roast beef at the deli counter!
-
That's some great looking beef! Far better tasting and less money than buying it at the store!
Sent from my SAMSUNG-SM-G920A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Looks great Mac!
Sent from my iPhone using Tapatalk
-
That looks amazing! Great cook!
-
Never thought to try this but I will now - looks great
-
You had me. I figured you were doing PSB till you pulled out early and sliced. That slicer is a handy thing as is sliced meat for sammiches.
-
Looks good from here. Thanks posting this.
-
Grate cookup Mark !!!!
I thought of this as I was standing in front of a 22 pound clod roast in the store yesterday......almost pulled the trigger!!!
-
Grate cookup Mark !!!!
I thought of this as I was standing in front of a 22 pound clod roast in the store yesterday......almost pulled the trigger!!!
You must of been at Smart and Final. That's the only place I've seen Clod.
-
Grate cookup Mark !!!!
I thought of this as I was standing in front of a 22 pound clod roast in the store yesterday......almost pulled the trigger!!!
You must of been at Smart and Final. That's the only place I've seen Clod.
@fedex
Yep.....that was minutes prior to when I saw several dozen racks of babys priced @ 1.49 /lb......came home w/ a bunch of those & went back the next day & got more!!!!
-
Wow - your documentation is top-shelf!
Is Sirloin Tip what we used to call 'flap meat'?