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Author Topic: Sirloin steak done different- oh my  (Read 289 times)
Kingcreek
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« on: May 20, 2018, 06:18:02 PM »

We had some "issues" with the locker we used last fall. They didn't cut everything exactly like I ordered. We bought 1/2 beef from my cousin who raises the best beef I've ever tasted. He was showing beef cattle 50 years ago when we were kids and bringing home trophies. He's gotten even better and raising essentially organic without jumping thru all the hoops to certify. He even grows his own non GMO corn to finish his grass pastured cattle.
So we had an oddball package of sirloin steak. I fought with the locker to age it the way I wanted. I fought with them to cut my filets 2" thick because my other steaks were cut 1-1/4". Somehow one of the flunkies cut one sirloin steak 2" thick and as big as a dinner plate. I thawed it out and was trying to figure out what to do with it and eventually decided to slow smoke it in the pit barrel.
A light coating of olive oil and a dry rub seasoning. 2 hours in the barrel with charcoal and one 2x2x3" block of Apple wood. 1 hour each side. Removed and foil wrapped to rest.
My wife (the Spice Queen) said she would take care of the rest while I finished mowing grass.
She did oven roasted sweet potato slices with chili powder, cinnamon, cayenne, and sea salt.
And fresh roasted asparagus from the garden. (Sea salt and pepper after coating with olive oil)
A nice French Bordeaux complimented nicely.
The smoked sirloin steak was buttery and tender and I don't think I've had a better tasting piece of beef.
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Andiron
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« Reply #1 on: May 21, 2018, 03:23:58 PM »

That needs some flavor of NSFW food porn tag.

Sounds amazing.
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Sindawe
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Vashneesht


« Reply #2 on: May 26, 2018, 05:52:22 PM »

Sounds like Kingcreek needs to have that APS family over for a 4th of July cook out!  grin
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Kingcreek
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« Reply #3 on: June 11, 2018, 05:55:24 AM »

Yesterday I did 2 big chuck roasts in the pit barrel with an ancho coffee dry rub. Did them similar to the way I do brisket. 1 hour on each side then another almost hour in double foil wrap until temp hit 190.
We could cut it with a fork.
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BobR
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« Reply #4 on: June 11, 2018, 08:46:29 AM »

How hot (grill level temp if you know) is your pit barrel when doing these things?

I have a spare chuck roast or two I can experiment with in my bullet smoker.

bob
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Kingcreek
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« Reply #5 on: June 11, 2018, 10:43:44 AM »

The pit barrel keeps a pretty constant 225. When I use the grill it's about 24" above the charcoal. I gave it a light Apple wood smoke with one piece about the size of a pack of cards on top of the coals. It should work the same as your tall charcoal smoker.
I take it to 150-160 degrees then double wrap with foil until it reaches 190-195. Then let it sit for another hour or more wrapped in a bath towel or blanket (still in the foil of course) placed in a cooler.
It's the same method and temps I use for brisket just adjusted for size of the hunk of beef.
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