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Italian Beef Question...

TheDirtyBurgerTheDirtyBurger Posts: 846
edited 9:34PM in EggHead Forum
So I got my sirloin tip all seasoned and stuffed with garlic. The large is getting up to temp.
2 questions:

1. Should I cut the butcher's twine that is holding this beast together

2. When I cook in the v-rack should I have the fat side up or down?



  • El Dirty, I left the twine on. Fat up or fat down can be debated forever. Either way, you are collecting the drippings and will defat them to make the fabulous au jus dip.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Gotcha. Went tied and fat side down (because I did not feel like flipping it over).
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