Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Smoked Sirloin Question
Options
mojopin
Posts: 200
I want to make a smoked sirloin similar to that at Texas Land and Cattle. From what I understand is that they use a large piece of beef that the sirloin is cut from? What cut is that? Then it's peppercrusted and smoked.
Anyone have any info or experience making something like this or just similar? It doesn't have to even be a sirloin, I'm mainly looking for that smokey flavor. Can I cold smoke some thick NY Strips or something?
Thanks!
Jill
Anyone have any info or experience making something like this or just similar? It doesn't have to even be a sirloin, I'm mainly looking for that smokey flavor. Can I cold smoke some thick NY Strips or something?
Thanks!
Jill
Comments
-
Just go to Sams or your favorite butcher......they have whole sirloin roasts....most likely in cry-o-vac.....Set your BGE up for indirect.......with heavy chunks of wood.....I prefer oak...but that's just my preference....And cook / smoke that rascal at 300 - 350 degrees dome.....For medium rare you're looking for 135 -140 middle internal temp....Pull off...let rest for about 20 minutes and you're eating pretty good.....
Before putting the meat on....cover with EVOO....then your favorite dry rub....for your crust.....This is an easy one..... -
Just go to Sams or your favorite butcher......they have whole sirloin roasts....most likely in cry-o-vac.....Set your BGE up for indirect.......with heavy chunks of wood.....I prefer oak...but that's just my preference....And cook / smoke that rascal at 300 - 350 degrees dome.....For medium rare you're looking for 135 -140 middle internal temp....Pull off...let rest for about 20 minutes and you're eating pretty good.....
Before putting the meat on....cover with EVOO....then your favorite dry rub....for your crust.....This is an easy one..... -
Here's a 3" Prime Top Sirloin seasoned with QBabe's coffe rub seared and then finished like Prime Rib. Good Stuff. That's Mesquite lump, BTW. Could you tell?
Mike
-
Thanks guys! I can't wait to try it out this weekend!
-Jill
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum