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Another Top Sirloin

Bear 007Bear 007 Posts: 343
edited 8:39PM in EggHead Forum
I do like this cut of beef.


  • Rezen73Rezen73 Posts: 356
    Looks perfectly cooked! Nice job.
  • Austin  EggheadAustin Egghead Posts: 3,907
    It is a nice/versatile cut of meat. Looks cooked to perfection ;)
    Large, small and mini now Egging in Rowlett Tx
  • MaineggMainegg Posts: 7,787
    that looks perfect! made me hungry again and we just took two pizzas off the large and I am stuffed!
  • doubleapexdoubleapex Posts: 61
    looks nice...

    try a tri-tip next time--cut from the bottom of the sirloin.
  • Bear 007Bear 007 Posts: 343
    I have to have Tri Tips cut special, top dollar, I will try it sometime.
  • Bear 007Bear 007 Posts: 343
  • Bear 007Bear 007 Posts: 343
    Thanks Julie, Congratulation on your wins.
  • Rezen73Rezen73 Posts: 356
    Same here. Cost me roughly $16 for a 750g tri-tip... it's sitting in the fridge just now... hopefully I'll have time to cook it tomorrow. Funny, the butcher never heard of them being cooked whole, he told me they use it for "Chinese stir fry" meat lol. When I told him how I had planned to cook it, his eyes lit up like a kid on Christmas day. I think he wanted to come over!
  • doubleapexdoubleapex Posts: 61
    IMO, tri-tip is well worth it. Cook it the Santa Maria way for best results--with red oak!! of my favorite cuts of meat.
  • How about sharing cook time,temperature,direct or indirect place setter, wood chips,seasoning,etc.

    It looks fantastic and I'd love to cook one up on my large Bge.

    Still Eggin in Ky I am,

    CroMag :)
  • Bear 007Bear 007 Posts: 343
    I did it direct at 450, 4 min aside, shut the bottom vent and cooked till 130 internal, let rest for 7 min.
  • Photo EggPhoto Egg Posts: 7,906
    Thay looks spot on perfect...
    Thank you,

    Galveston Texas
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