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need advice on cooking and identifying a large cut called a beef top sirloin butt xt
anton
Posts: 1,813
Please drop me some wisdom, I was thinking I want pulled beef? will this work? 15lb.
Or do I slice steaks out of it?
Thanks in advance
Or do I slice steaks out of it?
Thanks in advance
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
Comments
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That's a perfect cut for Baltimore pit beef. It's really too lean for pulled beef and will be kind of tough as steaks.
http://amazingribs.com/recipes/beef/baltimore_pit_beef.html
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
This monster Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@DMW , looks like that's gonna be the method! Right on , Amazingribs.Com is always solid. Thanks dude. Probably starting it late tomorrow night for Sunday lunch.Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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hmmm
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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That's going to be fantastic! Cow Crust is a great recipe. I've done it on prime rib a few times and it always turns out great.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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