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Peeled knuckle?

dougcrann
dougcrann Posts: 1,129
in Off Topic
Was in Cash and Carry yesterday and seen it. First I have seen it...what can it be used for? I know what the sign says but...

How does one slice and dice it?
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Comments

  • SGH
    SGH Posts: 28,988
    It's nothing more than sirloin tip. It goes by many names, "peeled" being one of them. It is extremley lean meat so keep that in mind when deciding how to cook it. To me, it's best used in something with some type of sauce or gravy (stir fry, fajitas) due to its leanness. Or cook it extremely rare and slice thin. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    @dougcrann
    Im more than sure that you were asking in regards to grilling/smoking it. But just for info, they make a killer roast when pressure cooked down with some beef stock and veggies. Just thought I would share. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,662
    SGH said:
    It's nothing more than sirloin tip. It goes by many names, "peeled" being one of them. It is extremley lean meat so keep that in mind when deciding how to cook it. To me, it's best used in something with some type of sauce or gravy (stir fry, fajitas) due to its leanness. Or cook it extremely rare and slice thin. 
    Brother @SGH if you are using lean meats for fajitas you are missing out!  Heavily marbeled, thinly sliced and high heat is the best for fajitas. 

    I would rather light a candle than curse your darkness.

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  • Chris8938
    Chris8938 Posts: 156
    I just did one this weekend.  Very Lean.  I smoked mine at 300 until 128 and pulled.  Sliced as thin as possible for sandwiches.  I thought about turning them into steaks.  You can't really complain about the price per pound.  
    XL BGE, Lg BGE, MiniMax BGE, Mini BGE

    Appleton, WI 
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  • SGH
    SGH Posts: 28,988
    Ozzie_Isaac said:
    Brother @SGH if you are using lean meats for fajitas you are missing out!  Heavily marbeled, thinly sliced and high heat is the best for fajitas. 
    Brother Ozzie, I agree that heavily marbled is best. To me, it's the best across the aboard. However I was just offering a suggestion as to what could be done with it and get good results.  Me personally, I always go with fattier meat. Even for ground beef. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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