SO...What DOES One Do With A Whole Sirloin Tip?

[jonumberone]

I did some roast beef sandwiches with the last one I got.

 

[Wickedcajun]

Um... Ship said hunk o'cow to Charenton, Louisiana... I'll take care of it for you

 

[16Adams]

I'm so embarrassed. I thought this was the start of a joke, like "two pitmasters walk into a bar". My bad. Carry on.

 

[tortaboy]

Slice it thinly. Marinade it up. Redneck Carne Asada.

More surface area for the marinade.

 

[fantomlord]

Do this:
http://www.bbq-brethren.com/forum/showthread.php?t=167599&highlight=Picanha
Absolutely fantastic!

 

[BBQinMI]

First unless you have a large group to feed I would cut it into 3 smaller roasts. Here is a great tutorial on how to do that

http://unpluggingthecord.wordpress....-ton-of-money/butchering-a-whole-sirloin-tip/

Then I would do an herb crust and cook until desired internal temperature. Something like onion powder, garlic powder, paprika, little ancho chile, dried thyme, dried oregano mix with olive oil and rub all over the meat. Don't forget salt and pepper

 

[MartinM]

I seen this thread yesterday... Then last night I was looking
At brisket and right next to the brisket were these fantastic looking roasts...

I had to come back and look again.

I really like this site but my meat expenses are going way up:thumb:

 

[SmokinAussie]

Slice some of it thinly (take care not to add a large chunk of HAND into it )

Perfect for 2 things... Fajitas or my preference, Sukiyaki! Yum!

Cheers!

Bill

 

[deguerre]

First unless you have a large group to feed I would cut it into 3 smaller roasts. Here is a great tutorial on how to do that

http://unpluggingthecord.wordpress....-ton-of-money/butchering-a-whole-sirloin-tip/

Then I would do an herb crust and cook until desired internal temperature. Something like onion powder, garlic powder, paprika, little ancho chile, dried thyme, dried oregano mix with olive oil and rub all over the meat. Don't forget salt and pepper

This was my initial idea as there appear to be three major muscles in this hunk of meat. I haven't purchased sirloin in probably well over ten years, and I never bought tip, always top. Given the leanness of it, I assumed it should be cooked to medium rare at most. Not having a slicer makes it fairly difficult and time consuming to hand shave it for very thin slices.

 

[Shagdog]

You're still taking suggestions??? Eat that thing already!! :hungry:

Since you're still looking... You could thin slice some, hammer the slices out even thinner, then marinate for Bulgogi.

 

[Moose]

Not having a slicer makes it fairly difficult and time consuming to hand shave it for very thin slices.

Perhaps it's time to invest in a slicer? When I decided to do my first Pastrami, I got one for this very purpose. Life hasn't been the same since:

I believe this is the one we have, and it's now 50% off:

[ame="http://www.amazon.com/Waring-Professional-Heavy-Duty-Slicer/dp/B008XFKUHW/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1408211152&sr=1-1&keywords=Waring+Professional+Heavy+Duty+Food+Slicer"]Amazon.com: Waring Professional Heavy Duty Food Slicer: Electric Food Slicers: Home & Kitchen@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41YYV8owaZL.@@AMEPARAM@@41YYV8owaZL[/ame]

 

[deguerre]

Well now. Looks as if I now have a slicer. Or will have, on the 19th. :-D :thumb:
Thanks Moose!

 

[s0upb0ne]

Do Baltimore style pit beef with one half and freeze the rest.

 

[Moose]

Well now. Looks as if I now have a slicer. Or will have, on the 19th. :-D :thumb:
Thanks Moose!

:thumb: :mrgreen::clap2::whoo::dancer:

 

[deguerre]

I also just ordered five pounds of Italian Salamis from San Francisco. Slicer's gonna come in handy.:-D

 

[Demosthenes9]

One can do this:









Then this:




Then this:




And finish with this:

 

[Demosthenes9]

First unless you have a large group to feed I would cut it into 3 smaller roasts. Here is a great tutorial on how to do that

http://unpluggingthecord.wordpress....-ton-of-money/butchering-a-whole-sirloin-tip/

Then I would do an herb crust and cook until desired internal temperature. Something like onion powder, garlic powder, paprika, little ancho chile, dried thyme, dried oregano mix with olive oil and rub all over the meat. Don't forget salt and pepper

I'm kind of confused a bit by that tutorial. In the pics at the end, she labeled one roast as "Top Round (Eye Round) ", another as "bottom round" and a third as "center round".

Top round and eye of round aren't the same cut. More importantly, top, bottom and eye of round don't come from the Sirloin Tip. They come from the Round primal which the sirloin tip also comes from.

 

[deguerre]

One can do this:

View attachment 100889







Then this:

View attachment 100890


Then this:

View attachment 100892


And finish with this:

View attachment 100891

OK. Now that's both impressive, and gorgeous. :thumb: