Strube Ranch Top Sirloin-Santa Maria-ish

[landarc]

Moose, of all people, you need to try this cut from Wagyu cattle.

 

[Moose]

Moose, of all people, you need to try this cut from Wagyu cattle.

The price sure seems right! I was also eying the whole striploin and skirt as well. Need to cook some of the meat in the freezer first before I reload, including a whole USDA prime brisket that I should probably cook like a tri-tip.

 

[c farmer]

Great thread and great looking meat.

Awesome job.

 

[chambersuac]

I'm pretty sure a plate ot that would have me walking again...maybe skipping..

 

[WineMaster]

Wow, Great cook Bob !!!

 

[Smoke Dawg]

Nicely done Sir!

Looks so good I want to eat the monitor!

 

[qman]

Totally not my idea, got it from Adam Perry Lang, I forget which of his books.



I had to cook some to medium, it was still incredibly tender.

Great cook, landarc.
I think Adam Perry Lang covered seasoning the cutting board in "Serious Barbecue". I know he discussed it a lot it "Charred and Scuffed"
jb

 

[Enrico Brandizzi]

That roast is awesome. Complimenti!

 

[Garyclaw]

WELL "I'll-cook-anything-for-a-party" Bob, you've done it again!!! :clap2: Outstanding!

 

[loco_engr]

Awesome looking cook!

 

[Norm]

All I can add is WOW that looks great!

 

[fingerlickin']

Yeah it looks pretty good and all, but now I can't wait to see what your 25,000th post will be.

 

[oifmarine2003]

That looks delicious!

 

[ace27705]

very well written and described. great post