On Mon, 3 Nov 2003 00:45:59 -0800, Bill
> wrote:

> So the wife comes home and says " Here honey." and hands me
>a 14 pound chunk o' cow marked "Beef Loin Top Sirloin".
>
> Should I just slice it up for grillin', roast it, or is it
>possible to barbecue it and not have it come out like jerky?

You can Q it at around 225-240 for 7-8 hours until it reads 135
inside. Even better if you can grill it first to put some carmelized
bark on it, then lower the temp.

What you'll end up with a a nice rare slicing beef. I'm doing one
later this week since they're on sale.

-sw