"Bill" > wrote in message
...
> 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?
>
> Tain't never 'Qued one of these before.
>
> Bill



If it's still in the cryovac, leave it in the fridge a couple of weeks to
age.

I just got one and plan to cut it into steaks. Yes, it's a cheap cut, but
beef is too expensive right now to be feeding the kids choice rib eyes.
Grill hot, medium rare to keep tender.

Will further slice up some of the cooked steaks into fajitas.

The smoked roast thing Steve mentions is real good too.


Steak and,
Spud