Bill > wrote in message m>...
> 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

The wife got from her Mom a recipe for Teriyaki merinade using Sake
which is to die for. The rule of thumb is, the cheaper the
cut-o-meat, the better. Good cuts of meat just don't suck in the
marinade at all.
What I would do with that quarter cow is to marinade the heck outta
the thing for 2 days, then grill it. Medium high/high, long enough to
crisp both sides, remember that at times, flames are a good thing,
providing you're in *control*. Then lower the heat to cook it medium
rare...of course...then cut into thin strips to do whatever you like.

Just thought I'd Q-in

Cheers
Stan