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

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

"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

On Mon, 03 Nov 2003 04:06:39 -0600, Steve Wertz
> wrote:


>You can Q it at around 225-240 for 7-8 hours until it reads 135
>inside.

Make that 130-132 or so. A big hunk of meat like that will retain
heat for a while. I like mine pretty bloody.

-sw

In article > ,
says...
>
> "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
>
>
>

Yup, still in the cryovac, from Smart and Final for $3.58 a pound. I'm
gonna go for the smoked roast/barbecue approach. I'll leave it sit till
the weekend. It's raining now. I don't have kids, that's why I've got
inch thich ribeyes in the freezer. 8)

Bill

In article >,
lid says...
> On Mon, 03 Nov 2003 04:06:39 -0600, Steve Wertz
> > wrote:
>
>
> >You can Q it at around 225-240 for 7-8 hours until it reads 135
> >inside.
>
> Make that 130-132 or so. A big hunk of meat like that will retain
> heat for a while. I like mine pretty bloody.
>
> -sw
>

I'm afraid it's gonna have to go to 145 F. The wife loves it well done
and med rare is about as rare as I can get away with since she bought
it. 8/ She'll get the end cuts, I'll get the center, dogs get the
mistakes/scraps. Got a bag of hickory chunks just waiting.

Bill

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

On Mon, 3 Nov 2003 15:22:24 -0800, bill
> wrote:

> Yup, still in the cryovac, from Smart and Final for $3.58 a pound.

Ouch. CostCo (in CA) usually has 'em for much cheaper. They're
$1.98/lb here in Austin this week, which is the price I used to get
them at (last year) in CA CostCo's.

-sw

"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

I like them slow roasted. Makes a great sandwich with the leftovers.
Ed

http://pages.cthome.net/edhome

In article >,
lid says...
> On Mon, 3 Nov 2003 15:22:24 -0800, bill
> > wrote:
>
> > Yup, still in the cryovac, from Smart and Final for $3.58 a pound.
>
> Ouch. CostCo (in CA) usually has 'em for much cheaper. They're
> $1.98/lb here in Austin this week, which is the price I used to get
> them at (last year) in CA CostCo's.
>
> -sw
>

You don't think that prices are up because of the big
supermarket strike we have going on here, do you? <SoCal.>

Bill

In article > ,
says...
> 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
>

I think I'm gonna smoke it over some hickory 'till the
internel temp hits 145. If I screw it up, the dogs will get
rid of my mistake. < I have had friends tell me that when
they die they want to come back as one of my dogs, since my
dogs eat better than they do. >

Bill

says...
>
>"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
>
>I like them slow roasted. Makes a great sandwich with the leftovers.
>Ed

Notice how all of the flamers who claim that anything that doesn't
involve a smoker is off-topic are OK with talking about grilling and
slow roasting?


----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

"Another Wise Guy - Macon, GA USA" >
wrote in message ...
>
> says...
> >I like them slow roasted. Makes a great sandwich with the leftovers.
> >Ed
>
> Notice how all of the flamers who claim that anything that doesn't
> involve a smoker is off-topic are OK with talking about grilling and
> slow roasting?
>
>
> ----------------------------------------------------------------------
> | Just Another Internet Wise Guy Macon, GA USA |

Sorry to disappoint you, but the charter allows for grilling here. Slow
roasting can be done on a grill or in a smoker.
Ed

http://pages.cthome.net/edhome

On Tue, 04 Nov 2003 10:54:33 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>Notice how all of the flamers who claim that anything that doesn't
>involve a smoker is off-topic are OK with talking about grilling and
>slow roasting?

1. Prove that anyone ever said "anything that doesn't involve a smoke
is off-topic."

2. Then prove that this assertion was made multiple times.

3. Then prove that the people making it are the same people who flamed
you.

Only then will your delusional claims be persuasive.

Of course, you could always STFU until you have something to say that
bears a passing resemblance to reality.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

In article <bhMpb.19462$sA6.4471
@newssvr32.news.prodigy.com>, says...
>

<snipocrap>

> Sorry to disappoint you, but the charter allows for grilling here. Slow
> roasting can be done on a grill or in a smoker.
> Ed
>
> http://pages.cthome.net/edhome
>
>

Using a Weber Genesis Gold C to do most of my grillin' and
smokin' at the moment; using the smoker attatchment when I
grill and barbecue. I've had a Weber Kettle for years.

They aren't Kamados but they're gettin' the job done 'till
I can afford one, though there may be a WSM under the winter
solstice tree if I play my cards right.

Bill

Bill > held forth in
:

> In article >,
> lid says...
>> On Mon, 3 Nov 2003 15:22:24 -0800, bill
>> > wrote:
>>
>> > Yup, still in the cryovac, from Smart and Final for $3.58 a pound.
>>
>> Ouch. CostCo (in CA) usually has 'em for much cheaper. They're
>> $1.98/lb here in Austin this week, which is the price I used to get
>> them at (last year) in CA CostCo's.
>>
>> -sw
>>
>
> You don't think that prices are up because of the big
> supermarket strike we have going on here, do you? <SoCal.>
>
> Bill

Beef prices are up because one cow in canada had mad cow so no beef is
being imported from canada to the US. Less beef=higher prices. Here in
Iowa the prices are substantially higher also.

Harry in Iowa
--
'Its just NOTSO if you feel the need to contact me'

On 3 Nov 2003 16:32:45 -0800, (pilgrim13)
wrote:

>Bill > wrote in message m>...
>
>
>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

Any chance of getting the Sake Marinade recipe?

"Rod Danner" > wrote in message
...
> On 3 Nov 2003 16:32:45 -0800, (pilgrim13)
> wrote:
>
> >Bill > wrote in message
m>...
> >
> >
> >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
>
> Any chance of getting the Sake Marinade recipe?

Rod,
This may not be the same recipe, but its simple and works really well with
beef teriyaki:

100ml dashi
4 tablespoons Soy Sauce
4 tablespoons sake
3 tablespoons mirin (or 1 tablespoon sugar & mustard powder to taste)

The sauce is ideal for marinating lightly cooked asparagus tips or green
beans. As far as the beef, I normally use sirloin or rump steaks.
Enjoy!!

Graeme (a regular visitor to Tokyo's watering holes)