I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
They're 3-4 pound roasts. I have lots of things to do with them, but
wondered if anyone here has prepared them for thinly sliced sandwich meat.

I can see it if I just roast them rare, but my husband will only eat
medium-well done beef. (I know, I know...) Is there a way to do this
(besides braising and having hunks of juicy beef) so that the meat is
medium-well done and not tough?

(Yes I know, sirloin is "too good for braising," and all that crap. Not the
question here, I'm asking about oven-roasting the thing to medium well and
having it be tenderr.)

Thanks!

cybercat wrote:

> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
pound.
> They're 3-4 pound roasts. I have lots of things to do with them, but
> wondered if anyone here has prepared them for thinly sliced sandwich meat.
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...)


And on the way home you dropped by the sex toy shoppe and when you pointed
at a vibrator and said "I'll take that one" they replied, "But that is a
*fire extinguisher*, Madam...!"....


;-D


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

cybercat > wrote:

> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough?

My best guess, and the first thing I'd try, would be to roast it
at a lower temperature and pull it out ASAP. Use one of those
electronic probe thermometers with an alarm set about 5 degrees
below your target temp and pull it out right away. Might want
to put some foil on the roast (not sealed) to keep the outside
from getting too dry. I'd probably use up all 3 roasts experimenting.

No, I wouldn't, I'd make them medium rare.
Maybe you could use the microwave to "finish" cook the slices for your husband.

Bill Ranck
Blacksburg, Va.

> wrote

>
> My best guess, and the first thing I'd try, would be to roast it
> at a lower temperature and pull it out ASAP. Use one of those
> electronic probe thermometers with an alarm set about 5 degrees
> below your target temp and pull it out right away.

I need to get one of those thermometers. Sounds like a good idea, thanks.

Might want
> to put some foil on the roast (not sealed) to keep the outside
> from getting too dry. I'd probably use up all 3 roasts experimenting.
>
> No, I wouldn't, I'd make them medium rare.
> Maybe you could use the microwave to "finish" cook the slices for your
> husband.

Maybe I could just slap him upside the head with one of the roasts and knock
some sense into him.

I just had two inch-thick pieces panfried hot and when very brown on the
outside and purplered on the inside, covered and left for five minutes. They
came out perfect medium rare, and very juicy, with dark brown drippings. I
sprinkled them with garlic salt (for some reason I prefer garlic salt to
fresh garlic on steak, no idea why, perhaps just ease) and cracked pepper
and sopped up the drippings with a fresh piece of soft white bread. Mmmm.

>
> Bill Ranck
> Blacksburg, Va.
>

On Aug 8, 7:26*am, "cybercat" > wrote:
> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
> They're 3-4 pound roasts. I have lots of things to do with them, but
> wondered if anyone here has prepared them for thinly sliced sandwich meat..
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough? [snip]

This situation is tailor-made for very slow roasting. Brown the roast
lightly on all sides in a hot skillet, then put in a 200F oven. It
will take at least twice as long as at a conventional temperature but
it will be tender. Cooks Illustrated recommends finishing at 500F for
fifteen minutes but you don't need a darker, crustier exterior for
sandwiches, so you could skip that. So pick whatever ending
temperature you want for the meat, maybe 140, remove it and tent it
with foil for twenty minutes. Tell your husband that the roast is
more cooked than it looks because of the cooking method. Here's a
description of the method; there are probably better ones to be
found. -aem
http://www.ochef.com/185.htm

> wrote in message ...
> cybercat > wrote:
>
>> I can see it if I just roast them rare, but my husband will only eat
>> medium-well done beef. (I know, I know...) Is there a way to do this
>> (besides braising and having hunks of juicy beef) so that the meat is
>> medium-well done and not tough?

Sure.

Cooking tri tips successfully involves several steps:

1. Buy and cook the untrimmed cuts.
2. Brown both sides the reduce the heat and grill fat side up - some of
the fat will melt and coat the roast slowing down the reduction of natural
juices.
3. Before the meat is done trim off the fat and re-brown the fat side.
4. Allow the tri-tip to rest at least 10 minutes before carving.
Now to your problem

The way the tri-tip is configured the small end will be medium to medium
well as will the broad end for about 1 to 1.5 inches in from the end. The
center will be pink, juicy and rare.

I have the same problem - it's no problem

The most important step is allowing the tri-tip to rest and the juices will
re-distribute resolving the dry as show leather tri tip syndrome.

Dimitri

"aem" > wrote
>This situation is tailor-made for very slow roasting. Brown the roast
>lightly on all sides in a hot skillet, then put in a 200F oven. It
>will take at least twice as long as at a conventional temperature but
>it will be tender. Cooks Illustrated recommends finishing at 500F for
>fifteen minutes but you don't need a darker, crustier exterior for
>sandwiches, so you could skip that. So pick whatever ending
>temperature you want for the meat, maybe 140, remove it and tent it
>with foil for twenty minutes. Tell your husband that the roast is
>more cooked than it looks because of the cooking method. Here's a
>description of the method; there are probably better ones to be
>found. -aem
> http://www.ochef.com/185.htm

Thanks! Looks Great! I will try it tomorrow!

cybercat said...

> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
> pound. They're 3-4 pound roasts. I have lots of things to do with them,
> but wondered if anyone here has prepared them for thinly sliced sandwich
> meat.
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough?
>
> (Yes I know, sirloin is "too good for braising," and all that crap. Not
> the question here, I'm asking about oven-roasting the thing to medium
> well and having it be tenderr.)
>
> Thanks!


cybercat,

I cook my tri-tip roast in the countertop convection oven. Seasons with
your favorite rub (Stubb's here). I bake at 500°F. + convection on the
lowest rack (it plumps up) 15 minutes per side turning once. Trim the fat
slab off if the butcher hasn't already prior to cooking.

Cook to rare, rest, slice thinly. You can make a packet of au jus and a can
of French onion soup for good measure in a pan and add slices of roast beef
and finish some that way to your husband's liking, dip split soft Italian
rolls in au jus, add meat, w/wo your favorite cheese, w/wo Chinese hot
mustard and enjoy your French Dipped Roast Beef sandwiches with a bowl of
au just tableside for dipping.

BTW, tri-tip's grain changes direction depending on it's shape so take
notice before and while carving.

Or not.

Best,

Andy
And his friggin' French Dipped Sandwiches for the nth time!

On Aug 8, 9:42*am, Andy <q> wrote:
> cybercat said...
>
> > I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
> > pound. They're 3-4 pound roasts. [snip]
> > (Yes I know, sirloin is "too good for braising," and all that crap. Not
> > the question here, I'm asking about oven-roasting the thing to medium
> > well and having it be tenderr.)
> >
> I cook my tri-tip roast in the countertop convection oven. [snip]

Why do you and Dmitri equate "sirloin tip" with "tri-tip"? -aem

aem said...

> On Aug 8, 9:42*am, Andy <q> wrote:
>> cybercat said...
>>
>> > I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
>> > pound. They're 3-4 pound roasts. [snip]
>> > (Yes I know, sirloin is "too good for braising," and all that crap.
Not
>> > the question here, I'm asking about oven-roasting the thing to medium
>> > well and having it be tenderr.)
>> >
>> I cook my tri-tip roast in the countertop convection oven. [snip]
>
> Why do you and Dmitri equate "sirloin tip" with "tri-tip"? -aem


aem,

When I hear sirloin tip roast I just think sirloin tri-tip roast out of
habit.

Sorry!

Andy

"cybercat" wrote:
> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
> They're 3-4 pound roasts. I have lots of things to do with them, but
> wondered if anyone here has prepared them for thinly sliced sandwich meat.
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough?

Sirloin tip isn't the most tender cut regardless... the more well done
the tougher.... at $2.lb I seriouly doubt it's a tender example, I
wouldn't attempt dry roasting.. This is definitely a job for Ta, Ta,
Ta, Ta... Super Grinder... make up hefty boigers and each cook theirs
to desired doneness. Grind the rest for meat loaf, chili, puffed
steppers, sloppy josephine.

On Aug 8, 12:52�pm, aem > wrote:
> On Aug 8, 9:42�am, Andy <q> wrote:
>
> > cybercat said...
>
> > > I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
> > > pound. They're 3-4 pound roasts. �[snip]
> > > (Yes I know, sirloin is "too good for braising," and all that crap. Not
> > > the question here, I'm asking about oven-roasting the thing to medium
> > > well and having it be tenderr.)
>
> > I cook my tri-tip roast in the countertop convection oven. �[snip]
>
> Why do you and Dmitri equate "sirloin tip" with "tri-tip"? � �-aem

I noticed too.

"Sheldon" > wrote in message
...
On Aug 8, 12:52�pm, aem > wrote:
> On Aug 8, 9:42�am, Andy <q> wrote:
>
> > cybercat said...
>
> > > I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
> > > pound. They're 3-4 pound roasts. �[snip]
> > > (Yes I know, sirloin is "too good for braising," and all that crap.
> > > Not
> > > the question here, I'm asking about oven-roasting the thing to medium
> > > well and having it be tenderr.)
>
> > I cook my tri-tip roast in the countertop convection oven. �[snip]
>
> Why do you and Dmitri equate "sirloin tip" with "tri-tip"? � �-aem

>I noticed too.

Both right I must have seen "tip" and assumed tri - tip.

There goes my dyslexia again.

Duh....

Dimitri

Andy <q> wrote in :

> cybercat said...
>
>> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
>> pound. They're 3-4 pound roasts. I have lots of things to do with
>> them, but wondered if anyone here has prepared them for thinly sliced
>> sandwich meat.
>>
>> I can see it if I just roast them rare, but my husband will only eat
>> medium-well done beef. (I know, I know...) Is there a way to do this
>> (besides braising and having hunks of juicy beef) so that the meat is
>> medium-well done and not tough?
>>
>> (Yes I know, sirloin is "too good for braising," and all that crap.
>> Not the question here, I'm asking about oven-roasting the thing to
>> medium well and having it be tenderr.)
>>
>> Thanks!
>
>
> cybercat,
>
> I cook my tri-tip roast in the countertop convection oven. Seasons
> with your favorite rub (Stubb's here). I bake at 500°F. + convection
> on the lowest rack (it plumps up) 15 minutes per side turning once.
> Trim the fat slab off if the butcher hasn't already prior to cooking.
>
> Cook to rare, rest, slice thinly. You can make a packet of au jus and
> a can of French onion soup for good measure in a pan and add slices of
> roast beef and finish some that way to your husband's liking, dip
> split soft Italian rolls in au jus, add meat, w/wo your favorite
> cheese, w/wo Chinese hot mustard and enjoy your French Dipped Roast
> Beef sandwiches with a bowl of au just tableside for dipping.
>
> BTW, tri-tip's grain changes direction depending on it's shape so take
> notice before and while carving.
>
> Or not.
>
> Best,
>
> Andy
> And his friggin' French Dipped Sandwiches for the nth time!
>

I do the crockpot thing with sirloin. Damsel posted an excellent recipe a
while ago. also I do stews with it as well. Yeah I know but I like it's
flavour in stews.

@@@@@ Now You're Cooking! Export Format

Italian Beef Sandwiches

Crockpot, meats

1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups water
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes
1/2 teaspoon onion powder

Heat olive oil in skillet; brown the roast on all sides. Place roast
in large crockpot. Combine water and remaining ingredients; stir
well. Pour over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into
a storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large
saucepan. Pour strained broth over meat, and cook gently until heated
through.

Serve meat slices, piled high on crusty rolls, with heated broth for
dipping.

Optional: Provolone cheese; giardiniera or peperoncini.

Cuisine:
'American - Midwest'


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

On Fri, 8 Aug 2008 09:52:55 -0700 (PDT), aem >
wrote:

>On Aug 8, 9:42*am, Andy <q> wrote:
>> cybercat said...
>>
>> > I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
>> > pound. They're 3-4 pound roasts. [snip]
>> > (Yes I know, sirloin is "too good for braising," and all that crap. Not
>> > the question here, I'm asking about oven-roasting the thing to medium
>> > well and having it be tenderr.)
>> >
>> I cook my tri-tip roast in the countertop convection oven. [snip]
>
>Why do you and Dmitri equate "sirloin tip" with "tri-tip"? -aem

I think she's trying to say she knows sirloin tip is not the most
tender cut on the cow.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

hahabogus said...

> I do the crockpot thing with sirloin. Damsel posted an excellent recipe a
> while ago.


hahabogus,

Yep! It's been in my recipe folder for years. Damsel's clone of the famous
Chicago Italian Beef sandwich.

Best,

Andy

"cybercat" > wrote in message
...
>I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
>They're 3-4 pound roasts. I have lots of things to do with them, but
>wondered if anyone here has prepared them for thinly sliced sandwich meat.
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough?
>
> (Yes I know, sirloin is "too good for braising," and all that crap. Not
> the question here, I'm asking about oven-roasting the thing to medium well
> and having it be tenderr.)
>
> Thanks!

Rotisserie that sucker at a low heat and baste it every 15 mins with
something to keep the outside from drying out. I just did a pork loin last
night and accidentally let it go about 7 degrees higher then I wanted and
the thing was still juicy and tender as hell.

"Dirty Harry" :>
> Rotisserie that sucker at a low heat and baste it every 15 mins with
> something to keep the outside from drying out. I just did a pork loin
> last night and accidentally let it go about 7 degrees higher then I wanted
> and the thing was still juicy and tender as hell.
>

Man, Harry, I have no rotisserie. Sounds good though.

"cybercat" > wrote in message
...
>I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
>They're 3-4 pound roasts. I have lots of things to do with them, but
>wondered if anyone here has prepared them for thinly sliced sandwich meat.
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough?
>
> (Yes I know, sirloin is "too good for braising," and all that crap. Not
> the question here, I'm asking about oven-roasting the thing to medium well
> and having it be tenderr.)
>
> Thanks!
>

Rotisseree.

"cybercat" > wrote in message
...
>
> "Dirty Harry" :>
>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>> something to keep the outside from drying out. I just did a pork loin
>> last night and accidentally let it go about 7 degrees higher then I
>> wanted and the thing was still juicy and tender as hell.
>>
>
> Man, Harry, I have no rotisserie. Sounds good though.
>
Ya might want to invest in the Ronco. As much as I hate the commercials, it
is one infomercial that actually does what is advertised. I store it in a
closet when not in use-I don't have the counter space.

"Kswck" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "Dirty Harry" :>
>>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>>> something to keep the outside from drying out. I just did a pork loin
>>> last night and accidentally let it go about 7 degrees higher then I
>>> wanted and the thing was still juicy and tender as hell.
>>>
>>
>> Man, Harry, I have no rotisserie. Sounds good though.
>>
> Ya might want to invest in the Ronco. As much as I hate the commercials,
> it is one infomercial that actually does what is advertised. I store it in
> a closet when not in use-I don't have the counter space.

RONCO! I have not seen those adds forever.

"cybercat" > wrote in message
...
>
> "Kswck" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> ...
>>>
>>> "Dirty Harry" :>
>>>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>>>> something to keep the outside from drying out. I just did a pork loin
>>>> last night and accidentally let it go about 7 degrees higher then I
>>>> wanted and the thing was still juicy and tender as hell.
>>>>
>>>
>>> Man, Harry, I have no rotisserie. Sounds good though.
>>>
>> Ya might want to invest in the Ronco. As much as I hate the commercials,
>> it is one infomercial that actually does what is advertised. I store it
>> in a closet when not in use-I don't have the counter space.
>
> RONCO! I have not seen those adds forever.
>

http://www.ronco.com/index.aspx

On Aug 8, 6:11�pm, "cybercat" > wrote:
> "Kswck" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > "cybercat" > wrote in message
> ...
>
> >> "Dirty Harry" :>
> >>> Rotisserie that sucker at a low heat and baste it every 15 mins with
> >>> something to keep the outside from drying out. �I just did a pork loin
> >>> last night and accidentally let it go about 7 degrees higher then I
> >>> wanted and the thing was still juicy and tender as hell.
>
> >> Man, Harry, I have no rotisserie. Sounds good though.
>
> > Ya might want to invest in the Ronco. As much as I hate the commercials,
> > it is one infomercial that actually does what is advertised. I store it in
> > a closet when not in use-I don't have the counter space.
>
> RONCO! I have not seen those adds forever.

Ronco ads ain't a double d. hehe

You really don't want to rotisserie sirloin tip, it's too lean and too
uneven a cut... you'd need to reform it by tying and lard the
exterior... hardly worth the trouble. If I must I would tie two
together (in the 69 position), rub well with seasoned oil and roast it
on a rack in the oven. Sirloin tip is like eye round, if you cook it
past medium rare be prepared for some heavy chewing. And still you'll
need a sharp knife for making very thin slices.

"Kswck" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "Dirty Harry" :>
>>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>>> something to keep the outside from drying out. I just did a pork loin
>>> last night and accidentally let it go about 7 degrees higher then I
>>> wanted and the thing was still juicy and tender as hell.
>>>
>>
>> Man, Harry, I have no rotisserie. Sounds good though.
>>
> Ya might want to invest in the Ronco. As much as I hate the commercials,
> it is one infomercial that actually does what is advertised. I store it in
> a closet when not in use-I don't have the counter space.


Nah. Go to garage sales/ flea markets/ rummage sales and buy a farberware.

Dimitri

"Dimitri" > wrote in message
...
>
> "Kswck" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> ...
>>>
>>> "Dirty Harry" :>
>>>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>>>> something to keep the outside from drying out. I just did a pork loin
>>>> last night and accidentally let it go about 7 degrees higher then I
>>>> wanted and the thing was still juicy and tender as hell.
>>>>
>>>
>>> Man, Harry, I have no rotisserie. Sounds good though.
>>>
>> Ya might want to invest in the Ronco. As much as I hate the commercials,
>> it is one infomercial that actually does what is advertised. I store it
>> in a closet when not in use-I don't have the counter space.
>
>
> Nah. Go to garage sales/ flea markets/ rummage sales and buy a
> farberware.
>

I might do garage sales tomorrow after the farmer's market! Harris Teeter
wanted $7 for a seedless watermelon, and it was either get out of there and
plan to go to the Farmer's Market tomorrow or shove one of those watermelons
into a very rude place.

"hahabogus" > wrote >
> I do the crockpot thing with sirloin. Damsel posted an excellent recipe a
> while ago. also I do stews with it as well. Yeah I know but I like it's
> flavour in stews.
>
> @@@@@ Now You're Cooking! Export Format
>
[snips recipe]

This is what I do in a regular pot on low, simmered for hours. I don't slice
the sirloin after cooking, I cut it into roll-sized chunks and it is ready
when it is almost falling apart on its own. I love it this way. The
juice/broth whatever you want to call it is just amazing. I also make soups
and stews with it this way, just cut into smaller pieces. We love sirloin
this way. Chuck is just too slimy and sticky, though admittedly good when
slow cooked 5+ hours. I would rather pay for meat than for fat that melts
away. And, when sirloin is $1.99 a pound it is cheaper than chuck is
ordinarily.

cybercat wrote:
> "Dirty Harry" :>
>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>> something to keep the outside from drying out. I just did a pork
>> loin last night and accidentally let it go about 7 degrees higher
>> then I wanted and the thing was still juicy and tender as hell.
>>
>
> Man, Harry, I have no rotisserie. Sounds good though.

Well, I never roast that kind of meat. I put it in the slowcooker.

I also press it when it comes out and it carves beautifully.

"Ophelia" > wrote in message
...
> cybercat wrote:
>> "Dirty Harry" :>
>>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>>> something to keep the outside from drying out. I just did a pork
>>> loin last night and accidentally let it go about 7 degrees higher
>>> then I wanted and the thing was still juicy and tender as hell.
>>>
>>
>> Man, Harry, I have no rotisserie. Sounds good though.
>
> Well, I never roast that kind of meat. I put it in the slowcooker.
>
> I also press it when it comes out and it carves beautifully.


What is this press?

On Fri, 8 Aug 2008 18:11:04 -0400, "cybercat" >
wrote:

>
>"Kswck" > wrote in message
>>>
>> Ya might want to invest in the Ronco. As much as I hate the commercials,
>> it is one infomercial that actually does what is advertised. I store it in
>> a closet when not in use-I don't have the counter space.
>
>RONCO! I have not seen those adds forever.
>
Do you have one of these stores near you?
http://www.asseenontv.com/prod-pages...otisserie.html


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> cybercat wrote:
>>> "Dirty Harry" :>
>>>> Rotisserie that sucker at a low heat and baste it every 15 mins
>>>> with something to keep the outside from drying out. I just did a
>>>> pork loin last night and accidentally let it go about 7 degrees
>>>> higher then I wanted and the thing was still juicy and tender as
>>>> hell.
>>>
>>> Man, Harry, I have no rotisserie. Sounds good though.
>>
>> Well, I never roast that kind of meat. I put it in the slowcooker.
>>
>> I also press it when it comes out and it carves beautifully.
>
>
> What is this press?

In the old days I had a very heavy weight. I would place the meat on a
plate, a plate on top and then the weight. These days, I have plastic boxes
with lids that clip on. I put the meat into a box a little smaller than the
meat, clip the top on and into the fridge with it.

Anything that compresses the meat

<sf> wrote in message ...
> On Fri, 8 Aug 2008 18:11:04 -0400, "cybercat" >
> wrote:
>
>>
>>"Kswck" > wrote in message
>>>>
>>> Ya might want to invest in the Ronco. As much as I hate the commercials,
>>> it is one infomercial that actually does what is advertised. I store it
>>> in
>>> a closet when not in use-I don't have the counter space.
>>
>>RONCO! I have not seen those adds forever.
>>
> Do you have one of these stores near you?
> http://www.asseenontv.com/prod-pages...otisserie.html
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

Bed Bath & Beyond carries it.

On Fri, 8 Aug 2008 10:26:01 -0400, cybercat wrote:

> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
> They're 3-4 pound roasts. I have lots of things to do with them, but
> wondered if anyone here has prepared them for thinly sliced sandwich meat.
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...)

get rid of him. discreetly, if possible.

your opportunistic pal,
blake

On Fri, 8 Aug 2008 15:53:08 -0700, Dimitri wrote:

> "Kswck" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> ...
>>>
>>> "Dirty Harry" :>
>>>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>>>> something to keep the outside from drying out. I just did a pork loin
>>>> last night and accidentally let it go about 7 degrees higher then I
>>>> wanted and the thing was still juicy and tender as hell.
>>>>
>>>
>>> Man, Harry, I have no rotisserie. Sounds good though.
>>>
>> Ya might want to invest in the Ronco. As much as I hate the commercials,
>> it is one infomercial that actually does what is advertised. I store it in
>> a closet when not in use-I don't have the counter space.
>
>
> Nah. Go to garage sales/ flea markets/ rummage sales and buy a farberware.
>
> Dimitri

i haven't done a hunk o' beef on my farberware in a while, but i think they
turn out well. whole chickens too. lately i've mostly been doing chicken
legs on the grill part, since wings are so goddamn expensive.

your pal,
blake

"blake murphy" > wrote in message
...
> On Fri, 8 Aug 2008 10:26:01 -0400, cybercat wrote:
>
>> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a
>> pound.
>> They're 3-4 pound roasts. I have lots of things to do with them, but
>> wondered if anyone here has prepared them for thinly sliced sandwich
>> meat.
>>
>> I can see it if I just roast them rare, but my husband will only eat
>> medium-well done beef. (I know, I know...)
>
> get rid of him. discreetly, if possible.
>
> your opportunistic pal,
> blake

When I have, I'll meet you in your favorite DC saloon. I'll be the petite
honeyblonde a glass of red in one hand, rare sirloin on her breath and a
naughty song in her heart. I'll try to make it painless. For him and for
you.

*cackle*


** Posted from http://www.teranews.com **

"cybercat" > wrote in message
...
>
> "Dirty Harry" :>
>> Rotisserie that sucker at a low heat and baste it every 15 mins with
>> something to keep the outside from drying out. I just did a pork loin
>> last night and accidentally let it go about 7 degrees higher then I
>> wanted and the thing was still juicy and tender as hell.
>>
>
> Man, Harry, I have no rotisserie. Sounds good though.

Probably a little late now but if you have a bbq you can get a universal
rotissory kit for about 20 bucks. Come with the motor, big skewer and a few
different types of mounts so you can generally fit it into any thing. Mine
got installed in an offset smoker! Here's a pic of that loin I was speaking
of, www.dustingodwinphoto.com/loin.jpg and for even better eats, put a beef
tenderloin on that sucker www.dustingodwinphoto.com/steak.jpg drool.
Cheers!

Dirty Harry wrote:
>
> Probably a little late now but if you have a bbq you can get a universal
> rotissory kit for about 20 bucks. Come with the motor, big skewer and a few
> different types of mounts so you can generally fit it into any thing. Mine
> got installed in an offset smoker! Here's a pic of that loin I was speaking
> of, www.dustingodwinphoto.com/loin.jpg and for even better eats, put a beef

That picture looks authentic amateur.

> tenderloin on that sucker www.dustingodwinphoto.com/steak.jpg drool.
> Cheers!

But that one looks like it was taken by a
professional food photographer.

"Mark Thorson" > wrote in message
...
> Dirty Harry wrote:
>>
>> Probably a little late now but if you have a bbq you can get a universal
>> rotissory kit for about 20 bucks. Come with the motor, big skewer and a
>> few
>> different types of mounts so you can generally fit it into any thing.
>> Mine
>> got installed in an offset smoker! Here's a pic of that loin I was
>> speaking
>> of, www.dustingodwinphoto.com/loin.jpg and for even better eats, put a
>> beef
>
> That picture looks authentic amateur.
>
>> tenderloin on that sucker www.dustingodwinphoto.com/steak.jpg drool.
>> Cheers!
>
> But that one looks like it was taken by a
> professional food photographer.

Well I am a pro of sorts (not food photography) but I get damn lazy when
there's a big ass piece of meat in front of me, usually I don't even get to
the photo stage hehe :-) Thanks for the compliment on the beef one!
Cheers.

Dirty Harry wrote:
>
> Well I am a pro of sorts (not food photography) but I get damn lazy when
> there's a big ass piece of meat in front of me, usually I don't even get to
> the photo stage hehe :-) Thanks for the compliment on the beef one!
> Cheers.

The pat of butter on the corn cob needed about
five or ten seconds with the hot air gun.

On Sat, 09 Aug 2008 23:48:16 GMT, Dirty Harry wrote:

> "Mark Thorson" > wrote in message
> ...
>> Dirty Harry wrote:
>>>
>>> Probably a little late now but if you have a bbq you can get a universal
>>> rotissory kit for about 20 bucks. Come with the motor, big skewer and a
>>> few
>>> different types of mounts so you can generally fit it into any thing.
>>> Mine
>>> got installed in an offset smoker! Here's a pic of that loin I was
>>> speaking
>>> of, www.dustingodwinphoto.com/loin.jpg and for even better eats, put a
>>> beef
>>
>> That picture looks authentic amateur.
>>
>>> tenderloin on that sucker www.dustingodwinphoto.com/steak.jpg drool.
>>> Cheers!
>>
>> But that one looks like it was taken by a
>> professional food photographer.
>
> Well I am a pro of sorts (not food photography) but I get damn lazy when
> there's a big ass piece of meat in front of me, usually I don't even get to
> the photo stage hehe :-) Thanks for the compliment on the beef one!
> Cheers.

they both looked good, harry.

your pal,
blake

On Aug 8, 10:26*am, "cybercat" > wrote:
> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
> They're 3-4 pound roasts. I have lots of things to do with them, but
> wondered if anyone here has prepared them for thinly sliced sandwich meat..
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough?
>
> (Yes I know, sirloin is "too good for braising," and all that crap. Not the
> question here, I'm asking about oven-roasting the thing to medium well and
> having it be tenderr.)
>
> Thanks!

Google "italian beef" (as in Chicago Italian Beef). I believe that
uses Sirloin.