I had a friend over yesterday, the plan was to cook together. He will be joining me for this summers' bbq events, so practice is key.
We did a sirloin beef with a 1 inch fat cap (weighing in at 2.5 lbs), and 2.5 lbs of Secreto Iberico (bellota quality). That pork is insanely good, everybody loves it. We did the sirloin on my Big Green Egg using indirect heat. I rubbed it with Oakridge Black Ops brisket rub, and cooked it at 300° F (150° C) until inner temp was 131° F (55° F). It took a little over an hour. The initial plan was to sear it also, but it looked so good I left it as is.
While the sirloin was resting we opened up the BGE to get that roaring hot fire going. We then seared the secreto using direct heat only. Once done we sliced them all and applied liberal amounts of salt and black pepper.
To match the sirloin I made a bearnaise sauce, it goes very well with that lean beef. To match the fatty pork I made a mango salsa. We also made a salad with sundried tomatoes, apple, roasted and salted pumpkin seeds.
To top it all we grated liberal amounts of fresh truffle on the sirloin beef. Man, that is some good stuff! Food for kings and queens.
The raw sirloin
​
Sirloin done
Sirloin sliced
Getting the BGE sear-iously hot
The raw secreto
Secreto, sliced, salted, peppered. Just dig in
Here's the mango salsa, always a classic
The salad
Roasting pumpkin seeds
And the fresh truffle
We did a sirloin beef with a 1 inch fat cap (weighing in at 2.5 lbs), and 2.5 lbs of Secreto Iberico (bellota quality). That pork is insanely good, everybody loves it. We did the sirloin on my Big Green Egg using indirect heat. I rubbed it with Oakridge Black Ops brisket rub, and cooked it at 300° F (150° C) until inner temp was 131° F (55° F). It took a little over an hour. The initial plan was to sear it also, but it looked so good I left it as is.
While the sirloin was resting we opened up the BGE to get that roaring hot fire going. We then seared the secreto using direct heat only. Once done we sliced them all and applied liberal amounts of salt and black pepper.
To match the sirloin I made a bearnaise sauce, it goes very well with that lean beef. To match the fatty pork I made a mango salsa. We also made a salad with sundried tomatoes, apple, roasted and salted pumpkin seeds.
To top it all we grated liberal amounts of fresh truffle on the sirloin beef. Man, that is some good stuff! Food for kings and queens.
The raw sirloin
​Sirloin done
Sirloin sliced
Getting the BGE sear-iously hot
The raw secreto
Secreto, sliced, salted, peppered. Just dig in
Here's the mango salsa, always a classic
The salad
Roasting pumpkin seeds
And the fresh truffle
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