I bought a real nice "full packer" (or whatever it is called) sirloin beef. That means 6 kilos, or 13.2 lbs. I cut it in half, and decided to give it the royal treatment today. This is Canadian beef (again), Heritage Angus. Incredibly good stuff.
I cut off the fat cap, as I wanted to try my new rub, and I wanted as much rub/bark as possible. So I rubbed it up and left it in the fridge for 3 hours.
The meat
Fired up ye olde trusty Weber + SnS, using regular briquettes. I had it tuned in to 230-240° F, and put that slab o' meat on. I added 3-4 chunks of oak wood since I wanted a prominent smoke flavor for this one. It hit 131° F (55° C) in 1 hour 20 minutes. I removed the lid and got that fire real hot, so I could sear it. But it already had a real nice bark, so I only seared it for 1 minute per side, more for looks than anything. After that I wrapped it in a faux cambro and gave it a 30 minute rest.
In the meantime I did a potato gratin in a cast iron pan. I kept thinking Spinaker would like this several times :-)
Potatoes
Also, it's nice to serve the taters in that cast iron pan.
I just sliced it and ate till I could eat no more. This was one of the best sirloins I've made I think. Real juicy, incredibly tender, and with great flavor.
Fancy a slice?
I'm glad there's leftovers today :-)
Here are two inspirational shots, the first one showing the smoke coming out the lid (dang, I need to polish my Weber...), and the second is the pile of ashed over briquettes in the Slow 'N Sear.
I cut off the fat cap, as I wanted to try my new rub, and I wanted as much rub/bark as possible. So I rubbed it up and left it in the fridge for 3 hours.
The meat
Fired up ye olde trusty Weber + SnS, using regular briquettes. I had it tuned in to 230-240° F, and put that slab o' meat on. I added 3-4 chunks of oak wood since I wanted a prominent smoke flavor for this one. It hit 131° F (55° C) in 1 hour 20 minutes. I removed the lid and got that fire real hot, so I could sear it. But it already had a real nice bark, so I only seared it for 1 minute per side, more for looks than anything. After that I wrapped it in a faux cambro and gave it a 30 minute rest.
In the meantime I did a potato gratin in a cast iron pan. I kept thinking Spinaker would like this several times :-)
Potatoes
Also, it's nice to serve the taters in that cast iron pan.
I just sliced it and ate till I could eat no more. This was one of the best sirloins I've made I think. Real juicy, incredibly tender, and with great flavor.
Fancy a slice?
I'm glad there's leftovers today :-)
Here are two inspirational shots, the first one showing the smoke coming out the lid (dang, I need to polish my Weber...), and the second is the pile of ashed over briquettes in the Slow 'N Sear.
..... I need a trip to Sweden soon......
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