I'm going to be contrary and go with the Sirloin.
You're lucky just bring the meat, our kids call up and say "What you doing next Saturday." I reply "Nothing that I can remember." They say "Good, what's for dinner?" Gotta love it though, at least they want to see us.
Last edited by ofelles; December 18, 2020, 11:05 AM.
I've got a 2 pound flank marinating in a zip lock bag with a marinade recipe I found in the Barbecue Bible, which I had all the ingredients for. Two sirloins are dry brining, and will get a coating of Hank's Signature Rub right before I head out the door. We will slice it all, and everyone will have their choice of meat.
Last edited by jfmorris; December 18, 2020, 01:14 PM.
Something that goes great with sirloin....sautéed purple onions and mushrooms. I sauté them in melted butter and a little red wine, garlic salt and pepper. Even better, marinate portobello mushrooms and grill to eat with the steak!
Last edited by Panhead John; December 18, 2020, 01:33 PM.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I gotta learn how to make that! Likely won't be on the menu for tonight, but what I did make was a "Filipino style London broil" marinade from Raichlen, reserving half of the marinade for serving:
Here's how it turned out. The marinade for the flank was phenomenal. My son in law has one of those dual fual Chargriller grills, half propane, half charcoal, and I gave all the kids some Grillgrate factory second panels a couple of years back, so that is how we rolled with the cook. Took maybe 12 minutes on medium high heat, to get all 3 peices of meat to 135F, and we carried them in to the cutting board. For desert we had some cookies my daughter made that were almost too pretty to eat! But I ate it, chasing it with beer and Costo blended scotch...
EDIT: By the time we left a few hours later, there were about two slices of sirloin left on the cutting board, and the daughter and I split that. The son and I munched off the cutting board all evening, finishing off the flank. The juices went everwhere when I started carving - I told my son-in-law that we need to use my router to add a groove to that cutting board of his. It's nice other than that.
Last edited by jfmorris; December 18, 2020, 10:27 PM.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Clearly late to the party; but better late than never, I say.
Anyhow, I vote for flank steak ..... do it like this
1. Dry brine for as long as possible.
2. If everyone likes medium rare, then prep for a direct grill only
3. Right before it hits the grill, hit it with coarse ground pepper and garlic powder
4. Grill it direct, medium high heat, turning often, until 130F
5. Meanwhile, prep a board sauce — whatever herbs are handy, olive oil, a bit of kosher salt, red pepper flakes, all mixed together.
6. Just before pulling the steak, lay out the board sauce on your cutting board
7. Pull steak and let it rest for a few minutes on top of the board sauce
8. Slice thin across the grain, allowing the juices to mingle into the board sauce
9. Spoon the board sauces over the top of the steak and serve
SheilaAnn I learned it from Adam Perry Lang, like Meathead did. Here's one of them published by Meathead. Also, check Henrik cookbook for more. Or just grab Lang's "Charred & Scruffed" for some amazing stuff :-)
A fresh and bright board sauce recipe is a great way to add an additional depth of flavor to grilled steak. A technique that was created by Chef Adam Perry Lang, board dressings feature fresh herbs and olive oil that are painted on the cutting board, allowing the flavors to meld with the meat's juices as it's sliced.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Yep - it sure does. There was juice running EVERYWHERE once we started cutting. I ended up grabbing a sheet pan and tilting the cutting board into it to catch all the juices.
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