Long time reader, first time commenter. I'll probably screw something up.
I was emptying out my deep freeze and found a 17 lbs bone-in pork sirloin in the bag. Bought it in 2022 for less than $1/pound. It's cryo-vac'd and looks fine. I've BBQ/smoked lots of meats and lots of cuts, but I don't know what I'm supposed to do with this! Any feedback is appreciated.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Yeah, the grocery near my house does pretty crazy sales once in a while. They'll do baby back and st louis ribs for $1/pound a couple times a year, and around thanksgiving they do turkey for $0.10/pound with a $50 purchase. They're the whole reason I bought a deep freeze!
First off... Welcome to the Pit. We're glad you're here!
There's so many things that you can make with Pork Sirloin depending on what you like and how many people you would be cooking for. If you like different recipes and you're cooking for a smaller group, you might consider dividing that roast in to smaller portions which would be more manageable. Then you could re-freeze the leftovers for some quick future meals. Lots of talent on this site so you should be getting some good options posted soon. Just my .02 and YMMV.
I'm thinking about doing the whole thing for a poker party in a couple weeks where we'll have 24 people. I'm guessing it's going to take 4+ days to defrost in the fridge, then it will last another week or two in the cryo-vac. I'm just not sure if the sirloin is fatty enough to withstand the cook time it would need, or whether it's going to shred once it's done.
I do remember one of my grandmothers cooking this by braising it. She added onions and other vegetables. I’ve never cooked it myself, but they were hog farmers and she knew her way around cooking any cut of pork. This was really good. I just checked out some videos to see if any appeared that reminded me of how she cooked it. This one is the one that struck a chord: Of course as she was a strict Primitive Baptist she would never add the wine.🙂
This is a little different. It's not a roast, really. It's a big bone-in chunk of pig. I actually have a pan big enough (18") that it will barely fit in, but the meat isn't formed into a nice round roast. I don't think I could get a good sear, and then the pan is about 3" shorter than the height of the pork.
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