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Top Sirloin
In article > ,
says...
>
> "Bill" > wrote in message
> ...
> > So the wife comes home and says " Here honey." and hands me
> > a 14 pound chunk o' cow marked "Beef Loin Top Sirloin".
> >
> > Should I just slice it up for grillin', roast it, or is it
> > possible to barbecue it and not have it come out like jerky?
> >
> > Tain't never 'Qued one of these before.
> >
> > Bill
>
>
>
> If it's still in the cryovac, leave it in the fridge a couple of weeks to
> age.
>
> I just got one and plan to cut it into steaks. Yes, it's a cheap cut, but
> beef is too expensive right now to be feeding the kids choice rib eyes.
> Grill hot, medium rare to keep tender.
>
> Will further slice up some of the cooked steaks into fajitas.
>
> The smoked roast thing Steve mentions is real good too.
>
>
> Steak and,
> Spud
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>
>
Yup, still in the cryovac, from Smart and Final for $3.58 a pound. I'm
gonna go for the smoked roast/barbecue approach. I'll leave it sit till
the weekend. It's raining now. I don't have kids, that's why I've got
inch thich ribeyes in the freezer. 8)
Bill
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