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Top Sirloin
In article > ,
says...
> Bill > wrote in message m>...
> > 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
>
> The wife got from her Mom a recipe for Teriyaki merinade using Sake
> which is to die for. The rule of thumb is, the cheaper the
> cut-o-meat, the better. Good cuts of meat just don't suck in the
> marinade at all.
> What I would do with that quarter cow is to marinade the heck outta
> the thing for 2 days, then grill it. Medium high/high, long enough to
> crisp both sides, remember that at times, flames are a good thing,
> providing you're in *control*. Then lower the heat to cook it medium
> rare...of course...then cut into thin strips to do whatever you like.
>
> Just thought I'd Q-in
>
> Cheers
> Stan
>
I think I'm gonna smoke it over some hickory 'till the
internel temp hits 145. If I screw it up, the dogs will get
rid of my mistake. < I have had friends tell me that when
they die they want to come back as one of my dogs, since my
dogs eat better than they do. >
Bill
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