Cutting Up Whole Sirloin Tip
 

I finally approached this 13-lb monster with my sharpest knife. I used the
long skinny one.

I used the "alternate method" shown in the pdf file in this link:

http://tinyurl.com/cxq8z6

It ought to be called the "common sense method" since you just follow the
seams.

I am roasting the center with an herb rub, slicing it thinly for sandwiches.

http://allrecipes.com/Recipe/Herb-Ru...st/Detail.aspx

Cutting Up Whole Sirloin Tip
 

"cybercat" > wrote in message
...
>I finally approached this 13-lb monster with my sharpest knife. I used the
>long skinny one.
>
> I used the "alternate method" shown in the pdf file in this link:
>
> http://tinyurl.com/cxq8z6
>
> It ought to be called the "common sense method" since you just follow the
> seams.
>
> I am roasting the center with an herb rub, slicing it thinly for
> sandwiches.
>
> http://allrecipes.com/Recipe/Herb-Ru...st/Detail.aspx
>

Following up my own post because I have no shame:

The center roast done as above, rubbed with the herb paste is AMAZING! I
used four fresh garlic cloves instead of garlic powder, smashed and chopped.
After an hour the roast was 145 degrees F, which says "rare" on my meat
thermometer, so I put it back in for maybe 20 minutes since my husband will
not eat rare meat. It sat and cooled while we ate potroast below, and when I
sliced it, it was tender and juicy, with a single vein of mostly melted
gristle running horizontally across the bottom third. Easily trimmed out of
each thin slice, and now we have this very tender, moist, flavorful and LEAN
seasoned sandwich meat! FOR 1.99 A POUND.

I also made pot roast with chunks of the side of this thing. Browned hot and
high and fast in a generous dollop of olive oil in a deep pot on the stove a
few pieces at a time, then returned to the pot with maybe a cup of water,
added pepper and onion powder, covered and when it boiled turned it to the
second notch above low in my electric stovetop and left it for two hours.
After two hours I dumped in a pound of baby carrots, lifting the meat up and
placing it on top of the carrots so they would benefit from the dark beefy
juice. I turned the pot up again and when it was going well, covered and
turned it down, peeled and chunked four russet and put them in on top for
the last 40 minutes, topping with salt and pepper.

For gravy I tried something new--to me, at least. I poured most of the
liquid off of the pot (fat, vegetable juice and all) in to a small sauce pan
and made a slurry of corn starch and cold water, rather much corn starch in
two juice-sized glasses, and stirred them in the boiling liquid. It is
really good, just a bit of salt and pepper and I had a dark brown, beefy
gravy with no lumps, not too thick, kind of clear looking instead of creamy
as flour does. Poured in into a microwavable gravy boat/storage unit so we
can heat and pour as we want it.

Broc and cheese on the side, very nice, the broc chopped, frozen nuked until
done then sprinkled generously with shredded sharp cheddar.

Cutting Up Whole Sirloin Tip
 

cybercat wrote:
> "cybercat" > wrote in message
> ...
>
>> I finally approached this 13-lb monster with my sharpest knife. I used the
>> long skinny one.
>>
>> I used the "alternate method" shown in the pdf file in this link:
>>
>> http://tinyurl.com/cxq8z6
>>
>> It ought to be called the "common sense method" since you just follow the
>> seams.
>>
>> I am roasting the center with an herb rub, slicing it thinly for
>> sandwiches.
>>
>> http://allrecipes.com/Recipe/Herb-Ru...st/Detail.aspx
>>
>>
>
> Following up my own post because I have no shame:
>
> The center roast done as above, rubbed with the herb paste is AMAZING! I
> used four fresh garlic cloves instead of garlic powder, smashed and chopped.
> After an hour the roast was 145 degrees F, which says "rare" on my meat
> thermometer, so I put it back in for maybe 20 minutes since my husband will
> not eat rare meat. It sat and cooled while we ate potroast below, and when I
> sliced it, it was tender and juicy, with a single vein of mostly melted
> gristle running horizontally across the bottom third. Easily trimmed out of
> each thin slice, and now we have this very tender, moist, flavorful and LEAN
> seasoned sandwich meat! FOR 1.99 A POUND.
>
> I also made pot roast with chunks of the side of this thing. Browned hot and
> high and fast in a generous dollop of olive oil in a deep pot on the stove a
> few pieces at a time, then returned to the pot with maybe a cup of water,
> added pepper and onion powder, covered and when it boiled turned it to the
> second notch above low in my electric stovetop and left it for two hours.
> After two hours I dumped in a pound of baby carrots, lifting the meat up and
> placing it on top of the carrots so they would benefit from the dark beefy
> juice. I turned the pot up again and when it was going well, covered and
> turned it down, peeled and chunked four russet and put them in on top for
> the last 40 minutes, topping with salt and pepper.
>
> For gravy I tried something new--to me, at least. I poured most of the
> liquid off of the pot (fat, vegetable juice and all) in to a small sauce pan
> and made a slurry of corn starch and cold water, rather much corn starch in
> two juice-sized glasses, and stirred them in the boiling liquid. It is
> really good, just a bit of salt and pepper and I had a dark brown, beefy
> gravy with no lumps, not too thick, kind of clear looking instead of creamy
> as flour does. Poured in into a microwavable gravy boat/storage unit so we
> can heat and pour as we want it.
>
> Broc and cheese on the side, very nice, the broc chopped, frozen nuked until
> done then sprinkled generously with shredded sharp cheddar.
>
>
>


Sounds good, and it was only $1.99 per pound.


Chicken and pork is inexpensive to purchase, but I wonder why beef costs
more? I guess you have to feed cattle for a longer period of time.
Chickens are only 8 weeks old, pigs are 6 months old.


Becca

Cutting Up Whole Sirloin Tip
 

cybercat > wrote:

> Easily trimmed out of
> each thin slice, and now we have this very tender, moist, flavorful and LEAN
> seasoned sandwich meat! FOR 1.99 A POUND.

We've heard about many if the dishes you've cooked and liked.
Boasting about an extremely over-cooked sirloin tip roast unless you
doesn't mean much. Given your reuputationyou probably just cost the
Beef Industry about $21 million in bad publicity.

Believing that 145F is rare instead of medium-well (according to
your thermometer) doesn't give you any more credibility.

-sw

Cutting Up Whole Sirloin Tip
 

On Mar 23, 5:46*pm, Sqwertz > wrote:
> cybercat > wrote:
> > Easily trimmed out of
> > each thin slice, and now we have this very tender, moist, flavorful and LEAN
> > seasoned sandwich meat! FOR 1.99 A POUND.
>
> We've heard about many if the dishes you've cooked and liked.
> Boasting about an extremely over-cooked sirloin tip roast unless you
> doesn't mean much. *Given your reuputationyou probably just cost the
> Beef Industry about $21 million in bad publicity.

Most people know not to use a lean cut like that to make pot roast.
Round roast shouldn't be cooked past MR.
I use a well marbled hunk of chuck for pot roast.
>
> Believing that 145F is rare instead of medium-well (according to
> your thermometer) doesn't give you any more credibility.

It might have been a dollar store thermometer.
>
> -sw

--Bryan

Cutting Up Whole Sirloin Tip
 

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> Easily trimmed out of
>> each thin slice, and now we have this very tender, moist, flavorful and
>> LEAN
>> seasoned sandwich meat! FOR 1.99 A POUND.
>
> We've heard about many if the dishes you've cooked and liked.
> Boasting about an extremely over-cooked sirloin tip roast unless you
> doesn't mean much. Given your reuputationyou probably just cost the
> Beef Industry about $21 million in bad publicity.
>
> Believing that 145F is rare instead of medium-well (according to
> your thermometer) doesn't give you any more credibility.
>
I am not looking for credibility, dumbass. I'm just sharing my experiences.
I'm no authority, and don't want to be. You're the only one I see getting
all puffed up over dumb shit like this. Once again ... I think it might be
time for you to back away from the comptuter, or at least from Usenet for a
a little while. You're taking yourself and it just a leetle too seriously.
The day I look for "credibility" in a Usenet cooking group I sincerely hope
someone shoots me in my head.

Cutting Up Whole Sirloin Tip
 

Bobo Bonobo® > wrote:

> On Mar 23, 5:46*pm, Sqwertz > wrote:
>> cybercat > wrote:
>>
>> Believing that 145F is rare instead of medium-well (according to
>> your thermometer) doesn't give you any more credibility.
>
> It might have been a dollar store thermometer.

In her defense, she did say 145F. But those are all calibrated
15-20F too high per the USDA recommendations from 45 years ago.

Cooking and acting have some a long way since then.

-sw

Cutting Up Whole Sirloin Tip
 

cybercat > wrote:

> I think it might be
> time for you to back away from the comptuter, or at least from Usenet for a
> a little while. You're taking yourself and it just a leetle too seriously.

I hadn't posted for 3 days. Every time I come back I think you're
even more pathetic.

I'll never stalk you like your newest buddy Greg, though.

-sw

Cutting Up Whole Sirloin Tip
 

"Sqwertz" > wrote in message
...
> Bobo Bonobo® > wrote:
>
>> On Mar 23, 5:46 pm, Sqwertz > wrote:
>>> cybercat > wrote:
>>>
>>> Believing that 145F is rare instead of medium-well (according to
>>> your thermometer) doesn't give you any more credibility.
>>
>> It might have been a dollar store thermometer.
>
> In her defense, she did say 145F. But those are all calibrated
> 15-20F too high per the USDA recommendations from 45 years ago.
>
> Cooking and acting have some a long way since then.
>

And as long as I and my family enjoy what I cook, why the **** should I even
begin to care about what a couple of no-lifes like you think of what or how
I cook? Hmmmm, you ill-smelling limp-dicked mother****ers?

It's okay. I'm smiling while I say that.

Cutting Up Whole Sirloin Tip
 

Sqwertz wrote:

> cybercat > wrote:
>
> > I think it might be
> > time for you to back away from the comptuter, or at least from Usenet
for a
> > a little while. You're taking yourself and it just a leetle too
seriously.
>
> I hadn't posted for 3 days. Every time I come back I think you're
> even more pathetic.
>
> I'll never stalk you like your newest buddy Greg, though.
>


?????


--
Best
Greg

Cutting Up Whole Sirloin Tip
 

"Gregory Morrow" > wrote in message
...
>
> Sqwertz wrote:
>
>> cybercat > wrote:
>>
>> > I think it might be
>> > time for you to back away from the comptuter, or at least from Usenet
> for a
>> > a little while. You're taking yourself and it just a leetle too
> seriously.
>>
>> I hadn't posted for 3 days. Every time I come back I think you're
>> even more pathetic.
>>
>> I'll never stalk you like your newest buddy Greg, though.
>>
>
>
> ?????
>
>

From the best I can tell, he's drinking too much again.

Cutting Up Whole Sirloin Tip
 

cybercat wrote:

> "Gregory Morrow" > wrote in message
> ...
> >
> > Sqwertz wrote:
> >
> >> cybercat > wrote:
> >>
> >> > I think it might be
> >> > time for you to back away from the comptuter, or at least from Usenet
> > for a
> >> > a little while. You're taking yourself and it just a leetle too
> > seriously.
> >>
> >> I hadn't posted for 3 days. Every time I come back I think you're
> >> even more pathetic.
> >>
> >> I'll never stalk you like your newest buddy Greg, though.
> >>
> >
> >
> > ?????
> >
> >
>
> From the best I can tell, he's drinking too much again.


Steve needs to r-e-l-a-x already, sheesh...


--
Best
Greg

Cutting Up Whole Sirloin Tip
 

cybercat > wrote:

> "Gregory Morrow" > wrote in message
> ...
>>
>> Sqwertz wrote:
>>
>>> cybercat > wrote:
>>>
>>> > I think it might be
>>> > time for you to back away from the comptuter, or at least from Usenet
>> for a
>>> > a little while. You're taking yourself and it just a leetle too
>> seriously.
>>>
>>> I hadn't posted for 3 days. Every time I come back I think you're
>>> even more pathetic.
>>>
>>> I'll never stalk you like your newest buddy Greg, though.
>
> From the best I can tell, he's drinking too much again.

I really expect better zingers from you. Do you think this is
supposed to offend me in some way?

What next: thousand of lurkers support your lame efforts to
humiliate me VIA email?

You've really lost your touch.

-sw

Cutting Up Whole Sirloin Tip
 

cybercat > wrote:

> And as long as I and my family enjoy what I cook, why the **** should I even
> begin to care about what a couple of no-lifes like you think of what or how
> I cook? Hmmmm, you ill-smelling limp-dicked mother****ers?
>
> It's okay. I'm smiling while I say that.

Limp dicks, like on she-males, turn you on do they??

You forgot the "you all suck" line.

-sw

Cutting Up Whole Sirloin Tip
 

On Mar 23, 7:16*pm, Sqwertz > wrote:
> Bobo Bonobo® > wrote:
> > On Mar 23, 5:46*pm, Sqwertz > wrote:
> >> cybercat > wrote:
>
> >> Believing that 145F is rare instead of medium-well (according to
> >> your thermometer) doesn't give you any more credibility.
>
> > It might have been a dollar store thermometer.
>
> In her defense, she did say 145F. *But those are all calibrated
> 15-20F too high per the USDA recommendations from 45 years ago.

Yeah, when I was a kid no one ate pork medium. It was well done to
kill the trichinosis. Most working class folks even shunned beef and
lamb cooked less that med well.
For quite a few years, our family would go out to a restaurant every
Saturday night. My father wouldn't let me order a steak cooked less
than medium.
The old ******* ate well done steak, margarine, limited egg yolks,
happily ate Cool Whip and drank skim milk. Give me an extra thick,
Pittsburghed steak cooked over hickory, real butter on my baked
potato, nice runny egg yolks, whipped cream and a nice cold glass of
whole milk.
>
> Cooking and acting have some a long way since then.

Indeed. The 50s and early 60s were the years of condensed soup as
sauce.
Thank you, Julia Child.
>
> -sw

--Bryan