Sirloin again
 

"A Moose in Love" > wrote in message
...
....................
> I like a top sirloin steak. I cut out the bit of gristle before
> cooking dry heat.
> I don't worry about the thickness.
> Bottom sirloin: we only have one SM that I know of that sells it.
> It's not bad, a bit of a chew, and also I cut out the gristle prior to
> cooking.
> Barbarians in Toronto has a top sirloin steak on the menu.

> http://www.barberians.com/menu.php

Thanks for bringing back a fine set of memories; I can remember
eating at Barberians back in the mid-70's, having wonderful steaks
and thanking Sir John's statue on the way out. Great place.

pavane

Sirloin again
 

On May 25, 2:21*pm, "pavane" > wrote:
> "A Moose in Love" > wrote in ...
> ...................
>
> > I like a top sirloin steak. *I cut out the bit of gristle before
> > cooking dry heat.
> > I don't worry about the thickness.
> > Bottom sirloin: *we only have one SM that I know of that sells it.
> > It's not bad, a bit of a chew, and also I cut out the gristle prior to
> > cooking.
> > Barbarians in Toronto has a top sirloin steak on the menu.
> >http://www.barberians.com/menu.php
>
> Thanks for bringing back a fine set of memories; I can remember
> eating at Barberians back in the mid-70's, having wonderful steaks
> and thanking Sir John's statue on the way out. *Great place.
>
> pavane

You're welcome. I was there once many years back with my folks.
About the same time you were. I like steak cooked over charcoal. The
gas fired stuff is not nearly the same. They dry age their beef as
well.