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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

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Page 2834 of 2834

Aug 3, 2025 at 9:14 AM

#56661

#56661
1buzzbait like that weed in yer manicured lawn

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SACTOWN said: ↑

What’s that?
Click to expand...

that's whut i said...

1buzzbait, Aug 3, 2025 at 9:14 AM

#56661

SACTOWN[QUOTED] likes this.

Aug 3, 2025 at 9:31 AM

#56662

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szidls Well-Known Member

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Pablo8 said: ↑

I have an odd roast/steak from my cow. It's only "beef sirloin tip" labeled. 3.5 pounds, but like a nice thick. 1.5" thick steak. Thawing now.

Is it a steak or a roast???

How would YOU cook it?
Click to expand...

Sirloin tip has always been our go too for French dips. I’d still charcoal grill it indirect to rare-medium rare and thin slice for Sammies.

szidls, Aug 3, 2025 at 9:31 AM

#56662

1buzzbait, Pablo8[QUOTED] and ace_10 like this.

Aug 3, 2025 at 9:57 AM

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ace_10 Well-Known Member

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Pablo8 said: ↑

As or steak or roast

What about slow cooking?
Click to expand...

If you "grill" it, you probably want as rare as you can handle. For me, that's medium rare.

ace_10, Aug 3, 2025 at 9:57 AM

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Pablo8[QUOTED] likes this.

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Page 2834 of 2834

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