Dry-Aged Sirloin Roast w/ help from Chef JimmyJ

justpassingthru · Dec 18, 2011

Merv, thanks, you too are one of many that have taught me so much.

Dan, thank you, I'm sorry I waited so long.

Shooter, thanks, ...or with your recipes either.

todd, thanks, sorry only the four legged variety here.

teez, thanks, try it, you won't be sorry.

Ahron, thank you my down under brother, ummm, what are Italian Sammies?

Scooper, thank you, mission accomplished!

Mark, thank you, give it a try my friend.

Gary, I rock because of your advice too.

raptor, thanks, I hope looking at this makes your trigger finger itchy.

michael, thank you bro, just trying to keep up with you.

Thanks all for looking at my Q-view,

Gene

jno51 · Dec 21, 2011

Looks Mean. I am itching to try one of these. Awesome job

bigcase · Dec 21, 2011

You guys are killing me with these roasts, it is on our Christmas menu but I'm not sure I can wait that long!!

alelover · Dec 21, 2011

That looks awesome Gene. Did you have to scrape anything off the roast. Some dry aging I've seen you sometimes get a nasty coating on the outside after it ages a while.

justpassingthru · Dec 21, 2011

jno, thanks, you need to try one, I'm sorry I waited so long.

BC, sorry 'bout that, ...if it's for Christmas I hope it's in the fridge now, not much time left.

Scott, thanks for the compliment, and no I didn't need to scrape it, the out side was dry, but after it was cooked I didn't notice anything wrong with the meat, just sliced and devoured it.

Gene

BGKYSmoker · Dec 21, 2011

OUTSTANDING.......JJ

dtcunni · Dec 21, 2011

Dang....that's some gooooooood looking stuff right there!

chef jimmyj · Dec 21, 2011

nepas said:
OUTSTANDING.......JJ

LOL...Thanks Nepas...The Roast was JustPassingThru ( Gene's ) work but as the Shake n' Bake commercial used to say, " But I Helped! "...JJ

moikel · Dec 21, 2011

Great job,funny for me seeing you use Kiwi beef but its obviously the closest supply.They do have high quality livestock,seafood & rugby players,but that sav blanc is the most over rated wine in the world

guitarcook · Dec 21, 2011

WOW! That looks absolutely delicious!! My questions are what did you put in with the veges? Beef stock, wine... Also, did you place the roast above the veges and allow the drippings to fall in?

joe nichols · Dec 21, 2011

beautiful meat Gene and wonderful job on the smoking.. A to Chef Jimmy J Your experience and help on the forums is much appreciated

Joey

justpassingthru · Dec 22, 2011

Nepas, thanks for the compliment and yes JJ's help was outstanding, just like yours always is.

Dtcunni, Thank you.

Jimmy J, yes you did help, a lot, thank you.

Moikel, thanks for the compliment and yes the Kiwi beef is excellent, I wouldn't know about the wine 'cause the only wine in FRENCH Polynesia is FRENCH wine. LOL

Guitarcook, Thanks, I used 6 cups of beef broth, some tomato paste, thyme and a couple of bay leaves, and yes I placed the roast above the veggies for the dripping to be caught in the pan, here's a link to Chef JimmyJ's Jus.

http://www.smokingmeatforums.com/t/114388/sirloin-tip-on-the-wsm-qview#post_730275

Joey, thank you and I heartily concur.

Gene

meathead1975 · Dec 22, 2011

That looks phoenominal!

hoity toit · Dec 22, 2011

There is none better than a roast done right. ...and you did that one perfect ! Great Job..!

I sometimes stuff a couple crushed garlic cloves in the middle of the roast in several places,,,that is if you like garlic flavor.

kevink · Dec 26, 2011

Awesome.

Did you have to trim any of the meat off of the outside? Seems that in most of the dry-aging stuff I've read, the outer part of the meat ends up getting trimmed off before cooking. It doesnt look like you did that here.

thanks!

krustypuff · Dec 26, 2011

my understanding of dry aging is it is good for a while you will just need to trim off any bad parts. They dry age meats at Central Market here in seattle for over 3 weeks. They just trim off the mold...

krustypuff · Dec 26, 2011

Have you seen that little tool for stuffing meat with garlic and other stuff i saw one on a late night infomerrcial and wish i would have ordered one of them to use. I love spearing rosemary thru the meat. Just drive a few well established rosemary sprigs thru the meat man is it good. But i need to replant a new bush snow last year killed mine off and it was a 6 year old bush....

hoity toit · Dec 27, 2011

krustypuff said:
Have you seen that little tool for stuffing meat with garlic and other stuff i saw one on a late night infomerrcial and wish i would have ordered one of them to use. I love spearing rosemary thru the meat. Just drive a few well established rosemary sprigs thru the meat man is it good. But i need to replant a new bush snow last year killed mine off and it was a 6 year old bush....

No, I haven't seen that tool...I'll have to see if I can locate one. And as for the rosemary, I will have to try that trick.. Great idea !

In the past i just rubbed it on the outside.

driedstick · Dec 27, 2011

looks great going to have to put that on my todo list great job

hoity toit · Dec 28, 2011

krustypuff said:
Have you seen that little tool for stuffing meat with garlic and other stuff i saw one on a late night infomerrcial and wish i would have ordered one of them to use. I love spearing rosemary thru the meat. Just drive a few well established rosemary sprigs thru the meat man is it good. But i need to replant a new bush snow last year killed mine off and it was a 6 year old bush....

If you happen to remember what it was called or where to order one let me know...ok?

Dry-Aged Sirloin Roast w/ help from Chef JimmyJ

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