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First sirloin roast with spare ribs! - Page 2

post #21 of 32
Thread Starter 
Couldn't wait till tomorrow had to test out the ribs with some garden fresh carrots from the local farmer's market sautéed with some fresh dill, yum!
ehuhynas.jpg


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post #22 of 32
Quote:
Originally Posted by TeacherDan View Post

Couldn't wait till tomorrow had to test out the ribs with some garden fresh carrots from the local farmer's market sautéed with some fresh dill, yum!
ehuhynas.jpg


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Your only human man, ya had to be the official taste tester ! banana_smiley.gif
post #23 of 32

That's a nice looking plate man  :32:  I'd say you did a good job!  Thumbs Up

post #24 of 32
Thread Starter 
Thanks for tagging along the journey of my first Qview guys! Cheers!


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post #25 of 32
Thread Starter 
Perfect for slicing!

nana3y4y.jpg

She sure is pretty in pink...


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post #26 of 32
Quote:
Originally Posted by TeacherDan View Post

Perfect for slicing!

nana3y4y.jpg

She sure is pretty in pink...


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Ummmm, tasty.   Nice job TeacherDan.   One piece of advice to offer.   When doing a piece of meat that will be thinly sliced, lay the seasonings on pretty heavy.   Reason being is that the slices are so thin that there's much less surface area holding the seasonings.  It's different than when you are cutting 1/2 inch or 1 inch thick slices.

post #27 of 32
Thread Starter 
Thanks for the advice, I was nervous since I was adding the marinade every hour and since it was my third time smoking and first time doing a sirloin. Next time I will be more generous! Really appreciate the input!


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post #28 of 32
Quote:
Originally Posted by TeacherDan View Post

Thanks for the advice, I was nervous since I was adding the marinade every hour and since it was my third time smoking and first time doing a sirloin. Next time I will be more generous! Really appreciate the input!


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It's all good Dan.   Took me quite a while to learn this about thinly sliced meat.  Can't tell you how many Sirloin Tips I did with roughly the same amount of seasoning that you used.   Now ?  I dang near encrust the things when they are going to be thinly sliced.

post #29 of 32
Quote:
Originally Posted by TeacherDan View Post

Perfect for slicing!

nana3y4y.jpg

She sure is pretty in pink...


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Awesome Dan, glad she turned out for ya..... She is a beauty..... icon14.gif Gonna be some good sammies there ! sausage.gif
post #30 of 32

Looks like you're putting your early Father's Day gift to good use! Awesome looking food. It would be interesting to see how much impact the liquid smoke had on the final flavor. Was the sirloin a lot smokier tasting than the ribs? Or did you use the same mop on the ribs? Just curious.

post #31 of 32
Thread Starter 
It has a little stronger smoke flavor but not overpowering since I used mesquite chips and mesquite liquid smoke with the marinade but the bottle of Italian dressing really gives it an amazing little zing!


Marinade for every hour:
1 bottle of Italian dressing
1 small can of beef broth
1-2 tbsp of liquid smoke

Heat in a small saucepan and return to Italian dressing bottle to baste every hour :)



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post #32 of 32
Quote:
Originally Posted by TeacherDan View Post

It has a little stronger smoke flavor but not overpowering since I used mesquite chips and mesquite liquid smoke with the marinade but the bottle of Italian dressing really gives it an amazing little zing!


Marinade for every hour:
1 bottle of Italian dressing
1 small can of beef broth
1-2 tbsp of liquid smoke

Heat in a small saucepan and return to Italian dressing bottle to baste every hour :)



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Italian dressing can be used for a lot of different things to give a little something extra - sounds good!  :smile:

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