Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Smoked sirloin steaks???
FYI - I've updated the thread at http://www.smokingmeatforums.com/viewtopic.php?t=1682 -
Help me reproduce Texas Land and Cattle Smoked Sirloin
I kept it absolutely simple.... I sprinkled kosher salt on the bottom to start with then rubbed a bit of olive oil on the cap to help all the cracked pepper and kosher salt stick there. I fired up the smoker with a mix of Mesquite and Oak keeping the temps around 275ish and put the tri-tips... -
Help me reproduce Texas Land and Cattle Smoked Sirloin
The Smoker since I haven't posted it before: The Tri-tips before they went in: As they came out of the smoker at 140F on the probe: Slicing after a 15 minute rest: On the plate... Check out that medium rare! (Gotta love the paper plates): And since its a shame to waste all that heat... -
Help me reproduce Texas Land and Cattle Smoked Sirloin
I'll be posting up photos shortly but I"m going to have to call this a 100% success. Thankfully I made enough to last all week for lunch. :) Chris -
Help me reproduce Texas Land and Cattle Smoked Sirloin
Well after all my "covert ops" this weekend, and more importantly a long conversation at my butcher, I decided that the cut they had to be using was a Tri-tip. I have a pair of whole 2 lb tri-tips in the smoker now with a nice layer of course cracked pepper on the fat side and nothing else but... -
Smoked sirloin steaks???
I'm working covert this weekend trying to get more info. ;) I'll keep ya posted. Its absolutely delicious. :) Chris Green -
Help me reproduce Texas Land and Cattle Smoked Sirloin
They don't really reference the Smoked Sirloin much on their site. What Prime Rib is to most restaurants the Smoked Sirloin is to them. You are served slices of it on your plate clearly from a much larger roast. The slices are about 1/4" thick, 4-6" long, and 1-1.5" tall with a nice 1/8" fat... -
Help me reproduce Texas Land and Cattle Smoked Sirloin
I have tried a few times to reproduce this, but while I've ended up with some seriously good eats it was not what I was trying for. If anyone can help me figure this one out it would be greatly appreciated. 1. Exactly what cut of sirloin is it. 2. How to pprep the awesome Cracked Pepper rub...
