Sirloin Grilling Tips - Kettle Style

[gmc2003]

Well, another week of vacation and another night of firing up the kettle. Next to flank steak these sirloin tips are my favorite cut to grill and most importantly eat. Enough gibber-jabber let's get it on.

First things first. Kudos to the sous chef who was doing an outstanding job that afternoon.

Next up the tips: a little pricey but well worth it to me.

Unwrapped shot:

and into the teriyaki bath for a few hours:

Here they be out of the bath and waiting for their turn to shine. Along with one of their cousins Mr. T-bone(for the wife). It's a whole lot thinner than it looked in the store.

Fired up the 22" kettle with the vortex for this cook. Narrow side up. Tips on:

Heated up until the meat freely gives itself up from the grate. Then flipped so the other side doesn't get jealous:

Then set off to the side while their cousin gets his turn:

Finished off the cousin with some Q-sauce, because the wife like it that way. Go figure.

Sliced one up for its pictorial:

...and finally served with a side of seafood pasta salad: Shrimp and scallops.

Oh and I picked up a Lodge cast iron pan at Wally world for about 15.00. Not sure if its a good price or not, but it was an impulse buy.

Thanks for taking a look. Have a great day!!!


Chris

 

[edmonds]

Looking real good there, Chris.

 

[sawhorseray]

Phenomenal piece for work there Chris, love teriyaki beef! You be makin' that kettle sing! RAY

 

[tbern]

great looking cook!! either cut of the beef would make me happy!

 

[smokebuzz]

Very nice, I'm a ribeye fan, but GF always gets sirloin cuts...

 

[JLeonard]

Decent price on the cast iron. Beef looks great. I think I could make a meal on the side you got there. All around a great looking meal!
Jim

 

[gmc2003]

Looking real good there, Chris.

Thanks Edmonds, What's that saying "Even a blind squirrel finds a nut once in a while"

Phenomenal piece for work there Chris, love teriyaki beef! You be makin' that kettle sing! RAY

Appreciate it Ray. I'm just the middle man between the kettle and the butcher. They do all the hard work.

Chris

 

[gmc2003]

great looking cook!! either cut of the beef would make me happy!

Thanks bern. Me too me too.

Very nice, I'm a ribeye fan, but GF always gets sirloin cuts...

Appreciate it smokebuzz, I like a good ribeye as well.

Chris

 

[gmc2003]

Decent price on the cast iron. Beef looks great. I think I could make a meal on the side you got there. All around a great looking meal!
Jim

Thanks Jim, Originally the side was supposed to be the main course. When I went to the local grocer that plan changed quickly.

Chris

 

[gmc2003]

clifish thanks for the like

Chris

 

[DRKsmoking]

Chris
You did you magic on the beef , both cousins for the cook out

And I also love some teriyaki

Nice

David

 

[tx smoker]

Man Chris!! No offense but your wife can keep the T-Bone. I'm in love with those strips. They look fantastic!! Beautiful cook sir.

Robert

 

[SecondHandSmoker]

Chris, I must agree with Robert. Those strips put that T-bone to shame and I would never turn down a T-bone, but DAMN! those strips.

Stu

 

[SmokinEdge]

All looks like a great time, you and the sous chef, the meat looks delicious and wow a T-bone for the Mrs. really like the seafood, nothing better than a grilled steak surf and turf. Big like.
Those Lodge pans are a bit textured on the cook surface these days, but they are good pans, nice useful impulse buy, mine usually not so much.

 

[yankee2bbq]

Well, another week of vacation and another night of firing up the kettle. Next to flank steak these sirloin tips are my favorite cut to grill and most importantly eat. Enough gibber-jabber let's get it on.

First things first. Kudos to the sous chef who was doing an outstanding job that afternoon.
View attachment 640362

Next up the tips: a little pricey but well worth it to me.
View attachment 640363

Unwrapped shot:
View attachment 640364

and into the teriyaki bath for a few hours:
View attachment 640365

Here they be out of the bath and waiting for their turn to shine. Along with one of their cousins Mr. T-bone(for the wife). It's a whole lot thinner than it looked in the store.

View attachment 640366

Fired up the 22" kettle with the vortex for this cook. Narrow side up. Tips on:

View attachment 640367

Heated up until the meat freely gives itself up from the grate. Then flipped so the other side doesn't get jealous:
View attachment 640368
Then set off to the side while their cousin gets his turn:
View attachment 640369
Finished off the cousin with some Q-sauce, because the wife like it that way. Go figure.
View attachment 640370
Sliced one up for its pictorial:
View attachment 640371

...and finally served with a side of seafood pasta salad: Shrimp and scallops.
View attachment 640372

Oh and I picked up a Lodge cast iron pan at Wally world for about 15.00. Not sure if its a good price or not, but it was an impulse buy.
View attachment 640373

Thanks for taking a look. Have a great day!!!


Chris

Sirloin tips? Call me a dumb yankee (handsome though) but never heard or had this cut of meat before. I may have overlooked it at the local grocery store. However, I will be on the lookout for this. That cut of meat looks sooo good! The way you grilled it….wow!
I’m on a mission now!
Thanks for posting. Enjoy your vacation…..again.

 

[Brokenhandle]

Dang fine looking cook Chris! Looks like your beer pole is giving us chicken...as in the bird lol!

Ryan

 

[jaxgatorz]

Very nice cook !!!

 

[bauchjw]

Nice! That’s an awesome surf n turf meal that would need reservations out in town!

 

[civilsmoker]

Very Nice! That is my kind of din din!

 

[BrianGSDTexoma]

Just Phenomenal Chris! That salad would be right up my alley. I also never seen sirloin tips. I have got to try that vortex like that. Next steak going to make it happen. Thanks