Smoked sirloin roast .

[Rafter H BBQ]

That is all top notch Rich… very nicely done all around!

I’ve never seen that horseradish around here, is that local to your area?

 

[Fueling Around]

All that carpentry must have given you an eye for cutting meat.

 

[jcam222]

All looks amazing Rich! I wish I was better with breaking down meat like that. I do like buying bulk and vacuum sealing to save money. Horseradish looks good! I just used the last of some local stuff that's good.

 

[forktender]

Found the last of the knuckles I broke down over the summer in the freezer . A nice center cut sirloin roast . This is from a couple weeks ago .
Thawed and dry brined with Kinders Garlic butter . Let it sit on the counter for a couple hours .
Used the SmokeFire and B&B comp pellets . Temp spike to keep an eye on things .
Took the IT to 130 , then rest on the counter while everything else finished up .
Post smoke and resting .
View attachment 711069

Baked off some sourdough that morning .
View attachment 711068
View attachment 711070
Cut some 1/2 inch slices .
View attachment 711071
Plated up for the first night's meal . Oven roasted veg , mashed potatoes and gravy .
That sirloin ate like prime rib . Really tender , and that SmokeFire puts the perfect
smoke profile on stuff .
View attachment 711073
Next night was a sandwich . In the fridge overnight .
Then slice cold the next day .
View attachment 711074
I had some store bought baguettes that I ripped in half lengthwise .
Toasted under the broiler , then added some Swiss cheese , and back under the broiler
to melt . Top and bottom . Keeps the bread from getting soggy .
View attachment 711076
I put the cold slices in a pyrex dish , then heat up some beef stock
or Lipton soup mix to pour over the slices . Just warm , around 180 / 190 .
Not boiling . As the slices warm up , they suck up the liquid . Adds great flavor to the beef .
The slices in the dish were covered with stock . You can see how much was absorbed .
View attachment 711075
Meat on the bottom , horseradish to cover the top .
View attachment 711077
Close it up , add some seasoned fries . The meat is completely tender ,
and bite through .
View attachment 711078
Makes a great meal . Added some Au jus for dipping .
View attachment 711079
Grabbed another whole Knuckle after this meal . Broke it down last week .
One roast removed , 1 more in there . Plus some grind and soup / stew chunks .
View attachment 711081

I got 2 roasts this size . 2 - 1 1/2 pound packs of cubes , and 1 1/4
pounds to add to the brisket I did the other day for sticks .
View attachment 711082
My Son bought me a really nice boning knife for Christmas .
7 " blade is nice , plus the grip angle and curve of the blade is perfect .
Nice balance too .
View attachment 711080
I save a bunch of money doing it like this . I think I paid $4.69 a pound .
Plus you eat better . Store price for a roast or cubes would be double that around here .

Damn, that looks Kill'er!!!
Your butchering skills are shining through, big time, amazing work, you crushed it.

 

[chopsaw]

those meals look awesome.

Love the sirloin over the EOR . Thanks !

I am going to have grab some knuckles
from restaurant depot and give it a go breaking them down.

Once you get it figured out , I think you'll be hooked .

Nice write up and pics! The plate with veggies & mash looks fantastic then you throw down on the Sammy & taters! Nice.

Thanks !

Kinders Butter Garlic

I have a whole shelf full of Kinders . The Cowboy butter and Prime steak are really good .

 

[chopsaw]

Eye Round Roasts on the rotisserie with Oak,

That sounds great Mike . I do the Sirloin on the spinner too . Comes out great .

Awesome, love the knife !

Thanks for the comment bud .

 

[sawhorseray]

THAT ALL LOOKS FANTASTIC RICH, NOW I NEED A SANDWICH! I USED TO RUN EYE OF ROUND THRU THE KETTLE AND MEAT SLICER, BEING THE ONLY ONE WHO EATS BEEF AROUND HERE IT JUST WORKED OUT BETTER FOR ME TO HAVE LEFTOVER TRITIP OR RIBEYE STEAK FOR A BEEF SANNY AFTER RUNNING IT THRU THE SLICER. RAY

 

[chopsaw]

I’ve never seen that horseradish around here, is that local to your area?

I buy it off the shelf here , but it's from Wisconsin .
I do live about an hour from Collinsville Illinois . Horseradish capital of the world . So several options on horseradish here .
Thanks for the comments .

All that carpentry must have given you an eye for cutting meat.

That and doing my own deer . Plus this website helps a lot . Shows what comes from where .

Sirloin Tip

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef.

www.beefitswhatsfordinner.com

 

[chopsaw]

All looks amazing

Thanks Jeff .

wish I was better with breaking down meat like that.

I kind of stumbled into it . I was buying briskets to grind . When they were part of the shortages during covid , I started buying anything that said chuck . Not knowing what was in the bag .
So that started the learning of what I was buying , where it came from on the animal , and what cuts come from it .
You just have to jump in . Huge savings money wise .

 

[chopsaw]

looks Kill'er!!!
Your butchering skills are shining through,

Thanks for the comments . I do all my beef that way . Took some learning over time .
A good knife helps as well .

LOOKS FANTASTIC

Thanks Ray . You could get a bunch of meals out of a roast that size .