chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
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I've not posted in awhile because my MES died and I had no backup. I recently came across a great deal on a Weber Deluxe, with a full cart and Charcoal Lighter. I have been watching the posts on Piedmontese Beef you guys have been putting out. I thought I would try some and got my hands on a Top Sirloin Roast. 2 days out, I coated the Beef with 1T Coarse Salt, then bagged and tagged for a 24 hour rest. Next day, yesterday, the Beef got a light coat of Montreal Steak Seasoning. Below are some pics of the new adventure...
The Weber Deluxe in Crimson with SIL...
I placed an AMNPS with one row of Pitmasters and Cold Smoked for 30 minutes at 80°F ,ambient temp...
Next I split a half Chimney of lit Kingsford Original between the two charcoal trays, on each side of the meat...
Oops...Forgot to take that pic so here is a shot of my new Girl...
I cooked the meat, indirect heat, at 360°F for about an hour, until the IT hit 110°F.
Here is where I Dropped the Ball!
I should have Rested the 110 meat 20-30 minutes before the Sear. A couple Beers into the cook and well, I forgot...I went right over the coals ad the temp shot up to 125. I pulled the meat to rest. The IT KEPT RISING!!!! The IT finally stopped at 140°F. Here is the Roast...
Sliced...Medium, ok but not my intent...
MY PLATE...
Sides are Baked Potato, Garlic and Thyme Sauteed Mushrooms and Garden Fresh Brown Butter Green Beans.
In spite of over cooking by 10°F, the Piedmontese Top Sirloin was DELICIOUS! Juicy and Fork Tender with a rich Beefy Flavor. Definitely worth getting your hands on some. Thanks Robert, tx smoker for turning me on to this Breed of Beef...JJ
The Weber Deluxe in Crimson with SIL...
I placed an AMNPS with one row of Pitmasters and Cold Smoked for 30 minutes at 80°F ,ambient temp...
Next I split a half Chimney of lit Kingsford Original between the two charcoal trays, on each side of the meat...
Oops...Forgot to take that pic so here is a shot of my new Girl...
I cooked the meat, indirect heat, at 360°F for about an hour, until the IT hit 110°F.
Here is where I Dropped the Ball!
I should have Rested the 110 meat 20-30 minutes before the Sear. A couple Beers into the cook and well, I forgot...I went right over the coals ad the temp shot up to 125. I pulled the meat to rest. The IT KEPT RISING!!!! The IT finally stopped at 140°F. Here is the Roast...
Sliced...Medium, ok but not my intent...
MY PLATE...
Sides are Baked Potato, Garlic and Thyme Sauteed Mushrooms and Garden Fresh Brown Butter Green Beans.
In spite of over cooking by 10°F, the Piedmontese Top Sirloin was DELICIOUS! Juicy and Fork Tender with a rich Beefy Flavor. Definitely worth getting your hands on some. Thanks Robert, tx smoker for turning me on to this Breed of Beef...JJ