It's funny how sometimes I can look for something forever and not find it, tri-tip being one, and other times when I'm not really looking, something will find me. Well today was the latter. I was at a local grocer looking for fresh local peaches and I always cruise the meat case just in case, when I saw this...
...a whole top sirloin without a price. So out of curiosity I asked the market manager, who was standing nearby, about it. He said that was the last one they had and if I wanted it, he would make me a deal. Now this is not USDA Choice, it's select grade, but for $1.99/lb, I couldn't pass it up. It's 11.7 lbs, got a decent fat cap, but appears to have minimal marbling.
So my plans are to age it for maybe 4 weeks and then smoke it or maybe just go ahead and smoke it at the next opportunity. We like our beef rare, maybe medium rare at most and I'm open to any suggestions as to preparation for the smoker.
If you had this, what would you do with it?
...a whole top sirloin without a price. So out of curiosity I asked the market manager, who was standing nearby, about it. He said that was the last one they had and if I wanted it, he would make me a deal. Now this is not USDA Choice, it's select grade, but for $1.99/lb, I couldn't pass it up. It's 11.7 lbs, got a decent fat cap, but appears to have minimal marbling.
So my plans are to age it for maybe 4 weeks and then smoke it or maybe just go ahead and smoke it at the next opportunity. We like our beef rare, maybe medium rare at most and I'm open to any suggestions as to preparation for the smoker.
If you had this, what would you do with it?
