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Roy BBQ Pro

Joined: 13 Aug 2005 Posts: 654 Location: Toronto
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Posted: Jan 08 2006 Post subject: Smoked Sirloin Tip in the Snow |
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Well here goes. I made a paste with fresh onion, garlic, red wine vinegar with rasberry juice, olive oil, grey salt, black pepper, corriander and cayenne. Then into the fridge for 15 hours.
This is what she looked like this morning. |
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Roy BBQ Pro

Joined: 13 Aug 2005 Posts: 654 Location: Toronto
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Posted: Jan 08 2006 Post subject: |
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Sic was good enough to give me a nice savoury rub recipe but when I started grinding some dried rosemary I got the distinct smell of menthol and had to abandon that rub. I didn't like the look or smell of the oregano or the marjoram either. I don't use them and they were older so all got turfed. Plan B was magic dust which I had made recently with nice fresh spice.
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Roy BBQ Pro

Joined: 13 Aug 2005 Posts: 654 Location: Toronto
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Posted: Jan 08 2006 Post subject: |
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Does it look cold to you?
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Roy BBQ Pro

Joined: 13 Aug 2005 Posts: 654 Location: Toronto
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Posted: Jan 08 2006 Post subject: |
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More to come. I'm 1.5 hours in now at about 190 and am about to have a look. Not much happening at all. Temp is bouncing 165-190 so I bumped it to the next setting which should get me into the low 200 range I hope. |
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weldonBBQ BBQ Fan

Joined: 26 Sep 2005 Posts: 269 Location: Mt. Airy, MD, USA
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Posted: Jan 08 2006 Post subject: |
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Roy,
That looks pretty cold to me.
Hats off to ya'
I hope you got some antifreeze or at least a warm place to hide!
You won't get any grief from me if you decide to finish in the conventional oven. Good Luck.
Weldon _________________ Success=Practice, Practice, Practice..... |
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zilla BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1190 Location: Universal City, Texas
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Posted: Jan 08 2006 Post subject: |
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Hard core Roy! Looks great!!! it's 74 and beautiful here in San Antonio. The smoker is cranking. _________________ Zilla
GIANT BBQ |
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ohman BBQ Fan

Joined: 11 Aug 2005 Posts: 275 Location: Arlington Texas
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Posted: Jan 08 2006 Post subject: |
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Just outside of Fort Worth here and it is 80+....I did 2 briskets last night and I have two boston butts and another brisket on now....Getting ready to crack open a Shiner Light.....Life is good! _________________ I feel sorry for people who dont drink,when they get up in the morning that is the best they will feel all day......Frank Sinatra |
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BBQ Nut BBQ Fan
Joined: 05 Jan 2006 Posts: 117 Location: Anderson, SC
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Posted: Jan 08 2006 Post subject: |
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Stay warm Roy. I am sure that it will turn out good  _________________ Cold Beer and Smoke.........what could be better. |
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mding38926 BBQ Super Pro
Joined: 24 Jun 2005 Posts: 2244 Location: Lake Ridge, VA
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Posted: Jan 08 2006 Post subject: |
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Roy looks cold!!!!! God I wish we had some snow, lol........... _________________ Dinger |
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Doc1680 BBQ Super Pro

Joined: 17 Jun 2005 Posts: 2609 Location: Indianapolis
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Posted: Jan 08 2006 Post subject: |
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You're a BBQ trooper Roy. That's a nice looking piece of meat you got there. What was the temp outside? I'll be doing some smoking tomorrow. It'll probably be around 30-35*. Hats off to you. _________________ Love the voodoo that Q do.
Doc |
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Roy BBQ Pro

Joined: 13 Aug 2005 Posts: 654 Location: Toronto
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Posted: Jan 09 2006 Post subject: |
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Thanks guys it was a really busy weekend. Da wife insisted on going out to lunch...during the cook ...and what with football and the golf simulator Sunday I never got near the computer. However it was yummy with a real good smokey flavour. (hickory) Some pics to follow. |
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Roy BBQ Pro

Joined: 13 Aug 2005 Posts: 654 Location: Toronto
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Posted: Jan 09 2006 Post subject: |
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The temp was a challenge as usual. At my low setting I was getting 160-190 but not alot of cook. At the next setting it was 230-250 and a little too high for my liking!
It really was good though with candied butternut squash, mashed tatters with butter and hot sauce on the side.
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Doc1680 BBQ Super Pro

Joined: 17 Jun 2005 Posts: 2609 Location: Indianapolis
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Posted: Jan 09 2006 Post subject: |
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Man that looks good Roy. Fine job. I will have to get one of those. That's one mouth watering piece of meat. _________________ Love the voodoo that Q do.
Doc |
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Roy BBQ Pro

Joined: 13 Aug 2005 Posts: 654 Location: Toronto
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Posted: Jan 09 2006 Post subject: |
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It was great Doc and we had some Sunday with fried onions and some mac and cheese and that was darn good to. One thing I learned is that sirloin tip is a really lean cut so you have to be careful not to dry it out. But at the same time you want it nice and tender. A nice low cook with some misting in the second half and I let it come up to 175 and over 180 after resting. |
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mding38926 BBQ Super Pro
Joined: 24 Jun 2005 Posts: 2244 Location: Lake Ridge, VA
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Posted: Jan 10 2006 Post subject: |
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Looks awesome roy....and mac and cheese on the side.....yummy! _________________ Dinger |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Jan 10 2006 Post subject: |
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Nice job roy! Looks like you managed the temps pretty well all things considered. Sure looked and sounded awesome! Man, I'm getting hungry now but it's way too late to eat anything....  _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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(SIC) BBQ BBQ Pro

Joined: 27 Jul 2005 Posts: 552 Location: Metro Detroit, Michigan
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Posted: Jan 10 2006 Post subject: |
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Looks damn good Roy, great job on that lean cut. As for the herbs, I know rosemary has a pretty wicked piney smell but the taste is something completely different, I'm sure you have had it before. If you put your dry herbs in a little ziplock and toss them in the freezer they will stay for a long time.
Jason _________________ sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"
[Sci]ence + A[r]t = (SIC) BBQ |
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Roy BBQ Pro

Joined: 13 Aug 2005 Posts: 654 Location: Toronto
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Posted: Jan 10 2006 Post subject: |
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Thanks guys it's great to be smokin this time of year. Jason it's true I've had rosemary many times but this stuff was off I'm afraid. I don't use it alot as the wife won't eat lamb silly girl. Anyway I'm hoping the Traeger guy shows up this week with some more pellets and a couple of interesting pork cuts. |
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