Smoked Sirloin Tip in the Snow

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

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.

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

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 Mad

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. Shocked

Plan B was magic dust which I had made recently with nice fresh spice.

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Does it look cold to you? Laughing

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

More to come. I'm 1.5 hours in now at about 190 and am about to have a look. Very Happy

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.

weldonBBQ · Posted: Sun Jan 08 06 2:50 am Post subject:

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
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zilla · Posted: Sun Jan 08 06 3:18 am Post subject:

Hard core Roy! Laughing

Looks great!!! it's 74 and beautiful here in San Antonio. The smoker is cranking.
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ohman · Posted: Sun Jan 08 06 4:59 am Post subject:

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!
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BBQ Nut · Posted: Sun Jan 08 06 5:15 am Post subject:

Stay warm Roy. I am sure that it will turn out good Very Happy

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mding38926 · Posted: Sun Jan 08 06 11:01 am Post subject:

Roy looks cold!!!!! God I wish we had some snow, lol...........
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Dinger

Doc1680 · Posted: Sun Jan 08 06 11:45 am Post subject:

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.
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Doc

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Thanks guys it was a really busy weekend. Da wife insisted on going out to lunch...during the cook Shocked

...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.

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

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! Rolling Eyes

It really was good though with candied butternut squash, mashed tatters with butter and hot sauce on the side.

Doc1680 · Posted: Mon Jan 09 06 10:07 pm Post subject:

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

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

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.

mding38926 · Posted: Tue Jan 10 06 12:33 pm Post subject:

Looks awesome roy....and mac and cheese on the side.....yummy!
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Dinger

bigabyte · Posted: Tue Jan 10 06 2:32 pm Post subject:

Nice job roy! Looks like you managed the temps pretty well all things considered. Sure looked and sounded awesome! Razz

Man, I'm getting hungry now but it's way too late to eat anything.... Razz

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(SIC) BBQ · Posted: Tue Jan 10 06 8:40 pm Post subject:

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
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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

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.