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Smoked Sirloin Tip in the Snow

 
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Roy
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Joined: 13 Aug 2005
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Location: Toronto

PostPosted: Sun Jan 08 06 1:49 am    Post subject: Smoked Sirloin Tip in the Snow Reply with quote

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
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PostPosted: Sun Jan 08 06 1:55 am    Post subject: Reply with quote

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.
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Roy
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PostPosted: Sun Jan 08 06 1:56 am    Post subject: Reply with quote

Does it look cold to you? Laughing

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Roy
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PostPosted: Sun Jan 08 06 1:58 am    Post subject: Reply with quote

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.
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weldonBBQ
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Joined: 26 Sep 2005
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Location: Mt. Airy, MD, USA

PostPosted: Sun Jan 08 06 2:50 am    Post subject: Reply with quote

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
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Joined: 09 Jul 2005
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Location: Universal City, Texas

PostPosted: Sun Jan 08 06 3:18 am    Post subject: Reply with quote

Hard core Roy! Laughing Looks great!!! it's 74 and beautiful here in San Antonio. The smoker is cranking.
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ohman
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Joined: 11 Aug 2005
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Location: Arlington Texas

PostPosted: Sun Jan 08 06 4:59 am    Post subject: Reply with quote

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
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Location: Anderson, SC

PostPosted: Sun Jan 08 06 5:15 am    Post subject: Reply with quote

Stay warm Roy. I am sure that it will turn out good Very Happy
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mding38926
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PostPosted: Sun Jan 08 06 11:01 am    Post subject: Reply with quote

Roy looks cold!!!!! God I wish we had some snow, lol...........
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Doc1680
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Joined: 17 Jun 2005
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Location: Indianapolis

PostPosted: Sun Jan 08 06 11:45 am    Post subject: Reply with quote

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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Roy
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PostPosted: Mon Jan 09 06 9:09 pm    Post subject: Reply with quote

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.
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Roy
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PostPosted: Mon Jan 09 06 9:34 pm    Post subject: Reply with quote

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.
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Doc1680
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PostPosted: Mon Jan 09 06 10:07 pm    Post subject: Reply with quote

Man that looks good Roy. Fine job. I will have to get one of those. That's one mouth watering piece of meat.
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Roy
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PostPosted: Mon Jan 09 06 11:21 pm    Post subject: Reply with quote

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
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PostPosted: Tue Jan 10 06 12:33 pm    Post subject: Reply with quote

Looks awesome roy....and mac and cheese on the side.....yummy!
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bigabyte
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Joined: 09 Jul 2005
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PostPosted: Tue Jan 10 06 2:32 pm    Post subject: Reply with quote

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 Razz Razz
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(SIC) BBQ
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PostPosted: Tue Jan 10 06 8:40 pm    Post subject: Reply with quote

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
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PostPosted: Tue Jan 10 06 9:10 pm    Post subject: Reply with quote

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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