Looks like a monstrous cut of meat, KCU

Will you and the wife eat all of it up within a few days, or will some go in the freezer for future use in soups etc?
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I smell tacos on the menu with those leftovers
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I'll probably finish it off this week doing this:


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Next time we have a meet up at Fan4Evers place, I'm paying KCUnited to bring that Mexican Corn Pasta Salad.

That looks awesome.

I do a 5 bean Mexican salad that rocks too.
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So I have a sirloin tip roast. never did anything but turn the things into roast beef in the past. Out of curiosity, I wondered if anyone here has other recipes for these things. Can I cut a couple steaks off of it and throw them on the grill? Just looking at the thing, I think I can slice it thin and probably use it for stir-fry? Anything more interesting I can try with this?
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Sirloin cuts are going to be somewhat dry and tough without some kind of 24 hour tenderizing marinade... go with the very thinly sliced stir fry IMO
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I was over at my brothers a few days back going through our mother's recipe Rolodex. I found her Church and Cub Scout hotdog chili recipe. I remember it being pretty good. She had made a note that it was pulled from Better Housekeeping Magazine taken from the original Coney chilidog from the NY amusement park.

Anyway, it's pretty good like I remembered but it takes all of 3 hours simmering to reduce to the consistency I like.

Also I used Hatch Chili powder which gave it a nice flavor and heat.
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Tenderloin burgers with ground up bacon inside of the beef paddy.

To die for.
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Smoked a couple racks of spare ribs. Used mostly cherry on the cook, with a little mesquite. Used Sweet Preacher on one and Honey Garlic on the other. Both are from Fire & Smoke Society. OK Joes sauce. Smoked beans, salad and some honey mangos.
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Man, that's a lot of sauce
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It freezes good. I put it in individual freezer bags and use at the time of my choosing. Or just half it.

Mom was a churchgoer and Cub Scout Den Mother so she made batches to fit the need.
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So I looked up some recipes, and most of them are just roasts.

Did find a couple slow cooker recipes, and one “steak tips in butter garlic sauce” recipe I think I’m going to modify.


But about half of it is going to be a roast that I’ll use for making Sammies.
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I have slow-smoked sirloin tip roast. The key is it has to have a lot of marbling which is rare for the lean cut. smoke at 220 till internal of 115 to 120 then sear on hot coals to reach rare or medium rare internal whatever is your preference. I just used a traditional Dalmatian rub during the smoke.

Rest and slice like a streak or thin slice for delicious steak sammies. I thought it did well this way. I make a simple horseradish aioli from Allrecipes for the sammie.
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I stole that from you Pablo. Except we stripped off the leaves and cooked them that way. Put basalmic and red wine vinegar on it while it cooked. Made it the past two weeks and the GF and I love it.

May try it your way whole next time. It's a winner. Thanks for the tip!
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So I have a question for the CP grilling/smoking afficionados here.

I see on food cooking shows, BBQ contest shows, and here on CP they cook pork spare ribs. Why? Also called St. Louis cut.

I'm a baby back snob myself. Have accidentally bought spare ribs and cooked them.

They're ok. But that end with the bone, that they make riblets with pisses me off.

So why do people prefer spare over baby back? Is it because they are more uniform and cook evenly together? Where as baby backs can have a larger side than the other.

So what's the reason CP experts? Try to convince me, please.

Go.
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