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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
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Old 04-30-2024, 02:31 PM   #18121
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Looks damn good to me!
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Old 05-04-2024, 05:42 PM   #18122
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I continue my obsession with Top Sirloin. 17 bucks for that big chunk and it was amazing with a little manipulation
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Old 05-04-2024, 06:10 PM   #18123
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I continue my obsession with Top Sirloin. 17 bucks for that big chunk and it was amazing with a little manipulation
Man that is some perfectly done sirloin, pink and juicy looking A+... its hard to pull that off with sirloin because of how lean it is

Its Taco Saturday here, hit up the local food truck for three carne asada street tacos plus rice and beans for just $11 plus tip for lunch... and tonight is American style beef tacos with Aldi mex cheese blend, minced onion, tomato, lettuce, and sour
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Old 05-04-2024, 06:22 PM   #18124
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Man that is some perfectly done sirloin, pink and juicy looking A+... its hard to pull that off with sirloin because of how lean it is

Its Taco Saturday here, hit up the local food truck for three carne asada street tacos plus rice and beans for just $11 plus tip for lunch... and tonight is American style beef tacos with Aldi mex cheese blend, minced onion, tomato, lettuce, and sour
I'm gonna do taco salad tomorrow night or monday night I'm pretty sure. Same rotation with a little lettuce. Always hits the spot.
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Old 05-04-2024, 06:51 PM   #18125
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Bon Chon Chicken. 5 drumsticks with garlic soy.

Chicken was dried out and over cooked. Sucked.

I don't think I can pick one place I've eaten at in the last 10 years that hasn't gotten worse. Quality down, service down. Such a disappointment.
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Old 05-05-2024, 06:48 AM   #18126
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I continue my obsession with Top Sirloin. 17 bucks for that big chunk and it was amazing with a little manipulation
Please provide the trick with top sirloin. It's cheap and useful but I don't think I do it well unless I marinade it in something.
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Old 05-05-2024, 07:05 AM   #18127
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Please provide the trick with top sirloin. It's cheap and useful but I don't think I do it well unless I marinade it in something.
You're already doing it the right way. But just blade tenderizing or poking with a fork then doing Allegro and garlic for a marinade is the first part. If nothing else you've gotta tenderize and salt them a while.

I changed my process a little this time and it was perfection. I patted dry, left out at room temp for an hour. Salted and used some avo oil to sear over direct high heat for about 4 mins a side. Then moved over to indirect heat and let finish with a probe until it hits 120. Took another 15 mins. Tented and rested with butter for probably 45 mins honestly because I got busy.

Mostly my mind wants to cook a "steak" like a steak. Direct high heat with flipping constantly. Tent and rest 15 mins and you're good to go with typical cuts. These top sirloins are cut so thick and they're so lean I think the hot sear then indirect finish with much longer resting time made all of the difference in the world. And they need to sit out a while to not be cold in the center when they get on the grill. And that 120 mark is important as well. I don't think these are very forgiving cuts when you let them run up into the high 120s or 130 degrees
Last edited by Pablo; 05-05-2024 at 07:32 AM..
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Old 05-05-2024, 07:08 AM   #18128
Buehler445 Buehler445 is offline
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Please provide the trick with top sirloin. It's cheap and useful but I don't think I do it well unless I marinade it in something.
This, what is the secret, sensei?
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Old 05-05-2024, 07:14 AM   #18129
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You're already doing it the right way. But just blade tenderizing or poking with a fork then doing Allegro and garlic for a marinade is the first part. If nothing else you've gotta tenderize and salt them a while.

I changed my process a little this time and it was perfection. I patted dry, left out at room temp for an hour. Salted and used some avo oil to sear over direct high heat for about 4 mins a side. Then moved over to indirect heat and let finish with a probe until it hits 120. Took another 15 mins. Tented and rested with butter for probably 45 mins honestly because I got busy.

Mostly my mind wants to cook a "steak" like a steak. Direct high heat with flipping constantly. Tent and rest 15 mins and you're good to go with typical cuts. These top sirloins are cut so thick and they're so lean I think the hot sear then indirect finish with much longer resting time made all of the difference in the world. And they need to sit out a while to not be cold in the center when they get on the grill.
Great job, but now you've got me thinking Sous Vide too. Four+ hours at 120, then a quick sear sounds like a rainy day project.
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Old 05-05-2024, 07:21 AM   #18130
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Great job, but now you've got me thinking Sous Vide too. Four+ hours at 120, then a quick sear sounds like a rainy day project.
Do it and report back.

I will also say I've got some thick cuts from hyvee butcher case in these runs. Usually like 10/lb. I don't know how well my specific method works with thinner ones but I'll figure it out lol
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Old 05-05-2024, 07:28 AM   #18131
GloryDayz GloryDayz is offline
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Do it and report back.

I will also say I've got some thick cuts from hyvee butcher case in these runs. Usually like 10/lb. I don't know how well my specific method works with thinner ones but I'll figure it out lol
Will do. I'm going to be traveling quite a bit in the coming months (life is good!!!), but hopefully I'll have time between trips to spend some time grilling..
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Old 05-05-2024, 09:19 AM   #18132
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Old 05-05-2024, 10:19 AM   #18133
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Had me some baby back ribs this afternoon. We don't have many good places for ribs in London but this place is legit.
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