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Old 05-10-2009, 01:25 AM   #1
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Not a bad day in the sun.

Did some yard work today, grilled some sausage and beef.


Did the salt thing with the beef, I was happy with it, but didn't think it was all that special. I usually get better results with my old standby marinade.
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Old 05-10-2009, 07:42 AM   #2
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Looking damm good
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Old 05-10-2009, 09:13 AM   #3
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Nothing wrong with a meal like that!
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Old 05-10-2009, 10:15 AM   #4
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Looks mighty tasty! I was doing steaks tonight, but now it looks like chicken.
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Old 05-10-2009, 10:41 AM   #5
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Looks great!
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Old 05-10-2009, 11:05 AM   #6
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Looks perfect!
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Old 05-14-2009, 07:30 PM   #7
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I would eat that for sure.
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Old 05-15-2009, 01:56 PM   #8
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I agree that oftentimes the old, familiar method can't be beat, but man, your salt-method beef sure looks good.

--John
(Gotta get around to trying that.)
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Old 05-15-2009, 04:09 PM   #9
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That looks great!!!
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Old 05-15-2009, 06:22 PM   #10
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Re: Not a bad day in the sun.

Quote:
Originally Posted by Justaguy
Did some yard work today, grilled some sausage and beef.

Did the salt thing with the beef, I was happy with it, but didn't think it was all that special. I usually get better results with my old standby marinade.
Correct me if I am wrong, but that's a top sirloin............IMO that's the VERY BEST cut of beef around and by far my favorite cut! The salting isn't needed for that cut, but maybe for less superior cuts such as a rib eye or similar!

Seriously, I'll take a sirloin of ANY cut of beef any day and that piece you cooked is cooked to perfection!!!
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Old 05-16-2009, 09:21 AM   #11
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Larry I know you love top sirloins..but why? flavor?

I'm guessing it's tougher than ribeyes, loin cuts, etc...I don't mind
a little more tough for better flavor.
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Old 05-16-2009, 04:04 PM   #12
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Quote:
Originally Posted by Captain Morgan
Larry I know you love top sirloins..but why? flavor?

I'm guessing it's tougher than ribeyes, loin cuts, etc...I don't mind
a little more tough for better flavor.
Not Larry Cap but to me you hit the nail on the head - Flavor. Not as pretty as the others but better tasting.
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Old 05-16-2009, 04:57 PM   #13
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[quote=John A.]
Quote:
Originally Posted by "Captain Morgan":3lrwbhju
Larry I know you love top sirloins..but why? flavor?

I'm guessing it's tougher than ribeyes, loin cuts, etc...I don't mind
a little more tough for better flavor.
Not Larry Cap but to me you hit the nail on the head - Flavor. Not as pretty as the others but better tasting.[/quote:3lrwbhju]

Really? More flavor? Sirloin over Rib Eye? Im really surprised to here you guys say that. I LOVE a good Sirloin but I think a good Rib Eye is even better. Sirloin at the butcher where I usually get my meat charge $9.99 lb for a sirloin and about $14.00 for the Rib Eye. Its all aged beef. Thats why its so pricey. To us its worth it. ( I usually end up with big 2lb. sirloin )
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Old 05-16-2009, 06:33 PM   #14
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I can't explain why, but some cuts from the same cow just
don't taste the same as others, even without a high fat content.

Exhibit A is tri-tip. Dadgum, that is a flavorful piece of lean
meat. I love grilled ribeyes, with plenty of marbling, and yes
they are tender, but a well grilled, well cut tri-tip is just as good.
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Old 05-16-2009, 06:38 PM   #15
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In restaurants over the years, I'm sure I've ordered more top sirloins than any other steak. At home, I'm sure I've grilled more top sirloins than any other kind. That doesn't mean I don't like the others (except I almost never order or buy NY strips), I've just always liked top sirloin. Rare side of medium-rare, please.

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Old 05-16-2009, 06:59 PM   #16
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lol, I never buy NY strips either. Way over-rated imho
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Old 05-17-2009, 10:10 AM   #17
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Quote:
Originally Posted by Captain Morgan
lol, I never buy NY strips either. Way over-rated imho
I agree 100%!
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