Big 'Ole Sirloin


 
Luke P

Luke P

TVWBB All-Star
Got our order of 1/4 beef hindquarter (about 65lbs) from a local farmer. Lots of great steaks, couple roasts, lots of ground beef, and a few other cuts. Did my first cook, and the quality is exceptional as always! Simple stuff...hope you enjoy.

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Ran out of veggies/fruit for the boys so just seeded and diced up a tomato. They loved it!

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Nice. Been a long time since I've seen a sirloin cut like that. Can't get them around here. Did you get the filet out of it? Or did someone else snag it ?
 
DaveW said:
Nice. Been a long time since I've seen a sirloin cut like that. Can't get them around here. Did you get the filet out of it? Or did someone else snag it ?
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Dave,
My wife always gets the filet :D It works out perfectly because I enjoy a little gristle and meat off the bone. She prefers a clean steak. I cooked it with little trimming on, and cleaned it up before serving.
 
Luke P said:
Dave,
My wife always gets the filet :D It works out perfectly because I enjoy a little gristle and meat off the bone. She prefers a clean steak. I cooked it with little trimming on, and cleaned it up before serving.
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When I was growing up, we always had long boned sirloins. Mom would bring it whole to the table and Dad would start portioning it out. Mom would always say to my Dad, brother and myself that "you guys can have the big hunk, I'll just have the little piece." That's just how Mom was. Always sacrificing and putting us first.

I was probably around 23 or so when I learned that the "little piece" that mom was eating all that time was tenderloin. :p:p:p
 
Robert T said:
Cooked perfectly. Can you tell me about the pasta with the tomatoes?
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Robert,
It's so simple it's embarrassing. I had left over pasta from spaghetti. Threw it in a pan with garlic butter til it was nice and hot. Tossed tomatoes in and mixed. Then dropped 2 slices of provolone on top and let it melt and mix as it went. Added some garlic salt and parmesan cheese.

That's it! Super tasty, and took 5 minutes.
 
DaveW said:
When I was growing up, we always had long boned sirloins. Mom would bring it whole to the table and Dad would start portioning it out. Mom would always say to my Dad, brother and myself that "you guys can have the big hunk, I'll just have the little piece." That's just how Mom was. Always sacrificing and putting us first.

I was probably around 23 or so when I learned that the "little piece" that mom was eating all that time was tenderloin. :p:p:p
Click to expand...

ha ha ha ! my mom did the same thing ! we loved her for that.:cool:
 
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