Soooo, my wife brought home a top loin today from Costco instead of a tenderloin. Was going to use the tenderloin for filet steaks and the trimmings as tips..... Called Costco and they'll take it back and give back our money but they have to destroy the meat for safety and FDA rules. Thats not OK to waste the meat so well be keeping it. I figured, naturally, that i'd make some NY strip steaks but this thing is huge. So the question, does this top loin make a good roast.... low and slow. Could i smoke it in my pellet smoker low and slow? What is everyone's suggestions. I might start a new thread and add a poll after a few suggestions.....
how big is it? Yeah you could cut/slice it into strip steaks if you wanted, you could also smoke it on your pellet grill and make roast beef / french dip sammies from it.
holy chit man, I would slice me off a few steaks for sure, than maybe do a 4 or 5 pound roast beef smoke and slice it up for sammies, and you still may have enough left to freeze for another day to do another smoke, or more steaks look at the second post down on this thread, it has a recipe i did awhile back for roast beef, I used a Sirloin Tip but your Top (short) loin will be just as good if not better for it. Do you have a meat slicer? Beef Jerky | Firewood Hoarders Club
makes a great, I mean GREAT roast. tie to make as rounded as you can. high temp sear 500* ,15 mins. lower oven to 200*. use thermometer roast to 125-130* for rare -med rare. grilling , sear and indirect low heat. got to use probe thermometer. enjoy how ever you cook it.
It makes a great roast, just trim, season, and tie then grill or roast at 500 for 45 and take internal temp. Pull it when you hit 115 and let it sit, she will hit the gspot of 130 in about 20 then slice, serve with some fresh horseradish sauce and you will have a 5 star meal ......
I'd definitely cut off a few strip steaks and freeze them. Freezer wrap them along with aluminum foil, and they'll keep for as couple months with no freezer burn. I'm more of a ribeye guy, but I made probably one of the 5 best steaks I've ever had in my life with bone in NY strip steaks that were under $6 a lb last week. A little of Anne Burrelle's recipe for dry age and it was amazing.
We have a Foodsaver vaccum bag system, that's why we were trying to buy a $100 tenderloin for filets. The Foodsaver system is awesome.
My FIL did it like Horkn for years until we got him a Foodsaver. His way works but i haven't seem him do it like that since. .... I've seen him drive to get rolls of bags at the supermarket instead of using the aluminum foil he already had at home.
When I lived in Maine. I worked at a small mom and pop style restaurant food supply store. Like a a mini Sysco. Canned foods, fresh eggs, veggies, frozen stuff, you name it. We sold meat too. The butcher there told me how to do that trick. We'd go in on a half or quarter of a ribeye and freeze what we wouldn't use that way. I was very skeptical but it worked. Trust a butcher when it comes to meat I guess.
I'd set up my 22" Weber kettle w/ rotisserie for something like this. Get some salt and pepper on the meat, bank the coals on the sides, keep them hot (vents wide open), get the meat to just under medium rare / rare. Pull, loosely tent, let the temp increase in the center for 10 - 15 minutes. If the fire was good enough you should have a tasty crust on the outer, just the right temp in the core. And yeah...horseradish sauce. Lots of it. A couple of tablespoons bottled horseradish (or more) (better if just dug up and grated fresh) One to two tablespoons cider vinegar One teaspoon dry mustard Three or so tablespoons mayonnaise (real, not a salad dressing abomination) Quarter teaspoon ground red pepper (I use a bit more) Quarter to half a cup of sour cream Mix, let sit for a spell, then adjust to your liking. (I may have missed an ingredient...need to check my files)
