Smoked Top Sirloin

[Steven@147]

Reading owner's RV tales of woe can get depressing so another camp cooking recipe. I'm batching RVing it while the wife is staying with Her parents for awhile looking into getting them into assisted living. Anyway went to the grocery for myself, meat prices are sure rising but i found a couple smaller top sirloin stakes at a really good price, and smoked them.

Top sirloin, baby potatoes and favorite vegetable and mixed green salad w ranch a couple days ago, then last night leftovers. Tonight beefaroni

My simple stake rub - coating of meat tenderizer, fresh ground pepper and sea salt. I usually use "Cooper's" Old Time Pit BBQ Rub (Texas) but I'm running out until we get back to Texas. They do have shipping available though.

Baby potatoes are great for a quick setup. i sliced them in half, got a sheet of HD aluminum foil to make a foil pocket. Olive oil, fresh ground pepper and sea salt, a little minced garlic and generous slices of butter. Could try adding some bacon to the foil pocket.
Cooked smoked the stakes using a hard wood blend at 250* for 1 hour, removed the potato foil pocket from the smoker and up the temp to 300* for additional 15 minutes for a more charred bark on the stakes. Fork Juicy Tender! The stakes turned out well done. It sure was good!! next time I'll reduce the cooking time for the stakes to 45 minutes or lower the temp and cook for an hour for a more medium intense Smokey flavor.

Camp cooking sure taste great!

 

[orbiker]

I'd eat that.
I love cookin' in the smoker ( Davy Crockett GMG ).

Try this guy's rub. I make a big batch and put it in a few jars. KEN

 

[Dakota]

Very nice! I do a lot of smoking of ribs, roasts and turkey, but have nit considered steak. I’ll have to try it!

 

[Steven@147]

oh boy, talking BBQ could light off an intense discussion like the big 3 trucks. I'll have to try that guys rub recipe though.
Here is Cooper's web site, we visit there often when we are in Texas, or Rudy's is a pretty good BBQ place also. In fact when our son got married up in Indiana we had Cooper's BBQ shipped up to Indiana all precooked, frozen and packed in dry ice, for the prewedding dinner, just thawed and stuck in oven to heat it up. It was a big hit with the Hoosier's. http://www.coopersbbqllano.com/

With the way grocery prices are, I scour the meat counter looking for bargain's, chicken, beef, pork etc. sometimes you can make a great dinner out of lessor cuts of meat. We all can't eat T-Bones every night.

 

[Keebler]

I love the regional differences regarding BBQ. I grew up in NYC and BBQ was a verb; if you were cooking on a grill, that was barbecue. Now a long time resident of North Carolina, BBQ is a very specific dish, pulled pork. Even the variation across North Carolina is extremely different. In the Eastern part of the state, BBQ (pulled pork) is finished with a vinegar base sauce. In the Western part of the state (Greensboro is the dividing line), it is a tomato based sauce.

I know the variations continue from state to state and it is fun to try the local variation where ever you are. Thanks for sharing!

 

[huntr70]

That looks delicious!

I like to smoke steaks in my Masterbuilt smoker, then sear them in a cast iron pan.

Yum!

 

[orbiker]

oh boy, talking BBQ could light off an intense discussion like the big 3 trucks. I'll have to try that guys rub recipe though.
Here is Cooper's web site, we visit there often when we are in Texas, or Rudy's is a pretty good BBQ place also. In fact when our son got married up in Indiana we had Cooper's BBQ shipped up to Indiana all precooked, frozen and packed in dry ice, for the prewedding dinner, just thawed and stuck in oven to heat it up. It was a big hit with the Hoosier's. http://www.coopersbbqllano.com/

With the way grocery prices are, I scour the meat counter looking for bargain's, chicken, beef, pork etc. sometimes you can make a great dinner out of lessor cuts of meat. We all can't eat T-Bones every night.

I have had good luck buying bigger cuts of meat at US Foods. HERE is a link to the locations.
I will buy a 15lb. pork shoulder and cut it into 3 chunks. Freeze 2 and smoke 1 in my Davy Crocker GMG. KEN

Whole chicken with a bacon wrap

 

[Dakota]

I have had good luck buying bigger cuts of meat at US Foods. HERE is a link to the locations.
I will buy a 15lb. pork shoulder and cut it into 3 chunks. Freeze 2 and smoke 1 in my Davy Crocker GMG. KEN

Whole chicken with a bacon wrap

The chicken loooks great. Are you buying a bone in pork shoulder and cutting around the bone or do they sell one deboned?

 

[orbiker]

The chicken loooks great. Are you buying a bone in pork shoulder and cutting around the bone or do they sell one deboned?

IBP BONELESS PORK SHOULDER BUTTS
$2.39 / lb today on their website

KEN

 

[Ynot4me2]

I have had good luck buying bigger cuts of meat at US Foods. HERE is a link to the locations.
I will buy a 15lb. pork shoulder and cut it into 3 chunks. Freeze 2 and smoke 1 in my Davy Crocker GMG. KEN

Whole chicken with a bacon wrap

Please share your recipe for both that chicken bacon wrap and pork.

Sent from my SM-P610 using Tapatalk

 

[orbiker]

Please share your recipe for both that chicken bacon wrap and pork.

Sent from my SM-P610 using Tapatalk

Chicken
Buy big whole chicken ( usually frozen )
Let thaw completely
Sprinkle lightly with Meathead’s World Famous Memphis Dust Rub
Fire up Smoker to 190*F
Place on grill or in tin pie pan
Drape generous portion of cheep bacon over top of chicken
Cook till at least 165*F internal temp.
Remove and let cool for 10 minutes and then dig in.

Pork shoulder butt

Read this INFO

Remove pork butt from freezer and let it thoroughly thaw
Apply Morton coarse kosher salt (1/2 teaspoon per pound of meat)
Let set overnight if possible and then to room temp
Apply Memphis Dust generously
Let set more if possible
Fire up grill to 170*F and cook for a long time
Read web site info again and cook some more.
Cook till internal temp of 210*F to 215*F at least. When done; it will fall apart.
I found; the twist the fork test to tell if it's done work well
If you can't wait maybe 16 hours, you can turn it up to maybe 250*F to help it get done earlier
Remove and let cool a bit
Pull apart and sample generously

I have found that RV camping is about relaxing. What better way to relax; then to cook something that will be very enjoyable. Sometimes; I will even go for a motorcycle ride for 3 or 4 hours to help pass the time. Try not to open the grill, once you know everything if cooking nicely. Remote thermometer helps too. KEN

 

[Ynot4me2]

Chicken
Buy big whole chicken ( usually frozen )
Let thaw completely
Sprinkle lightly with Meathead’s World Famous Memphis Dust Rub
Fire up Smoker to 190*F
Place on grill or in tin pie pan
Drape generous portion of cheep bacon over top of chicken
Cook till at least 165*F internal temp.
Remove and let cool for 10 minutes and then dig in.

Pork shoulder butt

Read this INFO

Remove pork butt from freezer and let it thoroughly thaw
Apply Morton coarse kosher salt (1/2 teaspoon per pound of meat)
Let set overnight if possible and then to room temp
Apply Memphis Dust generously
Let set more if possible
Fire up grill to 170*F and cook for a long time
Read web site info again and cook some more.
Cook till internal temp of 210*F to 215*F at least. When done; it will fall apart.
I found; the twist the fork test to tell if it's done work well
If you can't wait maybe 16 hours, you can turn it up to maybe 250*F to help it get done earlier
Remove and let cool a bit
Pull apart and sample generously

I have found that RV camping is about relaxing. What better way to relax; then to cook something that will be very enjoyable. Sometimes; I will even go for a motorcycle ride for 3 or 4 hours to help pass the time. Try not to open the grill, once you know everything if cooking nicely. Remote thermometer helps too. KEN

Sweet thanks, my Davie Crockett now Treak is arriving next week.

Sent from my SM-P610 using Tapatalk

 

[Steven@147]

I have had good luck buying bigger cuts of meat at US Foods. HERE is a link to the locations.
I will buy a 15lb. pork shoulder and cut it into 3 chunks. Freeze 2 and smoke 1 in my Davy Crocker GMG. KEN
snip
Hey we use the same smoker, Davy Crockett GMG. nice size fits into the storage compartment very well. We have done the whole chicken thing as well, turns out great! Some local grocery stores (Meijer, Walmart) sell small pork loins @ foot long and 2-3 inches thick, wrapped in bacon or they come with their own rub. these are great for two people dinners with left overs for another day.

Stakes, pork loin or chops, chicken or even a Texas style meatloaf on the smoker. The wife has one of those slow insta-pot pressure cookers, she makes delicious taco layered pie using either ground beef or shredded chicken. Camp cooking, doesn't get any better than that!

 

[kscaddo]

IBP BONELESS PORK SHOULDER BUTTS
$2.39 / lb today on their website

KEN

Kroger here in North Texas has pork butts (bone in) for .97 # through this coming Tuesday! Regards