Lorenzo Vences’ Sirloin
Source of Recipe
Cooper’s Old Time Pit Bar-B-Q, Lorenzo Vences, pit boss
List of Ingredients
Serves 4 to 6
1 USDA Choice beef sirloin steak, 2 to 2 1/2 lbs. and 1 3/4 inches thick (branded beef such as Black Angus or Certified Hereford preferred)
or
1 USDA Choice beef sirloin tip roast, 2 to 2 1/2 lbs. (same preference as above)
salt and coarsely ground black pepper to taste Recipe
Allow the meat to come to room temperature, and season it with salt and pepper. Light the mesquite chunks in a starter chimney. Pour the hot coals into your firebox. Light another batch of mesquite chunks a few minutes later. Maintain a temperature between 350°F and 400°F, and place the meat at least 18 inches above the coals until it’s well browned, or until it reaches an in-ternal temperature of 120°F. Add more coals as needed. Douse flare-ups with water from a squirt bottle.
When the meat is well charred, move it to a cooler part of the pit where it can cook indirectly until it reaches the desired temperature. Remove it from the smoker when it is firm to the touch, between 135°F and 140°F. The meat will continue to cook after it is removed, so allow it to rest be-fore carving. At 140°F, the meat will be medium-rare. Cooper’s won’t serve any meat that hasn’t reached 140°F.) Remove the meat at 145°F for medium and 155°F for medium-well.
Cooper’s Old Time Pit Bar-B-Q
604 W. Young (Texas 29), Llano
915/247-5713
Issue: June 2002, Page 14-15
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