Recipes, home grown goodness, BBQing and food stuff
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan One piece.
I like buying them in boneless chucks approximately 3 inches by 4 inches. Each person gets one, and you get more caramelisation on each piece. Whole I'd still cook it reverse sear. So lots of salt and pepper, or rosemary, even rub with some garlic and anchovy. Roast at 250-275F or 120-135c until you reach the required doneness (ideally you have a probe to do this), for medium rare I'd cook until internal temperature about 120F, pull it out and rest for a bit, then hard sear the outside. Don't forget to sprinkle a little salt on each piece as you slice and plate. It does make a difference
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like buying them in boneless chucks
I usually get the supermarket or butcher to bone things in advance for me, but unfortunately not available in lockdown.
I like anchovies with lamb, but am after something a little more spring themed perhaps.
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like buying them in boneless chucks
I usually get the supermarket or butcher to bone things in advance for me, but unfortunately not available in lockdown.
I like anchovies with lamb, but am after something a little more spring themed perhaps.
Salt pepper rosemary and lemon?
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Was thinking of just doing salt and pepper with the lamb, and making a persillade with chopped rosemary and thyme, dijon mustard, lemon juice, garlic, shallots, parsley, olive oil, and salt and pepper.
That would work. I often just like lots of salt and pepper on meat, let the meat taste shine through. Persillade sounds a little like chimichurri, which basically goes with any meat. Or a board sauce
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Was thinking of just doing salt and pepper seasoning for the lamb, and making a persillade with rosemary and thyme, dijon mustard, lemon juice, garlic, shallots, parsley, olive oil, and salt and pepper.
This!
I like Rosemary and Garlec etc when doing a long slow roast that will eventually have a gravy. All other lamb is just Salt and Pepper for me.
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Sous vide a tri tip roast.
Great in sandwiches too with my (finally successful sourdough)
While I am skiting. I have had to look after a three yearold the last two weekends ( how do you Dads do it?)
We made these bad boys. Which he loved - both making and scoffing. Then we went on a Tiger hunt...
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Sous vide a tri tip roast.
Great in sandwiches too with my (finally successful sourdough)
While I am skiting. I have had to look after a three yearold the last two weekends ( how do you Dads do it?)
We made these bad boys. Which he loved - both making and scoffing. Then we went on a Tiger hunt...
Were those Saussies home made? I love sausages!! How long was the Tri-tip in the sous vide for and do you have to regularly top up the bath??
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo Wrong primal, brisket is forequarter, tri-tip is from rump.
The Australian Beef Compendium is good for information on cuts.
that's some serious meat nerd porn right there dude, well done.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
bottom of the sirloin
I've seen that it claimed that it is from the US "bottom sirloin", which is our bottom rump. In beef cut schedules it's normally defined as part of the rump, and sometimes that which penetrates into our sirloin cut (M. tensor fascia latae, the part between the fat cap and the gristle semicircle at the rump end of the sirloin - I'm not sure of that).
EDIT: I see that farro's NZ supplier says "bottom of the sirloin". I assume they mean rump end of our sirloin.
NZ Beef Schedule says it's from the D-Rump.
