Boneless Top Sirloin Petite Roast

I found a new favorite cut of beef today - the boneless top sirloin petite roast.

Barely medium rare at 132f, perfect for us!

And get this....it is extra lean.  Yeah, I know, that "extra lean" would normally make me assume it is "dry and tasteless" too but nothing could be further from the truth.  Earlier this year, the American Heart Association certified three cuts of beef as "extra lean", meaning they have met the AHA's criteria for low cholesterol and saturated fats.

• Boneless top sirloin petite roast
• Top sirloin fillet
• Top sirloin kabobs

I was checking out a "boneless top sirloin petite roast" at Food City when a nicely dressed woman asked if she could ask me a few questions.  At first I thought she was hitting on me because that happens all the time (ha ha!).   She was conducting an in-store survey about consumer views on lean beef and related marketing.

She and I talked some after the questionnaire and I learned a lot more about the nutritional value of these cuts.  I was going to buy the boneless top sirloin petite roast anyway because I thought it looked fresh and perfect for the grill.  Knowing they were lower in saturated fat AND cholesterol than a boneless skinless chicken thigh made that decision even easier.

I was wary of the "extra lean" factor but wanted to avoid covering it with a lot of sauces that would just add fat back in.  Instead I threw together a "Cajun-ish" flavorful wet rub and fire roasted it.

Fire Roasted "Cajun-ish" Top Sirloin Petite Roast
Serves 4

Ingredients

• 1 1/2 to 2 lb boneless top sirloin petite roast
• 1 tsp olive oil
• 1 tsp fresh thyme
• 3/4 tsp Kosher salt
• 1/2 tsp dried minced garlic
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp white pepper

For the au jus

• 1 1/2 cups beef stock
• 1 clove garlic, peeled but left whole
• 1/4 tsp black pepper
• sprig of fresh thyme (optional)

Instructions

1. Preheat your grill to 350f.  Have the grill set up for a two zone fire so you can switch from indirect to direct heat.
2. Whisk the oil and seasonings together into a "wet rub" and slather this rub all over the roast.
3. Combine the au jus ingredients in a pan.
4. Roast the beef over indirect heat on a rack directly over the au jus pan until it reaches your desired degree of doneness.  We prefer rare/medium rare so I cooked mine for about 50 minutes until it reached an internal temperature of 130f.  I also like to flip my roast about half way through the estimated cooking time for even cooking.
5. Sear roast over direct flame for about 1 minute per side to crisp and darken the outer crust.  Whisk and strain the au jus into a warm bowl.
6. Remove from heat and let rest 10 minutes before slicing.  Serve with the au jus

Notes
You could cook this in an oven and then pan sear it at the end or just crank the oven temp up to 500 for the last 5 minutes.

When I sampled the first slice off of the cutting board I was immediately impressed.  It is melt in your mouth tender like beef tenderloin but has the rich flavor of a strip loin steak.  The flavor of the beef really shines and the little spicy kick of the rub didn't overpower the tastes but added to it.   The family readily agreed.  We will definitely be adding this rich yet healthy cut o' beef to our shopping list regularly.

Did I mention...it is steak and has less saturated fats than a boneless skinless chicken thigh!?!  (Learn more at www.beefitswhatsfordinner.com)

See why I was going to buy it anyway before I knew the health benefits?

Look for the "Heart Check" symbol on your meat aisle.

A loaf pan sized foil pan fits perfectly to add the drippings to the au jus.

Searing direct at the end helps form a flavorful crust.

Make it a meal - Fresh green beans, garlic/rosemary roasted potatoes, and the au jus.

[Standard Disclaimer] I received no compensation for this post although I did receive a $20 Food City gift card for participating in their questionnaire at the store.

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Upcoming Gameday Giveaway

I saw something cool on the NatGeo channel this morning on a show called "Brain Games" that explained why humans enjoy being spectators so much.   They looked at a key reason behind things like:

• why we get so worked up over a football game, 
• why we subject ourselves to scary movies, or
• why we tease ourselves, drooling over someone's food blog (I added this one).

The show attributed our voyeuristic enjoyment on mirror neurons.  When we watch one of these activities, inside our brain our neurons are firing similarly ("mirroring") to as if we were participating in the activity ourselves.

So when you are reading a food blog and see a picture like this for example.... (click for recipe)

In your brain, some neurons are firing just like mine did in real life when I was tasting the sweet, smoky wings and mouth watering beans.  

Relax, there is no such thing as "mirror calories".

October is a big month for spectator sports.  Baseball championships are underway, football is in full swing, and NASCAR is in the chase for the points.  To help you enjoy your mirror neurons, the fine folks at Bush's Baked Beans are sponsoring my October "Gameday Giveaway" with this prize package!

It includes 2 Bush's Beans chairs, enough beans for 20 tailgaters, hotdog/brat griller, hamburger press and a fun cooler with built in powered speaker system to play your MP3 tunes or listen to the pregame show (MP3 player not included).  

Bush's also sponsored a tailgate party for my friends and family this week at one of my son's football games.  We had "bulldawgs", stacked burgers, Bush's Baked Beans and more.  I'll post about that AND the giveaway details next weekend.  

In the mean time, here are a few quick & fun tailgating tips that I use:

1. Small bites = quick cooking and convenience.   Sure ribs & roasts are great but burgers, hot dogs, wings and brats cut down on prep time, cook a lot faster, and let you spend more time socializing.
2. "Smoke the competition" with game themed food names.  Have fun with your menu and eat your competition.  For example, if you are playing against the Falcons, serve hot wings and call them "grilled Falcon wings". (or Blue Jay, Orioles, Eagles, etc)
3. House Rules:  If you are tailgating onsite, find out the stadium rules BEFORE you go.  Many places are now enforcing strict rules for tailgating including WHEN you can start and whether open flames can be used. 

I have to run.  The Jaguars game starts in 30 minutes.  We may stink this year but I still like to watch the games and get my "mirror neurons" fired up.   

[Standard Disclaimer]  I received compensation from Bush's Beans for this post but any opinions are my own.  I have used and posted about Bush's Beans long before ever entering a sponsorship with them. 

JR Grillers are Serial Thrillers

These days, most of the skills kids are learning involve their thumbs and an Xbox 360 controller or a mobile phone.

But the young people at Jr Skill Centers in Monterey, TN are learning much more than how to re-spawn in Halo. They are learning traditional skill sets in 5 programs, that “empower youth with imagination, critical thinking and problem solving experience, through a series of craftsman related trades.” 

Country Living and Rural Adventures

Common Sense Living

JR Chefs

JR Tillers

JR Grillers

Alexis and I met the JR Grillers Cooking Team when they were participating in the KCBS BBQ competition in May and we were impressed with the kids. Not only were they out there competing against adult teams, they were also selling their jarred sauces and marinades.  That is where we met the precocious salesman, Tim.

Dude knows how to sell.  Don't let his size fool you.

Tim was able to discuss the various products in detail as we sampled the JR Grillers wares. He wasn't just reciting something he had memorized, he talked about the product from experience. His favorite of the five sauces was the St. Louis style BBQ sauce, one that he helped develop.

Then he introduced us to Cyann. She told us that she and about 15 other kids are involved in JR Grillers. They meet on Saturdays to learn all about mastering grilling as a profession. She explained it covers every aspect including...

Each team member will participate in every aspect of kitchen operation from cooker design and assembly to implementing travel, multi-tasking serving lines, cutting/identifying meat cuts, cooking/grilling, understanding spices, food chemistry, mixing/weighing, blending rubs, marinades, sauces, glazes, along with creating an image or brand through social media marketing.

The team did well in the competition. JR Grillers even took Second Place in “Sauces”.

Excuse the photo, I had a bad point of view for the awards ceremony.

How effective was Tim as a salesman? Instead of choosing just one, we bought one of all five!

Tonight I used the Carolina Style Vinegar Marinade.  Like any good Carolina sauce, it's vinegar, peppers, sugar and a few other ingredients.

I marinated a cut up chicken for about 4 hours and then grilled it on the Big Green Egg at 350f for about 26-30 minutes (I temp checked each piece so they came off at different times).

The tang of the marinade made my mouth water. Sure Carolina style is normally for pork but the blend of vinegar, peppers and seasonings really isn't too different from a vinaigrette which is a fantastic chicken marinade. 

The crew at JR Grillers did well! I'd be happy with this sauce if I had made it.

I am very impressed with these kids and not just with their product. Speaking with them, you know there is something different about them. They remind me of the kids at the martial arts school I attend. They are outgoing and confident in speaking with adults. I think that is proof that JrSkills is a worthy concept and I hope it spreads across the country.

Check out their website. They don't have an online store just yet but are working on it. If you contact them via email they can handle orders and accept Visa and Mastercard.

[Standard Disclaimer]  We paid full retail and have no affiliation with JrSkills.

Bourbon and Cherry Grilled Pork Chops

Major props to Chris Lilly, Ken Hess, and the Big Bob Gibson's Barbecue Team for taking Grand Champion at Memphis In May this past weekend!

Chris Lilly at Kingsford U 2011.

I have been lucky enough to learn from Chris on several occasions including attending Kingsford University this year.  Chris has a wicked BBQ IQ, is a successful restauranteur, championship BBQ competitor, and author.  But what impresses me most is his business acumen.  If you took him out of the BBQ world tomorrow and dropped him into the field of "full contact, speed crochet", he'd be successful there too.  He really understands how to work it and is one of those people that makes his own good fortune. 

So I've been working on this recipe for the past week and came close a few times.  It finally came together yesterday.  

Grilled Bourbon and Cherry Pork Chops

Servings: enough for 2 really hungry people

Source:  www.nibblemethis.com

Thick pork chops are succulent but can be hard to grill all the way through without burning the outside. This recipe fixes that by combining direct and indirect heat. The smoky flavor of bourbon and the sweet taste of cherries combine over fire to make a sauce that is grillicious!

2 ea pork loin chops, bone in, at least 1” thick

1 tsp Salt

½ tsp Black pepper

Brine

1 quart water & ice (see recipe)

¼ cup kosher salt

¼ cup sugar

1 Tbsp peppercorns, cracked

1 tsp fennel seed

Baste

¼ cup Four Roses Single Barrel Bourbon

¼ cup dried cherries, diced

2 Tbsp brown sugar

2 Tbsp Honey

2 Tbsp butter

2 Tbsp olive oil

1 Tbsp fresh thyme

Mix 2 cups of water, salt, sugar, peppercorns, and fennel seed in a small sauce pan. Bring to a simmer for 5 minutes, stirring to dissolve all salt and sugar. Remove from heat. Add enough ice and more cold water to make a quart. Bring temperature down to 40f. Soak the chops in this mixture for 4-6 hours.

Remove chops from brine, rinse, and dry them. Season with the salt, pepper, and thyme. Let them rest at room temperature for 30 minutes while you are starting your fire.

Set up your grill for direct heat at 450f.  Hickory or oak smoke will emphasize the smoky character of the bourbon. I was grilling on my Brinkmann grill and used Kingsford with Hickory (green bag) briquettes. If using lump coal, sprinkle hickory or oak chips just before grilling. If using a gas grill, put a “smoke bomb” (wood chips in a foil pouch or can) on the lava rocks and start grilling when it begins to smoke. This isn't going to smoke the meat per se, but it will give them a hint of smoke flavor.

When the fire is hot, brush your preheated grates with peanut or vegetable oil. Place the chops on the grill over direct heat and grill for five minutes per side.

While that is going on, whisk the baste ingredients in a small heat proof pan (foil ones work great) on the grill top.

After 10 minutes, the pork chops should have sear marks and some browning on the outside but they aren't done inside. Move them to the baste pan, flipping to coat both sides. 

Cook for another 10-15 minutes. During that time, every 2-3 minutes, shuttle them back to the grill grates for a minute and then back to the sauce pan. This does two things. First, it cooks the sauce ONTO the pork chop, layer after delicious layer. Second, it adds a smokey flavor back to the sauce each time the chops come back to the dish.

Pull the chops when they reach an internal temperature of 145f. Let the chops rest for at least 5-10 minutes after taking off the grill. They will continue cooking from carry over heat.

Serve and spoon some of the syrupy sauce over the chops.

These were some of the best pork chops I have made.  Everything came together with the grilling/basting to create an amazing sauce for the pork chops.

BBQ Rib Class at Dead End BBQ

We're fortunate to have Dead End BBQ in Knoxville, TN.  Not only do they make fabulous bbq and the best brisket in Tennessee, each year Dead End BBQ presents a series of barbecue and grilling classes.  They bring in the established names with world champion pedigrees like Mike Davis and Chris Lilly.  But they also include equally talented local gurus like Billy Bob Billy of Holy Smokers Too.  This year they have added grilling dynamo, Robyn Lindars of GrillGrrrl.com and Grilling.com to conduct one of her women's grilling clinics that Alexis will be attending.

The classes are first rate.  They are taught in the comfortable covered patio area at Dead End BBQ.  It seats 32 so it's the perfect size for a class.  Big enough to accommodate you but small enough to ask questions without having to shout.   The exceptional staff wait on you the entire class, a notable difference.  Your drinks are kept full and the tables bussed constantly.  One of my favorite amenities is the overhead camera and large screen TV so everyone can see what the instructor is doing when prepping something on the table.  

Yesterday I took the rib class taught by co-owner George Ewart.   George is a funny guy - when I walked in, he kidded around and asked if I was going to be able to learn anything from the class since I'd just been to Kingsford University.  Learn I did!  Here are some of the highlights of the day.

First off, we got to try a new appetizer they are going to offer - Pond Gap Pups, named after the local part of town.  They are de-friggin-licious, seriously.   From what I could tell, Pond Gap Pups are small hush puppies with some bbq rub and a little pulled pork in them.  In flavor, they are kind of like a cross between a hush puppy and those sausage cheese balls.  Perfect bite size flavor bombs.  I'm going to have to kidnap the rooster and pig mascots from the patio until George tells me how they make them.

George discussed strategies behind making a good bbq rub.  If making a rub with brown sugar,  spread it on a tray dry it out in a 150f oven to get the moisture out of it first, before adding to the rub.  I hadn't heard that before but I will definitely be using that tip from now on.  Then we each made a batch of dry rub.

On of the most hands on classes I've had, loved it.

Next, George compared and contrasted the types of pork ribs, discussed sourcing options, and showed how to cut a St. Louis style rib. I picked up a tip on using the 4th rib as a guide, I always just went by feel.

 

George playing a loin back harmonica!  Kidding - juxtaposition.

Then it was time for us all to practice removing the membrane. 

 

Time to rub our ribs.  Here's a simple tip, yet it is the biggest thing I walked away with because this little step helped me make a sweet rib that I like.  Normally I don't like sweet ribs.  Before putting the rub on, dust the rib with black pepper.  I've always just let the pepper in the rub suffice.  But this helped contrast the sweet at the end.  This one tiny detail made a big difference for me.

 

Rubbed up and ready to go into the smoker.

 

While our ribs smoked, George talked about smoking pork.  One thing I didn't know is that there is a vein that should be trimmed out because it is tough and won't render.  It is above the bone on the non-fat cap side.  Here George demonstrates how tough it is by holding up the 8lb butt with it.

 

Then we got to have some pulled pork.  There is no better bbq than pork right off of the cutting board will still hot.  

 

Ever reheat pork and it dries out?  Warm a little honey to get it less thick, add a little BBQ rub to it and stir it into the pork.  

Next we all pledged allegiance to the brisket....

Just kidding, George was talking about where it comes from.  Brisket is George's specialty and he gave us the "up and downs" of brisket.  An "up" comes from a cow that was in excess of 1000 lbs, a "down" is less.  They have found the "downs" have worked better for them and have more marbling.  Another thing I learned is that I need to be more aggressive in my trimming on my next brisket.   Then we sampled one of the smoked briskets, dipping in the mouth watering au jus that was juiced up with George's secret.  What?  I can't tell you.  Go take the class :)

Finally it was time to foil the ribs.  I haven't foiled ribs in over a year, I've been smoking them naked with good results.  But yesterday we used a version of the butter/margarine-honey-brown sugar method that a lot of comp teams have used.  

Apparently, the stress of teaching the class was too much because George went bananas.  

 

He shared a dessert recipe with a highly technical name - Banana Thing.  He smoked a mix of bananas, brown sugar, and cinnamon until they were syrupy like this. (15-20 minutes at 275f...ok Howard, it was 274, ha ha)

Then he put them in pieces of puff pastry, brushed them with butter and put them back in the cooker until the pastry has cooked.  Then a simple drizzle of chocolate sauce.  

 

I don't eat sweets so I relied on Howard Pollock to be my Taste Correspondent.  After he finished groaning in approval and licking his fingers, he said that they were excellent.

We each made a glaze for our ribs.  You want me to put HOW MUCH of that sweet stuff in my glaze?  Really?  Oooookay.  Then we painted our ribs with the glaze.

 

.

Finally they were done around 2pm.  

 

I bit into my rib and was surprised at how much I liked the flavor profile.  It is a sweet rib that I actually enjoy.  This is good because I have always cooked ribs differently for my family (they like sweet) than I did for myself.  Now I have one that can make the whole family happy.

I had a great day at Dead End BBQ and even this old dog learned a few new tricks (actually 3 pages worth, I didn't share all or most of them here).  Thanks to George, Robert, and the staff at Dead End BBQ for a fun and educational Saturday.  It is well worth the cost of the class, I recommend them to anyone interested in BBQ, whether you are a competition cook or just a back yard enthusiast.

Register for upcoming classes at Dead End BBQ

May 22, 2011 - Mike Davis of Team Lotta Bull.  George said registering for this class gets you entered to win a Yoder smoker.  

June 18, 2011 - Robyn Medlin-Lindars of GrillGrrrl.com will teach a LADIES ONLY grilling class. 

[Standard Disclaimer] - I have no affiliation with nor do I receive compensation from Dead End BBQ.  Although I do plan to extort the Pond Gap Pup's recipe from George and Robert.

Grilling.com and Stuff

Grilling.com

I'm excited to announce the launch of Grilling.com, Kingsford Charcoal's new website.  It is THE place online to celebrate the grilling lifestyle.  Sure I'm keyed up about the recipes, demonstration videos, interactive content,  and barbecue competition news.  But what I am really proud of is that I am one of their VIP Bloggers and have been helping provide content.  Yeah, I know, they must have no standards at all, ha ha.

So check out Grilling.com and check it out often this summer for ideas and inspiration for your backyard grill.

Pork - Be Inspired

Another newly launched site is PorkBeInspired.com, by the National Pork Board, to support their "Pork - Be Inspired" campaign.  I have spent some time this morning reviewing the site and it also has loads of recipes, video tips, and helpful information to help inspire your meals.  They even have a section of freebies!

During some downtime at Kingsford University, I had a few minutes alone with Stephen Gerike, the Director of Food Service Marketing for the National Pork Board.  I told him that I had always liked "The Other White Meat" slogan and was disappointed to see it go.  Stephen assured me that they are not ditching that phrase and in fact are considering it their "heritage brand".  But while "the other white meat" has had a general awareness, it didn't really motivate consumers to take action.  The new focus is on giving consumers ideas and inspiration so they will be motivated to use more pork and in creative ways.  This site seems to stick with that mission.

Dead End BBQ Cooking Classes

Dead End BBQ has announced their 2011 cooking class schedule.  It looks like George and crew have put together another excellent line up.  You can sign up online later this week or directly at the restaurant.

April 23 - George Ewart, competitive bbq team member and co-owner of Dead End BBQ, will share his tips and techniques for barbecue ribs.

May 22 -  Mike Davis, multi-champion bbq competitor, returns this year to impart his vast knowledge of all things Q.    I took a class from him last year at Sevierville and walked away with a great deal of information.

June 18 - Robyn Medlin-Lindars, grilling expert from GrillGrrrl.com, will conduct a LADIES ONLY grilling clinic. Robyn is also a contributor to Grilling.Com and a graduate of Kingsford University.  Ladies you don't want to miss this one.  Robyn will teach you the ins and outs of grilling on both charcoal and gas grills. 

KC Masterpiece Buffalo Marinade
OK, I can't finish this without a quick cook post.  This was one of the gifts in my SWAG box from Kingsford University.  I had my reservations because I have NEVER used a buffalo "marinade".  Hell, I was skeptical.  I always toss my wings in a buffalo sauce or other wing sauce in the last 10 minutes of fire roasting.  

They served these at the Saturday dinner as an appetizer and they were quite good.  The next day I asked Ken Hess if they had done something special but he said they made them as directed.  So I marinated them as directed and fire roasted them with my normal method (30-20-10 @ 375f indirect).

They were done just in time for the semi-final games of the basketball conferences.  Brett and I snacked on these while the Tarheels roared to a comeback against Clemson.  

Then I seasoned a few chicken breasts with salt and pepper and grilled them at 350f for about 5 minutes a side.  Then I glazed them with some of the marinade and went another minute a side.

I grilled a few pieces of bread and had some buffalo chicken sandwiches.

Results:  I stand corrected, the wings were good after all despite my skepticism.  They aren't better than sriracha wings or piri piri wings but don't take as much effort or time so this marinade works on a weeknight.

On that note, I gotta get out of here.  I have a pastrami to smoke tonight.

Eggtoberfest Tailgate Party

The sun is just about to break the horizon and it looks like it is going to be a perfect day for Eggtoberfest here in Atlanta. Clear skies and mild temperatures.

Here are some quick photos from last night's tailgate party. The real fun starts about 1 hour from now.


Just one of the many rows of Eggs that will be fired up today. They're all over the place, you can't swing a dead cat without hitting a Big Green Egg. (In part because they have a "no swinging dead cats" policy here.)
The food line was much longer than the beer line.
Several of the competition teams cooked dinner for the crowd.
The Dizzy Pig crew.

The XL Egg isn't a part of the band.....I think.
Alexis with a Sweetwater ale.
Shortly thereafter, she is signing a "if you crash the car into the wall I won't sue you" waiver before taking a ride around Atlanta Motor Speedway in a pace car.
Alexis going 121 mph.
Alexis and her driver.
It was a fun night. I'm looking forward to meeting a lot of people, exchanging some ideas, stealing some recipes, and sampling some great food today.