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Sunday Dinner With A Beef Sirloin Joint


sotv

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Decided to cook a Sirloin joint on a Smoker for the first time and try to do some of the sides alongside it. I initially bought a 2kg piece, but as only feeding 2 of us, thought it was a bit of overkill tbh, so sliced it in half and froze the other.

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I decided to try a piece of meat with no rub added, just cooked as is 🤯 I set the Smokefire to cook at 210F and aimed for an internal temp of 145F. Decided to try and do a jus/gravy to go with it and chose this recipe, I have had for a long time (don't know where from, so can't credit)  Decided on the gravy version and followed the recipe below.

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The cook was pretty standard and  took just under 3 hours to reach the internal temp I desired before I removed the meat and drippings and turned it up to 425F (took less than 6 minutes, to climb to the desired temp) to cook the Asparagus in a skillet with melted butter until wilting and charred and Yorkshire Puddings (good old Aunt Bessies). First time doing Yorkshires on a smoker and were a revelation, as a slightly smoky Yorkshire is a joy to behold on the tastebuds I have discovered. They both took approx 20 minutes to cook, which was ample time to rest the beef and make the gravy from the juices with the cornflour added.

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The beef was super easy to slice and had a good bend over the finger on it.

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The jersey mids (first of the year) were done on the hob along with the peas, but the rest was done on the smoker and turned out to be a thoroughly enjoyable meal, that I will happily do again.

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Thanks for reading

 

 

 

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Thanks, wasn't sure anybody read them tbh. So have posted most of my recent cooks and recipes in the Hot Smoking section.

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