Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Smokin Don on August 14, 2014, 11:58:16 AM
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I was in Sandman's for beer and he sold me this 10 lb. ball tip steak roast at a great buy. Can you tell me anything about this Rumm and anyone who has ideas on how to cook it would be appreciated. Sandman and I both have Traegers and he also has a PBC. Smokin Don
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To me that looks like a good candidate for sous vide, seared, then sliced. ;)
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I agree with LVC on that cut Don... And - don't trim the fat off if you Sous Vide- until after the ride in the hot tub.....
Of course, Ball Tip makes some fine jerky if you do trim it up, and slice it very thin....
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Assuming you are looking to cook it in a traditional manner, I would say either a long slow braise or fast to medium rare then refrigerated and thin sliced against the grain for sandwich meat. Ball tip is a lean cut. You are going to need to treat it as such.
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I agree with LVC on that cut Don... And - don't trim the fat off if you Sous Vide- until after the ride in the hot tub.....
Of course, Ball Tip makes some fine jerky if you do trim it up, and slice it very thin....
I already had jerky on my mind! Thinking of trying to do a pulled beef too.
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Sandman e-mailed me and said the box the roasts came in said flank steak. The grain runs long ways and looks a little like flank steak but I never saw one that thick. Sous vide is out for me I don't have one. I will probably do it to 135 IT and then slice thin after overnight in the fridge. Don
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I was in Sandman's for beer and he sold me this 10 lb. ball tip steak roast at a great buy. Can you tell me anything about this Rumm and anyone who has ideas on how to cook it would be appreciated. Sandman and I both have Traegers and he also has a PBC. Smokin Don
Not sure what you have there, unless it's a bag of Ball Tips??? A Ball Tip weighs 2 lbs at most.
I've got a bag of Ball-Tip Bottom Sirloins. The Ball-Tip is part of the Bottom Sirloin, the other two parts being the Tri-Tip and the Flap Meat. You very rarely see the whole Ball-Tip in supermarkets, as they slice them into steaks and market them as Petite Sirloin Steaks and/or Sizzler Steaks.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip1.jpg)
This is what they look like from the top. Very little trimming is required.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip2.jpg)
And the bottom view. There is a small wedge of fat that should be removed before cooking, however it's not necessary. Notice how much the Ball-Tip resembles the face of a Round Sirloin Tip? This is where the Round is separated from the Sirloin on a cow. The Ball-Tip basically is an extension of the Round Tip Roast.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip3.jpg)
Here is the bottom view again after I've cut out the fat.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip4.jpg)
I've taken a little off the top, but not much. If you want to cut this into steaks, start about where the white lines are and cut against the grain about 1¼" inches thick. The steaks 'may' need marinating, but I prefer to cook the roast whole.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip5.jpg)
I've coated with Dale's Sauce and then a good rubbing of my steak rub (Kosher Salt, garlic, pepper and Turbinado Sugar)
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip6.jpg)
These were cooked at approx 400° direct for about 15 minutes a side.
(http://img.photobucket.com/albums/v299/askabutcher/oval/balltip7.jpg)
This is a little over cooked for me. Slice thin against the grain. You'll find it a very tender and tasty piece of meat.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip8.jpg)
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That looks outstanding, even if it is a little overdone. ;)
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Crab claws went on the last five minutes just to get the chill off of them :P
I was out numbered on the doneness of the steak :-[
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Crab claws went on the last five minutes just to get the chill off of them :P
I was out numbered on the doneness of the steak :-[
I refuse to cook any steak beyond med-rare, if someone else wants it more done than that I point them to the microwave and let them do the damage. :P
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Crab claws went on the last five minutes just to get the chill off of them :P
I was out numbered on the doneness of the steak :-[
I refuse to cook any steak beyond med-rare, if someone else wants it more done than that I point them to the microwave and let them do the damage. :P
I basically do the same thing. I tell people I only know how to cook to medium rare
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Crab claws went on the last five minutes just to get the chill off of them :P
I was out numbered on the doneness of the steak :-[
I refuse to cook any steak beyond med-rare, if someone else wants it more done than that I point them to the microwave and let them do the damage. :P
I basically do the same thing. I tell people I only know how to cook to medium rare
I almost always agree, but a very well marbled ribeye is at its best when it just touches medium IMO.
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I almost always agree, but a very well marbled ribeye is at its best when it just touches medium IMO.
And there is a very good reason for that ;) . The temps. needed to get the fats to begin to dissolve and moisturize the meat to it's greatest potential ;D....
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I almost always agree, but a very well marbled ribeye is at its best when it just touches medium IMO.
And there is a very good reason for that ;) . The temps. needed to get the fats to begin to dissolve and moisturize the meat to it's greatest potential ;D....
Ding, ding, ding... and we have a winner! ;D