Best 2 Eds Smoked Whole Sirloin Recipes

**Savor the Succulent Goodness of Smoked Sirloin: An Epicurean Delight**

Prepare to embark on a culinary journey like no other as we introduce you to the tantalizing world of smoked sirloin, a dish that embodies the essence of smoky, savory perfection. In this comprehensive guide, we'll take you through a series of carefully curated recipes that showcase the versatility and delectable flavors of this prized cut of beef. From the classic simplicity of a smoked sirloin roast to the tantalizing allure of a smoked sirloin steak sandwich, each recipe is meticulously crafted to deliver an unforgettable dining experience. Whether you're a seasoned pitmaster or a novice home cook, our recipes cater to all skill levels, ensuring that every bite is an explosion of lip-smacking goodness. So, fire up your smoker, gather your ingredients, and let's embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

ED'S SMOKED WHOLE SIRLOIN

Ed's Smoked Whole Sirloin image

Whole Sirloin is a great buy at our local grocery and this is the meat we use in Recipe #215782. Start with a 9-10 lb sirloin. We rub it down and smoke/grill the meat in the Big Green Egg with a combination of pecan wood and charcoal. You don't have a Big Green Egg? I am so sorry. But you could use your grill, I suppose.

Provided by Penny Stettinius

Categories Very Low Carbs

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

9 -10 lbs whole sirloin
3 tablespoons fresh rosemary
1/4 cup black pepper, coarsely ground
1/4 cup garlic, rough chopped
1/4 cup paprika
1/2 cup chili powder
1/4 cup onion powder
2 -3 tablespoons red pepper flakes
1/4 cup granulated garlic
2 tablespoons thyme
4 tablespoons malt vinegar
1/4 cup olive oil
2 tablespoons kosher salt

Steps:

In a large bowl, mash together the 1st 3 ingredients.
Add the other dry ingredients, except the salt, and mix well.
Then add the vinegar and slowly add the olive oil, mixing well, until mixture forms a thick paste.
Make slits all over the meat.
Salt the meat and then rub with the paste.
Make sure the rub gets into the crevices and slits.
Heat your grill to 500 degrees.
Place the meat on the grill, close the lid and immediately drop the temperature to 300.
Make sure the meat is off of the direct heat.
The internal temp needs to reach 140 before it's done. It normally takes around three hours.
Make sure you let the meat rest at least 20 minutes before slicing so all the juices don't leak out leaving a dry roast.
Let the meat sit out at room temperature for 30-45 minutes.

Nutrition Facts : Calories 520, Fat 36.6, SaturatedFat 13.7, Cholesterol 136.8, Sodium 840.3, Carbohydrate 6.6, Fiber 2.4, Sugar 1.4, Protein 40.2

ED'S SMOKED CATFISH DIP

Ed's Smoked Catfish Dip image

We have a pond filled with catfish. One day my husband came up with this recipe and it was so good served with this wheat crackers!

Provided by Penny Stettinius

Categories Catfish

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb smoked catfish, broken into small pieces
8 ounces cream cheese
2 tablespoons unsalted butter
1 tablespoon onion, minced
1 tablespoon white wine
1 tablespoon fresh lemon juice
1 tablespoon hot pepper sauce
1 tablespoon fresh dill, chopped
kosher salt
fresh cracked black pepper

Steps:

Place all ingredients in a mixing bowl and mix well. Season with salt and pepper.
Chill for an hour or so and serve with crackers or chips.
Garnish with either minced fresh chives or parsley.

Tips:

Choose the Right Cut of Meat: Select a whole sirloin tip roast that is about 4 to 5 pounds in size and has a good amount of marbling.
Prepare the Meat: Trim any excess fat from the roast and season it generously with your favorite rub or marinade. Let it rest for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
Set Up Your Smoker: Preheat your smoker to 225°F (107°C) and add your favorite smoking wood. You can use hickory, oak, or mesquite for a classic smoky flavor.
Smoke the Meat: Place the prepared roast on the smoker and cook it for about 3 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Rest the Meat: Once the roast is cooked, remove it from the smoker and let it rest for at least 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Cooking Ed's smoked whole sirloin is a perfect way to enjoy a delicious and flavorful meal. With its smoky flavor and tender texture, this dish is sure to be a hit with your family and friends. So fire up your smoker and get ready to enjoy this classic smoked meat recipe!