Sirloin, especially. Top sirloin is a great cut of meat, very flavorful & tender.
Grill like any cut of steak.
Chuck roast works best cooked to 180F ( for slicing) or to 195F for pulling.
Think of it as beef pork butt.
Round steak is lean & tough. If cooking on a grill, I'd sear both sides , pull at rare & thin slice accross the meat grain.
vermont castings gas grill
It's a popular way to grill a beef roast and its roots are in Baltimore and the Chesapeake Bay area (Yardburner's home base). Basically the beef is rubbed and allowed to sit for a few hours to a few days, and then it's grilled direct and often served rare. Steven has a version in his book BBQ USA and a number of people including myself have posted writeups here, but if you don't have the book it should be pretty easy to find a recipe online. Definitely give it a try.
Last edited by ScreamingChicken on Mon May 07, 2012 9:18 am, edited 1 time in total.
Legend has it that BBQ, as we know it, got it's start by slow smoking the cheaper primal cuts. Many do the high heat short cuts but I still prefer to do the low and slow. Grill the sirloin steaks but the round think of as a London Broil, rub with your favorite and put in a low smoke for a couple hours to about 135 internal - pull off and let rest for 15 or 20 minutes tented with aluminum foil. Do the same with the chuck roast.. Both are well suited for a low slow smoke.
In addition, some of the tougher cuts and trimmings make great kebabs. If the meat is sliced thinly, it isn't quite as tough. In fact, I experimented with these last summer using a chuck steak and about 15 marinades and rubs in combination. It was quite a blast and I came up with a few combinations that I cook regularly (and a few that became high-class dog food for the neighbor's pooch).
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.