5 Pound T-bone Roast?

[fourthwind]

Other than calling it dinner, what do you call a 5 pound t-bone? Told the guy at the mexican market I wanted a thick t-bone, and what he handed over was this 5 pound t-bone roast. It's going to be my Monday night smoke one way or another, but is there a name for it? 3.47 a pound is their sale price. Not a high grade of meat, but a fry test on a little piece turned out really tasty.

 

[mballi3011]

After a little while of looking at it I think you should just call it maybe something like: YUMMMY
With a little bit of good seasonings I think this thing such be really yummy and delicious too. But now I'm thinking you need a really big potatoe to go along for the ride too.

 

[mythmaster]

If I had one of those, I'd have to call it "Mr. T".

I'll be watching to see how you smoke that bad boy.

 

[hhookk]

I can't wait to see what you do with that bad boy.

 

[lu1847]

I like Mr.T. 3.47 a pound is a mighty fine price for t-bone....i am also looking forward to seeing what you do with this.

Keep us posted.

 

[fourthwind]

Looks like Mr T it is. I am still in the planning mode in my head, but as of right now I am going to keep it simple since the fry test was good. Likely rub with EVOO, Fresh grind black pepper, kosher salt, and garlic. Do a cool smoke until 135 and pull and foil. Thinking a bit of JD white oak and lump coal will do the trick. The problem might be in the slicing when done. I'll make a new post Monday evening when I put this bad boy in.

 

[tigerregis]

Sorry, I can't remember the the name. It was a "Tri" something. It was judged to be a good buy, if you could afford it. The tender was removed and used for Beef Wellington or steaks. The dorsal could be used as NY strips or roasted.
To be honest, I never cut one for a customer, only for me. The cut started at the pin-bone and went as far as one wanted. I suppose the cap of the sirloin could have been minced. There were three meals (at least) in it and that's the origin of the name.

 

[ellymae]

How many folks you feeding with that bad boy?
I would do it indirect till the middle get's close to where you like it then pull it, crank up the temp to sear on both sides - or do to 100 internal, slice it up and sear each piece to the doneness each person likes. I will take mine medium rare thanks - Monday you say?????

 

[pops6927]

Years and years ago at my dad's store we had a tall, gaunt gentleman lumber in, take off his cowboy hat and asked to get a sirloin steak. He said an 8" sirloin steak. I went and got dad, and dad had him repeat it, which he did with a grin. Dad told him it'd cost XXX, he waived his hand, no problem. Ok, no problem with dad.. he took a new loin, whacked off the entire sirloin section, removed the aitch bone from the flat bone and showed it to him. He just grinned, nodded his head and said, "wrap it up! Perfect!" and went up front, paid for it, and drove off in his caddy. Came in every Saturday during the summer for several years, ordered the same thing. I got to know him well, and come to find out he was a Texas oilman and bought an entire island in the Thousand Islands. He'd fly up to Syracuse, have a caddy waiting for him and stop at the store on the way to the island. I asked him several times how he cooked it and he just grinned and said, "..fer a lonnnggg time.." I later got out of him that he cooked it on a smoker, not a grill...

 

[fourthwind]

Elly,

Since I will be serving your little stuffed potato bombs, you can fly in for Dinner if you want

Just me and the misses to be working on that. I am planning ahead for some steak sammies.

I have been considering searing it over some very hot mesquite to finish. Still wondering how the slicing through the bone part is going to work.

 

[ak1]

How about "Steak & eggs for breakfast!"