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Old 08-21-2015, 10:34 PM   #11
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Originally Posted by GotGarlic View Post
I'm busy baking my competition cake for tomorrow...
Good luck! Your practice one looked nice. Couldn't critique the taste, though, since my fork couldn't reach quite that far.


We had breakfast for supper. Two-egg omelet. Technically a four-egg one, cut in half. Mushrooms were throughout, then Himself's half had caramelized onions, my side had spinach and tomato. Topped it all with mozzarelli. Made home fries, turkey sausage, and bacon. Made a stone-fruit salad and put it in Mom's Vaseline sherbet cups. You know, to make dinner "healthy".
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Old 08-21-2015, 11:17 PM   #12
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Andy, I had never before heard of a 'spoon roast', so curious me had to look it up. A low and slow cooked sirloin roast with a nod to a Massachusetts market owner from the past, yes? Sounds good! I learn something new here just about every day.

Spoon Roast
Cheryl, the spoon roast I bought was not a pot roast. It was a tied sirloin roast that I grilled at higher temps and served medium rare. It has a great beefy flavor and was reasonably tender.

Actually, I was surprised it was as good as it was. After all, it was $3.99/Lb and Select grade. I plan to go back tomorrow and buy another while the price is still low. It's actually a dollar a pound less than chuck roast.

It looked like this:
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Old 08-21-2015, 11:25 PM   #13
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It's hard to get a bad piece of Angus, in my opinion.
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Old 08-21-2015, 11:46 PM   #14
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Originally Posted by Andy M. View Post
Cheryl, the spoon roast I bought was not a pot roast. It was a tied sirloin roast that I grilled at higher temps and served medium rare. It has a great beefy flavor and was reasonably tender.

Actually, I was surprised it was as good as it was. After all, it was $3.99/Lb and Select grade. I plan to go back tomorrow and buy another while the price is still low. It's actually a dollar a pound less than chuck roast.

It looked like this:
Thanks, Andy. $3.99/lb is a great deal for a nice beefy tasting roast, especially one that you can grill to a nice med rare and still be tender. I hope you can find more tomorrow at that price.
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Old 08-22-2015, 12:39 AM   #15
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Wow...I can't match all that tonight.

We had roast beef and provolone sandwiches au jus, and a little salad (sort of) of tomato slices, cucumber slices, grated radish, with some feta cheese and a squirt or two of Italian dressing.
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Old 08-22-2015, 03:35 AM   #16
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Originally Posted by Andy M. View Post
Cheryl, the spoon roast I bought was not a pot roast. It was a tied sirloin roast that I grilled at higher temps and served medium rare. It has a great beefy flavor and was reasonably tender.

Actually, I was surprised it was as good as it was. After all, it was $3.99/Lb and Select grade...
Based on your success, I'm thinking of getting one when I shop tomorrow. Well, today, Saturday. How do you think it would work for Pac's "Baltimore Pit Beef"? This is the recipe he used: How to Say Barbecue in Baltimore. It calls for a top round, so I see no problem with using the sirloin instead.
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Old 08-22-2015, 11:08 AM   #17
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No problem CG.
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