The "Western Sizzler" Hits The Weber

[Zeeker]

What a money shot on that meat.Just friggin beautiful. for that show.

[DanMcG]

Great looking diner Fish, do ya know what muscle the sizzler is cut from? You 135° looks perfect to me.

[TKOBBQ]

Great looking diner Fish, do ya know what muscle the sizzler is cut from? You 135° looks perfect to me.

BYBBQ quoted

Sizzler steak is also known as petite sirloin, sizzler steaks are cut from the small, rounded part of bottom sirloin known as the ball tip, a muscular area that tends to be somewhat tough. However, you can tenderize this mouthwatering steak with a tangy marinade, or by using slow, moist cooking techniques.

Fishawn quoted

Just talked to the butcher shop owner, the Western Sizzler is cut from the shoulder. There are only two of them on every animal. Picked one up. He says he has a few guys that buy them by the case when they go on sale. He says for his money, it’s the best beef available. Jim is correct, petite sirloin

Thread:
http://www.smoked-meat.com/forum/showthread.php?t=45918

Hope this helps.

_____________________________
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[Flatbroke]

Looks great. Never heard of a western sizzler

[Fishawn]

Great looking diner Fish, do ya know what muscle the sizzler is cut from? You 135° looks perfect to me.

Not sure Dan, the only things he told me was it is taken from the Shoulder, might have mentioned Shoulder Clod and only 2 on each animal. BYBBQ has a good reference for them in this thread. The one I grilled was filleted, as that is the way the butcher shop owner said he cooks them. Otherwise, they really resemble a pork tenderloin in size and weight, perhaps a bit shorter and fatter, and run aboot a pound each. I was impressed

[Slanted88]

spanked that gig just right Cat Daddy!