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What'r yall doing with the "ham ball" cut of meat?

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    What'r yall doing with the "ham ball" cut of meat?

    I'm curious to see what yall are doing with this cut. I think it's technically a sirloin or something but I've been doing the whole thing as pot roast in a dutch oven and I thought aboot smoking one. Did this one tonight in the dutch oven til 150 degrees.
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    #2
    That's sirloin tip or often called knuckle. Good cut but multiple muscles. Gotta be sliced like you sliced it.

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      #3
      We break it down farther by muscle and grill hot to rare in the center. Once sliced the center section is rare and each end is med rare.

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        #4
        I think mine gets put into sausage.

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          #5
          Slice it thin with the grain and make jerky.

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            #6
            Hmmmm. We made lots of jerky already but I could see that working. Tonight I sliced it real thin and covered in whiz for philly cheesesteaks but it was kind of a shame because the flavor was super good by itself. I would have loved to do a French dip with this one.

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              #7
              Originally posted by justletmein View Post
              Hmmmm. We made lots of jerky already but I could see that working. Tonight I sliced it real thin and covered in whiz for philly cheesesteaks but it was kind of a shame because the flavor was super good by itself. I would have loved to do a French dip with this one.

              You say-n ya "whizzed" on it?








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                #8
                Yup... in Philadelphia they just call them cheesesteaks but they ask whiz or no whiz. Lol

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                  #9
                  Think I'll avoid that Phillydellfa place at all cost.

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                    #10
                    Slice is t cross grain and put it through cuber(tenderizer) twice then chicken fry...

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                      #11
                      The sirloin roast, or ‘football’ As it’s labeled in my freezer. I use them as roasts, recents made a bunch of pulled bbq with a few ‘WT.B Footballs’

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                        #12
                        Makes a good roast at my house

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                          #13
                          Can it

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                            #14
                            Pot roast, grilled med rare roast (like pictured) stew cubes, smothered steak. I keep them all. It’s a pretty versatile piece of meat


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