The final products – meat and potatoes.

I wanted to try something else with the sirloin besides peppered steak (which I quite like).  This time I tried a BBQ sirloin and some potatoes with it.  I knew I needed a little bit more food than just one packet, so I made two – one of meat stuff, one of potatoes.

I thawed the steak (note, I might try baking the steak in boiling water on a future attempt at cooking, though that will be new ground for me.  To an extent, hot pot cooking).  Prepared the dry rub for the potatoes, made up that packet, made up the rub for the steak, realized it was the same rub and I should have done a larger batch at the start instead.

The rub (in theory) is 1/2 teaspoon of equal parts cayenne pepper, garlic powder, paprika, salt, black pepper, and brown sugar.  The problem is getting 1/2 teaspoons – such small amounts that a small imbalance can have a significant effect on the flavor.

Seasoned potatoes on foil

The potato packet is a potato with the dry rub on it and 1/2 tablespoon of butter.  This is cooked for 15-18 minutes.

The meat packet is the meat, with the dry rub laid over yellow pepper and onions with some chipotle BBQ sauce on top of the sirloin.

The idea was good, I just got it a little bit too hot.  Wasn’t badly hot, just a little bit too hot.  Same with the potatoes.  Maybe I made too much rub and put it on.

I’m getting a cast iron stovetop grill in the very near future and have some bratwurst that I’m going to play with at some point.  There is also a possibility of a marinade to see if that works in the foil  or if the stovetop grill (thing with the marinade is the timing… this would probably have to be a weekend thing – need to make the juice (1h cooking) then marinate 4 hours, With a work schedule that would mean getting up two hours before I head to work and then marinate for the work day, and then cook it.  That prep work in the early morning or cooking at 11 pm.  Either way, a weekend item.