Hey everybody welcome back from another episode here at T-Roy. Cooks we appreciate you joining us once again. We're cooking out back tonight. Got my Wichita getting fired up. My yoder's Smoker Wichita. Got some oak wood on it. Bring it up the temper right now. We're gonna be smoking us a steak, a sirloin steak tonight. And my good friends over at Low Bells of New York. They sent me this fine USDA prime is dry aged. USDA prime hip sirloin steak. Y'all check this baby out. Uh huh. Now I know if you go in your local butcher shop or your local grocer, you're gonna find a sirloin steak but it doesn't have a bone in it anymore. They used to do them with the bone in. I don't know why they started cutting them out. But anytime you get a steak with a bone in it, it is so much better. So much more flavor than just your normal boneless steak. So if it all possible, get your bone in your steak. And the ones you find in your local grocer, it's two maybe a sliver of a third muscle in there. Y'all check this out. This is six to seven different muscles in this one. And these are special cuts. They're limited quantities that Low Bells does from time to time. So if you're gonna Low Bells.com and look up their USDA prime section and check out these, they call these the bone in hip sirloin steaks. Y'all check them out. They usually have them but if they're out for, you know, for some reason, they'll usually put a date down there saying, one they'll have them again. So you can pre-order these. But let's let this thing bloom for about 15 minutes. We'll see you back here in about 15. All right gang, as you can see, when you take it out of the packaging, it turns into nice bright red. Like it should be like this fresh. I mean, it's never frozen. So anyway, I just got some seasoning here. We're just going over with some steak seasoning. Use your favorite or just use salt and pepper. Be fine. And I didn't show this earlier, but the butchers at Low Bells, see they put this butchers twine around here to hold it together while it's cooking. Because this thing is so tender, it will fall apart on you. It's going to be great. We're fixing to throw this on the witch top. Be right back. Well, witch top is about 350 right now, Fahrenheit. We're going to just toss this fine steak in there. We're going to let it smoke for a little bit. We'll be checking on it here shortly. All right, so we went 30 minutes on the one side and 20 minutes now on this side. Let's check this out. Let's see what we got here. Kind of internal temp we got. I'm going to read that. Oh, about 130. I need to pull this baby off. That's getting too hot. All right, we're going to pull it off and tent it with some foil. Be right back. All right, folks, it's been about 15 minutes covered in some aluminum foil. And I just put it on these hot embers. We're just going to get a little color on it. Maybe 30 seconds per side. It's almost done. Like I said, it's about 103 Fahrenheit or so internal. So it doesn't need much. And you should smell that dry aged smell. It's the real nutty aroma about this. It's just smells wonderful. All right. Give it a little more going over here. So again, you're about a half minute or so on this side. And then we're going to tent it up. And we'll be right back. All right, folks, let this rest for about 15, 20 minutes. I got some butter and some garlic in here. Just going to kind of put some of this over the top of it. A little bit of extra flavor going on here. All right, let's cut into this. Let's see what this looks like. Show is going to be good. Oh, and don't forget to take the butcher's twine from around the edges here. I did already take that off. All right, let's cut into the middle of this. Let's see what it looks like. Hmm. Oh, yeah. There we go. Nice medium. That's exactly what you're looking for. All right, I'm going to cut a bite of here. Let's see. I'm just going to cut a little bit of right here. Nice. All right, let me raise my camera up. Take a bite. Be right back. All right, folks, let's check this out. This nice bone in, hip sirloin. Hmm. My gosh. You get that nice smoke flavor? Oh, and it's super beefy, too. I love that. And then you get the buttery and nutty aroma from it being dry aged. It doesn't get any better than this. This isn't your normal sirloin that you get from your grocer. You're going to check this out. Lowbells.com. Hope you'll go visit them. Or do you want to these for yourself? I wouldn't steer you wrong. This is excellent. It's the best one I've ever had. Best sirloin steak I've ever had in my life. This is some kind of fun. All right, thumbs up. Let me a comment, because you know I like my comments. I like to interact with my subs and everybody else out there. If you're not a sub yet, go ahead and sub. So you can check out the new videos that I have. 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