While shopping to replenish the fridge, I happened upon an awesome deal on sirloin tip roast. This made me ponder how great it would taste slow-cooked and shredded. Since I’d recently experienced a glut of viral videos as research including Epic Meal Time, I decided it was time to man up and make a serious meal. Hence “Epic Meal Tim” was born!
I picked up a loaf of take and bake ciabatta bread, grapefruit, bacon (because you have to have bacon in an epic meal), dark chocolate chips, broccoli slaw, red pepper, and pineapple. I also spent about 5 minutes in the barbecue sauce section reading labels because half of them started with high fructose corn syrup and I wanted something that would be smoky and spicy, leaving the sweetness for other layers.
For the main component, I trimmed the visible fat off the sirloin roast, seared it, and then slow-cooked it for 7 hours with onions, sweet potatoes, and a half a can of root beer (I was out of cider). When it was done, I shredded it with two forks and then marinated it in barbecue sauce
For the slaw, I mixed some honey mustard, freshly squeezed grapefruit, pineapple juice, Caribbean Jerk seasoning, a couple dashes of key lime juice, and then added a couple tablespoons of chia seeds to the mixture to get it to gel a bit. Just before it was time to compile, I dumped the mixture into a large mixing bowl, added the broccoli slaw, and added a small can of crushed pineapple.
I cooked 6 strips of maple bacon, then removed the excess oil with paper towels (just because I’m choosing to be epic, doesn’t mean I can’t be moderately healthy). In a ramekin I added about 1/2 teaspoon of maple syrup and sprinkled @1 tbsp of Ghiradelli 60% dark chocolate chips over it, then microwaved it for 30 seconds and stirred it briskly then dabbed it onto the bacon in strategic points (it tends to harden quickly).
For the bread, I cut a slit like a super-sized hot dog bun and cooked it for 12 minutes before layering the bacon on it and setting it in for 3 minutes more to re-heat the bacon.
After that, I layered over a pound of the barbecue mixture over the top of the bacon, then layered on the slaw mixture. The final layer was sliced red peppers to give it some additional crunch and flavor.
I then held it and my buddy Bryon sliced it up. I took the second-smallest third (we gave his girlfriend dibs) and was the only one to actually finish mine. Cerbie watched me like a hawk, p. I think I might regret that decision tomorrow, but I have plenty of barbecue and slaw left over for a few days of sammies.
(The photos should all be clickable if you want to see the meal in all its majesty)