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| Name: |
Mack
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| Subject: |
Sirloin Tip Roast Cooking>>>
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Date:
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12/10/2010 7:39:00 PM
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My favorite beef roast by far. Usually I bake it in the cast iron pot in the oven with onion, seasonings, beef broth, etc.. at about 275* for maybe 2 1/2 hours (@ 140*). Take it out of the pot and cover. Stove top in the same pot, boil the red potatoes, more onions, finger carrots, and at the very last, add maybe a pound of sliced mushrooms. Not too long. Take out enough broth to make your favorite gravy(flour/cornstarch). Slice the roast and put it back in the pot. Cover and cook only until hot. Serve with the gravy/bread.
The question is??? Have any of you gourmets ever smoked or grilled a Sirloin Tip Roast? Details in your answer, please.
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| Name: |
roswellric
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| Subject: |
Sirloin Tip Roast Cooking>>>
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Date:
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12/18/2010 5:47:22 PM
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Have you ever bought the whole tip and cut it up into steaks & stew meat?
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| Name: |
Mack
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| Subject: |
Sirloin Tip Roast Cooking>>>
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Date:
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12/18/2010 6:13:11 PM
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Nope, not the whole thing. But when the butcher lays it out for special steak cuts, it is a beautiful chunk of beef.
I was just looking for experience with grilling/smoking a ST roast. I think I will grill one w/o advice. Maybe sear it over hot charcoal both sides, then move it away to indirect heat until about 135/140*. Who knows?
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| Name: |
Talullahhound
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| Subject: |
Sirloin Tip Roast Cooking>>>
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Date:
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12/18/2010 7:22:45 PM
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I wonder if you would want to put a small pan of water/wine/etc in grill with the roast to keep it moist. You could also consider rotisserieing (is that a word??) it on the grill.
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| Name: |
realfast64
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| Subject: |
Sirloin Tip Roast Cooking>>>
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Date:
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12/19/2010 10:53:24 PM
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did one last thur. nite rubbed with blackpepper&salt mar. with red wine 4 hrs put it on the egg for about 4.5-5 hrs till 147 degrees. served with a blue cheese black perrer sauce. it started out about 10.5 lbs had enough left for two sandwiches
when the lunch was over
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| Name: |
roswellric
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| Subject: |
Sirloin Tip Roast Cooking>>>
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Date:
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12/21/2010 11:14:28 AM
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I agree with Hound. I would do it on a rotissere (sp?) catch the drippings in a pan for au jus. I haven't done a whole tip that way but I have done roasts and we really liked it.
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