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any suggestions for a 10 pound sirloin tip roast?

Mark BackerMark Backer Posts: 1,018
edited 3:47PM in EggHead Forum
I'm flexible, so all recommendations are welcome. [p]Time, temp, seasoning, etc. [p]Thanks everybody.[p]


  • Mark Backer,
    how about 'pit beef'. ..coat it really good with kosher salt and dizzy red eye express or cowlick. .. stick it right on the grid over inverted plate setter at 375 dome temp. .. .roast till done around 130 internal. .. .slice it really thin (shaved if you can, i use an electric slicer for this). . . .serve it on kaiser rolls with raw onions, and either horseradish or bbq sauce. .. .it will only take a couple of hours to make, and it is delicious. . .(key is the thin slicing). . .

  • Bobby-QBobby-Q Posts: 1,993
    mad max beyond eggdome,
    Yea the key is the thin slicing. That's why you need to bring that bad boy down here when you're done and put it on my Hobart Deli Slicer. I won't eat but about half of it so you'll still have a couple of pounds to take home and enjoy.[p]:)

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