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City SlickerCity Slicker Posts: 95
edited 1:57PM in EggHead Forum
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Comments

  • KevinHKevinH Posts: 165
    Hey City Slicker,[p]How did the sirloin roast turn out? I would love to hear a report.[p]Thanks,
    Kevin

  • KevinH,
    The roast was ok, but I think I can do better. It took just under three hours to get to 135 internal. I wimped out on that, to my loss. Put it in the cooler for a 20 min and the temp climbed to 145. I thought <perfect> Well the first 1 1/2 inches in from the end were well done, but the rest of the roast, the huge part, was medium rare. It tasted fine, had marinated for 4 hours with Italian dressing and then dried and rubbed with salt and pepper and Montreal Steak Spice. Should have trusted you with the 125 temp, have a lot of roast that is getting chopped up into a potatoe hash. OH, the dome temp held steady at 350 for over two hours, I put the temp alarm on and went to watch some of the race, came back up and the dome temp was at 410, it was real windy here. I think that might of been the reason for the outside getting dried out.


    sirloin-tip-roast.gif


    Didn't get a shot of the meat on the platter, it got grabbed and tossed on the table soon as I turned my back.
    Thanks for your help, will pull earlier next time.

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