One of my local grocery stores sometimes has meat specials, so I stop occasionally to see what they have. The week before father's day they had whole beef tenderloins on sale for 7.99/#. I only picked up a small for the family, DOH! Anyway, I stopped in on Saturday as my parents were coming out for dinner. Low and behold, they had the tenderloins on sale again. I bought the biggest one they had. Then I went to the pork aisle and bought a 9# loin on sale. Now, what to have for dinner? Along with above sales, they had sirloin tip roasts on sale for 2.79/#, so I bought an 8 pounder for Saturday's dinner, without a clue how to cook it. Got home and tried to google some recipes with no luck. Oh well, just do what you do! I cut it in half & froze the other half. Then I coated the roast with soy sauce and then sprinkled KC steak rub all over and let it come to room temp while I got the egg going. I decided to Trex it. I got the egg up to 625* direct and seared the entire roast. Pulled it off and foiled while I got the egg back to 400*. I put my platesetter back in after the grill cooled and threw the roast back on with my probe thermo. I pulled it off when it got to 135* and sliced it up. It was moist, tender and delicious! The only thing I would change was that I cut the whole roast up like prime rib, 1/2"-3/4" slices. I'll only cut enough for dinner that way and shave the rest for sandwiches. So, I have 7 packages of filets about 2" thick, 4 pork loin roasts, and a 4# sirloin tip roast, all vacuum packed in the freezer. That should last for a few weeks!