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Sirloin Tip Roast.....

SmokinParrotHeadSmokinParrotHead Posts: 532
edited 7:46PM in EggHead Forum
Found a 4lb Sirloin Tip Roast on sale at Publix for about $12 and picked it up to try. First time I have done a roast type meat. Closest thing to this before now was prime rib, but I had been wanting to try it.

Slathered it up with EVOO, coated it heavy with DP Cow Lick and bathed it in minced garlic, then a little more Cow Lick, lol.

Turned out pretty dang tasty! I'd sort of compare it to Boar's Head top round that you get at the deli. We get about 1-1/2 lbs a week at the deli, but we won't now.....I will just do these.

This picture is after the three in my family had already feasted on it for dinner.

Oh, cook was direct, 400, for a little over an hour. Pulled at 135 internal then tented the dish it was in for 15 minutes and sliced thin.

IMG_20110629_204605.jpg[/img]


(Edited to make title more search friendly)

Comments

  • BoxerpapaBoxerpapa Posts: 989
    Looks great. Wonder how it would be for lunch meat?
  • elzbthelzbth Posts: 2,075
    It looks great. Did you eat as a main course with sides, or sandwiches (or both)?? I think we would enjoy this too. :)
  • NibbleMeThisNibbleMeThis Posts: 2,263
    Nice looking beef! I bet the leftovers will rock on sandwiches. Did you rotate or flip the roast during the cooking? You got a good even level of doneness throughout the roast.
    Knoxville, TN
  • Thanks! I plan on finding out tomorrow, but I eat a lot of Boar's Head eye round for lunch and as I mentioned it turned out very similar as far as texture and taste.
  • Thanks! I sliced it thin, but not quite "deli" thin and we had it with green beans and pasta tonight but I plan to eat the rest on sandwiches an I think it will be tasty!
  • I did rotate it, and thanks for reminding me that I forgot to mention that. I flipped turned it over every 20 minutes.
  • 70chevelle70chevelle Posts: 278
    I just roasted a 10# Sirloin tip roast on Monday nite for a Saturday get together. I did mine indirect (placesetter) at 400* with some pecan wood. Seasoned with EVOO, salt, pepper, rosemary & garlic. After I slice it very thin, I make an au jus and put the sliced meat and au jus in my LeCrueset DO and let it cook for another 2-3 hours, covered. Makes awesome 'pit beef' or 'Italian beef' sandwiches. Yours looks eggcelent!
  • GriffinGriffin Posts: 7,308
    Looks like the start of some great sammis. Great job.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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