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Anyone do a sirloin tip roast on the BGE?

tdeatertdeater Posts: 38
edited August 2012 in EggHead Forum
I have a small 2.5 LB Sirloin Tip Roast (Oven Roast) I figure that anything that is meant to be cooked in an oven will absolutely come out better on the BGE! Here is my idea. I have it marinading for about 12 hours, then will put my rub of salt, white pepper, and garlic powder on it, then plate setter legs up and dome temp at 260 and cook until int temp is 135. Remove and wrap in foil for about 20 min and feast! Any suggestions?


  • ratcheerratcheer Posts: 189
    No, but I will be doing an eye or round roast this upcoming week. My wife marinates it in Italian dressing like stuff which also has bourbon whiskey in it. Then the roast is daubed dry and coated with a log of fresh ground black pepper. I will cook it indirect at around 350 with a drip pan. That's about all I can say right now.

  • bigphilbigphil Posts: 1,390
    seems both of you are forgetting something like time we all should be over and address .both sound really good 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • travisstricktravisstrick Posts: 5,001
    I would sear it first then cook to 135.
    Be careful, man! I've got a beverage here.
  • stikestike Posts: 15,597
    ditch the foil.  it will continue to rise in temp on its own without it.  it will way overshoot if you foil it.

    it needs to rise in temp then fall again.  foiling will overdo the carryover, and prevent the slight cooling.

    if it doesn't cool a bit, the juice will run all over when you slice it
    ed egli avea del cul fatto trombetta -Dante
  • tazcrashtazcrash Posts: 1,852
    Learned that one the hard way.
    Foil is not for resting.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • danv23danv23 Posts: 744
    Must sear first.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • stikestike Posts: 15,597
    Searing a roast is a fairly new idea.
    Nothing wrong with it

    But if you like a crispy crusted roast, you wont get it with a sear. You'll get it by roasting. Which is why they call it a roast in the first place . And 225-325 is a good way to go. I'm talking about a rib roast though. If you have any decent fat layer on your strip (not likely) you could get a nice crust. But i havent seen decent fat on a strip in a while

    I sear my steaks and roast my roasts. Never lets me down
    ed egli avea del cul fatto trombetta -Dante
  • tdeatertdeater Posts: 38
    2.5 hours @ 250 ant temp is 140
  • tdeatertdeater Posts: 38
    Amazing roast!!

  • Doc_EggertonDoc_Eggerton Posts: 5,110
    I would sear it first then cook to 135.
    +1 cook like any other steak, except I like to marinade these.  Teriyaki or Dichicko's both work well.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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