Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Boneless top sirloin petite roast.

windsurferwindsurfer Posts: 63
edited November 2013 in EggHead Forum
First i want to thanks Nibble Me This for his great blogs and Adam Perry Lang for his great books.
I used recipes from both of them but the one who encourage me to do top sirloin is Nibble me this after going true his blog i get mouth watering when i saw his Sirloin.
Here how i get started with some nice Single Malt and a good Cigar and i end it up with a good bottle of wine :-)


  • FoghornFoghorn Posts: 2,897
    That looks outstanding. Do you have more details on the cook? How big was the roast? Temp? Finishing meat temp? Time?

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • windsurferwindsurfer Posts: 63
    edited November 2013
    Thanks Foghorn!
    One was 2 pounds and the second 1.5 pound.
    I had made a 4 seasons for my rub an advance
    1 cup kosher salt
    2 tbsp fresh ground pepper
    2 tbsp garlic salt
    1 tsp cayenne pepper
    I combine them all and put them in the grinder 
    Don't use all of them i just used a little bit just to cover the roast and i store the rest for future cooking.
    As for the board dressing 
    Parsley, kosher salt, chopped scallion, chopped garlic, olive oil, chopped thyme and rosemarie.
    as for cooking time it took me about 50 minutes to get to 130f i took it of and sear each side for about 45 second. took inside let it rest for 8 minutes and check temp it was 138.
    It was so tender no knife need it. 
    Hope this help
  • Wow, you are living the good life, great wine, great cheese, prosciutto, meat looks perfect!
  • Thanks Terry!
    That's why i work so hard all week so i can have a good time with my family and friends.
Sign In or Register to comment.