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Did I mess up??
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Mattman3969
Posts: 10,457
Was going to pick up a chuckle to make garlic sliced beef tomorrow but instead I mistakenly grabbed what was labeled as Tip Roast. Will this still work or should I change plans?? Suggestions please.
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analyze adapt overcome
Comments
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Looks like you might have gotten yourself a tritip without the fat cap (bottom sirloin, I believe). If so, that's good eating and will slice nicely, although you will want to cook it much more rare than a chuck roast - 135 max, and likely less.
Search tritip on here and you will get lots of results.
NOLA -
Thanks for the tips-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I actually think that is top of the sirloin instead of bottom (Tri tip). Then again I am in the sauceColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Tri tip is delicious ! You lucked out and got a much better cut than you thought you were getting.
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How would you cook it @chubbs ?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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On the egg...Green egg, dead animal and alcohol. The "Boro".. TN
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If you want to make slice beef sandwiches, I would buy a rump roast.Dave - Austin, TX
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Last sirloin roast I did I cut slits in it with a paring knife and put garlic cloves in. Then seasoned her up. I seared it on all sides then roasted it around 350 until 132 or so IT. I remember thinking it took longer than I planned but can't remember the exact time. I do remember mine was about 6 lbs. Like any other roast of you let it overcook it can be dryColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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That was what I was planning as well. Sounds like I'm still ok-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:That was what I was planning as well. Sounds like I'm still ok
NOLA -
I say boil it on the egg and pair it with a can of tuna fish on a paper plate and submit it. LolLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I was gonna cook in the oven and cover with sardines but I'll think about the tuna idea.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I'd stick with boiling, but plate with saltines and anchovies. Just a thought.
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If you freeze the sardines first you can insert them in knife slits like the garlic._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Botch said:If you freeze the sardines first you can insert them in knife slits like the garlic.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Pretty sure that's a sirloin tip roast. Here is an oven roasting primer, the egg works well too.
http://www.beefinfo.org/?ID=17&ArticleID=37
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
@botch - now I have a plan. Thanks for the idear!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I think I just might have to rethink my ThrowDown entry. The hell with dirty forks. I just might take a picture of my left hand. Some people don't like my manicure .
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