Did I mess up??

Mattman3969 · February 2015

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.

buzd504 · February 2015

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.

Mattman3969 · February 2015

Thanks for the tips

Chubbs · February 2015

I actually think that is top of the sirloin instead of bottom (Tri tip). Then again I am in the sauce

Chowman · February 2015

Tri tip is delicious ! You lucked out and got a much better cut than you thought you were getting.

Mattman3969 · February 2015

How would you cook it @chubbs ?

henapple · February 2015

On the egg...

Terrebandit · February 2015

If you want to make slice beef sandwiches, I would buy a rump roast.

Chubbs · February 2015

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 dry

Mattman3969 · February 2015

That was what I was planning as well. Sounds like I'm still ok

buzd504 · February 2015

Mattman3969 said:

That was what I was planning as well. Sounds like I'm still ok

Just make sure you cut it against the grain and you'll be fine.

grege345 · February 2015

I say boil it on the egg and pair it with a can of tuna fish on a paper plate and submit it. Lol

Mattman3969 · February 2015

I was gonna cook in the oven and cover with sardines but I'll think about the tuna idea.

theyolksonyou · March 2015

I'd stick with boiling, but plate with saltines and anchovies. Just a thought.

Botch · March 2015

If you freeze the sardines first you can insert them in knife slits like the garlic.

Chubbs · March 2015

Botch said:

If you freeze the sardines first you can insert them in knife slits like the garlic.

Now we are talking.

Skiddymarker · March 2015

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

Mattman3969 · March 2015

@botch - now I have a plan. Thanks for the idear!!!

UrbanForestTurnings · March 2015

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 .

Did I mess up??

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