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Sirloin Tip

doccjbdoccjb Posts: 238
edited November -1 in EggHead Forum
I've had some intermittent computer problems, which have limited my posting ability. They appear to have been resolved--this is Sunday dinner a week ago. Sirloin tip, rubbed with Cowlick, 240, indirect:
Two hours in:
Three hours in, and ready to pull off. Threw on some veggies in a drip pan at the 2 and a half hour mark:
Frankly, a little overdone for my tastes. However, I have a few in the home who like their beef a little closer to the well done range:


  • TomM24TomM24 Posts: 1,364
    A little more done than I would like as well but it still looks nice a juicy so everyone should be happy. :)
  • Hey doc,

    Sirlion tip roast is now one of my favorite cooks. It is inexpensive and tastes great. I usually rub mine with olive oil, kosher salt, red and black pepper.

  • doccjbdoccjb Posts: 238
    I agree, it is inexpensive--i picked this one up at Kroger for $1.99 a pound.

    Cowlick is probably a little much for this roast. The volume of rub needed gave this particular exterior a little too much kick.
  • Eggerman1Eggerman1 Posts: 149
    That looks amazing, but it would be in a hoagie with some au jus and horseradish!!!!!
  • BordelloBordello Posts: 5,926
    Looks good, sorry it was a bit too done for you but seems to have worked out fine.

    Did you use a meat slicer???

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