Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

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:
SirloinTip006.jpg
Two hours in:
SirloinTip008.jpg
Three hours in, and ready to pull off. Threw on some veggies in a drip pan at the 2 and a half hour mark:
SirloinTip015.jpg
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:
SirloinTip016.jpg
SirloinTip017.jpg
·

Comments

  • 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.

    Dan
    ·
  • 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???

    Thanks,
    Bordello
    ·
Sign In or Register to comment.