Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Elk Sirloin Tip Roast -- How I Do It

HendersonTRKing
HendersonTRKing Posts: 1,803
in EggHead Forum
Not too much advice in the forum or on the internets generally for this cut, so I made it up.

3 lb roast +/-.  Seasoned with Montreal Steak; raised indirect at 325 to IT of 125, just under 2 hrs.  Very tender, very juicy.  Dense, flavorful meat.  Family loved it.  Personally, I'm good with oink, moo and cluck.  Quesadillas tonight with the leftovers, which is prob better than the stew or chili I thought I'd be making with it had it come out differently.

imageimageimageimage
It's a 302 thing . . .
· Share on FacebookShare on Twitter

Comments

Categories