Cooking a 3 lb sirloin tip roast?

Unknown

My inlaws are coming over for dinner tomorrow. I have a 3 lb sirloin black angus tip roast thawing out. I would like to cook it on the Egg but am not sure how. Any advice will be greatly appreciated. Do I use a roasting pan, indirect or what?

BobS

That is kind of an open question, because there are lots of things you could do. A sirloin is a nice cut, so I am going to go with the thought that you want to cook it rare to med rare and no more than medium.

That being the case, you can season it with a steak rub or just S&P or coat it with mustard, or make a paste with garic, EVOO, fresh chopped rosemary and S&P or about anything else that you can think of.

You could T-Rex it like a big steak, reverse T-Rex, or just cook at about 350-375 to the desired internal temp. If it was me, I would go with a raised grid, direct, at 350-375, just because it is drop dead simple. Good too.

Unknown

Thanks. I wasn't sure if should cook it direct or indirect, in a pan or just det on grate. I just don't want ti to be dried out.
Thanks for your input. I think it will be simpler than I am thinking it will be.

BobS

Certainly no harm from cooking it indirect, but you will not dry it out unless you cook it too long. Stay in touch with your cook and pull it at 10 degrees below your target temp and let it rest 15-20 minutes while everything else gets ready.

It will be great.

Unknown

Thanks..
I'll give it a try. What internal temp do you think i should target?

Broc

125F for me, plus resing [carry over] time.

For my wife -- 145F...

She like to know hers won't sneak away when we're not looking.

:laugh: