Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Help Monster Roast

edited 8:47PM in EggHead Forum
I really could use some help from the experienced folks here. My brother showed up this weekend with a 15.25 pound sirloin tip roast slab. We want to do something really creative and out there. Last summer we did a 10 pound chuck roast into pulled beef and it was incredible after 15.5 hours at 250 deg.. Any advice on this massive roast we hope to put it on tonight for eating tomorrow night. We are having some BC salmon tonite.[p]Thanks, Steve Keeling, Nova Scotia


  • QBabeQBabe Posts: 2,275
    shredney,[p]Sirloin tip is pretty lean, so I wouldn't do low and slow, but cook it more like you would any beef roast you'd do in your oven. We did one not long ago that we injected with a mixture of beef broth, garlic powder, onion powder, black pepper, chili oil, and various other things (sorry, I've lost the recipe I used so I can't be more specific), but it turned our wonderfully. We like ours medium rare...seems like it only took about 20-30 minutes/lb and ours was about 12 lbs...cooked it at roasting temps, about 325° dome after searing it on all sides.[p]sirloin-tip-roast.jpg[p]Tonia

  • QBabe,
    Thanks, Tonia we are going to try something similar to you and will let you know tomorrow night how it goes.[p]Thanks, Steve

Sign In or Register to comment.
Click here for Forum Use Guidelines.