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The real McCoy

MasterC
MasterC Posts: 1,684
in EggHead Forum
Did a practice cook a week ago using 3.5lbs sirloin roast that turned out good.  This time was for my wife's birthday,  5.83lbs sirloin roast. 
I did a reverse sear starting at 220 degrees until the internal temperature reached 98 degrees. This took an agonizing hour an eight minutes. Took the meat off and let it rest until the egg heated up to 500 degrees; this only took 11 minutes. The internal temperature was 107 degrees when it went back on for the sear. Pulled it off when temperature hit 120. This was a big chunk of meat which needed to be rolled frequently to get the sear all the way around. Next time I will try a higher temp when searing something with that much surface area. Any way here are some pictures. Sorry about the sliced pictures, couldn't get to the plate in time
Fort Wayne Indiana 
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Comments

  • bradleya123
    bradleya123 Posts: 485
    Looks awesome!!  BZ!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • MasterC
    MasterC Posts: 1,684
    Thank you
    Fort Wayne Indiana 
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  • JethroBodeen
    JethroBodeen Posts: 526
    Very nicely done!
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  • Gamecockeggman
    Gamecockeggman Posts: 1,340
    No need to apologize, nicely done!
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • pgprescott
    pgprescott Posts: 14,544
    Looks great! 

     I’ll be honest, after years of searing and roasting or reverse searing. I’ve come to the conclusion that all the sear does is increase the tough grey band around the roast. I have been simply slow roasting for about a year now and the results are far more consistent and frankly, better. I still get a great crust around the rib roast or whatever and the thing is just beautiful from edge to edge. Just did a big rib roast Saturday at @ 225 for about 8 hours and it was unreal. As always though, the journey is half the fun. Enjoy!
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  • Botch
    Botch Posts: 17,713
    MasterC said:
    ...until the egg heated up to 500 degrees; this only took 11 minutes. The internal temperature was 107 degrees when it went back on for the sear. Pulled it off when temperature hit 120. This was a big chunk of meat which needed to be rolled frequently to get the sear all the way around. Next time I will try a higher temp when searing something with that much surface area. 
    Just a thought, and I've never done this type of cook so take it for what it's worth...
    You got the air temperature up to 500 in eleven minutes, but the ceramic of the Egg never got there, in that short time.  The pizza experts here sometimes heat the Egg at 500 or more, for an hour, before placing their pies on, AND they raise the stone higher into the dome, to use the radiant heat from the ceramics.  
    That might be something you'd want to try; letting Mr. Egg sit at 500 (or higher) for a longer time, then put the roast back in but not have to turn it so often.  Sure, your roast will cool down even more, but it may not matter.
    Just a thought.  

    The average life expectancy of a (russian) soldier on the (Ukranian) front line during an assault is 20-35 minutes.  

    Ogden, UT, USA

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  • MasterC
    MasterC Posts: 1,684

    Thanks for the props and tips. 
    This was my first attempt in reverse searing something like this on the egg. If I didn't suffer from sometimers, I would have had my expander. This would have let me get closer to the fire allowing it to sear faster or that was my thought. Next time I'll get the mini smoking hot and use it for the sear. 
    The first go around I cooked it direct and raised. It was good but I really that char allover.
    Here's attempt 1


    Fort Wayne Indiana 
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