Sirloin Tip

doccjb · June 2009

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:

Two hours in:

Three hours in, and ready to pull off. Threw on some veggies in a drip pan at the 2 and a half hour mark:

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:

TomM24 · June 2009

A little more done than I would like as well but it still looks nice a juicy so everyone should be happy.

Cajun Griller · June 2009

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

doccjb · June 2009

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.

Eggerman1 · June 2009

That looks amazing, but it would be in a hoagie with some au jus and horseradish!!!!!

Bordello · July 2009

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

Sirloin Tip

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