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RustyEgg · December 2009

I have a Round Sirloin Tip Roast and have no idea what to do with it. Any suggestions would be greatly appriciated.

Thanks,
RustyEgg

WokOnMedium · December 2009

I should probably leave this to BENTE as he's the one who posted it earlier, but I just read this link. Someone else posted "What to cook?" earlier today and BENTE left this link. Looks tasty.

http://www.wessb.com/Cooks/pitbeef/Pit_beef.htm

vidalia1 · December 2009

Cook it indirect at 350 until it reaches 125 internal temp. Slice it real thin and put the slices in a CI dutch oven with 1/3 beer, 1/3 beef
broth & 1/3 water and sliced onions. Cook at 350 for another hour. Save broth & make delicious french dip sammies...you can use some wood chunks like apple, peach, pecan, etc to make the flavor even better

2Fategghead · December 2009

RustyEgg, I would do a dutch oven cook but, I did a search and come up with a number of old posts on the same meat. Remember if you click into any of these posts they are in the archives therefore no one will respond to your comments. So, see what you think. Hope this helps you. Tim

http://www.eggheadforum.com/index.php?searchword=+Round+Sirloin+Tip+Roast+&dtstart=0&dtrange=0&orderby=score&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search

fishlessman · December 2009

depending on size, a hot cooked 375/400 degree pit beef, a 275/300 degree deli beef, or kabobs. all done direct

2Fategghead · December 2009

RustyEgg, Now i'm hungry for some beef sammiches! :P Tim

Doug in Eggmonton · December 2009

I cooked a big one at 250 until it hit 125 and it was unbelievably good. Tender, juicy and evenly cooked.

Doug

FlaPoolman · December 2009

I like Large Marge Italian beef. Here's the link to the last one I did.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=749967&catid=1

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