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BEEF ROAST - help please!

Carolina Q
Carolina Q Posts: 14,831
edited November -0001 in EggHead Forum
Ok, I'm tired of guessing. I'm looking for a beef roast that I can dry roast on the egg (indirect, 325-350°, no braising) that is juicy, tender and, well, tasty! I have yet to find the right one as they are always too dry, too tough or too SOMETHING! I don't really want anything too rare - warm center, please - so I'm looking for recommendations. Specifically, what cut should I buy that can be dry roasted on the egg - and still be worth eating?

Just got back from the store with something labeled "beef loin top sirloin steak roast" - tied up with butcher's twine. Sorry to display my ignorance (again), but I have no idea what that means exactly. I figured that top was better than bottom and sirloin HAS to mean good. :)

I have never had any luck with any beef roast I have ever tried and, well, it's getting tiresome. If anyone has a suggestion, I would really appreciate it. As for right now, I have this roast that I would love to know how to cook. If I have to braise this one, so be it, but please - is there a cut that will be tasty without braising?

Thanks to one and all!

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • WessB
    WessB Posts: 6,937
    Rib roast...bone in or not...also called prime rib..plenty of recipes already posted in the recipe section..a winner every time..
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  • Lovenbrau
    Lovenbrau Posts: 307
    Rib roast, you can get your butcher to cut it off the rib then reapply. I do high dome heat initially then decrease and roast. I think Third eye has one on that web site, couple other sites and the forum search should give you exact temps.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks, Wess. I neglected to say that I have successfully cooked rib roast and that cut is awesome!! Seems that there HAS to be some cut that's a bit more affordable though. With all the various names; top, bottom, round, sirloin, yada, yada, yada, I'm just confused. :blush::)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • FlaPoolman
    FlaPoolman Posts: 11,677
    Michael, top sirloin is what I use for low budget cheese steaks. Overcooked it will dry out but to get away from it being chewy just slice it very thin across the grain and serve with au jus.
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  • Carolina Q
    Carolina Q Posts: 14,831
    This was awesome! The "beef loin top sirloin steak roast" I bought yesterday was wonderful! I threw my 8" CI grid directly on the coals (dome temp @ 350°) and seared all sides. Seasoned with a little evoo, salt and pepper - nothing else. After the sear, I took the roast out of the egg and added the platesetter, drip pan and grid. Drip pan was pointless - nothing dripped!!

    Once dome got back to 350°, I put the roast back in the egg. Roasted to 135°, pulled it and let it rest for about 10-15 minutes. Rare enough to suit, but not so much that I was worried that it was still alive! Very tender, juicy and tasty. My best roast beef ever!

    Served with baked potato and Caesar salad (more or less). Great meal!!

    Edit - Forgot to mention, I used a bit of oak for smoke wood. Nice smoke ring!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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