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Name:   Mack - Email Member
Subject:   Sirloin Tip Roast Cooking>>>
Date:   12/10/2010 7:39:00 PM

My favorite beef roast by far. Usually I bake it in the cast iron pot in the oven with onion, seasonings, beef broth, etc.. at about 275* for maybe 2 1/2 hours (@ 140*). Take it out of the pot and cover. Stove top in the same pot, boil the red potatoes, more onions, finger carrots, and at the very last, add maybe a pound of sliced mushrooms. Not too long. Take out enough broth to make your favorite gravy(flour/cornstarch).  Slice the roast and put it back in the pot. Cover and cook only until hot. Serve with the gravy/bread.
The question is??? Have any of you gourmets ever smoked or grilled a Sirloin Tip Roast? Details in your answer, please.




Name:   roswellric - Email Member
Subject:   Sirloin Tip Roast Cooking>>>
Date:   12/18/2010 5:47:22 PM

Have you ever bought the whole tip and cut it up into steaks & stew meat?



Name:   Mack - Email Member
Subject:   Sirloin Tip Roast Cooking>>>
Date:   12/18/2010 6:13:11 PM

Nope, not the whole thing. But when the butcher lays it out for special steak cuts, it is a beautiful chunk of beef.
I was just looking for experience with grilling/smoking a ST roast. I think I will grill one w/o advice. Maybe sear it over hot charcoal both sides, then move it away to indirect heat until about 135/140*. Who knows?




Name:   Talullahhound - Email Member
Subject:   Sirloin Tip Roast Cooking>>>
Date:   12/18/2010 7:22:45 PM


I wonder if you would want to put a small pan of water/wine/etc in grill with the roast to keep it moist.  You could also consider rotisserieing (is that a word??) it on the grill.



Name:   realfast64 - Email Member
Subject:   Sirloin Tip Roast Cooking>>>
Date:   12/19/2010 10:53:24 PM

did one last thur. nite rubbed with blackpepper&salt mar. with red wine 4 hrs put it on the egg for about 4.5-5 hrs till 147 degrees. served with a blue cheese black perrer sauce. it started out about 10.5 lbs had enough left for two sandwiches
when the lunch was over



Name:   roswellric - Email Member
Subject:   Sirloin Tip Roast Cooking>>>
Date:   12/21/2010 11:14:28 AM

I agree with Hound. I would do it on a rotissere (sp?) catch the drippings in a pan for au jus. I haven't done a whole tip that way but I have done roasts and we really liked it.





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