do ya think this will work

Discussion in 'Beef' started by low&slow, Oct 6, 2007.

  1. low&slow

    low&slow Smoking Fanatic OTBS Member

    I was thinking of doing the SmokieOkie brisket method on this tomorrow.

    I usually sear my roasts anyhow. Do ya think it'll work?
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I can not think of any reason it shouldn't, go for it !!!
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    sure- now snag me a turket to go w/ clubber's summer sausage for the dallas game monday night...hehe
  4. deejaydebi

    deejaydebi Smoking Guru

    Nice deal! Searing in a pot or open fire always works well for roasts give t a shot and take lots of pics!
  5. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    I make a garlic and horseradish roast that is seared in a pan with EVOO. Comes out great. When using a pan, be careful of hot splatters. I usually have to take a bottle of Windex and clean the immediate area of splatters.
  6. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    This comes out pretty good...

    Garlic Horseradish Sirloin Roast
    Serves about ½ to ¾ lb. per person

    3 lbs top sirloin roast
    10 cloves garlic, slivered (pre-minced prepared can be substituted)
    1/4 cup light mayonnaise
    1/4 cup prepared horseradish
    1/2 teaspoon dried sage
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 Vidalia Onion, thickly sliced

    · Remove string around roast.
    · Sear outside of roast all over in hot fry pan with olive oil. Be careful of HOT spatters. Dry on paper towel.
    · With a sharp knife tip, cut a slit every inch all over roast and stuff each slit with a garlic sliver, or minced garlic (push in hole with finger). Do both sides of roast.
    · Tie string around roast with Butcher’s Twine or cotton twine.
    · In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper. Brush mixture all over roast.
    · Place onion slices in center of roasting pan, place roast on top of slices.
    · Roast in 300 degree oven until thermometer registers 150-155, about 2 hours, uncovered. DO NOT OVERCOOK. Adjust time based on size of roast, but DO NOT OVERCOOK.
    • Transfer to cutting board and tent with foil, let stand for 10 minutes before carving.Serve with onions from roast pan.
  7. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Steve, did you just use the O word, notty notty, still sounds great , and yes i printed it
  8. smoke freak

    smoke freak StickBurners

    I "Okied" a chuck roast a couple weeks ago. Turned out better than the three that didnt get seared. Also much quicker!

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