Out of the box sirloin tip roast - q-view to follow

Discussion in 'Beef' started by teleburst, Jul 17, 2008.

  1. teleburst

    teleburst Meat Mopper

    OK, so here's the deal.

    Pulled a 2.5 lb sirloin tip roast out of the freezer.

    Rubbed it with my rub and some palm sugar last night and let it sit overnight.

    Pulled it out and put it on the Weber. Basically, I piled up the coals in the middle and tossed some dry hickory chips on top to get a flame working. Seared both sides, turning once 90 degrees on each side before turning. Seared for about 7 minutes each side. Took a sheet of aluminum foil and put some apple butter, Oriental garlic and chili paste and Target's jerk sauce on it. Took the sirloin tip off and wrapped it. Temp at this stage was 110. Threw a few more dry chips on the coals and put the packet back on along the edge of the grill away from the center of the fire.

    And now it's cooking.

    I've got pics that I'll post later. And I'll let you know how it turns out. I'm shooting for somewhere between rare and medium rare (if it goes medium rare, I won't be disappointed.

    We'll see how this turns out shortly.
     
  2. teleburst

    teleburst Meat Mopper

    Well, in 23 minutes, it was already at 150. Damn. So I pulled it and it's sitting and resting for another 10 minutes before I slice it. I fear that it will be mid-well, so we'll see how it tastes.

    Shouldn't have let the time go by, eh?

    Pics to follow shortly.
     
  3. teleburst

    teleburst Meat Mopper

    Well, as I had thought, I had med-well. The ends were actually just turned well.

    Still, quite tasty. Especially since I took a white onion that I had in the house (using stuff up here) and split it, rubbed it with extra virgin oilive oil and cracked sea salt and charred it. Ate a slice of beef and a ring of the onion. Delicious.

    The best part was the fact that I had a lot of liquid and extra rub that came off on the cutting board, so I had sort of an instant ju to dip the slices in as I ate them. The spice mix (rub, garlic and ginger paste, apple butter and jerk seasoning) worked real well together.

    Lesson learned? After charring and wrapping, only let it sit for about 5 minutes before checking temp. Had it turned out medium rare, it would have been awesome. That means that this tip roast only took about 20 minutes of cook time.

    For an improv, I think it turned out pretty well and I learned something new...
    I'll be posting photos later.
     
  4. teleburst

    teleburst Meat Mopper

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    This is the roast covered with the chili paste, apple butter and jerk seasoning right before buttoning up in the foil:
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    And this makes it art <g>:
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