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do ya think this will work

post #1 of 8
Thread Starter 
I was thinking of doing the SmokieOkie brisket method on this tomorrow.

I usually sear my roasts anyhow. Do ya think it'll work?
post #2 of 8
I can not think of any reason it shouldn't, go for it !!!
post #3 of 8
sure- now snag me a turket to go w/ clubber's summer sausage for the dallas game monday night...hehe
post #4 of 8
Nice deal! Searing in a pot or open fire always works well for roasts give t a shot and take lots of pics!
post #5 of 8
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.
post #6 of 8
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.
post #7 of 8
Steve, did you just use the O word, notty notty, still sounds great , and yes i printed it
post #8 of 8
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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