Rotisserie Center cut Sirloin .

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chopsaw

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Dec 14, 2013
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OFallon Mo.
Been awhile since I fired up the kettles or lit any wood or charcoal . Had some nice weather this past Saturday , so plan was to spin a nice
Sirloin roast .
Dry brined the roast with Kane's steak seasoning for 48 hours under vacuum . Day of the cook I cut it out of the bag , dried it off and set it on the counter to warm up . No rinse .
Set the fire up with Kingsford and some mesquite chunks .
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I like to tie the roast over it's length .
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Used the Air Probe 2 to watch the temps .
The mesquite smells fantastic , but burned up pretty quick
with the lid off .
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Piled the coals together and added some Hickory along the sides .
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Coming along pretty quick , and taking some nice color .
The smell of beef dripping on the hot coals and the burning wood
makes me happy I fired up the kettle .

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Pulled at 130 and resting on the counter . I'll let it completely
cool , then hold overnight in the fridge . This will be Sundays supper .
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Next day I had some dough if the fridge that was mixed up a couple days before .
Got it out early so it could come back to room temp .
Used it to makes some dinner rolls . Portioned out and warming up .
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Nice rise and ready for the oven .
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Baked off at 350 and brushed with butter out of the oven .
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Finally time for the first slice .
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So tender , and great flavor .
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I put the slices in a Pyrex dish and added a can of Cambell's
French onion soup . No added water . Reheated in the nuker .

Made some mashed potatoes , green beans , and had some jarred
beef gravy .
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Happy I did this Saturday , because Sunday was a high of 25 .
This really hit the spot on a cold day .
Was nice to get back to charcoal and wood too . Thanks for lookin .
 
That roast looks great, but it's those dinner rolls that I can't stop looking at. Having to be mostly gluten-free seems to make me zero in on such, and yours look out of this world.
 
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Looks beautiful and looks fricken delicious!!!!
Thanks . I think I spun this right around the time you posted the one you did . It's a great way to cook beef .
Perfect dinner on a cool day.
Happy I spun it the day before .
60 one day , then low 20's the next . Ended up with freezing rain yesterday afternoon and multi-car pile ups on the Hwy . Glad I was by the fire watching football .
 
That roast looks great, but it's those dinner rolls that that I can't stop looking at.
Thanks Lynn .
Those rolls are top shelf . Holding a couple days in the fridge really adds something to them . Appreciate the comments .
 
Thanks . I think I spun this right around the time you posted the one you did . It's a great way to cook beef .
Even the select bottom round I spun came out great - I am done smoking briskets all the work and voodoo just isn't worth it when rotisserie beef turns out so great!
 
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Wow! That is killer! The kettles are so awesome and you have them down to a “T” beautiful cook, so tasty!!!!
 
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Beautiful piece of work there Rich! Spinning a nice hunk of beef over an open kettle can't be beat, that plate screams All American comfort food, love it! RAY
 
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Looks like a great meal
Thanks Jim .
that is one awesome looking meal!!
Appreciate the comment .
Great meal all around Rich.
Thanks Cliff .
Not sure if you have or bought one of the Air probe 2's when we were talking about them . I had trouble with it the first couple times I used it , but it seems to have figured out my wifi . I worked great on the spinner and was within 1 degree of the new Therma pen one I just got .
 
Cooked perfectly! Looks like a great meal, nice job
Thanks . Yeah I have to hit that " range " that appeases everyone . About 135 is the sweet spot . I can eat it around 125 myself , but this was completely tender . That long dry brine works magic on these . I've gone all the way to 140 and still nice and juicy .
Great looking meal. Betting that made some killer sammichs too!
Jim that was the original plan , but when the weather dropped 40 degrees from the day before I made an adjustment .
Thanks for lookin bud .
 
Thanks Jim .

Appreciate the comment .

Thanks Cliff .
Not sure if you have or bought one of the Air probe 2's when we were talking about them . I had trouble with it the first couple times I used it , but it seems to have figured out my wifi . I worked great on the spinner and was within 1 degree of the new Therma pen one I just got .
I did get the Tappaque for Xmas, the jury is still out on it. The problem I have at the moment is my smoker is too far away from the house. In the summer when I get a bbq gazebo and can move it near the house it should be better.
 
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Wow! That is killer! The kettles are so awesome and you have them down to a “T” beautiful cook, so tasty!!!!
Thanks . The kettles cook some great food . I got spoiled with the pellet grill . Was nice to be more hands on .
Beautiful piece of work there Rich! Spinning a nice hunk of beef over an open kettle can't be beat,
Thanks Ray . You threads using the spinner inspired me . That sizzle of the drippings and the smell of mesquite is where i's at bud .
 
So much goodness with this one Rich. I woulda made sandwiches with the rolls and give them a little horsey sauce maybe. Funny on the gravy, was planning to do that for bangers n mash. Nice to know straight is fine was planning on cutting it. You know that white sauce served at schools? Cream of chicken with a little milk.
 
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