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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-23-2010, 08:08 PM   #1
Big_AL
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Default Sirloin Tip Roast w/Pron

Made a little tip roast tonight on the grill, sliced it thin then bathed it in a light jus.

First rubbed the roast with a light coat of oil followed by a rub of granulated garlic, onion powder, seasoned salt and black pepper.



Then, grilled over a pan of onions, carrots, celery, beef stock and water.



Pulled it at 130.







Rested for about 15 mins then sliced as thin as possible.





Put the slices in the pan with the jus. Mighty tasty...even the kids ate it!




Thanks for looking.

AL
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Old 07-23-2010, 08:50 PM   #2
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Good looking roast beef Al. Any leftovers for sandwiches?
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Old 07-23-2010, 09:11 PM   #3
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That looks Great
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Old 07-24-2010, 02:17 AM   #4
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Damn good stuff!

Cheers
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Old 07-24-2010, 02:46 AM   #5
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Ho, that looks great!! Nice job!
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Old 07-24-2010, 02:57 AM   #6
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Wow- that looks great
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Old 07-24-2010, 05:22 AM   #7
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Cooked and sliced to perfection.
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Old 07-24-2010, 07:33 AM   #8
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That's looks really good. I love smoking sirloin tip, but haven't done one in several months or so. We usually buy kaiser buns and top the thin slices with cooked onions and bbq sauce or horseradish sauce. It's a monster of a sirloin sandwich.
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Old 07-24-2010, 07:48 AM   #9
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Quote:
Originally Posted by Dave Russell View Post
That's looks really good. I love smoking sirloin tip, but haven't done one in several months or so. We usually buy kaiser buns and top the thin slices with cooked onions and bbq sauce or horseradish sauce. It's a monster of a sirloin sandwich.
Thanks. I would liked to have gone the sammy route but but the wife and I are trying the low-carb thing...trying to get down about 10lbs. Low-carb is perfect for me...meat, meat and more meat!!!!
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Old 07-24-2010, 07:51 AM   #10
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Thats Beautiful!!!

I assume you have your coals surrounding the Vegetable pan? Oh, how hot were you running the heat if I might ask?!!!
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Old 07-24-2010, 08:00 AM   #11
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Thats Beautiful!!!

I assume you have your coals surrounding the Vegetable pan? Oh, how hot were you running the heat if I might ask?!!!

Thanks. I banked the coals to one side with the foil pan on the non-coal side under the roast. I kept all vents open the entire cook taking the meat to temp. I didn't measure the grill temp as my old Kingsford kettle doesn't have a thermo.
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Old 07-24-2010, 08:10 AM   #12
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Quote:
Originally Posted by Big_AL View Post
Thanks. I would liked to have gone the sammy route but but the wife and I are trying the low-carb thing...trying to get down about 10lbs. Low-carb is perfect for me...meat, meat and more meat!!!!
Nothin' wrong with that....You watch the sauces (sugars), and you can eat all the bbq you want, too! To tell the truth, I need to do the same. We could call it the texas bbq diet...lol..
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Old 07-24-2010, 01:09 PM   #13
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Looks fantastic! How big was the roast and roughly how long was the cook?
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Old 07-24-2010, 01:45 PM   #14
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That looks really tasty. I do a similar cook using a tri-tip and cook till med rare and make sammis.
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Old 07-24-2010, 03:02 PM   #15
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Oh man that looks good! Nice work.
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