Experimenting with a sirloin tip roast - BBQ Central

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Old 03-09-2005, 03:49 PM   #1
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Experimenting with a sirloin tip roast

Will throw it on till internal temps are about 145, then run through the slicer.....attempting to get London Broil type results.
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Old 03-09-2005, 03:59 PM   #2
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My guess is it will come out more tender and better tasting than London Broil. Good luck, post results. What are you rubbing it with?
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Old 03-09-2005, 04:00 PM   #3
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sure looks more tender....and costs less....hmmmmm
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Old 03-09-2005, 04:01 PM   #4
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How thick is it? Whats the weight?
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Old 03-09-2005, 04:03 PM   #5
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3 pounds, looks like 3 inches through the middle. Think I should butterfly it?
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Old 03-09-2005, 04:05 PM   #6
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Quote:
Originally Posted by Captain Morgan
3 pounds, looks like 3 inches through the middle. Think I should butterfly it?
I wouldn't. I think it will come out moister if you don't. Just my $.02!
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Old 03-09-2005, 04:07 PM   #7
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GET A DAMNED CAMERA!!!

You're making me hongry!!
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Old 03-09-2005, 04:16 PM   #8
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ok no butterflying. Just chunked it on there!
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Old 03-09-2005, 07:17 PM   #9
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How did it come out Capt.? Give us the details.
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Old 03-09-2005, 09:22 PM   #10
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Surprisingly good. even had a little tiny smoke ring from a couple of chunks of oak I threw on the kettle! I pulled it at 145, and should have pulled at 140, for no biggie. Ran it through the slicer, very good! I'm finally happy with a cook! And it was half the price of the london broil!
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