Experimenting with a sirloin tip roast - BBQ Central

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Old 03-09-2005, 04:49 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, 04:59 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, 05:00 PM   #3
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sure looks more tender....and costs less....hmmmmm
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Old 03-09-2005, 05:01 PM   #4
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How thick is it? Whats the weight?
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Old 03-09-2005, 05:03 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, 05:05 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, 05:07 PM   #7
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GET A DAMNED CAMERA!!!

You're making me hongry!!
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Old 03-09-2005, 05:16 PM   #8
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ok no butterflying. Just chunked it on there!
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Old 03-09-2005, 08:17 PM   #9
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How did it come out Capt.? Give us the details.
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Old 03-09-2005, 10:22 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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Old 03-10-2005, 07:09 AM   #11
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Okay Capt. thats my project for next week. Thanks for the info.
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Old 03-10-2005, 09:05 AM   #12
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Raine, I had great success with a broil a couple of weeks ago. Do you have a slicer?
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Old 03-10-2005, 09:44 AM   #13
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thanks
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Old 03-10-2005, 10:11 AM   #14
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Susan, I saw that same site yesterday, but I don't believe that is true. I went to 145, but might go a little higher next time. The center was red, but I might try to get it a little more tender.
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Old 03-10-2005, 10:38 AM   #15
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According to the meat charts over on TVWB, it comes from the Sirloin...
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Old 03-11-2005, 08:00 AM   #16
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Thanks, I may try that this weekend.
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Old 03-11-2005, 01:43 PM   #17
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Ill try that later in the week. It looks great but I just did london broil this past weekend. I'll probably do a couple of them little cute birds!
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