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Old 09-23-2008, 10:00 AM   #1
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Top Sirloin roast

Ive got a small (4.5lbs) top sirloin roast Im doing for dinner tonight. My plan is to do it on the WSM....pull around 125, let it rest and slice it thin for sammies... Questions, comments concerns...other/better ideas ??
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Old 09-23-2008, 10:24 AM   #2
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That's exactly how I'd do it, John.
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Old 09-23-2008, 10:30 AM   #3
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Any rough idea on time ? I was thinking around 3 or 4 hours ..
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Old 09-23-2008, 10:51 AM   #4
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John that's a great cut for the reverse sear method.......cook @ 250 until internal temp hits 110, remove from heat and tent with foil and crank the heat to 450 range and pull at desired doneness... This will give you a consistent doneness throughout the cut as well as a nice crust .

For convenience you can just remove the mid section of the WSM and sear on the bottom portion.
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Old 09-23-2008, 11:41 AM   #5
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I only have one comment... Tell us how it comes out... Pics. Video, Etc..Can't wait chopper....
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Old 09-23-2008, 01:09 PM   #6
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Im with Sapo on this one!
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Old 09-23-2008, 01:49 PM   #7
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Its on..rubbed with Billy Bobs beef master rub....

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Old 09-23-2008, 04:37 PM   #8
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We are waiting with our tongues hanging out.
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Old 09-23-2008, 04:42 PM   #9
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Come on! Come on! I'm eating ground beef tacos over here for crying out loud!
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Old 09-23-2008, 06:26 PM   #10
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well, the roast went a little longer than I had wanted. Ended up going on a fire call and when I got back, the roast was at 140..it was more med rare/med well.... But it was still tender and juicy. Will definetly do another of these. Had it with corn and leftover tomato salad..



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Old 09-23-2008, 07:09 PM   #11
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Looks great JP!
How about the 'mater salad recipe?
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Old 09-23-2008, 07:15 PM   #12
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That does look good. I'll bet it tasted good, too, even if it was a little less pink than you planned.

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Old 09-23-2008, 07:19 PM   #13
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That looked great John! I almost lost some steaks the other night due to a fire call, had to explain the second part of a reverse sear to my wife as I was running out the door. She pulled it off perfect!
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Old 09-23-2008, 07:22 PM   #14
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Quote:
Originally Posted by Nick Prochilo
That looked great John! I almost lost some steaks the other night due to a fire call, had to explain the second part of a reverse sear to my wife as I was running out the door. She pulled it off perfect!
No pics = no fire call, and/or....no saved steaks.
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Old 09-23-2008, 07:26 PM   #15
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by Nick Prochilo
That looked great John! I almost lost some steaks the other night due to a fire call, had to explain the second part of a reverse sear to my wife as I was running out the door. She pulled it off perfect!
No pics = no fire call, and/or....no saved steaks.





Does that help?
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Old 09-23-2008, 07:39 PM   #16
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Now Puff feels silly, doubting you like that.

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Old 09-23-2008, 07:41 PM   #17
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Cut the guy some slack. "Had to make a fire call" means it was turning out bad and he had to bail so he had an excuse. Imagin all your fire buddies ragging your azz for weeks on end. Not good.

You know I'm kidding.

Good job!
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Old 09-23-2008, 07:56 PM   #18
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Quote:
Originally Posted by Puff
Looks great JP!
How about the 'mater salad recipe?
http://www.bbq-4-u.com/forum/viewtopic.php?t=6005
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Old 09-23-2008, 08:00 PM   #19
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[quote=Nick Prochilo][quote=Puff][quote="Nick Prochilo":1pxpc623]That looked great John! I almost lost some steaks the other night due to a fire call, had to explain the second part of a reverse sear to my wife as I was running out the door. She pulled it off perfect![/quote]
No pics = no fire call, and/or....no saved steaks. [/quote]


[url="http://smg.photobucket.com/albums/v206/nprochilo/?action=view&current=fire.jpg"][/url]



Does that help? [/quote:1pxpc623]
.........
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Old 09-23-2008, 08:08 PM   #20
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Anybody else wonder why that fire picture had a 2006 copyright?
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