john pen
Master Chef
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 ??
Top Sirloin roast
- Thread starter john pen
- Start date
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Griff
Master Chef
That's exactly how I'd do it, John.
OP
OP
john pen
Master Chef
Any rough idea on time ? I was thinking around 3 or 4 hours ..
LarryWolfe
Chef Extraordinaire
John that's a great cut for the reverse sear method.......cook @ 250º until internal temp hits 110º, remove from heat and tent with foil and crank the heat to 450º 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.
For convenience you can just remove the mid section of the WSM and sear on the bottom portion.
surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
I only have one comment... Tell us how it comes out... Pics. Video, Etc..Can't wait chopper.... 
dollarbill
Head Chef
Im with Sapo on this one!
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OP
john pen
Master Chef
Its on..rubbed with Billy Bobs beef master rub....
john a
Executive Chef
We are waiting with our tongues hanging out.
ronbeaux50
Head Chef
Come on! Come on! I'm eating ground beef tacos over here for crying out loud!
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OP
john pen
Master Chef
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..
Puff1
Chef Extraordinaire
Looks great JP!
How about the 'mater salad recipe?
How about the 'mater salad recipe?
Unity
Executive Chef
That does look good. I'll bet it tasted good, too, even if it was a little less pink than you planned.
--John
--John
Nick Prochilo
Chef Extraordinaire
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!
Puff1
Chef Extraordinaire
No pics = no fire call, and/or....no saved steaks.Nick Prochilo said:
Nick Prochilo
Chef Extraordinaire
Puff said:No pics = no fire call, and/or....no saved steaks.Nick Prochilo said:
Does that help?
Unity
Executive Chef
Now Puff feels silly, doubting you like that.
--John
--John
ronbeaux50
Head Chef
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!
You know I'm kidding.
Good job!
OP
OP
john pen
Master Chef
Puff1
Chef Extraordinaire
Nick Prochilo said:Puff said:[/url]
Does that help?
Griff
Master Chef
Anybody else wonder why that fire picture had a 2006 copyright?
