Sirloin Tip Roast

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
I picked up a whole 10.40lb sirloin tip roast and had the meat guy cut it in half. Seasoned with salt and pepper and cooked indirect at around 400*. Wanted to do a reverse sear, but time did not permit. Turn out not as rare as I like, but still nice and tender and juicy. I pulled off at 125*. Threw on some baked potatoes as well.


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Layer of Duke's on a Kaiser Roll, Horseradish and onion and I'm ready to eat!
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Nick Prochilo said:
That don't suck! You should have had him 1/4 it. Thats a lot of meat for 3 to eat!

You'd think right?? We all had a healthy sandwich, then the following night used the meat for tacos. Nothing left now.
 
That last pic is making me hungry! I could have had that cut up into 8 parts and that would have been enough for the wife and I.
 

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