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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-27-2012, 03:15 PM | #1 |
Found some matches.
Join Date: 11-22-12
Location: heflin alabama
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sirloin tip and round roast
Whats the best way cook I can never get it tender.I cook on BGE and have no problem with rib roast chuck and pork just tip and round
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12-27-2012, 03:20 PM | #2 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Both of those cuts are really low in fat. So, you need a different direction from chuck and rib roasts. You can cook either one to 125* internal and then slice. Or, cook to 125* internal, add to a pan full of onions, peppers and some beef broth, cover and cook until 190*-200* rest and then shred.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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12-27-2012, 03:23 PM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I really love smoking a nice eye of round to about 125 IT, resting then cooling for sliced roast beef sammies. A little horsey and some mayo and off you go.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-27-2012, 04:36 PM | #4 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Once I was at a sportsmans race (i think) at Charlotte raceway, David Shelmerdine was being spotted by Dale Earnhardt. Shelmerdine kept complaining about how the car handled in trafic, again and again he complained about the car when in traffic. Earnhardt finally came back..."stay out of traffic." In other words... don't cook tip or round.
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Thanks for noticing |
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12-27-2012, 04:55 PM | #5 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I love smoking eye of round for sammies like those guys up there suggested. I smoked these indirect and then hit them with a sear until around 125*. I usually let the meat cool in the fridge overnight, or at least a couple hours, it makes slicing easier, then reheat the slices in the au jus the next day. I find lipton savory herb and garlic soup mix really kicks up the au jus flavor.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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