oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 12-27-2012, 03:15 PM   #1
Auctionman
Found some matches.
 
Join Date: 11-22-12
Location: heflin alabama
Default 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
Auctionman is offline   Reply With Quote


Old 12-27-2012, 03:20 PM   #2
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Default

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.
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is online now   Reply With Quote


Old 12-27-2012, 03:23 PM   #3
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

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.
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is online now   Reply With Quote


Old 12-27-2012, 04:36 PM   #4
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Default

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.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Old 12-27-2012, 04:55 PM   #5
fingerlickin'
Quintessential Chatty Farker

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

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.



__________________
[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]
fingerlickin' is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:01 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts