PDA

View Full Version : I grilled a Pork Sirloin Roast: Not sure If I've had it before


Fwismoker
12-05-2015, 07:48 PM
If I've had it then it sure wasn't worth remembering. This was grilled around 450* tonight. Sorry it was cell phone pics so the color is off but you can see how juicy and tender it was. The "Wild Thang" rub from suckelbusters was used.

Get one of these!

Thanks for looking.:grin:

http://i1226.photobucket.com/albums/ee407/Amerivet/sirloin%20roast%202%20_zpsbrvr9pb0.jpg (http://s1226.photobucket.com/user/Amerivet/media/sirloin%20roast%202%20_zpsbrvr9pb0.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/sirloin%20roast%201_zpsemedlzsn.jpg (http://s1226.photobucket.com/user/Amerivet/media/sirloin%20roast%201_zpsemedlzsn.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/sirloin%20roast%203_zpspp6nyuuc.jpg (http://s1226.photobucket.com/user/Amerivet/media/sirloin%20roast%203_zpspp6nyuuc.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/sirloin%20roast%204_zpsbtoijunb.jpg (http://s1226.photobucket.com/user/Amerivet/media/sirloin%20roast%204_zpsbtoijunb.jpg.html)

striper55
12-05-2015, 07:52 PM
Looks great. Was there a brine involved or just seasoning?

Fwismoker
12-05-2015, 08:00 PM
Looks great. Was there a brine involved or just seasoning?
Nope, No brine or solution. Can't believe the perfect blend of juice, tender and flavor. Favorite pork cut.....etched in stone.

smoke ninja
12-05-2015, 09:09 PM
Sirloin roast. Its gonna take me forever to get used to the new pork named

Fwismoker
12-05-2015, 09:13 PM
Sirloin roast. Its gonna take me forever to get used to the new pork named Kinda makes sense to me ....Na I'm still confused. :twitch:

Anyways I love it because it's not lean, and not the super fatty but the in between...such good flavor and with the bark. umm yumm I'm full but can eat more!

THoey1963
12-06-2015, 12:49 AM
Haven't had the sirloin, but love to grill pork Ribeyes. I do them indirect and the sear them, just like a beef ribeye.

jemezspring
12-06-2015, 03:36 AM
That sure does look nice and juicy. Next time I find one on sale I'll have to try grilling it. I normally go 250-300 indirect until internal temp hits 140. Love it sliced for sandwiches.

dport7
12-06-2015, 06:15 AM
those turned out nice, I'll have to give one a try.

Mattb82
12-06-2015, 07:10 AM
Looks great. How long did it take?

Enrico Brandizzi
12-06-2015, 07:19 AM
It is outstanding moist!

jsperk
12-06-2015, 08:01 AM
You nailed that one. Looks great. I'm really liking that wild thing rub.

Fwismoker
12-06-2015, 08:57 AM
That sure does look nice and juicy. Next time I find one on sale I'll have to try grilling it. I normally go 250-300 indirect until internal temp hits 140. Love it sliced for sandwiches. This was 450* direct but from a distance and Just indirect the last 10 minutes because i got the outside where I wanted it.

It is outstanding moist! I almost didn't need to drink with the meal it was so wet. lol :laugh:

You nailed that one. Looks great. I'm really liking that wild thing rub. Thanks! I have two kinds of all purpose rubs now, the spog type and this. Wild Thang is getting used alot now. lol, especially having such a large quantity but why not because it's so darn tasty!

Fwismoker
12-06-2015, 08:59 AM
Looks great. How long did it take? I didn't time the cook but it couldn't have been more than 30-40 minutes..probably more like half hour

Ross in Ventura
12-06-2015, 01:29 PM
Looks good here is how I did mine

http://grillingandsmoking.blogspot.com/2015/03/smoked-pork-sirloin-tip.html

Ross

Fwismoker
12-06-2015, 07:10 PM
Looks good here is how I did mine

http://grillingandsmoking.blogspot.com/2015/03/smoked-pork-sirloin-tip.html

Ross
Sure is a good cut of pork!

c farmer
12-06-2015, 08:00 PM
Looks great. I need to try this wild thang. You talk high of it :icon_smile_tongue: