Brian Zimmerman
TVWBB Pro
Today will be a sirloin tip roast. The roast I have selected is 2.3 pounds and around 2" thick. There will be three steps. First make a rub and let sit. Second a high heat sear. I will be doing it on top of the charcoal chimney. Lastly we will cook it indirect with a little smoke.
Rub: 2 tbpn Kosher salt, 1 tbsp dried rosemary, 2 tbsn paprika, 1 tbsn garlic powder, 1 tbsn oregano, 3/4 tbsn black pepper, 1/2 tbsn white pepper.
Rubbed the roast and let sit in the fridge for about an hour.
Did the whole searing on the charcoal chimney thing.
Then onto indirect.
Plated and carved up with baked potato, asparagus and rice.
Came out pretty good but a little bit cooked more than I like it. But is all good.
Rub: 2 tbpn Kosher salt, 1 tbsp dried rosemary, 2 tbsn paprika, 1 tbsn garlic powder, 1 tbsn oregano, 3/4 tbsn black pepper, 1/2 tbsn white pepper.
Rubbed the roast and let sit in the fridge for about an hour.
Did the whole searing on the charcoal chimney thing.
Then onto indirect.
Plated and carved up with baked potato, asparagus and rice.
Came out pretty good but a little bit cooked more than I like it. But is all good.
