Robert-R
TVWBB Diamond Member
Was wanting to cook an inexpensive beef roast for dinner and have leftovers for sandwiches this week.
Desired something other than tri tip (too many of those of late) and went searching for a sirloin tip roast at the store.
Couldn't find one... ended up coming home with a choice Chuck Cross Rib Roast.
I've never cooked or dined upon this particular cut of beef.
Scruffed it up a bit (went a little overboard with that?), rubbed with sea salt, pepper, garlic salt and cayenne.
Rotisserie cook in the 14.5 over used briquettes and a small split of red oak. Temps around 325*.
After the first half hour, basted the meat with a mix of butter, garlic, sage, rosemary, k salt and pepper.
Continued basting every 10 minutes or so.
About an hour into the cook, the roast had an internal temp of 125*.
Pulled it, loosely tented with foil while I set the cooker up for searing and let the coals make high heat.
Seared the meat on all sides.
Made a tangelo and red onion salad while the meat was resting.
Toasted some garlic bread.
Ready to carve.
A few slices.
A little horseradish sauce. Bread & butter. Time To Eat!
Desired something other than tri tip (too many of those of late) and went searching for a sirloin tip roast at the store.
Couldn't find one... ended up coming home with a choice Chuck Cross Rib Roast.
I've never cooked or dined upon this particular cut of beef.
Scruffed it up a bit (went a little overboard with that?), rubbed with sea salt, pepper, garlic salt and cayenne.
Rotisserie cook in the 14.5 over used briquettes and a small split of red oak. Temps around 325*.
After the first half hour, basted the meat with a mix of butter, garlic, sage, rosemary, k salt and pepper.
Continued basting every 10 minutes or so.
About an hour into the cook, the roast had an internal temp of 125*.
Pulled it, loosely tented with foil while I set the cooker up for searing and let the coals make high heat.
Seared the meat on all sides.
Made a tangelo and red onion salad while the meat was resting.
Toasted some garlic bread.
Ready to carve.
A few slices.
A little horseradish sauce. Bread & butter. Time To Eat!
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