Rotisserie Sirloin Tip Roast

[John Sp]

Hello All,

We picked up a sirloin tip roast at Sams Club and I spun it up on the Weber OTG Rotisserie. It turned out pretty good...

6lb Roast Trussed with Butcher's Twine


Marinating in Worcestershire Sauce, Soy Sauce, Garlic and Red Wine


Slathered with Creole Mustard and Rubbed with Montreal Steak Seasoning


Spinning on the OTG


On the Plate
​

It turned out pretty good for a first attempt. It was a bit tough - I would appreciate ideas on how to make it more tender next time...

Regards,

John

 

[Paul Kastner]

Nice looking cook. As to make it more tender other than a different cut of meat I can only think of injecting it with beef broth.

 

[Bob H.]

It looks tasty! You cant change the tenderness now, but if you slice it thinner
that will help some.

 

[Tony R]

Looking good John....

The pics are a little small.

 

[Bill Schultz]

Very little natural marbling in that cut John so it is tough to make it tender. Yours looks like it was prepared and cooked perfectly.
One thing I have done with cuts like that is add moisture and fat to it and one that worked well for me was to cut that meat so that your are rolling it up like a sleeping bag. You lay it out flat and add seasoning, herbs, fresh garlic maybe some strips of bacon or some EVOO or strips of Prosciutto etc and roll it up and tie it as you did.

 

[Gregory R]

It looks terrific John.

 

[JeffG]

Looking good John....

The pics are a little small.

Click on an image and you can look at the pictures in full size and nice looking cook.

 

[John Solak]

Roast looks good!!! For a more tender roast, like was said earlier thinner cuts. Also make sure you are slicing against the grain and don't cook it past med rare.

 

[John Sp]

Thanks for the feedback everyone!

Regards,

John