Rotisserie Sirloin Tip Roast

[Robert-R]

or maybe I should call it Poor Man's Prime Rib? Anyway... the price was right.

Slathered with Yucatan Sunshine & heavily dusted with Big Bad Beef Rub. Out of the fridge after spending the night there. Re-rubbed & onto the spit.

Took it for a spin over KBB and lots of hickory until it had an IT of 112*.

Out of the cooker.

Some reverse sear for a nice crust.

It was tented with aluminum foil, rested for 15 minutes & then sliced.

Some horseradish sauce and an artichoke to go with. Time to eat!!!

It was delicious! Lots left over, too. There is gonna be some Baltimore Pit Beef sammies made over the next few days.

 

[Cliff Bartlett]

That roast looks perfect and delicious Robert!

 

[Rich Dahl]

That's a great roast Robert looks perfectly cooked. Like the sear too.

 

[Andy Erickson]

Looks really good and what a great idea. Bet it was tasty.

 

[Robert-R]

Thanks everyone! We had Baltimore Pit Beef sandwiches for lunch today.
They were great!!! A new sandwich experience experience.
I never would have thought bread, horseradish sauce, sliced onion & roast beef would be so delicious !!!
Sorry... no pix of the sammie.

 

[ChuckO]

WoW Robert, that looks fantastic. Is that the normal price? Because if that is, I'm going to go look for a Sirloin Tip Roast and duplicate this cook

 

[Robert-R]

WoW Robert, that looks fantastic. Is that the normal price? Because if that is, I'm going to go look for a Sirloin Tip Roast and duplicate this cook

Thanks, Chuck. Regarding the price of the Sirloin Tip Roast: I have no idea. I've never cooked one before. Did a search & found some pointers. It wasn't marked down or a manager's special. I was doing the weekly grocery shopping & a fast drive-by of the meat counter & saw this very pretty chunk of beef. It called out to me like a hooker on the dock when the Navy comes back to town.

 

[ChuckO]

It called out to me like a hooker on the dock when the Navy comes back to town.

There's a visual if ever there was one

 

[JRAiona]

Beautifully executed Robert. I'd like to try that myself. What temp did you cook at and how long did it cook?

 

[Robert-R]

Beautifully executed Robert. I'd like to try that myself. What temp did you cook at and how long did it cook?

Thank you. When I put the roast in the cooker, it was around 240*. However, after a while the temp had risen to 300*. So I'd guess it averaged out to 270* - a little hotter than what I wanted: 250*. It was a direct cook - no diffuser. I didn't keep track of time - probably about an hour. It seems like the important thing to watch is the IT, which to me would be somewhere between 110* & 115* if one is planning on doing a reverse sear & end up with a medium rare roast. It cooked a lot like a Tri-Tip.

 

[Bob H.]

Robert that roast looked great in the pictures right up until you sliced it open. Then it became WOW!

 

[Barb D]

Robert just pass that plate this way, everything is perfect and love the side dish artichoke. WOW!!!

 

[russ olin]

Looks real guud, would definitely give that a try some time.

 

[Craig Alumbaugh]

That looks delicious Robert, I would take a piece of three of that

 

[CaseT]

Wow, that looks fantastic! Nice cook, wish I could find a good artichoke up here right now, they all look sickly!

 

[John Solak]

Fantastic looking Sirloin Tip roast and one of my favorite roasts to take a spin on the rotisserie!!! I know you don't need my help spending your money but I suggest you get an electric meat slicer. A meat slicer and a rotisserie are two tools that go hand in hand, together they make awesome sandwiches!!!