Sirloin Tip Roast

[Mike May]

After getting an Alton Brown cookbook where he suggests a "backwards" way of cooking Prime Rib, I decided to try it on a Sirloin Tip Roast.

First, I marinade the roast in olive oil, soy sauce and garlic. Then, I drain it and sprinkle Montreal Steak Seasoning on all sides - and insert my Maverick temp probe.

I put the roast - and while I'm at it, a colander full of roasted, salted almonds - on my WSM. In this case, I was using lump charcoal and hickory - no water.

Once my meat temp got to 120°F, I wrapped in foil and a towel and stored it in a cooler until I was ready to finish it. I cooked it on my Performer over lump charcoal until the temp got to 140°F.

Let it rest for 10 minutes and then sliced it thin.

The results were great. I'm not sure that I would change anything.

 

[Dave Atwater]

Looks great Mike,

so the backwards part is to roast first and sear right before serving? Nice slicer too....

 

[Mike May]

You got it.

Every previous recipe that I saw for Prime Rib is to start it at high heat and then let it coast down.

The Alton Brown recipe is backwards - start at a low temperature until the whole roast gets to 120°F - and then increase the temp to caramelize the outside and bring the interior temp to where you want it- then you get a roast that is primarily medium rare - with the flavor from the caramelized exterior.

As far as the slicer - I bought a less expensive slicing knife - but I have several Shun/Kershaw knives - and couldn't resist upgrading - I must say that I can carve really slim slices of beef with little effort

 

[Tony R]

Very nice!

 

[Bill]

good work sir!

 

[Scott Waller]

I think I would follow your recipe on this one. Looks great!

 

[Bear]

Wow,that looks really good.

 

[Bill Schultz]

Great looking cook, that meat looks perfect

 

[Mike May]

Thanks, guys.

I probably should have noted that I really didn't try to control temps too much - mostly in the 250° to 260° range for about 1.5 hours to 120°. I wasn't ready for it, so I foiled it and kept it in a cooler for about another hour before hitting it with the high temps - initially over the coals - then indirect after the outside was done.

The meat was really cold when I started - my Maverick 732 showed LLL for 20 minutes - and when the temp showed up it was 32°. The roast had been frozen and then put in the refrigerator for 2 days before the cook.

 

[Bill]

sounds like it wasn't completely thawed when you started.

 

[Mike May]

I think right at the freezing mark - but the probe went in without a lot of effort.

In any case, it took a while for the Maverick to register - in fact, I thought that the probe was toast - but left it in, anticipating measuring temp after 1 hour with my thermapen. And then, it started registering.