How to Cook a Rotisserie Sirloin Roast is on tasteofBBQ.com
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I think a sirloin roast is the best value for the holidays.It is more tender than an inexpensive eye of round roast, can be cut into thick slabs, and is not as expensive as a rib roast.It is easy to carve into thick slices of beef.
The center cut top sirloin roast is my favorite cut of sirloin.It comes from a large muscle in the middle of the top sirloin.It is an evenly shaped roast, about a foot long and 6 inches wide, easy to cook on the rotisserie.I usually ask for a smaller roast at the meat counter, but I want the whole center cut top sirloin for this recipe.Almost any of the different cuts of sirloin will work with this technique.
tisserie!As it spins, the roast self-bastes in its juices and gives it a beautiful, brown crust.Nothing looks like a roast.That crust...
It's not time to cook to temperature.Add in carry-over cooking.For medium-rare, I aim for 120F in the thickest part of the roast.After it comes off the grill, a large roast will continue to cook, and the final temperature will be in the low 130's, right where I want it for medium-rare.I don't want to know if it's rare, medium, or beyond that.
Cooking times are an estimate.All recipe cooking times are included.That is a rant for another day.A good instant-read thermometer is needed if you care about doneness.It could be a great one.There are too many variables when it comes to cooking times.Today is cold and windy, the grill runs hot, or the roast is straight out of the refrigerator.Take temperatures early and often.
Salt early!If you have time, you can roast the night before.You can put it in a baking dish or on a rack over a rimmed baking sheet.Salting the roast early in the season gives the salt time to penetrate.The outside of a roast can be dried out by the refrigerator.
Sirloin Roast is an awesome main course for a holiday meal.
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Hi!I am Mike Vrobel.I am a family man with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.
I have enjoyed your advice and recipes.I have owned my grill for about 15 years and never used the rotisserie capability, so I decided to give it a try.I have cooked chickens, top sirloin roast, and ribs on my Weber Summit grill.I seem to be cooking too much.For all three events.Is it possible that I should stop cooking?The overnight seasoning trick is something I learned from you.
I don't think I've ever seen a prime grade sirloin.Certified Angus Beef is the best value, quality to cost, and I usually cook it.It is the top end of the range.If I could afford it, I would cook more.
I tried the sirloin roast at a dinner party and it came out great.I chose Prime because I couldn't find a cut larger than 4.25 lbs for either Choice or Prime.I wonder if Choice would have been better because everyone thought the roast was great.What grade is used for a lean cut?
You answered question 1 in your "High-low cooking" note on the post.It's right for me to just watch the video.
2.It's difficult to time reverse sear on a rotisserie.I have to keep opening the lid and checking the temperature of the roast, because I can't just leave a probe in it and wait for it to come up to temperature.If I want to reverse sear, I do it on the grill.The whole point of rotisserie for me is the crust, and I can get a better one on the roast with high-low.
3.They don't seem to make any more of that carving board.This is the closest I can find.
Maybe I should suggest a grill thermometer for that revers sear.I was introduced to it through cooking.
That looks delicious!I have a few questions.If my gas grill does not have an IR burner, how would I adjust the instructions?What made you decide to cook it high-low?Is it easier to hit a target temperature on a roast than a steak?Where did you get the cutting board with the drippings basin?Thanks!