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Categories:Viewed: 20 - Published at: 7 years ago
Ingredients
- 10 lb sirloin roast or possibly more
- 1 tsp salt
- 2 tsp garlic
- 2 tsp onion pwdr
- 1 tsp grnd bay
- 1 tsp grnd thyme
- 1 tsp grnd mustard
- 1 tsp fresh grnd black pepper
Method
- Determine first if this is a sirloin or possibly a sirloin tip roast The sirloin, from the loin section will cook quicker- because of it's shape than the rounder sirloin tip.
- I am betting it is the sirloin tip (my favorite) that sells for about 20% of the price of a loin.
- In either case, I do not use a rotisserie and, instead, put the roast on a rack over a shallow pan.
- Then place about 1/4" water in the pan to keep the first juices from burning.
- Trim, wipe dry and rub the sirloin roast well with extra virgin olive oil then follow with a good rub down of:
- Preheat the grill to 350 and bring the roast to room temperature (65-70 degrees) at the center.
- Cook the roast with indirect heat by placing it in the grill/cooker on the side away from the heat.
- How long depends on the temperature which you can maintain in your grill/cooker.
- I would check with a thermometer probe at about 1 1/2 hrs.
- When the center reaches around 135, take it off and let it sit for about 15 min for the juices to set.
- Deglaze the pan and scrape all the drippings into a sauce pan and reduce it while adjusting taste with the same seasonings.
- This juice is delicious.
- Slice thinly across the grain.
