Yesterday's Top Sirloin Roast

[kill2grill]

I have not tried a roast on the PBC yet, so I grabbed a gorgeous slab of beefy goodness on Wednesday, salted it lightly with some Kosher, threw it on a raised tray in the fridge, salted again the day before.




The day of, made a batch of Cow Crust and smeared it all over, threw it back in the fridge while the PBC started up.




Cooked it with three chunks of almond wood for 2 hours, PBC was running at about 300, until internal temp reached 120. Lightly tented it, then got coals screaming hot and reversed seared for two minutes a side.




Can't say I paid much attention to the side dishes – bottle of wine, some garlic bread, and a few stacks of sliced across the grain roast. Halved it here for a sneak peek - nice rare, great smoke & beef flavor.

[Jerod Broussard]

You showed that sucker who is BOSS!

[tbob4]

Really nice job and great photos!

[MBMorgan]

That looks exceptional ... congrats!

[lschweig]

That looks awesome. Did you hang it or put it on the grate? And was it covered in the fridge or not?

[kill2grill]

That looks awesome. Did you hang it or put it on the grate? And was it covered in the fridge or not?

I double hung it from hooks on each side of the roast and off to one side of the PBC vs hanging it across both bars. It got kicked over to the grate for the reverse sear at the end.

The roast was in timeout on its own shelf, uncovered, and not allowed to play a game of "guess that pathogen" with the other food inside the fridge. The internal temp at the start, straight out of the fridge, was 35 degrees.

[lschweig]

Ain't hanging on one rebar or even two a PITA. A lot of members here wish PBC would come out with reverse hooks.

Also did you just use the grates or do you have PBC grill grates?

[kill2grill]

I use the grates, however I raise the basket of coals/ash catcher to right below where the grate sits by about half an inch - a mod courtesy of bribing my welding fiend of a neighbor with beer. Here's an old post with some photos if you are curious.

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/224779-grill-basket-offset-grill?p=225193#post225193

[Shane Rakow]

So i'm looking at my grilled cheese I just made, and then going back to the roast pics, wondering why I didn't thaw anything out for this weekend. Good looking chunk 'o' beef there!

[kill2grill]

That's exactly how I felt last weekend - the weather was decent and why the heck didn't I thaw something!

[fuzzydaddy]

Gorgeous hunk of meat before and after, but I especially like the after and the crust is outstanding! Ya did really good!

[JCBBQ]

Hot Damn, that looks good!

[DWCowles]

Beautiful!

[hogdog6]

Excellent looking hunk o beef!

[Baker Dan]

That looks wonderful

[bbqoaf]

Textbook cooking!

That marbling is gorgeous, must have been out of this world.

[kill2grill]

Yes - my wife is finally converted to considering rare on cooks. She went from "oh...that looks uncooked" to "oh my God that tastes amazing". It is going to be a good year.

[Danjohnston949]

kill2grill, Where The H--- were Our Invitations? We want to be There Next Time! 🤗😇🤗
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[kill2grill]

Sorry about that Dan - I prefer to be the guinea pig on first time cooks. That way if it's boring I can modify the recipe before inflicting it upon others.