Got a (frozen) beef boneless rolled sirloin tip roast from the in-laws cow. Any suggestions for how to cook it? I have a sous vide machine, so that is an option, but I have an itch to use the Weber kettle, as I haven't grilled in far too long.
Any experiences, recommendations, etc would be appreciated!
It's unanimous! Sous vide & sear! Best way, and you get to use 2 entirely different sets of food prep toys! I've got an elk sirloin roast in the HTTM as we speak.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I like anywhere between 131 and 135. Time would be long, but depends on how much meat you have. My Tri Tips go about 12-hours at 131. They're about 1.5 inches, maybe two inches thick and weigh about 1.5 to 2 pounds.
My elk roast was about 2 1/2# and 2" thick. I did 133F for 9 hours. Probably should have done more like 15-18 hours. I thought it was great, but wife thought medium rare red meat should be more tender like a piece of loin. I went with the short end of what time recomendations I could find because I didn't want it to get mealy/mushy. Will do longer next time.
Thanks all for the tips! Was aiming for 24 hours, but forgot to put it in on time, so it ended up being 20 hours @ 131.5. A bit longer would've been nice I think, it was still a tad tough. But, was delicious in the end! Made my first red wine sauce, which turned out scrumptious. Also finally figured out how to properly set up my Kettle & SnS to sear. Previously I never got it hot enough, and always ended up cooking my steaks while waiting for them to sear. So a success all around!
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