Bbq Sirloin Roast Food

TOP SIRLOIN ROAST

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

GRILLED BEEF SIRLOIN TIP ROAST

Steps:

• Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
• Add the roast.
• Squeeze air from bag, allowing marinade to cover the roast; seal.
• Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
• Place roast on grill rack over medium-hot coals.
• Grill with lid down for 45 minutes.
• Turn the roast over and grill for another 30 minutes or until done to taste.
• Cut into 1/2 to 3/4 inch slices.
• Serve immediately.

BBQ SIRLOIN ROAST

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Mix seasonings; rub onto all sides of meat.
• Place meat on grate over unlit area; cover. Grill 1 hour or until meat registers 140ºF when tested in center with meat thermometer, monitoring for consistent grill temperature. Brush meat with 1/4 cup barbecue sauce. Grill 10 min. or until meat registers 150ºF. Transfer meat to carving board; tent with foil. Let stand 10 min. or until medium doneness (160ºF).
• Cut meat across the grain into thin slices. Add to remaining barbecue sauce in large bowl; toss to coat.

GRILLED SIRLOIN ROAST

Steps:

• In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 teaspoon salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast. , Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-in. x 9-in. disposable foil pan. Pour reserved sauce over roast. Top with the carrots, tomatoes and onion. Cover pan with foil. , Grill over indirect medium heat for 3 to 3-1/2 hours or until meat is tender.

SLOW ROASTED BBQ BEEF ROAST

Steps:

• Prepare an outdoor rotisserie grill for medium heat.
• Cut slits on all sides of the roast, and insert garlic slices.
• In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
• Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

DAN'S GRILLED SMOKED SIRLOIN TIP ROAST

Steps:

• 1. You will not need all of these spices for one roast, so having an empty spice jar is helpful in storing the leftover spice blend to use later. You may also use other spices of your own choosing if you do not like the ones I used.
• 2. After measuring out each spice, add them to a blender or food processor and process until they reach the desired texture needed to season the roast. The blend should look something like this.
• 3. Place a reasonable amount on a small plate, & then sprinkle liberally over the entire roast. Using a small plate keeps you from contaminating the entire batch of seasoning with wet fingers. Being sure to cover all sides, top and bottom. Then Place in a large recloseable bag or wrap in saran wrap and allow to sit a few hours or preferably overnight in fridge so spices can penetrate the roast. Remove roast from fridge at least one and a half hours before you are ready to grill to allow roast to come to room temperature.
• 4. This is what the well seasoned roast looked like before I placed it in the fridge. Then I brought it to room temperature before placing it on the grill.
• 5. My husband used the Weber Grill to make this roast. I measured out all of the spices, and then pulverized them in a food processor for the roast. Season the Roast, and allow it to marinate a few hours or preferably overnight. Prep grill for INDIRECT HEAT METHOD to cook the roast. By adding the charcoal to one side, then igniting it and allowing it to turn grey for a high temperature before placing the roast on the grill.
• 6. Using a 9X12 size pan, add about 4 tablespoons of Extra Virgin Olive oil. The reason for this is that the drippings from the roast will flavor the olive oil as the roast cooks, and this makes a great flavored Au Jus to go over the Roast once it has been sliced.
• 7. When ready add the roast to the grill. But do not cover the pan with foil. Cover the grill with the grill dome. Then cook using indirect heat(charcoal on one side, & Roast on opposite side of the charcoal) until Roast reaches an internal temperature of 145 degrees F to 150 degrees F. for medium rare. Cook longer if you prefer less rare.Then remove from heat, cover with foil and allow to rest at least 10 to 15 minutes before carving.This allows the juices to redistribute within the roast. Our roast took approximately 2 hours. If your roast is smaller or larger adjust the time accordingly.
• 8. Carve roast into desired slices, then serve the Au Jus over each individual slice as desired.

GRILLED SIRLOIN ROAST

Steps:

• In small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 t salt and mustard until smooth; set aside.
• Sprinkle pepper and remaining salt over roast.
• Grill roast over medium heat for 5-10 minutes or until browned on all sides.
• Transfer to a heavy-duty 13-inch by 9-inch baking disposable foil pan.
• Pour reserved sauce over roast.
• Top with carrots, tomatoes and onion.
• Cover pan with foil.
• Grill over indirect medium heat for 3 hours or until meat is tender.

GRILLED TOP SIRLOIN THE RIGHT WAY

Steps:

• Choose your steak. Look for a bright red steak with minimal browning, as brown spots indicate the steak has been exposed to oxygen for long periods of time. While the top sirloin isn't known for being a particularly fatty cut, you should look for a steak with nice marbling throughout and a thin layer of fat across the top.
• The steak should be about 1-inch thick and cut evenly. If you can, chat up the butcher and ask him or her to cut you a steak to order.
• Since the steak already has a robust character and the grill will add some smoke flavor, I only use salt ​or kosher salt and ground black pepper for seasoning.
• Just before grilling, rub a small amount of olive oil on each side and hit the steak with coarsely ground pepper. Maybe use some minced garlic or garlic powder to taste.
• If you have the time, salt the steak 40 minutes to 8 hours before cooking it.
• Let it rest on a baking rack, uncovered, in the refrigerator if you're salting it overnight.
• Before hitting the grill, make sure your steak comes up to room temperature.
• Prep the grill (gas grill, outdoor grill, whatever you have) by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. You're looking for a hard sear to seal in the juices.
• Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up.
• Set your timer and wait: in order to get a good sear, you won't want to move the steak for a few minutes.
• Cooking times vary based on temperature preference, but for medium rare: a 1-inch steak takes about 4-5 minutes a side, and a 2-inch steak about 9 minutes a side.
• When flipping the steak, always use that handy pair of tongs and not a fork. A fork would pierce the steak and let the juices escape. We went through so much trouble to seal in the juices with a great sear, so we don't want to let them out!
• If you're looking to create professional grill marks, turn the steak at a 45-degree angle a quarter of the way through cooking. Then flip at the halfway mark, and repeat the process.
• If you really want to nail your cooking temperature, feel free to use an instant-read meat thermometer.
• A medium-rare steak should be pulled between the internal temperature 130-135 degrees F.
• Now this is REALLY important: let that steak rest. Do not, do not (under any circumstances) cut this steak as soon as it comes off the grill.
• Resting it for at least 5 minutes allows the juices to redistribute within the steak instead of bleeding out as its cut, resulting in an amazingly juicy steak.
• Now that you have a perfectly grilled top sirloin, top it with an herbed compound butter or my personal favorite, another good pair - chimichurri. Served with a side of beautifully grilled fingerling potatoes and charred carrots, this is one cookout that everyone is going to be talking about for a while!

THE BEST GRILLED SIRLOIN TIP ROAST

Steps:

• Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

SMOKED SIRLOIN TIP ROAST

Steps:

• Combine the dry rub ingredients and mix well.
• Coat the sirloin tip with the yellow mustard.
• Liberally apply the dry rub to the meat and let it sit at room temperature for 30 minutes.
• Set your pellet grill to Smoke Mode or its lowest temperature setting.
• Smoke the roast at 160F for one hour.
• Raise the temperature of the smoker to 180F and smoke for one hour.
• Flip the roast over and baste.
• Baste every 10 minutes until an internal temperature of 135F is reached. About another 30 minutes.
• Separate the roast into its different individual muscles, trim and then slice thinly.