Smoked Top Sirloin Roast Food

SMOKED TOP SIRLOIN ROAST RECIPE

Steps:

• Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine.
• Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice.
• Set up smoker for 250F using mesquite wood, or other wood of choice.
• Lay the roast on a smoker rack and smoke until 135, or until desired doneness.
• Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

ED'S SMOKED WHOLE SIRLOIN

Steps:

• In a large bowl, mash together the 1st 3 ingredients.
• Add the other dry ingredients, except the salt, and mix well.
• Then add the vinegar and slowly add the olive oil, mixing well, until mixture forms a thick paste.
• Make slits all over the meat.
• Salt the meat and then rub with the paste.
• Make sure the rub gets into the crevices and slits.
• Heat your grill to 500 degrees.
• Place the meat on the grill, close the lid and immediately drop the temperature to 300.
• Make sure the meat is off of the direct heat.
• The internal temp needs to reach 140 before it's done. It normally takes around three hours.
• Make sure you let the meat rest at least 20 minutes before slicing so all the juices don't leak out leaving a dry roast.
• Let the meat sit out at room temperature for 30-45 minutes.

SMOKED BOURBON MARINATED BEEF ROAST

Steps:

• Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl. Pour over roast and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
• While roast is resting, place wood chips of your choice in bowl of water to soak. Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts. Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover. Try to keep a medium temperature and check for doneness at regular intervals. "You know your grill".

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.