Traeger Sirloin Roast Food

TRI TIP ON A TRAEGER GRILL

Steps:

• Take the roast out of the refrigerator 45 minutes prior to cooking.
• Place it on a platter or in a glass baking dish with the fat side up.
• Score the fat about an inch apart with a sharp knife.
• Turn the plate 90 degrees and score again to form a hatch pattern. Do not cut into the flesh.
• In a small bowl, mix together all of dry rub ingredients.
• Season the meat all over with the rub, pressing it into the roast with your hands.
• Fill the hopper of the Traeger grill with wood pellets, enough to last for at least 2 hours according to the package directions.
• Line the drip tray with aluminum foil for easier cleanup.
• Turn the smoker on with the top open until a flame is established, approximately 5 minutes.
• Close the top and adjust the temperature to 225˚F.
• Allow the grill to heat up for 10 to 15 minutes.
• Place the tri-tip, fat side up, on the lower smoker rack.
• Insert the attached probe thermometer in the fatter end of the roast.
• Close the top. Smoke for approximately 2 hours for medium rare.
• You can check the meat at 60 minutes.
• You are looking for an internal temperature of between 130˚F to 135˚F.
• A well done roast might not be as tender.
• Remove the roast to a clean cutting board and tent loosely with foil for 20 minutes to allow the juices to be reabsorbed.
• Slice the roast thinly against the grain and serve with your favorite side dishes.

PORK LOIN ROAST ON A TRAEGER GRILL

Steps:

• Place your pork loin roast, diced Vidalia onion, and minced garlic cloves into a large sealable Ziploc bag.
• Take out a large mixing bowl and add into it the premium German lager, organic single-source locally harvested bees honey, Dijon mustard, caraway seeds, and dried thyme.
• Mix these ingredients together thoroughly with a metal whisk until a smooth and even marinade forms.
• Once you are done, pour all of the marinade liquid into the Ziploc bag containing the pork loin roast.
• Allow the pork to marinate overnight or for at least 8 hours.
• Take the pork out of the Ziploc bag along with the onions and garlic.
• Rub the meat down thoroughly with the dry seasoned pork rub so that the entire surface area is covered.
• Place the seasoned pork, onions, and garlic into a large roasting pan.
• Pour all of the marinade into a saucepan and bring these ingredients to a boil over a medium heat setting.
• Reduce the marinade liquid by approximately half.
• Fire up your Traeger grill on a smoke setting.
• Be sure that the grill lid stays open until your fire is going.
• Set the temperature to 350 degrees Fahrenheit or 175 degrees Celsius.
• Let the grill preheat for 10-15 minutes.
• Slide your roasting pan on to your Traeger grill grate.
• Allow the meat to roast uncovered, with the fat side pointed up.
• Cook the meat for one hour.
• Once the hour has elapsed, carefully pour the reduced marinade over the top of the pork loin.
• Allow the meat to cook for another 30 minutes to an hour, occasionally basting the meat with the marinade.
• Once your pork has attained an internal temperature of 165 degrees Fahrenheit or 75 degrees Celsius you can remove it from the grill.
• Use a meat thermometer to check it out.
• You can begin cutting the pork loin after it has cooled for approximately 10 minutes.
• Garnish the meat with any liquids or juices still in the roasting pan.

TRAEGER SMOKED BEEF ROAST

Steps:

• Preheat your pellet grill to 200°-220°F.
• Trim excess fat off of your roast, and coat liberally with the bbq dry rub.
• Place on the grill, and let smoke for an hour.
• Continue flipping the roast every hour for the next 3-4 hours.
• Remove from the grill, and place into your braising vessel with the two beers. You may need three if your braising container is super large. You want it to come up about 1/2 way on the roast.
• Braise until fork tender and shreddable. This will vary depending on your specific roast, and your braising method.
• Stovetop/grill braising will typically take 3-4 hours. (Turn the grill up to 325° if you'll be using it for the braising portion.)
• Instant Pot braising will typically take 60 minutes + natural pressure release time of 25-30 minutes.
• Once the roast is fork tender, remove the braising liquid from the pan, reserving 1-2 cups.
• Shred the beef, removing any excess fat or connective tissue, and return the reserved braising liquid to the pan. Add in your favorite barbecue sauce, stir, and keep warm until serving. This can keep and maintain quality for several hours, and also reheats very well.

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.

SWEET & SPICY BEEF SIRLOIN TIP ROAST RECIPE | TRAEGER GRILLS

Steps:

• Season the sirloin tip roast evenly with the Traeger Beef Rub on all sides. Let rest at room temperature for 30 minutes.
• When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the roast. Place the roast directly on the grill grates, close the lid, and cook until the internal temperature reaches 130°F, about 75 minutes.
• In a small bowl, stir together the Traeger 'Que and chili sauce. Once the meat has reached 130°F, brush the roast with 1/4 cup of the sauce.
• Continue cooking until internal temperature reaches 140°F.
• Transfer the roast to a cutting board and tent with foil. Let rest until internal temperature reaches 145°F, about 10 minutes.
• Thinly slice the roast against the grain and brush each slice with the remaining sauce. Enjoy!

MARIE'S TENDER SIRLOIN TIP ROAST

Steps:

• Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
• Mix together rest of ingredients and rub over roast.
• Let set for one half hour.
• Preheat oven to 325°, place roast in pan and place on upper oven rack.
• Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
• Use a meat thermometer to check doneness - should read 140° for medium.
• Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.

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.