Tuesday, October 11, 2011

Sirloin Tip Roast and Baked Potatoes

I picked up a whole 10.40lb sirloin tip roast and had the meat guy cut it in half. Seasoned with salt and pepper and cooked indirect at around 400*. Wanted to do a reverse sear, but time did not permit. Turn out not as rare as I like, but still nice and tender and juicy. I pulled off at 125*. Threw on some baked potatoes as well.

Layer of Duke's on a Kaiser Roll, Horseradish and onion and I'm ready to eat!

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