CB’s Sirloin Roast

Last week Patti found beef sirloin rolls at $2.39 a pound. So she brought one of these big boys home, 23 pounds. I cut it into a few steaks and two roasts for the smoker. It does not get much better than this for a rich and hearty beef flavor.

I rubbed this with garlic, onion and black pepper and then a nice coat of Country Bob’s All Purpose Sauce. Off to the Royall wood pellet grill/smoker where I smoked it at 225 for an hour then about 10 minutes a side at 400 degrees.

It was like eating smoked perfection. So Good!

Prep Time: 10 minutes

Cook Time: 14 minutes

Grill: Royall 3000 Wood Pellet Grill

Pellets: Royall House Blend, 60% hickory, 20% oak, 20% cherry

Ingredients:

1 large sirloin roast

Crushed dried garlic, to taste

Crushed dried onion, to taste

Fresh cracked pepper

Country Bob’s All Purpose Sauce

Your seasoning: pepper, onion, garlic and Country Bob’s

Directions:

Take your roast and sprinkle your seasoning all over it. Pour a generous coat of Country Bob’s over the roast and place it on the grill.

We always smoke the meat before I put any heat to it. That is one of the beauties of using a Royall Wood Pellet Grill/Smoker. We can do things here that you would have to use two different grills. After 225 for an hour, pull the meat off and turn the grill up all the way. I put my roast back on when the grill hits 400 degrees at 10 minutes per side. It comes hot off the grill, seared on the outside and medium rare on the inside.

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “smoking”; the temperature is around 180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke

After 30 minutes turn the control up high (about 450 degrees), and pull the meat off the grill.

When the grill comes up to heat, add your roast. For one this size, about 10 minutes per side. When the meat reaches an internal temp of around 130 pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare.

Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread. But, most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees. Anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 20 minutes grill
Grill: Low Indirect Heat (smoking)

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Grill: High Indirect Heat (GRILLING)

Preheat your grill to high heat (400-500) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Get the grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 14 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

CB’s Sirloin Roast off the Royall Grill

Notice the smoke ring

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot. Then you lose all the flavors you get from cooking outdoors. But, sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

MM Livestock Co.  Megan McDowell 951 805 7341

builttoslide@msn.com     http://www.california.beef.com

Al Malekovic makes a fine all purpose sauce. Patti uses it for seasoning all kinds of things, but I like it on burgers and steaks. “Country Bob’s All Purpose Sauce”

www.countrybobs.com       Al@countrybobs.com