Sirloin Tip Roast Options

[70chevelle]

Picked up a 9#'er a few weeks ago @ $3/# and put it in the freezer. I wanted to do some shaved beef or pit beef so I thawed it out. I seasoned the roast with some olive oil and then rubbed with garlic pepper steak seasoning. In light of the "Goto Grills" thread, I fired up my Ultra Sear, which has seen work 3x this week! While it was heating up, I lit the Egg with a few pieces of hickory. Once the US was ready, I seared all sides of the roast and let it rest until the egg came up to 450*, with the platesetter in place (indirect). I put the roast on the egg with my probe thermo set to alarm at 125*. It roasted for about 1 hour & 15 minutes before I hit my target temp. I pulled it off the Egg and let it rest for 30 minutes. I pulled out my vintage Queen Cutlery Carver (12" blunt end blade) and shaved the entire roast. (I hope you can tell how much I REALLY enjoy using this knife ) I did have to steel the knife once about half way thru the carve. Dumped the juices back over the meat, and will be having roast beef sandwiches for dinner tonite. I know, no pics', but I cooked last nite at 8:00 pm for dinner(s) this week, and didn't have the camera charged.

[shelly]

Picked up a 9#'er a few weeks ago @ $3/# and put it in the freezer. I wanted to do some shaved beef or pit beef so I thawed it out. I seasoned the roast with some olive oil and then rubbed with garlic pepper steak seasoning. In light of the "Goto Grills" thread, I fired up my Ultra Sear, which has seen work 3x this week! While it was heating up, I lit the Egg with a few pieces of hickory. Once the US was ready, I seared all sides of the roast and let it rest until the egg came up to 450*, with the platesetter in place (indirect). I put the roast on the egg with my probe thermo set to alarm at 125*. It roasted for about 1 hour & 15 minutes before I hit my target temp. I pulled it off the Egg and let it rest for 30 minutes. I pulled out my vintage Queen Cutlery Carver (12" blunt end blade) and shaved the entire roast. (I hope you can tell how much I REALLY enjoy using this knife ) I did have to steel the knife once about half way thru the carve. Dumped the juices back over the meat, and will be having roast beef sandwiches for dinner tonite. I know, no pics', but I cooked last nite at 8:00 pm for dinner(s) this week, and didn't have the camera charged.

I like how you used the Ultra Sear to help develop an even crisper crust than just the regular roast in the Egg would provide. I may try that next time.

Was the beef on a rack in a roasting pan to collect any drippings or do you now have a very flavorful platesetter?

And high heat roasting is the way to go for beef, turkey et al.

But how do you manage to eat 9 lbs of beef before it spoils? Sounds like you're in the same club as Cuskit.

Shelly

[cuskit]

But how do you manage to eat 9 lbs of beef before it spoils? Sounds like you're in the same club as Cuskit.

Shelly

Wow! Our club is growing by leaps and bounds!

9 lbs of beef? That's an appetizer around here! Glad I'm not alone....

And guess what - with all the food I ate this weekend, I'm down 1-1/2 pounds from a week ago today! Like Michael Phelps (8 Gold Olympic Medalist Swimmer) I ALSO burn thousands of calories day, just by working 12-14 hour days! But I'm still way over what I should be.... Roller coaster ride, from last year til now I've been up and down 20 pound swings. But still, I'm down 12 overall from last year. If I can do one pound average per month, that gets me to my ideal weight before I'm ready for Social Security - whenever that is (I turn 58 November 6th). Is 66 my eligible year now (born in 1950? Of course, I'm thinking I'll still work until sometime in my late seventies...

Mike

[70chevelle]

I like how you used the Ultra Sear to help develop an even crisper crust than just the regular roast in the Egg would provide. I may try that next time.

Was the beef on a rack in a roasting pan to collect any drippings or do you now have a very flavorful platesetter?

And high heat roasting is the way to go for beef, turkey et al.

But how do you manage to eat 9 lbs of beef before it spoils? Sounds like you're in the same club as Cuskit.

Shelly

Two words........Foodsaver er, one word! I'll take what I need for the week and then portion out the balance and vacuum pack & freeze. The crust was excellent. While I was carving, and my wife and daughters kept sneaking their hands in to steal the delicious morsels, I'd hide the first cuts that had all the bark & seasonings. They never even knew it was missing! I placed the roast directly on my cooking grate, and covered my platesetter with foil. Any overflow drips onto the coals and burns almost immediately. The best part was when my youngest was so amazed that she had to call her mother over to watch the juices flow from the meat magically when I was carving. A beautiful, sharp knife is a gem. I sliced down that roast, mostly paper thin in about 15 minutes. I don't know if others appreciate cutlery like I do, I have a collection of 100 or so pocket knives, and about 50 or so fixed blade knives of all makes and ages, but it's almost as satisfying as the cooking vessels and the meals they produce.

I normally do this same type of cook (Trex), but with the egg only. I'll fire up the egg to 600 or so and then sear my roast or steak. I'll take it off, foil, and let rest until I get the egg restabilized to about 450*. Then put the meat back on and finish to 125*. It takes a bit longer, but gives similar results. Using the US seems to be a bit more efficient though.

As far as being in the same club as Cuskit, my weight fluxuation isn't going in the same direction. I'm few years younger, work a desk job, but am highly active. I really need to watch my intake, especially of the bad foods. (Actually need to eliminate those!) I need to drop about 15# before the new year.

[shelly]

Thanks for the more detailed follow up. Sounds like you have excellent command of your cooking toys.

And, yes, I like knives as well.

Shelly

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[cuskit]

Thanks for the more detailed follow up. Sounds like you have excellent command of your cooking toys.

And, yes, I like knives as well.

Shelly

Wow! I love knives also, but Patty would kill me if I left them all out exposed like that! Coming from childhood in Boston, she feels burglars would break in and slice us up in bed with any knives left out for them to "help themselves" to! I try to convince her that they could easily open the knife drawer, but she's of the camp that "out of sight is out of mind"!

I'm assuming you have magnetic bars holding the knives, therefore none are the "non-magnetic" stainless such as we desire on our grills? Higher carbon content (magnetic) to hold an edge longer?

Mike

[shelly]

Wow! I love knives also, but Patty would kill me if I left them all out exposed like that! Coming from childhood in Boston, she feels burglars would break in and slice us up in bed with any knives left out for them to "help themselves" to! I try to convince her that they could easily open the knife drawer, but she's of the camp that "out of sight is out of mind"!

I'm assuming you have magnetic bars holding the knives, therefore none are the "non-magnetic" stainless such as we desire on our grills? Higher carbon content (magnetic) to hold an edge longer?

Mike

I love seeing the kitchen knives whenever I cook and can chose whichever feels right for the job. It's actually wall art.

All are of some kind of steel with many of the Japanese ones being sandwiched white steel between other steels. They do take a greata sharp edge and keep sharp with just a touch up on a steel to straighten the edge.

Yes, the magnetic racks hold them all steady, even the heavier Chinese cleavers.

Shelly

[Old Bill]

I love seeing the kitchen knives whenever I cook and can chose whichever feels right for the job. It's actually wall art.

All are of some kind of steel with many of the Japanese ones being sandwiched white steel between other steels. They do take a greata sharp edge and keep sharp with just a touch up on a steel to straighten the edge.

Yes, the magnetic racks hold them all steady, even the heavier Chinese cleavers.

Shelly

Shelly..I have quite a few knives...not as many as you...No clevers! I use a steel to sharpen them about once a week. I am sure some of them need sharpened so they could stay sharp longer..but I am not sure how often they should be sharpened for every day use. I also know all knife sharpening services are not equal...So I guess I will try to sharpen them myself with some diamond blocks of different coarsness..What do you guys use and how often do you sharpen them./.I know you should hit the steel a few times while using them...but my wife does not slow down fo that...lol

[shelly]

Shelly..I have quite a few knives...not as many as you...No clevers! I use a steel to sharpen them about once a week. I am sure some of them need sharpened so they could stay sharp longer..but I am not sure how often they should be sharpened for every day use. I also know all knife sharpening services are not equal...So I guess I will try to sharpen them myself with some diamond blocks of different coarsness..What do you guys use and how often do you sharpen them./.I know you should hit the steel a few times while using them...but my wife does not slow down fo that...lol

Hi Bill,

I really never sharpen the knives--just use the steel when I finish and when I take out to use. Sometimes, I may not steel them before putting them away but I ALWAYS use the steel each time I use each knife. I want them as sharp as possible and it only takes a few seconds. It's a great habit to get into.

Although I have a standard steel, I also have ceramic rods, metal discs et al, all of which are meant to be used as a steel, that is, to straighten the edge. Steels, as we know, do not sharpen, but create a sharper knife by straightening the edge. Professionals recommend at least yearly sharpening but all of my knives hold their efge for years, it seems. They are all extremely sharp.

I tend to use this steel the most as it adapts itself to whatever angle the blade has been sharpened to. And it is fun to use as well.

http://beast.voltztech.com/~razoredge/prod...69bd76be3495022

I also have the Spyderco system with additional extra fine ceramic rods. This system will actually sharpen a knife as well as act as a steel to maintain the edge. It takes a bit longer, however, but you can get into the zen of it.

http://www.spyderco.com/catalog/details.php?product=77

This one really works and is the smallest and cutest "steel" I have ever used. Gently sliding is safe and the metal wheels can be rotated so they will not wear out like the small ceramic rods do.

http://www.amazon.com/Rada-Cutlery-Sharpen...094&sr=8-10

In fact I have ordered and use every Rada knife. It takes some getting used to the light weight but they come razor sharp and maintain that sharpness. I found, however, that the advertised use of the knife (bread knife, for example) and what I actually use it for are different. The Rada Super vegetable peeler at about $6 is the best vegetable peeler I have ever used, for example. Most of their knives cost between $5 and $13. And Bonnie at Mountain Laurel Enterprises is a pleasure to work with.

Some day I will post a review thread on all of their knives. They are so very inexpensive, look great and are super sharp. But I digress.

I never use my electric Chef's Choice anymore, left over from years ago as it puts its own angel to the edge.

And NEVER use the Furi sharpener advocated by Rachel Ray. It calls for very hard pressure whereas all the other systems call for a gently sliding of the knife. My knife slipped with the Furi last year and I would up with 9 stitches on two fingers and still have nerve damage from the ordeal. I should have sued them.

Shelly