DAN'S GRILLED SMOKED SIRLOIN TIP ROAST
By
Rose Mary Mogan
@cookinginillinois
12
I came up with a combination of spices that I felt would compliment the roast, using Smoked Alderwood Sea Salt & Smoked Paprika, when combined with other ingredients I felt would make a very flavorful roast. This spice combination greatly enhanced the flavor of the roast because we allowed it to sit & marinate for awhile. You can also make it in the oven.
★★★★★ 2 votes5
Ingredients
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10 SPICE BLEND FOR BEEF
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1 Tbspcumin
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1 tspred pepper flakes
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2 Tbspeach smoked alderwood salt, & dry mustard powder
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2 Tbspeach smoked paprika &coarse black pepper
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2 Tbspgranulated onion
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3 largebay leaves
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3 Tbspdried chopped chive
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4 Tbspgranulated garlic
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BEEF ROAST
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5 lbsirloin tip roast
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4 Tbspextra virgin olive oil
How to Make DAN'S GRILLED SMOKED SIRLOIN TIP ROAST
- Place a reasonable amount on a small plate, & then sprinkle liberally over the entire roast. Using a small plate keeps you from contaminating the entire batch of seasoning with wet fingers. Being sure to cover all sides, top and bottom. Then Place in a large recloseable bag or wrap in saran wrap and allow to sit a few hours or preferably overnight in fridge so spices can penetrate the roast. Remove roast from fridge at least one and a half hours before you are ready to grill to allow roast to come to room temperature.
- My husband used the Weber Grill to make this roast. I measured out all of the spices, and then pulverized them in a food processor for the roast. Season the Roast, and allow it to marinate a few hours or preferably overnight. Prep grill for INDIRECT HEAT METHOD to cook the roast. By adding the charcoal to one side, then igniting it and allowing it to turn grey for a high temperature before placing the roast on the grill.
- Using a 9X12 size pan, add about 4 tablespoons of Extra Virgin Olive oil. The reason for this is that the drippings from the roast will flavor the olive oil as the roast cooks, and this makes a great flavored Au Jus to go over the Roast once it has been sliced.
- When ready add the roast to the grill. But do not cover the pan with foil. Cover the grill with the grill dome. Then cook using indirect heat(charcoal on one side, & Roast on opposite side of the charcoal) until Roast reaches an internal temperature of 145 degrees F to 150 degrees F. for medium rare. Cook longer if you prefer less rare.Then remove from heat, cover with foil and allow to rest at least 10 to 15 minutes before carving.This allows the juices to redistribute within the roast. Our roast took approximately 2 hours. If your roast is smaller or larger adjust the time accordingly.