Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Grilling a beef roast ?

Wife has a sirloin tip in the fridge thawing. It's 1 1/2 " + thick & it's got a lot of marble which has me thinking I might get by with grilling it.

If I were to see this much marble in a NY strip or RE I would think it was at least choice if not prime. Would this cut still be pretty tough? Wife wants to crock pot it & it just seems too nice for that.

I figure I could do my usual grill thing to rare & give it a try. If too tough I could always finish it like a pot roast or something. Suggestions?

I would marinate overnight with some acidy mix to help soften, grill, and finish is an oven with a fluid - maybe some marinade cut in wine of fruit juice.
I also get good results but grilling and then pressure cooker. That softens up the meat.

That is not a grilling cut.

Thanks guys. Kinda figured it would need a lot of TLC to keep it from being tough.



I even knew that, but the marble in this piece had me wishful thinking.

Couldn't hurt to try.

Nope. Worst case ya turn it into jerky or stew meat.
Give it a whirl and report back!

If you're talking grilling as in open flame, I would say no. My gut sats you would end up with a chewy, overdone doggy chew toy This is what I do all the time with chuck and shoulder roasts. I marinade them overnight in Wish Bone Italian salad dressing, wrap them tightly in foil with a packet of Lipton onion soup mix and cook them for around 3.5 - 4 hours at 325*. Fall apart tender and juicy as hell.

If you're talking grilling as in open flame, I would say no. My gut says you would end up with a chewy, overdone doggy chew toy This is what I do all the time with chuck and shoulder roasts. I marinade them overnight in Wish Bone Italian salad dressing, wrap them tightly in foil with a packet of Lipton onion soup mix and cook them for around 3.5 - 4 hours at 325*. Fall apart tender and juicy as hell.

Sous Vide is the only way to go with lower end roast cuts of beef if you want them tender and med rare. I have been buying a lot of Sirloin Tip and Rump Roasts when they are on sale. I fry a mix of onions and mushrooms add all my seasonings to them. Coat the roast in that mix,seal up in a vacuum bag let sit over night. Six to ten hours sous vide at 130 to 135. Remove from the bag finish off on the grill just long enough to get a good char over a hot charcoal fire. Will be a perfect med rare to med depending on the temp you went with. I usually go 135. A touch more than I like but I can tolerate it others in the house will not eat anymore rare than that. I slice it nice and thin. But you can seriously cut half inch slices that you can cut with your fork it is so tender.

Grill a Roast? Maybe you could roast some steaks. To me a nice roast is perfectly wonderful roasted. The old fashioned way. Gives horsh radish a purpose.

You knew it, but it seemed like you didn't really know it.

There are some tricks though. Like when I was poor and in school the grocery would have a sale on beef chuck steak. I'd look for what's called a seven bone steak. It's the tenderest of chuck steaks and if of quality beef is grillable. Not top quality beef and it can get chewey. But there's always MSG and a tenderizer hammer.

As long as it is not over cooked, it should be great.

"You knew it, but it seemed like you didn't REALLY KNOW it" Ya got me

Thanks again guys, but I just got a call from wife, telling me to put the thing in the crock pot with some onion & keep away from it with my damn experiments.

Once questioned one for hours while shining a desk lamp in its face, but never got a confession out of it.

Should have tenderized it with a rubber hose or a phone book.

Algebra student: "But I knew that!"

Me: "Clearly not when you wrote that answer down."

Using the "snake" method with briquettes would work fine.

Never heard of this. Had to Google it.

I'd still want some braising liquid.