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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?
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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.
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Campfire 'Bwana
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That is not a grilling cut.
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Thanks guys. Kinda figured it would need a lot of TLC to keep it from being tough. That is not a grilling cut. I even knew that, but the marble in this piece had me wishful thinking.
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Nope. Worst case ya turn it into jerky or stew meat. Give it a whirl and report back!
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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.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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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.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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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.
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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.
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
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Thanks guys. Kinda figured it would need a lot of TLC to keep it from being tough. That is not a grilling cut. I even knew that, but the marble in this piece had me wishful thinking. You knew it, but it seemed like you didn't really know it. 
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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. 
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
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As long as it is not over cooked, it should be great.
These premises insured by a Sheltie in Training ,--- and Cooey.o
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"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.
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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.
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Using the "snake" method with briquettes would work fine.
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Using the "snake" method with briquettes would work fine. Never heard of this. Had to Google it.
If you take the time it takes, it takes less time.
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I'd still want some braising liquid.
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I'd still want some braising liquid. Dammit, I knew you were a stickler on numbers, but seems you're "that way"  about other things too. I called the grocery & they said they didn't have any, so I just used water. Would normally use beer but wife told me to stay away from it with my... concoctions, she calls them.
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I didn't mean water or whatnot. I meant even with the snake method on the grill I'd want it in a pan with some type of liquid.
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never had good luck with beef roast on the grill.
maybe it's me. maybe it's the west texas beef?
i don't know. maybe i'm buying stuff that's too cheap.
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You aren't gonna know till you try it.
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Anyone seen one of the electric rotisseries that work on a grill lately? That used to be the way to cook a roast on a grill.
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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. Yep - it is stunning what you can do with a Sous Vide to tough just of meat. My moose from last year is very substandard in tenderness compared to the one I shot 5 years ago. All of us in our group commented on all three of our moose and we think largely a bad butchering job and not enough time hanging is the cause. Cooking via Sous Vide works great to make it as tender as previous moose.
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I have done it before. Using a marinade of oil, corn starch and Montreal Steak Seasoning. The oil and corn starch will put a nice crust on it. Grill it hot leave it rare inside. Slice it thin with Johnny's Au-Jus.
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If it sucks, cut it thin and make some cheese steaks.
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I agree that sous vide is very effective in tenderizing some cuts of beef. Try it, you might be surprised.
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