Muskieman Posted August 28, 2011 Report Posted August 28, 2011 (edited) My wife picked up this Sirloin roast for 30$ usually 90$.... it's an 11 pounder ..... we gave it our special RUB last night and set it on the counter to absorb... threw it in the fridge overnight and back out this morning at 10:00 to get to room temperature. MMMMMM....getting ready to sear. Searing!! Almost seared... Seared and set aside 'til the core temperature reaches 135* F probably 4.5 hours...this is gonna be sooo good !! I'll post more pics of the end product, Randy It's now done .. and I.. along with 9 others are FULL... Almost there There !!! Done !!! 135*F core temp ... center was Rare like a Prime Rib, then to Medium-Rare , Medium to Medium Well...... I also cooked some Side Pork... Olive Oil /Sea salt White taters.. Corn on the Cob and a Macaroni Salad.... I have left overs for a week... I even gave a HUGE plate to my neighbor and his kids. Sorry for teasing... Randy Edited August 28, 2011 by Randy from Sturgeon
Rod Caster Posted August 28, 2011 Report Posted August 28, 2011 Ewww please not the end product! Just kidding, that's a nice hunk of meat!!
lew Posted August 28, 2011 Report Posted August 28, 2011 Jeeez Randy, you post that while I'm sitting here having nothing more than a peanut butter cookie for lunch
crappieperchhunter Posted August 28, 2011 Report Posted August 28, 2011 Just put a Prime Rib in the oven at 200 degrees for 4 hour approx. When the thermometer says 140 it's time to eat. Having roasted sweet potatoes,onions,parsnips and rutabaga done in a lemon cumin brown sugar sauce with it. One of my favs. We have been waiting awhile for a cooler day to have the oven going. BTW how hot do you have the BBQ going when you do this? And I'm assuming your doing indirect heat. Looks good Enjoy your supper
Muskieman Posted August 28, 2011 Author Report Posted August 28, 2011 Just put a Prime Rib in the oven at 200 degrees for 4 hour approx. When the thermometer says 140 it's time to eat. Having roasted sweet potatoes,onions,parsnips and rutabaga done in a lemon cumin brown sugar sauce with it. One of my favs. We have been waiting awhile for a cooler day to have the oven going. BTW how hot do you have the BBQ going when you do this? And I'm assuming your doing indirect heat. Looks good Enjoy your supper Indirect heat @ 300*F I usually do 6lb'ers but this is the biggest I've done yet.
splashhopper Posted August 28, 2011 Report Posted August 28, 2011 Randy.... do u need some more friends? I am easily bribed ! :whistling:
Guest ThisPlaceSucks Posted August 28, 2011 Report Posted August 28, 2011 that looks sooooo good! being that you're admittedly accident prone you best be careful carrying that around! we wouldn't want you to throw your back out or drop it on your toe!
irishfield Posted August 28, 2011 Report Posted August 28, 2011 Most of us still have time to get there before it's done....
mercman Posted August 28, 2011 Report Posted August 28, 2011 that looks sooooo good! being that you're admittedly accident prone you best be careful carrying that around! we wouldn't want you to throw your back out or drop it on your toe! Not to mention cutting his finger off carving it.
irishfield Posted August 29, 2011 Report Posted August 29, 2011 A little rare for my liking.. but sure beats the hell out of the blade steaks we had tonight!
Billy Bob Posted August 29, 2011 Report Posted August 29, 2011 (edited) Randy, excellently done and PERFECTLY cooked....you can be my chief any day of the week and twice on Sundays.... :clapping: Edited to say CHEF....not "chief"...LOL... :rofl2: Edited August 29, 2011 by Billy Bob
bigbuck Posted August 29, 2011 Report Posted August 29, 2011 Nice roast!! A 9lb'er on the barbie is a great way to get a roast beef fix during the summer months. You got me thinking for the long weekend....
GBW Posted August 30, 2011 Report Posted August 30, 2011 Hey Randy. I found this guy walking around asking if I could point him in the direction of your place...
Headhunter Posted August 30, 2011 Report Posted August 30, 2011 Looks great Randy... a suggestion... Wrap the whole thing in extra thick cut bacon and follow your recipe... because after all, how can you go wrong with bacon!!!? HH
FrankTheRabbit Posted August 30, 2011 Report Posted August 30, 2011 EPIC MEALTIME! Nicely done and I'm salivating even after I've eaten my lunch!
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