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Rotisserie tip roast

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Post Thu Nov 21, 2013 9:44 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7116
Location: Stoughton, WI
I've used up all of the "good" cuts from my annual beef order and it's getting down to the "other" pieces of beef now. I actually like the sirloin tip roast and this was the last one.
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I started with the Garlic Pepper Rib Roast recipe from BBQ USA and modified it by adding dried rosemary and some red pepper flakes.
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The roast was covered and placed in the fridge for about 24 hours, and during that time the meat got really dark.
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I've really come to like the rotisserie for cuts of meat that have a wet rub or paste that would likely come off on the grill grates.
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It wound up a little more done than I wanted but there was still enough pink. Besides, it wasn't my fault...the Bears and Ravens went into overtime! :lol:
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A kaiser roll, some pit beef sauce, and a little pasta salad finished out my plate. The crust on the roast was salty and spicy to the point that I was worried the beef wouldn't be that good, but the sauce really did a good job of balancing the flavors.
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I think the only roast I have left is a rump roast, and I'm not too sure what to do with it...

Post Thu Nov 21, 2013 11:03 am
Trollby well done
well done

Posts: 1246
Location: MadCity, WI

Looks mighty tasty!

Rump roast can be really good, I like to cook in a dutch-oven with onion, baby red taters and carrots

Brown roast on stove in dutch-oven on all sides, add a little wine and beef stock to de-glaze and then add veggies.

Place in pre-heated oven @ 325*F for around 20min per #

I cut garlic and stick in the roast in slits all over it and just salt and pepper it.

Also as normal slice thin

Post Thu Nov 21, 2013 12:36 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5692
Location: Central Alberta, Canada
Looks excellent, Brad! That's the exact cut I like to use the most on the spit, and oddly enough that's the same rub I like to use too. :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Fri Nov 22, 2013 2:05 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Mighty pretty smoke rings and slice-up, Brad... beercuer like what he sees! Image

I'd be tempted to take a rump roast, cut it into portions, and make a kind of Swiss steak out of it. ... Tenderize it, grill roast, then break out the CI ware and tomatoes, etc., and give that a whir to braise for a spell. :cheers:
Got beer???

Post Fri Nov 22, 2013 2:34 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7116
Location: Stoughton, WI
Both rump roast recipes sound pretty good, and I have a slow cooker as well. It won't go to waste!

I think I used one for pit beef a couple of years ago. It turned out pretty good, but of course required thin slicing.

Post Fri Nov 22, 2013 2:48 pm
phillyjazz well done
well done

Posts: 2928
Location: Philly

Rump is one of those cuts that can be cooked rare (as long as it is sliced thin) or low and slow (or even braised) and still taste good.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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