Delicious and Affordable Smoked Sirloin Roast Recipe

Table of Contents

1. Introduction
2. Choosing a Less Expensive Cut
3. Preparing the Sirloin Roast
4. Setting Up the Grill
5. Making the Sauce
6. Cooking the Sirloin Roast
7. Searing the Roast
8. Resting and Slicing the Roast
9. The Perfect Accompaniments
10. Conclusion

Introduction

Welcome back to the SNS Grills channel! In today's video, I'm Greg from Ballistic Barbecue and I'll be showing you how to cook up a delicious sirloin roast on the Slow-Seer Kettle Grill. With meat prices soaring, I know how stressful it can be to plan a cookout for a large gathering. That's why I'm using a less expensive cut of meat to create a centerpiece that rivals the ever-popular prime rib roast. Let's get started!

Choosing a Less Expensive Cut

When it comes to cooking on a budget, there are a few options that can still deliver fantastic results. Along with the sirloin roast, other great choices include eye of round or a cut marketed as London broil. As long as these cuts are cooked and served correctly, they can be a delicious alternative. The key is to ensure they are cooked to perfection and seasoned well. While these cuts may not have the same tenderness as prime rib, they can still be a flavorful and impressive centerpiece for your meal.

Preparing the Sirloin Roast

Before we cook the sirloin roast, it's important to prepare it properly. Last night, I dry-brined the roast by seasoning it with kosher salt. The general rule of thumb is to use about half a teaspoon of salt per pound of meat. By placing the seasoned roast on a rack in the refrigerator overnight, the salt draws out moisture, dissolves, and is then reabsorbed by the meat, resulting in perfectly seasoned and tender meat.

To enhance the flavor even more, I'll be using the "Not Just for Beef" rub. It's important to choose a rub that doesn't contain any salt if you've already dry-brined the meat. Otherwise, you risk oversalting the roast. Once the roast is fully seasoned, we're ready to move on to the next step.

Setting Up the Grill

For this cook, we'll be using the Slow-Seer Kettle Grill. To ensure the perfect cooking environment, I'll start by lighting 15 briquettes. Once they are well-established and glowing, I'll add two-thirds of a slow and sear unit to the charcoal. To infuse some smoky flavor into the roast, I'll also add a couple of chunks of hickory wood.

To monitor the temperature, I'll use a thermometer and aim for a kettle temperature of 225 degrees Fahrenheit. By adjusting the bottom damper and smoke hole, I can fine-tune the airflow and achieve the desired temperature. Once the grill is heated and stabilized, it's time to cook the roast.

Making the Sauce

While the roast is cooking, I'll show you how to make a delicious sauce that pairs perfectly with the sirloin. To make this easy sauce, we'll start with sour cream and mayo as the base. Adding horseradish and hot mustard will give it a kick, but you can adjust the amounts to suit your taste. For a savory flavor and texture, we'll also incorporate unsalted beef broth.

The beauty of this sauce is that it can be easily customized. If you prefer it hotter, you can add more horseradish or hot mustard. If you like it milder, simply reduce the amounts. Remember to taste the sauce as you go and adjust the seasoning accordingly. This sauce will complement the sirloin roast beautifully and provide a tangy, savory element to each bite.

Cooking the Sirloin Roast

Once our grill is at the optimal temperature and our sauce is ready, it's time to cook the sirloin roast. Place the roast on the indirect side of the grill, away from direct heat. Insert a probe thermometer into the thickest part of the roast to monitor its internal temperature.

Keep an eye on the thermometer and cook the roast until it reaches an internal temperature of 127 degrees Fahrenheit. This will result in a perfectly cooked roast with a medium-rare doneness. The cooking time will vary depending on the size of the roast, but it usually takes around 2-3 hours.

Throughout the cooking process, resist the temptation to constantly check on the roast. This can cause fluctuations in temperature and affect the cooking time. Trust the thermometer and let the grill do its job. While the roast cooks, the tantalizing aroma will fill the air, building anticipation for the delicious meal to come.

Searing the Roast

Once the roast has reached the desired internal temperature, it's time to give it a final touch of flavor by searing it. Stir up the coals in the slow and sear unit to allow the unlit briquettes to catch fire and create an even layer of heat. Carefully place the roast directly over the heat and sear it for about 40 seconds on each side.

Searing the roast not only adds a beautiful char and grilled flavor, but it also locks in the juices, resulting in a moist and flavorful final product. After the quick sear, remove the roast from the heat and let it rest before slicing.

Resting and Slicing the Roast

Resting the roast after cooking is crucial as it allows the juices to redistribute, resulting in a more tender and juicy final product. Let the roast rest for at least 10-15 minutes before slicing into it. This will give you enough time to prepare any additional side dishes or set the table.

When it's time to slice the roast, make sure to cut across the grain. This will ensure tender slices with a satisfying texture. Thin slices are key, especially for cuts like the sirloin. As you cut through the roast, marvel at the beautiful color, smoke ring, and juiciness of the meat. Each slice is a testament to the flavor and care put into the cooking process.

The Perfect Accompaniments

To complete the meal, consider serving the sirloin roast with some delicious side dishes. Traditional options like roasted potatoes, steamed vegetables, or a fresh salad can complement the richness of the meat. For added flavor, you can also serve the roast with the homemade sauce we made earlier. The tanginess and creaminess of the sauce will enhance the natural flavors of the sirloin and provide a satisfying contrast.

Remember to consider the preferences and dietary restrictions of your guests when selecting accompaniments. Offering a variety of options ensures that everyone can enjoy the meal to the fullest. Don't forget to set the table with proper dinnerware and create a welcoming atmosphere to make the meal truly memorable.

Conclusion

Cooking a delicious sirloin roast on the Slow-Seer Kettle Grill is a cost-effective way to create a mouth-watering centerpiece for your next gathering. By choosing a less expensive cut like sirloin, eye of round, or London broil, you can save money without compromising on flavor. With the right preparation and cooking techniques, you can transform these cuts into a tender and flavorful roast that rivals the much-desired prime rib.

From dry-brining the roast to searing it for that perfect char, each step is critical in achieving the desired results. The homemade sauce adds an extra layer of flavor, enhancing the taste of the sirloin roast. Whether you're serving it for a special occasion or simply to indulge in a delicious meal, this recipe is sure to impress your guests.

So, why not give it a try and take a break from the high meat prices? By utilizing affordable cuts and cooking them with care, you can create a memorable dining experience while keeping your wallet happy. Remember, two zones are better than one when it comes to grilling, and with the right techniques, you'll be able to savor every bite of your perfectly cooked sirloin roast. Cheers!

Highlights

• Cooking a sirloin roast on the Slow-Seer Kettle Grill offers a cost-effective alternative to expensive cuts like prime rib.
• Choosing a less expensive cut, such as sirloin, eye of round, or London broil, can still result in a flavorful and impressive centerpiece.
• Proper preparation, including dry-brining, seasoning, and using the right rub, is key to achieving a delicious sirloin roast.
• Setting up the grill with the correct temperature and smoke levels ensures optimal cooking conditions.
• Making a tangy and creamy sauce using sour cream, mayo, horseradish, hot mustard, and beef broth complements the flavors of the sirloin roast.
• Cooking the sirloin roast on the indirect side of the grill, with careful monitoring of the internal temperature, guarantees a perfectly cooked roast.
• Searing the roast adds a charred flavor and beautiful color, locking in the juices and enhancing the overall taste.
• Allowing the roast to rest before slicing allows the juices to redistribute, resulting in a tender and flavorful final product.
• Serving the sirloin roast with delicious side dishes and a homemade sauce completes the meal and offers a well-rounded dining experience.
• Cooking a sirloin roast on the Slow-Seer Kettle Grill is a budget-friendly option that delivers fantastic flavor and satisfaction.

FAQ

Q: Can I use a different cut of meat for this recipe? A: Absolutely! While this recipe focuses on sirloin roast, you can also try eye of round or a cut marketed as London broil. The key is to ensure proper cooking and seasoning techniques for the specific cut you choose.

Q: Can I use a gas grill instead of a charcoal grill? A: Yes, you can adapt this recipe for a gas grill. Simply follow the same temperature and cooking instructions, adjusting the heat accordingly on your gas grill.

Q: How long should I let the roast rest before slicing it? A: It's recommended to let the roast rest for at least 10-15 minutes. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful roast.

Q: What other sauces can I serve with the sirloin roast? A: While the homemade sauce provided in this recipe complements the flavors of the roast, you can also consider serving it with a creamy horseradish sauce, a tangy chimichurri sauce, or a classic au jus for a more traditional touch.

Q: Can I cook the sirloin roast to a different doneness, such as well-done? A: Yes, you can adjust the cooking time to achieve a different level of doneness. Keep in mind that cooking the roast to medium-rare or medium generally yields the most tender and flavorful results.

Q: How do I ensure that the roast is evenly cooked? A: By using the slow and sear unit, you create a two-zone setup on the grill. Placing the roast on the indirect side ensures even cooking and prevents direct heat from drying out the meat.

Q: Can I use this recipe for a larger or smaller roast? A: Yes, you can adapt this recipe for different sizes of roast. Just keep in mind that the cooking time may vary depending on the weight of the meat.

Q: Can I freeze the leftover roast? A: Yes, you can freeze the leftover roast for later use. Make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. Thaw it in the refrigerator before reheating and consuming.

Q: How long can I store the leftover roast in the refrigerator? A: The leftover roast can be stored in the refrigerator for up to 3-4 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to maintain its freshness.