@JEBIV I had to try this and we did last night. No pictures, but it turned out fantastic. I did a two hour marinade consisting of 3/4 cup olive oil, 3/4 cup brown sugar, 1/4 cup red wine vinegar, 2tbsp woosterchester stuff, 2tbsp Dale's marinade, 1tbsp kosher salt, 2tsp fresh black pepper, one tbsp crushed red pepper flakes and 8 cloves of minced garlic. Seared hot and fast which made a great crust (I thought it would taste burned due to the sugar but it didn't) and got it just above rare about 118F then a 10 minute rest. Sliced thin and had sirloin chef salads with blue cheese dressing. Oh man..... No pics, was fighting wind and rain during the cook lol...... Thanks for the idea!