Top Sirloin w/ Drip Pan Experiment

[MacEggs]

I like to try different set-ups, and also like to try to use minimal charcoal, and hope for maximum results. 
It's not always the case ... Hence - experiment. 

My 18" red OTG got the call for this one.

The thing I was experimenting with here was a drip pan which included sliced onions, potato halves, 2 cups boiling water, and some steak spice.

I used leftover unlit briquets / lump in a basket and dumped 16 lit Kingsford Competition on top with chunks of hickory.




This was a 5 lb. Top Sirloin oven roast purchased at Costco.
The previous day, I put a light coating of Worcestershire plus some homemade brisket rub on the roast and into the fridge for 24 hours.

Waited about 20 minutes or so, or until the smoke was changing to blue and wispy.  Then the roast went on.






I don't usually keep the cooker temperature, but I did in this case.  The temperature stabilized around 300℉.




I removed the roast just shy of 3 hours with an IT of 130℉ and let it rest for 30 minutes.




At that point, I added some more lit charcoal. 
This was for the potatoes, as I wanted to put them on the grill, and they were the main part of the experiment.








The drippings got put in the blender and turned into gravy.  My wife used some water and corn starch.






Carved the roast, and I was very happy with the look ... a nice medium-rare to medium.








The beef was fantastic!  Very tender and tasty. 
However, I was disappointed with how the potatoes turned out.  They were not totally cooked through, so they were a little firm.

I would like to try this again, but next time I will light more charcoal for the potato stage while the roast is resting. Should help with the taters. 

Overall, this was a great experiment. 
I did this on Sunday, and I have been eating leftovers for the last three days.  Should get at least one more meal out of it.   

[austin87]

Even if the potatoes were a little firm I love the look of the crust on the cut half, and the beef looks perfect!

[1buckie]

Nice Lookin' dinner & experiment......

You can try stabbing the taters all over with a fork before cutting in half......doesn't take much, just an 1/8 inch or so......breaks the skin & allows heat in / moisture transfer.....they cook maybe 15~20% faster that way......

[BBcue-Z]

That looks awesome Mark!!
I have not done whole Sirloin (Top Butt) in a long time. Yours made me want to go out there and cook one tonight. It is perfectly cooked!!

As far as the potatoes, I usually put them in the Microwave for 10 minutes on high to get the cooking started. They wouldn't be cooked all the way, but they'll soften up some and retain heat so they wouldn't take too long to cook.

[iCARRY]

Damn that looks good. Beef is going to be my thing this year. Hope you guys keep posting things like this and inspiring me.


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[1buckie]

That looks awesome Mark!!
I have not done whole Sirloin (Top Butt) in a long time. Yours made me want to go out there and cook one tonight. It is perfectly cooked!!

As far as the potatoes, I usually put them in the Microwave for 10 minutes on high to get the cooking started. They wouldn't be cooked all the way, but they'll soften up some and retain heat so they wouldn't take too long to cook.

[BBcue-Z]

But still better than boiling 
We're talking potatoes here not meat, and no one ever complained or noticed 

[1buckie]

Just kiddin' ya, man !!!!

[BBcue-Z]

I know

[Mark Schnell]

Daaaaang!

[5280Jeff]

Great job! That's a perfectly cooked roast.

[MacEggs]

Thanks everyone!   I like to share my experiments ... even when they don't turn out.  The taters are making some damn fine home-fries! 

Thanks, @1buckie and @BBcue-Z for the tips for the potatoes. 
Z ... We don't own a microwave ... evil little things.  Used them many years ago, now I am sworn off them. 

[blieb]

The drip is a great idea.  When my mother made meatloaf, she would use little canned potatoes and put them under the meat.  All the meat drippings would go down and baste and cook the taters underneath, steaming up under the meat.  She always used canned potatoes, which where already pretty soft.