Post by BBQ Butcher on Dec 15, 2007 7:57:05 GMT -5
There is a video in the 'video' section down below.
No steaks with this one, I want to make a nice Top Sirloin Roast for a party.
Here is the whole thing right out of the cry-o-vac bag. The cap meat on the bottom and top butt on the top
I've taken the liberty of pre-trimming it before I separate the two pieces of muscle.
It's pretty easy by following the natural seam
I've taken about 1½" of meat off the front. It's loaded with sinew, etc, so I like to use it for stew or grinds.
Top Sirloin Roast on the left, Cap meat (partial tri-tip), a little bitty Sirloin Steak in the front and the trimmings for grinds in the back.
Roast has been seasoned with Dale's Sauce and my steak seasoning. It really doesn't need to be tied, but I'd like it to keep a uniform size while cooking. I normally would add a layer of thick cut bacon to the top to help keep it moist and add some flavor, but will leave it naked this time.