Pepper Crusted Sirloin Roast
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Last week Patti found beef sirloin rolls at $2.39 a pound. So she brought one of these big boys home, 23 pounds. I cut it into a few steaks and two roasts for the smoker. It does not get much better than this for a rich and hearty beef flavor.
I rubbed this with garlic, onion and black pepper and then a nice coat of Country Bob’s All Purpose Sauce. Off to the Louisiana Wood Pellet Grill where I smoked it at 225 for an hour then about 10 minutes a side at 400 degrees. It was eating smokey beef perfection. So Good!
Pepper Crusted Sirloin Roast
Prep Time: 10 minutes
Cook Time: 1 hour smoke @ 225 degrees (107c), 30 minutes grill @ 400 degrees (205c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack House Blend, 60% hickory, 20% oak, 20% cherry
Ingredients: Pepper Crusted Sirloin Roast
- 1 large sirloin roast
- Crushed dried garlic, to taste
- Crushed dried onion, to taste
- Fresh cracked pepper, to taste
- Country Bob’s All Purpose Sauce
Our Ingredients
I like Fresh Crack Black Pepper
Pepper Crusted Sirloin Roast
Directions: Pepper Crusted Sirloin Roast
Take your sirloin roast and sprinkle your seasoning all over it. Pour a generous coat of Country Bob’s over the roast and place it on the grill. We always smoke the meat before I put any heat to it. That is one of the beauties of using a Louisiana Wood Pellet Grill. We can do things here that you would have to use two different grills. After 225 degrees (107c) for an hour, pull the meat off and turn the grill up to 400 degrees (205c). I put my roast back on when the grill hits 400 degrees at 10 minutes per side. It comes hot off the grill, seared on the outside and medium rare on the inside.
On The Louisiana Wood Pellet Grill
Pepper Crusted Sirloin Roast
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 degrees (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana Wood Pellet Grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking”, 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke. (We are doing 60 minutes here)
After an hour, turn the (Temperature Control) up to 450 degrees (230c) and pull the meat off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 10 minutes per side. Perfect.
When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Pepper Crusted Sirloin Roast
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Check Out That Smoke Ring
Pepper Crusted Sirloin Roast
Let’s Eat
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
http://datenightdoins.com
Facebook
Youtube Channel
Pintrest
http://www.louisiana-grills.com/
Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
