Reversed Seared Sirloin Roast On Your Gasser - Date Night Doins BBQ For Two

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Reversed Seared Sirloin Roast on Your Gasser with a “Kiss of Smoke”. One of our favorites to grill is a big, thick sirloin. The butcher cut these special for us at 2 ½ inches thick. Some friends of ours were asking how to do a big sirloin on their gas grill. So, we just had to step up to the grill and take it one step farther by smoking it with a reverse sear. Everyone was happy, very tender with that “Kiss of Smoke” using a Wedgie packed with “Gourmet Blend” pellets.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our gas grill, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, 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…

See “Reverse Sear What Is It?” Link: http://datenightdoins.com/reverse-sear/

Reversed Seared Sirloin Roast on Your Gasser
A Gas Grill Recipe

Prep Time: 5 minutes
Cook Time: 1 hr. @ 250* (122c) then 20 mins. @400* (205c)
Grill: Gas
Pellets: Pacific Pellet Gourmet BBQ Pellet Gourmet Blend

Ingredients: Reversed Seared Sirloin Roast on Your Gasser

Reversed Seared Sirloin Roast on Your Gasser
A Gas Grill Recipe

Cooking Directions: Reversed Seared Sirloin Roast on Your Gasser

Generously season your Sirloin roast, insert your meat probe and place it over a burner that you don’t light for “indirect heat”. I always use the far-right side for this, but it doesn’t matter if you set up on the left or right, where ever you can control the heat.

Adjust the burner you are using to cook with to around 250* (122c), this is lowest temperature using 1 burner on my gasser I can get.

Light your wedgie for that “Kiss of Smoke”, I checked things after a half hour to make everything was looking good. I reached an I.T. of 100* (39c) and pulled my sirloin off the grill and covered as I turned the heat up to high across the grill to “High”.

When the grill was screaming hot I put my roast back on for about 10 minutes a side with a quarter turn at 5 minutes for those beautiful “Flavor Bars” … I pulled it off the grill at 125* (52c). This will be rare…

When your sirloin reaches an internal temperature 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for beef is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (See Our Store) for checking meat temps.

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.

Reversed Seared Sirloin Roast on Your Gasser
A Gas Grill Recipe

Reversed Seared Sirloin Roast on Your Gasser 1 — Set Your Meat Probe

Reversed Seared Sirloin Roast on Your Gasser
A Gas Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor 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 and Do What You Love,
Ken & Patti

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“Date Night Butt Rub“
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Our Thanks To:

Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/

Country Bob’s All-Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/

Grill Grates
http://www.grillgrate.com/

The Smoking Wedgie
Our Store: http://datenightdoins.com/store/Smokin-Wedgie-c25501414

Duck Fat
Our Store: http://datenightdoins.com/store/Duckfat-c25501422