food sirloin tip roast w/ chile-herb-butter, and evil glaze

QuadShotz

QuadShotz

Banned
Well, I said I'd make it, and here it is.

Made a spice mix...

1/2 tsp each of:

  • Arbol Chile Powder
  • Cayenne Chile Powder
  • Habanero Chile Blend
  • Rosemary, powdered
  • Italian herb blend
  • Sea Salt
  • generic papain-based meat tenderiser (optional)

1 tsp. of Black Pepper

1/3 a package of onion soup mix

Mixed it all together:

S6302351.JPG


Then, blended that into 1/2 a stick of softened butter and put in fridge overnight to get all comfy.

Like so:

S6302357.JPG


Now today, I dragged out the roast, and slathered it all up after punching a bunch of holes through it with a meat thermometer (do not break the trusses...I poked BETWEEN the cords) so the chile-herb-buttery goodness can get all through it. Let it sit for abbout 15 min to sink in a bit.

S6302361.jpg


And then in a nice medium-hot skillet it went to braise away.

S6302365.jpg


Damn, that's awesome already. :-D
 
Now while all that's been going on, I've warmed up the trusty slow-cooker on high until it's rarin' to go.

I had only used 3/4 of the butter mixture on the braising, so I added molasses, garlic, onions, sriracha, and Firefoods Reserve Naga Sauce to it to use as a baste/glaze.

S6302370.jpg


Put like a 1/4C. of water and 1/2 of the sauce in the bottom of the cooker, then when it was warm I stuck the roast in and turned the cooker to about 1/2 way power. (really helps to have BBQ tongs for a 3lb roast wrangle)

Poured the rest of the sauce on top, sprinkled on some more hab blend for good measure, and closed it up.

Here's where it's at now:

S6302374.jpg



The story aint' over yet... ;)
 
Sounds Great!

I love onion soup mix. It is a great shortcut for beef flavor.

It would look better on the grill however......;)
 
Yay! It's done.

Beauty. A perfect Well Done.
S6302376.JPG


Letting it Rest for awhile.
S6302378.JPG


Drooool....
S6302383.JPG


It's fragrant, tender, and has a heck of a chile kick too...w00t!
This'll make some kickazz sandwiches, burritos, and whatever else I can think of. :D

Cheers mates, I'm off to drink a beer & stuff roast in my face.

-CaFF
 
QuadShotz said:
Yay! It's done.

Beauty. A perfect Well Done.
S6302376.JPG


Letting it Rest for awhile.
S6302378.JPG


Drooool....
S6302383.JPG


It's fragrant, tender, and has a heck of a chile kick too...w00t!
This'll make some kickazz sandwiches, burritos, and whatever else I can think of. :D

Cheers mates, I'm off to drink a beer & stuff roast in my face.

-CaFF
Click to expand...

Awesome Quad! I will have to give this a try next time I make a venison roast.
 
Thanks guys, it was a fun...and delicious...project. :D

In case anyone wonders..here's the recipe I got the original idea from: http://allrecipes.com/Recipe/Herb-Rubbed-Sirloin-Tip-Roast/Detail.aspx

Did I mention I bought it for $1.99 a pound?

Oh, and I used a lot of rosemary because I love that flavor and didn't have Thyme, ya may not want a whole 1/2 tsp of it. Mebbe a 1/4 tsp as it's a strong flavor not all will like. Marjoram would be nice too.

Txclosetgrower said:
Shit son i'm moving in with you.
Click to expand...

LOL!!

But hey, coming from a Texan, that's high praise, thx!
 
Here's todays cheese steak sammich from that roast:

S6302386.JPG


Onions, red peppers and mozz nuked with the shredded beef, and melty hab jack and a tad bit of mayo & dijon mustard on toasted multigrain.
 
Looks as good as you described it Quad. I've been adding the smokey flavors of Chipolte and Paprika to my fried chicken receipe and the heat of Thai chili and Habs to the buttermilk soak.

Let me tell you after a 12 hour soak in buttermilk, the crust stays on the chicken for each bite and not just come off in one big blob.

Psst the compound butter is a wonderful way to get the flavors to stay in your foods. I did that with orange and basil on my Turkey for X-Mas.
 
Ya, sounds killer man..and thx!

Welcome to THP btw bro..thie site is addictive i tell ya.. ;)
(I drug him in from an online game we play..teehee)
 
You drugged him in an online game room?


Tres Creepy bro.;)

And Hey! A roast can be done on a grill, or preferably a smoker no problem!
 
Looks good quad man. A little too done for my taste, I would have stopped at 130F, but to each their own. Man, I can almost smell it.
 
You must log in or register to reply here.
Back
Top