YIELD:
4
PREP TIME:
12 Hours
COOK TIME: 1 Hour 30 Minutes
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
Sirloin Tip Beef Roast - approximately 5 - 7 lbs
Coffee brine
DIRECTIONS
This recipe was developed by Tommy Bommarito - Guest Chef for The Big Easy Users Forum and cooking enthusiast bar none!
Preparation for meat
Place meet in brine mixture, cover and store in frig for 8 - 12 hrs.
Method
Remove meat from brine about 1 hour before cooking, set in shallow pan or bowl and allow brine to drip off - do not rinse.
Place meat vertically in The Big Easy cooking basket (use skewers to hold in place) and place basket with meat in the cooking chamber, cover with mesh lid.
Ignite The Big Easy and cover with mesh lid for first 25 - 30 minutes of cook At about 30 minutes or so, remove mesh lid and turn the control knob on the cooker to about half-way between full and off.
Cook for approximately 1 hr 35 min's total or until 145F degrees internal temperature (USDA medium rare)
Remove cooking basket from cooker, remove meat from basket and wrap wih foil - place in shallow bowl or tray let rest for 30 min's in foil.
Remove drippings from the drip tray which you lined with food safe foil or drip pan. Skim off fatty bits - and add to sauce pan. Reduce the juice for gravy adding a tsp of Wondra flour (if needed) and 1/2 Tbsp of butter to finish when removed from heat. Slice and serve.
Coffee Brine
4 cups water to start (add more to cover meat )
2 cups brewed coffee
1/2 cup salt
1/4 cup white sugar
1/4 cup brown sugar
3 tbs oil
2 tps (each) white pepper and black pepper
1/4 cup worcrestershire sauce
2 tbs onion flakes
Directions
Mix Ingredients in warm water - allow to cool before placing over meat.