Top Sirloin Roast Beef recipe by the BBQ Pit Boys

W3Schools


Many prize this cut of Beef, cut from under the tenderloin, because of its intense beefy flavor. Also known as a Spoon Roast in the States, the Pit Boys use the “double rub” technique and cook it slow and indirect over medium heat to produce a tender and juicy Beef Roast second to none. And it’s real easy to do with these few simple tips.-
YouTube’s #1 Cooking Show for Barbecue and Grilling. #BBQPITBOYS #BBQ #RECIPES
Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we’re serving up some delicious, moist and tender, and real easy to do cooking on the ol’ BBQ grill.

To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, CLICK HERE https://BBQPitBoys.com.

To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE http://bbqpitboys.spreadshirt.com

Are you a Grilling and BBQ fanatic or would like to be? Then start your own BBQ Pit Boys Chapter. Visit our Website to register https://BBQPitBoys.com and join over 2,500 BBQ Pit Boys Chapters formed worldwide.

Thanks for stopping by and for your continued support..! –BBQ Pit Boys

source
W3Schools For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

34 replies
  1. Michael Howard
    Michael Howard says:

    the last 2 minutes of this video was top 10 best things ive ever seen in my life! 3 old boys chiilin in the backyard no loud mouth women complaining no green vegetables. turbo man shit!!!

    Reply
  2. Randy Miller
    Randy Miller says:

    I'm going to try this one out soon. I'll have all my neighbors spying over their privacy fences…but that's ok…they're the one's that want privacy and I'll be the with the best smelling backyard. Y'all are loved in Mobile Alabama.

    Reply
  3. Ashencrowe
    Ashencrowe says:

    This was so dambd good!
    I roasted mine on a rack and tray. Under the rack, I put a mix of Vidalia and yellow onion to roast, and catch drippings. I used the onions to make a simmered sandwich dip with beef broth, Worcestershire, a beef boullion cube, 1/2 cup water, a bit of Dijon mustard, soy sauce, pepper, and later, the rub-spiced juices from the rested beef. Strained the onions for the sammiches.

    Reply
  4. johnathan smith
    johnathan smith says:

    Sorry guys, but you owe me a new keyboard. I salivated all over it!!!! Wow… I like it as the second one: medium well, when the blood/juice comes up through the surface. Thank you guys for vid. EDIT: the vegetarian that did not like this, can stay home eating carrots!!

    Reply
  5. George Adams
    George Adams says:

    Tell me why every second of every video its like every move is hurried? Are you guys late for a bus? Why be in such a hurry? Its like you can't cook it fast enough… can't cut it up fast enough… can't serve it fast enough and can't eat it fast enough! Slow down dudes… its not getting away… SLOWLY slice that beef up… eat like humans not cavemen!

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.