This is a pretty damn elite video, both the way it was shot (multiple angles and on point caption) but also the plentiful of ideas displayed. Thanks a ton!
One thing I've found lately with some of these larger cuts of meat is to spend some time trimming off all external fat, silver skin, etc. prior to applying the rub. It's the internal fat that gives the meat its tenderness and juiciness... Removing the external fat, etc. allows the seasoning, rub, etc. to better flavor the meat...
It's great to see what a fellow Canadian does with meat bought from Costco here, including the large cuts. I'm a tough critic when it comes to cooking but you look like a great cook. I like the idea of eating everything I've seen you make. I hope your number of subscribers really increases.
Excellent tutorial on a piece of meat many of us would be fearful to try! ‘Well done’! I freeze portions as you do with Costco 2-pack pork shoulder. So convenient having good meat ready to eat.
Just today payed 1.99 lb for whole top serloin roast .bought 4 of them and made pot roasts out of them 12 in all. If I want to I can thaw one out and make steaks for grilling. The place that has them is Food Depo Market Place in Calhoun Ga. Sale ends tomorrow. G beef 1.99 lb , pork chops .99 lb. , bacon .79 a pack bologna .79 pk, hot dogs .99 pack. Stock your freezer up before tomorrow sale ends.
@@thresher455 I have a feeling your serious? That's what scares me? We're talking sirloin here, a finer cut! You don't cook any fine beef over medium rare, it's ruined! Certainly as well you don't make pulled beef sandwiches outta sirloin, really? Maybe chuck roast or shoulder? Even then 185 is incinerated? After U go over medium rare, and certainly to well done, it's impossible to tell what cut of beef it is,
@@thresher455 Never take a sirloin to that temperature. We’re not talking about a brisket bro. It would not pull apart at 185° and be tender it will never get tender it’ll just get tougher and tougher and tougher till it turns into a leather boot.
Thank you for your kind comment as some viewers like the talking 🙏😊 I find the talking and music is a distraction from the cooking 🧑🍳 Appreciate your watching and have a lovely week!!
Thank you for your video. I am grateful to see your idea of putting the parchment paper under the foil as I am definitely going to use that. I have to admit, I never buy Sirloin because of how tough it is. I tried buying Sirloin steaks but I just couldn't deal with the toughness. I have not bought a huge one like you have there. I am just one little old lady by myself to cook for, though once in a while I do get visitors to cook for, so large pieces of meat are not often cooked at my house. Mostly I eat ribeye steaks or Strip loin steaks cooked in my air-fryer or pan fried. I do cook a lot of lamb also on my carnivore way of eating. I am interested to see how you cook such a big roast. My family are huge fans of lamb, so when they come I usually make a leg of lamb roast.
You did well in this video. My heart started beating hard when you showed how juicy the Sirloin was! Storing meat for later is great but you went a step further and poured juice in each bag. Great recipe ideas for the Sirloin. Do you can at all?
@@RealCookingInMyKitchenCanning is a whole new art, example: If you want to can beef then put raw beef in the jar with some spices and very little water (or no water) and when you're done you have something great. You could even add some uncooked rice and have something complete when you're done. Your biggest expense is the pressure cooker but these are foods you can take with you anywhere...I'll keep watching and thanks for responding!
Hello. I’m subscribed to your channel and enjoy watching your videos. I am however having a hard time keeping up with the ingredients and was wondering if you could put them with the measurements in your description?
Thank you for the support and the comment 🙏 I have been putting the ingredients & measurements in all my recent videos and been going back and putting into old videos also. Will take some time but am working on it. Thanks again and have a wonderful week 🤗
Over cooked the beef to medium well. Although juicy when you pressed down on the roast there was no pink colour. Would have like to have known your preference before you started the cooking of the meat? Would a meat probe helped where you could seethe internal temperature as it cooked? When you cut the roast it looked gray. Since in the stir fry you were re cooking the beef again, would it not be better to cook it to medium rare? A hot roast beef sandwich would also been cooked again.
@@RealCookingInMyKitchen Costco uses the tenderizer on meat after they open the COV so anything you buy in a COV like this sirloin tip hasn't been tenderized yet. If it was cut into a roast and trayed it would be tenderized. Someone following this video might get the roast instead so you are correct.
@@RealCookingInMyKitchen Thank you. I was able to see the name from one of the shots. Unfortunately it doesn’t look like they sell them here in the states. Bummer.
@@RealCookingInMyKitchencan you please send link to your cookware, I can’t find your dark coloured roasting pan ? Most appreciated, cooking in North America.
@@MGTOW2025 www.houzz.com/products/baker-and-salt%C2%AE-two-tone-enamel-15-5-inch-baking-dish-prvw-vr~132257049, but unfortunately it is sold out. Happy Holidays 🎄🤗
Delicious 😋 your roast meat 🎉looks very 😮 good 👍 look he is cutting ✂️ it in cubes pieces 🧩🧩🧩🎉 wow in the picture 🖼️🖼️🖼️ he made a sandwich 🥪🥪🥪🥪🥪🥪 with some ingredients 🎉 mm mm ❤ everything you are making 😜 we are seeing it 🎉so enjoy your good meal 🎉 from the USA 💟
No, this cut doesn’t include top sirloin cap. These are completely different cuts of beef. Sirloin tip comes from the round primal, and is found on the front end of the rear leg. Top sirloin cap comes from the primal cut loin. Thank you for watching. Have a great day🙏🤗
@@RealCookingInMyKitchen Thank you for clarifying. I'm trying to find the equivalent of what we call a whole Rump in Australia. In Canada it seems to be called Whole Centre Top Sirloin though seems to have the Cap / Picanha / Coulotte removed. Do you know if they are sold with the Coulotte still attached?
@ Costco Canada sells these cuts separately, I’m not sure about the other stores. ruclips.net/video/3IZjzixl9Do/видео.htmlsi=5-lRdVA8HmtdKL9E ruclips.net/video/FCckYr5hk_o/видео.htmlsi=d7Bx_u2PF3NzpvAo
About 2.5-3 hours ( 20-25 minutes per pound) I would recommend using a meat thermometer, it will help you get your meat to match your personal preference and taste
You sure won't find a Sirloin Tip Roast at any Costco or Sams for anywhere near $5.80 a pound here in Georgia. Matter of fact it's about twice that price and higher.
Costco Beef loin top sirloin whole cap off $6.98 per pound yesterday Michigan. Ribeye whole roast was the same price as cut steaks unfortunately $12.50 lb
Yeah ,but I just paid $10.00 for just a quarter pounder cheeseburger. I can make more than ten meals from that roast. Not a bad price. I also would cut some tips from this stroganoff. Thanks for video
@@userG5447 I am not complaining about the price I paid for the cheeseburger. It tasted good. I was just comparing prices and suggesting price of the roast is ok for what you get.
I can’t tell you the exact time. For medium- rare it’s about 15-18 minutes per pound. I would strongly recommend using a meat thermometer to achieve accurate temperature. For medium rare (130F) I would pull the roast out at 120F, the internal meat temperature will always continue to rise about 10 degrees during the resting period.
I would suggest that you use a meat thermometer to accurately gauge the meat temperature. I can’t tell you exact cooking time, it’s about 15-20 minutes per pound. The cooking time will vary depending on your oven. For medium, I would pull the meat out at 130F. Large roasts can rise between 10-15 degrees while resting.
Approximately 3 hours, or 20 minutes per pound. I would recommend using a meat thermometer for the best results. I usually pull the roast out just before it reaches 135F for medium. Happy Holidays🌲🤗
Let’s see SOURCING LABElING on every piece, LIKE IT USED TO BE. USA,USA,USA on our beef, pork lamb, poultry as that piece of meats health integrity stays consistent/safe with MADE in the USA, truly made in the USA. CANADA has traditionally had a better track record than South- of-the-Border sourcing but there has been anomalies even there.
Why people don't do this type of cooking I'll never know...so many different meals out of this on large piece of meat...big savings there I don't enjoy eating out anymore it's too expensive and the food just isn't that great. Right there you've got chinese, mexican, Italian, and bbq plus more...
I applaud your choice in music. SERIOUSLY! Now you just need to learn how to narrate your videos to make your channel take off. Granted the whole ASMR thing does have it's own fan club.
I have not seen that cut here in Texas Costco but I have not looked either. I will now! Love your videos. I love that you are not talking jibberish like so many content providers. You just want to slap so many of them and yell, “shut up already!”
Oh dear, I have it in the oven now and in watching the video again to write down the instructions realized I forgot to tie it with the string. What effect does that have on cooking it, does anyone know?
Sorry for the late response. Tying a beef roast helps it keep its shape and cook more evenly, but the most important thing is using a meat thermometer when cooking beef roast. I hope your roast turned out good.
Has not quite doubled as I just checked today but is higher the 2024 cost was 11.99 kilo and today’s cost was 15.49 kilo. So was 3.50 per kilo higher in Canadian dollars. 🙁😕
I pan sear first then add 2 cups of Port wine, 2 cups water, 4 tblspns molasses & cook at 200 degrees for 6-8 hours (depending on size). The roast is amazing & the gravy is a mouth orgasm
@@frederickhillegas2115Yea but that's harsh chemicals coming into contact with your food + heated aluminum exposure causes Alzheimer's and other health issues
It is sirloin tip whole comes from front end of the rear leg, you can find more info on this site: www.beefitswhatsfordinner.com/cuts/cut/2793/sirloin-tip#:~:text=Although%20its%20name%20suggests%20otherwise,or%20used%20for%20Ground%20Beef.&text=Also%20known%20as%20Knuckle%20and%20formerly%20known%20as%20Round%20Tip.
I hope you understand that , this was my family’s supper, and this is how we prefer our beef. I make videos of what I cook for my family in my kitchen I’m not trying to teach how to cook, just sharing my way of cooking. I hope you have a wonderful day 😊
Great point, clearly you are an outstanding cook, my remark is mainly frustration that people put specific temps in instead of ranges. Thank you@@RealCookingInMyKitchen
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Wow, I love your videos.
Thank you for watching and your support 🤗
AMAZING! thank you!
Thank you 🙏🤗
Looks yummy Super
Holy cow!!! Very informative! Thanks
Glad it was helpful! Thank you for watching 🤗
Wow wonderful recipe
Thank you 🙏🤗
Loved that you turned this into so many different meals. The sandwich and the salad look like my favorite. I love Costco. I think I might try this.
Really Awesome Greatness!... This is how to live & Eat...👍👍😎
BTW... Keeping it real,no talking just showing how it's done... Great Job!
Thank you 🙏🤗
This is a pretty damn elite video, both the way it was shot (multiple angles and on point caption) but also the plentiful of ideas displayed. Thanks a ton!
Thank you 🙏 Happy Holidays! 🎄🤗
Excellent cut of beef and reasonable price 👏😊 great video
Thank you so kindly 😘
Wonderful recipe again.💯🙏🏻
Thank you kindly 😊
One thing I've found lately with some of these larger cuts of meat is to spend some time trimming off all external fat, silver skin, etc. prior to applying the rub. It's the internal fat that gives the meat its tenderness and juiciness... Removing the external fat, etc. allows the seasoning, rub, etc. to better flavor the meat...
It's great to see what a fellow Canadian does with meat bought from Costco here, including the large cuts. I'm a tough critic when it comes to cooking but you look like a great cook. I like the idea of eating everything I've seen you make. I hope your number of subscribers really increases.
Thank you so kindly for your comment 🙏 I hope you have a wonderful weekend 🤗
Thank you for the recipe. I will try❤
Buon Appetıto My frıend good video
Thank you 🙏🤗
I BUY ALL MY FROM COSTCO GREAT MEATS THEY HAVE GREETING FROM NJ
Costco has always been a great store 🤗@@ozcanucal7062
Yummy
Excellent tutorial on a piece of meat many of us would be fearful to try! ‘Well done’! I freeze portions as you do with Costco 2-pack pork shoulder. So convenient having good meat ready to eat.
A wonderful delicious dish has been prepared. It looks beautiful on a plate. It looks very appetizing. Thank you for the good video.
Thank you 🙏🤗
That's a beautiful roast...good enough as roast beef for a wedding even. Nice video. God Bless.
Thank you 🙏🤗
Bonjour et merci pour ce nouveau partage mon ami. Passe un bon dimanche🙏🙏👌👌
Awesome video on what to do with this Costco Sirloin tip roast. You can make many meals with this recipe! Thank you.
Anthony Joseph Lucchese
Again thanks for watching 😊
Just today payed 1.99 lb for whole top serloin roast .bought 4 of them and made pot roasts out of them 12 in all. If I want to I can thaw one out and make steaks for grilling. The place that has them is Food Depo Market Place in Calhoun Ga. Sale ends tomorrow. G beef 1.99 lb , pork chops .99 lb. , bacon .79 a pack bologna .79 pk, hot dogs .99 pack. Stock your freezer up before tomorrow sale ends.
Hi~~~my dear friend~~~~very nice make a sirloin tip roast view and nice video.....Thank you for sharing....have a nice weekend~~~😊😊😊😊
Anyone have a food vacumn? Thoughts? Worth getting one? Seems would be better for storage of freezer with limited frost issues.
Yes a food vacuum would be a great kitchen addition 👍😊
Great video, but overcooked for me I would’ve pulled that at 115°F and let the residual heat bring it up to medium rare.
Exactly pull @ 115 F!
I would have let it go to 185 an let the break down happen. Pulled beef sandwiches
@@thresher455 I have a feeling your serious?
That's what scares me?
We're talking sirloin here, a finer cut!
You don't cook any fine beef over medium rare, it's ruined!
Certainly as well you don't make pulled beef sandwiches outta sirloin, really?
Maybe chuck roast or shoulder?
Even then 185 is incinerated?
After U go over medium rare, and certainly to well done, it's impossible to tell what cut of beef it is,
@@thresher455 Never take a sirloin to that temperature. We’re not talking about a brisket bro. It would not pull apart at 185° and be tender it will never get tender it’ll just get tougher and tougher and tougher till it turns into a leather boot.
@@johnweimer3249yep . I over cooked sirloin roast before . Has to toss it . Was shoe leather 👞
Doing your videos with out your voice is brilliant. Because it is proven that people pick up on movement rather than voice more than anything
Thank you for your kind comment as some viewers like the talking 🙏😊 I find the talking and music is a distraction from the cooking 🧑🍳 Appreciate your watching and have a lovely week!!
Thank you for your video. I am grateful to see your idea of putting the parchment paper under the foil as I am definitely going to use that. I have to admit, I never buy Sirloin because of how tough it is. I tried buying Sirloin steaks but I just couldn't deal with the toughness. I have not bought a huge one like you have there. I am just one little old lady by myself to cook for, though once in a while I do get visitors to cook for, so large pieces of meat are not often cooked at my house. Mostly I eat ribeye steaks or Strip loin steaks cooked in my air-fryer or pan fried. I do cook a lot of lamb also on my carnivore way of eating. I am interested to see how you cook such a big roast. My family are huge fans of lamb, so when they come I usually make a leg of lamb roast.
Girl, you had me at that roast beef sandwich ❤
You did well in this video. My heart started beating hard when you showed how juicy the Sirloin was! Storing meat for later is great but you went a step further and poured juice in each bag. Great recipe ideas for the Sirloin. Do you can at all?
Thank you so much for the wonderful comment 🤗 no I do not can but maybe in the future I will try.
@@RealCookingInMyKitchenCanning is a whole new art, example: If you want to can beef then put raw beef in the jar with some spices and very little water (or no water) and when you're done you have something great. You could even add some uncooked rice and have something complete when you're done. Your biggest expense is the pressure cooker but these are foods you can take with you anywhere...I'll keep watching and thanks for responding!
@@RealCookingInMyKitchen
This guy is a good teacher: ruclips.net/video/hDITJT0NoQY/видео.html
Nice
I like to wet brine mine and steam or boil also.
Also a Italian rub thats similar to the wet brine
Sounds great! Thank you for watching🙏 Have a good week 🤗
Hello. I’m subscribed to your channel and enjoy watching your videos. I am however having a hard time keeping up with the ingredients and was wondering if you could put them with the measurements in your description?
Thank you for the support and the comment 🙏 I have been putting the ingredients & measurements in all my recent videos and been going back and putting into old videos also. Will take some time but am working on it. Thanks again and have a wonderful week 🤗
Do Canadians vx their beef? How do you know what you’re getting?
Hope for the best
Just both 2 peaces and ad them in jarr it's a fantastic meat and have meat for many year's to come and the taste is wowww😊❤
how long did you cook it for?
We pay 3 time more here in Ottawa Canada for a peace like this..
That’s very unfortunate 🧐
You don’t peace where you live ?
Over cooked the beef to medium well. Although juicy when you pressed down on the roast there was no pink colour. Would have like to have known your preference before you started the cooking of the meat?
Would a meat probe helped where you could seethe internal temperature as it cooked?
When you cut the roast it looked gray.
Since in the stir fry you were re cooking the beef again, would it not be better to cook it to medium rare? A hot roast beef sandwich would also been cooked again.
I don’t know if you know that most of the Costco beef is mechanically tenderised and should be cooked to 145F.
@@RealCookingInMyKitchen
Costco uses the tenderizer on meat after they open the COV so anything you buy in a COV like this sirloin tip hasn't been tenderized yet. If it was cut into a roast and trayed it would be tenderized.
Someone following this video might get the roast instead so you are correct.
What brand roasting pan is that. I like how low it is. Thanks!
The brand is Baker & Salt. it is 2 1/4” deep. very versatile pan I love it 🥰
@@RealCookingInMyKitchen Thank you. I was able to see the name from one of the shots. Unfortunately it doesn’t look like they sell them here in the states. Bummer.
@@RealCookingInMyKitchencan you please send link to your cookware, I can’t find your dark coloured roasting pan ? Most appreciated, cooking in North America.
@@MGTOW2025 www.houzz.com/products/baker-and-salt%C2%AE-two-tone-enamel-15-5-inch-baking-dish-prvw-vr~132257049, but unfortunately it is sold out. Happy Holidays 🎄🤗
Delicious 😋 your roast meat 🎉looks very 😮 good 👍 look he is cutting ✂️ it in cubes pieces 🧩🧩🧩🎉 wow in the picture 🖼️🖼️🖼️ he made a sandwich 🥪🥪🥪🥪🥪🥪 with some ingredients 🎉 mm mm ❤ everything you are making 😜 we are seeing it 🎉so enjoy your good meal 🎉 from the USA 💟
Thank you so much for watching 😊 can do a lot with this piece of meat !!
Does this cut include the Top Sirloin Cap or has it already been removed?
No, this cut doesn’t include top sirloin cap. These are completely different cuts of beef. Sirloin tip comes from the round primal, and is found on the front end of the rear leg. Top sirloin cap comes from the primal cut loin. Thank you for watching. Have a great day🙏🤗
@@RealCookingInMyKitchen Thank you for clarifying. I'm trying to find the equivalent of what we call a whole Rump in Australia. In Canada it seems to be called Whole Centre Top Sirloin though seems to have the Cap / Picanha / Coulotte removed. Do you know if they are sold with the Coulotte still attached?
@ Costco Canada sells these cuts separately, I’m not sure about the other stores.
ruclips.net/video/3IZjzixl9Do/видео.htmlsi=5-lRdVA8HmtdKL9E
ruclips.net/video/FCckYr5hk_o/видео.htmlsi=d7Bx_u2PF3NzpvAo
I love that she teaches without saying a word!
I find that the talking videos are a distraction as it’s all about the food.
How long was oven time?
About 2.5-3 hours ( 20-25 minutes per pound) I would recommend using a meat thermometer, it will help you get your meat to match your personal preference and taste
You sure won't find a Sirloin Tip Roast at any Costco or Sams for anywhere near $5.80 a pound here in Georgia. Matter of fact it's about twice that price and higher.
I don't know how you saw the price per pound. I couldn't even get the pic blown up
@@dawnellepope8162it’s $11.99/kg, I don’t know the currency, guess it’s Canadian dollar
Costco Beef loin top sirloin whole cap off $6.98 per pound yesterday Michigan. Ribeye whole roast was the same price as cut steaks unfortunately $12.50 lb
Exactly. We pay a lot more in TX
@@rd4908 This is exactly what I paid for mine. Yes it's Canadian. 12$ a KG
Literally made my mouth water! That roast at my Costco would cost $80.00-$90.00
The price today was 13.49 per kilogram ( Alberta, Canada )
Yeah ,but I just paid $10.00 for just a quarter pounder cheeseburger. I can make more than ten meals from that roast. Not a bad price. I also would cut some tips from this stroganoff. Thanks for video
@@carlcalvin1479 that's because mcD's bought the ingredients & someone cooked it for you. 😊 convenience has a price...
@@userG5447 I am not complaining about the price I paid for the cheeseburger. It tasted good. I was just comparing prices and suggesting price of the roast is ok for what you get.
@@carlcalvin1479mcd's isn't real food and your taste buds must be broken 😂
Wow!
What’s the amount of time to cook it med rare or closer to rare?
I can’t tell you the exact time. For medium- rare it’s about 15-18 minutes per pound. I would strongly recommend using a meat thermometer to achieve accurate temperature. For medium rare (130F) I would pull the roast out at 120F, the internal meat temperature will always continue to rise about 10 degrees during the resting period.
Hi how long does it take to cook in the oven pls ?
I would suggest that you use a meat thermometer to accurately gauge the meat temperature. I can’t tell you exact cooking time, it’s about 15-20 minutes per pound. The cooking time will vary depending on your oven. For medium, I would pull the meat out at 130F.
Large roasts can rise between 10-15 degrees while resting.
When you let it sit covered in foil the internal temp might of gone to 160.
How long did you cook the roast in the oven or how many minute per pound? Thanks.
Approximately 3 hours, or 20 minutes per pound. I would recommend using a meat thermometer for the best results. I usually pull the roast out just before it reaches 135F for medium. Happy Holidays🌲🤗
Too Long !
Argentinan OR Patagonian or Brazilian sourced beef ?????
Majority of the beef sold by Costco is from USA and Canada.
Let’s see SOURCING LABElING on every piece, LIKE IT USED TO BE. USA,USA,USA on our beef, pork lamb, poultry as that piece of meats health integrity stays consistent/safe with MADE in the USA, truly made in the USA. CANADA has traditionally had a better track record than South- of-the-Border sourcing but there has been anomalies even there.
Great sharing My friend have a nice weekend ❤❤❤
Thank you! You too!
Why people don't do this type of cooking I'll never know...so many different meals out of this on large piece of meat...big savings there I don't enjoy eating out anymore it's too expensive and the food just isn't that great. Right there you've got chinese, mexican, Italian, and bbq plus more...
Thank you! 🙏🤗
Canadian eh? That why the prices was cheap!
I applaud your choice in music. SERIOUSLY! Now you just need to learn how to narrate your videos to make your channel take off. Granted the whole ASMR thing does have it's own fan club.
Well you did a great job...just not a fan of the meat from Costco.
To me it looks dry..but hey your technique was great ❤
I have not seen that cut here in Texas Costco but I have not looked either. I will now! Love your videos. I love that you are not talking jibberish like so many content providers. You just want to slap so many of them and yell, “shut up already!”
Yes it is a nice cut of meat and can do so much with it. Thanks for watching and have a prosperous new year 😊
You need to ask them. They process these into smaller cuts. Same with a chuck roll.
OK now your just showing off with that philly cheese steak....LOL I cant just look away.
Oh dear, I have it in the oven now and in watching the video again to write down the instructions realized I forgot to tie it with the string. What effect does that have on cooking it, does anyone know?
Sorry for the late response. Tying a beef roast helps it keep its shape and cook more evenly, but the most important thing is using a meat thermometer when cooking beef roast. I hope your roast turned out good.
@@RealCookingInMyKitchen Was awesome, even without the string! Would definitely do this again! Thank you!
@@justlittleoleme8555 Great! Thanks for your feedback 🙏 I hope you have a wonderful weekend 🤗
Who’s watching on 2025 can you please confirm the same cut of meat is double the price now
Has not quite doubled as I just checked today but is higher the 2024 cost was 11.99 kilo and today’s cost was 15.49 kilo. So was 3.50 per kilo higher in Canadian dollars. 🙁😕
$100 bought 2 days ago costco bc canada
14,50$ in Vancouver
5.80 a pound in South Florida, only in your dreams….
I just price checked a whole sirloin tip here in TN, $3.98 a pound.
I pan sear first then add 2 cups of Port wine, 2 cups water, 4 tblspns molasses & cook at 200 degrees for 6-8 hours (depending on size). The roast is amazing & the gravy is a mouth orgasm
The molasses sounds interesting 🤔 Thanks for watching!
I'm surprised there wasn't any trimming of the meat
I don't know where this is filmed but in the bay area it's $14.99 a pound
14.99 per kilogram Costco Red Deer, Alberta
Don’t cover it next time it and your seasoning won’t steam off . Covering it prevents that nice crust from forming
Nice but you should have trimmed it. Who wants to eat cooked silver skin. The rub would have penetrated better as well.
Now might I suggest butchering it, getting the Picanha steaks, sirloin steaks, roasts and trim. The value of that just 10x a giant roast.
Thanks for the suggestion !
I have never seen anyone use parchment paper that way!!
Parchment paper is non stick.
They also have non stick aluminum foil now.
@@frederickhillegas2115Yea but that's harsh chemicals coming into contact with your food + heated aluminum exposure causes Alzheimer's and other health issues
I'll be right over😂
That is not a sirloin tip roast. That is the heel of the round.
It is sirloin tip whole comes from front end of the rear leg, you can find more info on this site: www.beefitswhatsfordinner.com/cuts/cut/2793/sirloin-tip#:~:text=Although%20its%20name%20suggests%20otherwise,or%20used%20for%20Ground%20Beef.&text=Also%20known%20as%20Knuckle%20and%20formerly%20known%20as%20Round%20Tip.
that's cheap,11.99 CANADIAN dollar per kilo= 3.924$ per pound in US dollar
It’s 14.99 per kilo now. If you interested I just posted a new video (Costco meat prices) Thank you for watching and have a great weekend 🙏🤗
a steamed roast seriously overcooked
I hope you understand that , this was my family’s supper, and this is how we prefer our beef. I make videos of what I cook for my family in my kitchen I’m not trying to teach how to cook, just sharing my way of cooking. I hope you have a wonderful day 😊
Great point, clearly you are an outstanding cook, my remark is mainly frustration that people put specific temps in instead of ranges. Thank you@@RealCookingInMyKitchen
Thank you and have a great weekend!
What brand roasting pan is that. I like how low it is. Thanks!
Why not cut out the sirloin steaks first?
I did on another roast this time just doing something different 😊
@@RealCookingInMyKitchen nice. I just roasted one whole overnight after watching this. :)
Can we pay google a couple bucks a month and get rid of the commercials??
They are a pain in the video!!
Yes you can sign up for RUclips premium
You never cover a roast you cook it uncovered for best taste
Use black letters, white are ha4d to see on the screen!!
Thank you for the advice I will definitely try that, I do adding on my phone and the options are limited😊
You way overcooked that.
I have yet to buy anything in the commercials!! So why advertise ??
Get you tube premium it eliminates the commercials
Next time clean the silver skin first
To start with that is not a sirloin it’s more like a rump
This is sirloin tip whole, comes from front end of the rear leg. Chuck roast comes from upper shoulder and lower neck and contains more fat.
Rump could be two things, if you are in Europe its a top butt, if in the U.S it's the rump end of an outside round...
So you are incorrect.
If it is not grass fed, I do not want it!
not grass fed doesnt make it to my table no thanks
Grass fed,really. Do you know all are grass fed!