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Certified Angus BurgundyPepper Spoon Roast

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WIGS rare
rare

Posts: 29
Ok Guys- Give me some ideas on how I should prepare this roast. I have a grill that I can use as a smoker. Its a 4# roast. I plan on cooking it on Sunday when the high Temp will be 8. Freekin Wisconsin weather.

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7104
Location: Stoughton, WI
Is it a premarinated roast or are you starting from scratch? From what I could find online it appears a spoon roast is a piece of sirloin so my preference would be to grill it indirect to medium-rare.

scorched_porch medium-well
medium-well

Posts: 249
Location: Redwood City, California

Yeah, looks like a trade name for a bottom sirloin cut. I'm with Mr Chicken, I'd grill it Med rare - first on the coals (for a nice crust), then throw a bunch of fresh rosemary sprigs on the coals, move the meat off and finish indirect with the lid on. Good luck - can we see pictures?
Wood Fired Argentine Parrilla
22.5 WSM
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WIGS rare
rare

Posts: 29
I ended up putting in a crock pot with boullion cubes for 6 hrs. Pulled away real easy and made sandwiches.

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7104
Location: Stoughton, WI
Can't say as I blame you, especially if you don't have a sheltered area for grilling! I guess you'll just have to try another roast in about 3 months! :wink:


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