Roast Beef

Tonight we planned to cook a sirloin roast on the Egg. However, the egg had frozen shut from Saturday night. We placed some firestarter in the bottom and waited for the egg to "hatch" - ie heat up enough to thaw the lid open. Once the lid was open - about 40 minutes later, we were cooking with charcoal!

We opened the top quite a bit, and left the mesh screen closed but the bottom slider door completely open until the grill heated up to 400F to 425F.

We placed a sirloin tip roast fat side up on a V-rack, and placed the rack in a drip pan. We also placed potatoes in the drip pan. Covered the roast with ground black pepper, Club House spicy pepper medley, some dried rosemary and some sliced onion.

Cooked at 400F to 425F until internal temperature was at 165F. It took about 2 1/2 hours.

Results: Potatoes were a little overdone / crispy on the outside. They would have worked better on the V-rack instead of placed in the drip pan. Meat was a little on the well-done side. I like my beef medium to medium-well. However, it was moist and absolutely delicious, the potatoes had great flavour, and next time I will try cooking the meat to 160F.