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Sirloin Pork Roast on the BGE

Posted: Mon Mar 12, 2018 11:07 am
by Canadian Smoker
This roast was labeled as a Sirloin pork roast...figured I would rub it up and do it on my Rotisserie .......that was not the case as it was all bone in when I unwrapped it.
Anyways I rubbed it up with one of my fav pork rubs and heated the BGE up to 400 degrees.....plate setter in and cooked indirect.

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I cooked for about 2 hrs turning every half hour...plated with some veggies and mashed taters.

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Re: Sirloin Pork Roast on the BGE

Posted: Mon Mar 12, 2018 11:26 am
by JustinCouch
I have never seen a sirloin pork roast. Was it porkchoish?

Re: Sirloin Pork Roast on the BGE

Posted: Mon Mar 12, 2018 1:57 pm
by Rambo
did you put the string on and if so, why?

Re: Sirloin Pork Roast on the BGE

Posted: Mon Mar 12, 2018 2:14 pm
by Canadian Smoker
This is exactly the way I bought it........i figured the roast was tied because the bone had been removed.......i don't think the butchers at this market know sh@t about cutting meat.....i was totally disappointed when I went to slide the rotisserie rod through only to find bone....why they had to tie it will be a mystery......but none the less I got it done.

Re: Sirloin Pork Roast on the BGE

Posted: Mon Mar 12, 2018 2:22 pm
by OldUsedParts
Bone or no bone, I'd eat that quicker than a Minnow can swim a Dipper :tup:

Re: Sirloin Pork Roast on the BGE

Posted: Tue Mar 13, 2018 11:10 am
by Sailor Kenshin
Beautiful plate!

Re: Sirloin Pork Roast on the BGE

Posted: Tue Mar 13, 2018 7:28 pm
by bobcat1
IN!!!! :chef: :mrgreen: