i have a 12 pound sirloin tip roast that originally was going on the BBQ. But it's going to rain on Saturday. My questions are:
Do I cook on convection bake or bake?
What temp? I read anywhere between 200 to 325 degrees. 375 for the first hour.
What do I do for flavor? Rub or marinade ?
How long?I've never used a meat theometer. My late husband was the master at cooking. So I'm kinda clueless. Do I stick the thermometer in at the get go or only to test for doneness?
I'm having a b-day party for 20!!! Planning on a beef dip. Any great recipes will be appreciated. I thought it would be easy to cook a roast but know I'm getting scared. Please give me some answers to the conflicting material I've read
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