Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

BIG ROAST... HELP

Share:

Home Cooking 6

BIG ROAST... HELP

Lissylou | May 25, 2012 12:53 AM

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
Thank you

Want to stay up to date with this post?

Recommended From Chowhound