+
carophil11 | Apr 28, 201706:59 AM     2

Hey folks!

I'm having company this weekend and am planning on grilling a roast low and slow with indirect heat, to just above rare. I have a top sirloin and a top round roast, and I'm wondering which would be more tender cooked in this fashion? I'm guessing the sirloin - I've had good results cooking them this way in the oven, but I'd like to get your advice, as I've never cooked a top round roast before.

I've also got a bottom round in the freezer (we stock up when the supermarket has sales), but I know that's tougher than either, and probably has to be cooked more like a chuck roast.

Thanks!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...

Foil Packets Are Your Best Camping Food Friend
Recipe Round-Ups

Foil Packets Are Your Best Camping Food Friend

by Joey Skladany | Going camping? Foil packets are the best way to cook your food (and they're pretty great in the oven...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.