BBQ Adventure: Roast Sirloin Beef (using roasty bag)

We had a friend over for dinner tonight and cooked up some roast sirloin beef. The rub we got from taste.com.au but I modified the recipe slightly to accomodate cooking with a roasty bag. I have blogged about the BBQ liners and now also have a roasty bag. Both products I fully like/use (and actually endorse (yeah yeah my word is worth a lot ).

Anyway the rub recipe you can get from here. We got a nice cut of sirloin beef from my butcher (oops I have to announce which butcher I actaully have selected as the Aussie BBQ provider of meat….).
It was nice piece and vacuum sealed:

After removing the plastic it looked like this (with the fat cap):

So I made the rub and used about a tablespoon of olive oil on the beef plus the rub:

Did I mention I like the BBQ liners? I do…. They really stop the meat from sticking and they make cleaning sooooo much easier!

I also have a roasty bag now (specifically for roasting meat; well duh). This is what it looks like (yeah it’s black), you can see the BBQ guru probe going in on the side:

What I like about the bag is the fact that it neatly captures the jus for gravy and it keeps the roast moist (granted my KK would do that as well) and it does a great job! Here’s the amount of jus collected (this is a decent size bowl):

During most of the cook (10 minutes on high / 400F) followed by about 35-40 minutes on 350F the guru handled the temp with ease…

I am finding that for any cooks that last long than 1 hour I use my Stoker and for short cooks (< 60 minutes) I use my guru.... Obviously for grilling I use neither...

So after the cook was done I foiled the beef for about 10 minutes:

The meat looked like this after foiling:

Followed quickly by me cutting it:

It came out pretty well, not too done (which I don’t like) and I would describe it as medium rare.
The rub was nice and everyone agreed it was well worth it (for a relatively short cook….)
Good use of 3 gadgets (BBQ guru, BBQ liner and roasty bag).