The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Jul. 6, 2009
This is wounderful! I love the seasonings, and it made a very tasty gravy. Thanks!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 30, 2009
Best roast ever... did mine in smoker!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 23, 2009
This is delicious! My boyfriend complimented it, and he is a verryy picky eater! I followed the recipe exactly but left out the cayenne pepper because I didn't have any. I cooked it at 300 for an hour (sirloin a little less than 1 pound) and it was tender and perfect. Try this recipe, you won't regret it!!!
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hro
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 23, 2009
Everyone loves this! Ingredients are fine the way they are.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 23, 2009
This is soooo delicious. I put on the rub (forgot adding the olive oil but it really didn't need it), let it sit on the counter for an hour. Seared both sides on medium-high heat on a gas grill and then moved to indirect for 40 minutes. Made the best roast beef sandwiches ever!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 18, 2009
This is absolutely the best recipe i have ever tried. Marinate this in a zip lock bag overnight for flavorful meat all the way through. I cut the salt in half(I used sea salt). A lot of people cut the cayenne but don't-it does not come out spicy, but perfect and flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 8, 2009
Wonderful rub, wonderful recipe. I take the time to cook this in my smoker as I think the flavor is just a little more intense. Either way it is one incredible recipe. Thanks Joel.
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Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Jun. 1, 2009
I am happier than a pig in mud with this recipe. I followed as stated. I did not even cut the salt, which I debated for personal reasons. I did use Kosher, I can see if you are using table salt you would cut it. I did cut the cayenne to 1/8, just because I did want to overpower the kid. This meat and directions came out so tender and juicey. It sliced perfectly. Always remember meat should be at almost room temp before putting oven or grilling. Do not put cold meat directly in oven or grill. Huge difference. Joel if you were close by I would kiss you! Thanks a million!
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Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA
Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 21, 2009
THIS IS A MUST HAVE! I use this on everything. I mix it dry and put it in an empty paprika bottle and shake it on chicken, talapia, salmon, pork, beef, burgers......you name it. This rub is awesome and have passed it on to tons of people. Thank you
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: May 18, 2009
the first time i made this recipe it was really salty. however, if you just cut all the ingredients in half it tastes absolutely perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 14, 2009
A simple and delicious rub (I used fresh thyme and oregano)! I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 11, 2009
AWESOME and EASY. I used 1/2 the salt as other reviews suggested. Used a 3 lb roast. Used convection roast for 45 min and let sit for 15 min. PERFECT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 11, 2009
I have made this multiple times for my family and it has come out perfect everytime. Suggestion: Instead of using kosher salt, I used Redmond All Natural Sea Salt (an accident at first, but I make it this way everytime now). And of course, ALWAYS USE A MEAT THERMOMETER. My roast always takes longer, but I like it Med Rare.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 8, 2009
This was sooooo good we're having it AGAIN on pork! Excellent! We had to substitute fresh garlic for the garlic powder and STILL turned out amazing! This is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 7, 2009
Very, very good recipe for rub. I did cut the salt in half and was glad I did. We served our sirloin tip roast with mashed potatoes, garden salad, sauted onions and mushrooms, and a little horseraddish cream sauce on the side. Wonderful and thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Plainville, Connecticut, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 6, 2009
I am not in general a big beef lover but I even ate the leftovers from this roast. I followed some of the other suggestions and put the rub on the beef and let it marinate in the fridge for a couple of hours then let it come to room temperature before cooking. Fantastic, I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 4, 2009
This is the BEST sirloin tip roast I have ever made or eaten. I soaked up some of that incredible aujus with a few dinner rolls after eating the beef. I read in Joel's bio that he likes to grill and BBQ, and I'd bet money that this recipe has been used on the ol' charcoal grill a few times. Thanks, Joel, this is definitely a keeper.....Al
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: May 3, 2009
Awesome! In place of the cayenne I used a sweet chili steak seasoning. I reduced the salt to 1/2 teaspoon of table salt because the seasoning already had some salt in it. Halfway through cooking I turned the roast and added balsamic vinegar to the bottom of the roasting pan I used. The drippings made a really nice sauce for on top of the meat and the veggies. This seasoning mix would go nice on barbecued steaks, too. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 24, 2009
Excellent recipe. Next time I'm going to make sure and have horseradish sauce. It tastes that much like prime rib.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 22, 2009
The rub was excellent. I used my oven probe set to 145 degrees. It was still somewhat rare. We prefer medium. I will set it a bit higher the next time I make it. Another reader had marinated her roast in the rub for 4 hours in the fridge. That would help tenderize it a little more. I was hoping for a more melt-in-your-mouth texture. Overall, it was much better than my usual roast.
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Lin

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