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Mary 12/08/14 |
I am planning on doing sirloin tip roasts for 30-34 people. I think 12 pounds of meat should cover it. Should I get 2 6-pound roasts or 3 4-pound roasts...want it on the rare/medium rare side. Also, can I cook the meat in one large pan? Planning on the high heat/low heat method to cook them. |
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ellen 12/09/14 |
For rare, 2 larger. Yes, 1 pan, be sure it has low sides and that the oven or grill is thoroughly preheated. And preferably have/be a slicer/server; get a bit more if it is self serve. |
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Mary 12/09/14 |
Thank you. One last question. I plan on cooking very high heat and then low heat. What temps and for what length of times...again 2 6+ lb roasts. |
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Mary 12/09/14 |
Since you suggested getting more meat if using a self-serve method, I've decided to get 3 5-pound roasts. Assume I can still use one pan. But need to know what temps and for how long when using a high heat/low heat method. Thanks! |
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ellen 12/09/14 |
Smart choice. The newer oven have such good insulation that they do not cool off adequately when using the high low method, overcooking the meat. You might want to use the sear/low method instead. Your roast is about twice as big, so will take about twice as long, but DO use a thermometer. Here is a good link: www.wikihow.com/Cook-Sirloin-Tip-Roast |