On Aug 8, 6:11�pm, "cybercat" > wrote:
> "Kswck" > wrote in message
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> > "cybercat" > wrote in message
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> >> "Dirty Harry" :>
> >>> Rotisserie that sucker at a low heat and baste it every 15 mins with
> >>> something to keep the outside from drying out. �I just did a pork loin
> >>> last night and accidentally let it go about 7 degrees higher then I
> >>> wanted and the thing was still juicy and tender as hell.
>
> >> Man, Harry, I have no rotisserie. Sounds good though.
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> > Ya might want to invest in the Ronco. As much as I hate the commercials,
> > it is one infomercial that actually does what is advertised. I store it in
> > a closet when not in use-I don't have the counter space.
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> RONCO! I have not seen those adds forever.

Ronco ads ain't a double d. hehe

You really don't want to rotisserie sirloin tip, it's too lean and too
uneven a cut... you'd need to reform it by tying and lard the
exterior... hardly worth the trouble. If I must I would tie two
together (in the 69 position), rub well with seasoned oil and roast it
on a rack in the oven. Sirloin tip is like eye round, if you cook it
past medium rare be prepared for some heavy chewing. And still you'll
need a sharp knife for making very thin slices.