ChrisSurf
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Not used to making "roast", I bought a Sirloin Tip Roast that's been trimmed and tied together with the strings. However looking online I'm seeing so many conflicting reports of how to cook it, I have it marinating right now.
Now it's trimmed, however there are still there are fats (white strips) kind going through it and some parts. Some people say thats normal, others say the whole thing has to be cut apart and trimmed.. huh? When I see vids of people trimming their roast, there's usually a fat covering the outside or thick parts being cut off... not like mine?
Also do you still broil it with the strings holding it or cut before hand? I saw recipes saying to cut them, and others saying to cut them after cooking? I thought your supposed to cut them after cooking....
Now it's trimmed, however there are still there are fats (white strips) kind going through it and some parts. Some people say thats normal, others say the whole thing has to be cut apart and trimmed.. huh? When I see vids of people trimming their roast, there's usually a fat covering the outside or thick parts being cut off... not like mine?
Also do you still broil it with the strings holding it or cut before hand? I saw recipes saying to cut them, and others saying to cut them after cooking? I thought your supposed to cut them after cooking....