Ease of preparation rating: Medium
Yield: 16 servings
INGREDIENTS:
8 lbs (3.6 kg) top sirloin roast
¼ cup (60 ml) olive oil + more for grill
Salt and pepper
Carolina Rub
2 tablespoons (30 ml) kosher salt
1 ½ tablespoons (25 ml) ground black pepper
1 tablespoons (15 ml) sugar
2 tablespoons (30 ml) brown sugar
2 tablespoons (30 ml) cumin powder
1 tablespoons (15 ml) cayenne
2 tablespoons (30 ml) smoked paprika
2 tablespoons (30 ml) ancho chili powder
Carolina Barbeque Sauce
¾ cup (360 ml) apple cider vinegar
1/3 cup (80 ml) brown sugar
½ cup (120 ml) yellow mustard
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (15 ml) cayenne
2 teaspoons (10 ml) chili powder
1 tablespoon (15 ml) chili flakes
Salt and ground black pepper
To serve
16 x 8-inch long submarine sandwich buns
Lettuce leaves
METHOD:
For the rub, mix together kosher salt, ground black pepper, sugar, brown sugar, cumin powder, cayenne, smoked paprika, and ancho chili powder in a bowl. Rub all over the roast.
Prepare the barbeque for indirect grilling by placing a drip pan underneath the grate where the heat will remain off. Turn the heat on the opposite side of the grill to low heat, 220 F (105 C).
Once grill has reached temperature, brush grill with oil.
Place roast on the unheated side of the grill over the drip pan. Close the lid and roast sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 145 F (63 C) for medium rare.
While the roast is cooking prepare your sauce.
In a large saucepan on the stove, mix together apple cider vinegar, brown sugar, and yellow mustard. Simmer on low for 10-15 minutes. Do not boil.
Add Worcestershire sauce, cayenne, chili powder, chili flakes, salt, and ground black pepper and simmer for 10-15 minutes.
Taste and adjust to your liking.
Set aside and allow to cool to room temperature.
(Make ahead if you have a chance, it allows the flavours to blend and mellow out. You can store in an container in the refrigerator for up to 2 weeks.)
Divide the Carolina Barbeque Sauce in two, reserving half for serving on sandwiches.
Use the other half as a mop and baste your slow cooking roast every 30 minutes.
Remove roast from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes. Slice the beef thinly.
Cut the buns lengthwise.
Lay lettuce leaves on the bun to cover.
Add beef and drizzle with reserved Carolina Barbeque Sauce.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
