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I ask this in the professional section also.

I want to do beef for sandwiches, for my rifle league dinner.

I was thinking of a whole sirloin tip (10-12 Lb). would this be a good choice, and from what i have seen after my search 130 or so would be a good temp?

This would be done and put into a roaster to keep warm. What kind of liquid would i use to keep it moist and flavorful?

I have been to places where something like this been made and the slices of beef are always in some sort of broth or something.

I want to do beef for sandwiches, for my rifle league dinner.

I was thinking of a whole sirloin tip (10-12 Lb). would this be a good choice, and from what i have seen after my search 130 or so would be a good temp?

This would be done and put into a roaster to keep warm. What kind of liquid would i use to keep it moist and flavorful?

I have been to places where something like this been made and the slices of beef are always in some sort of broth or something.

thank you. .

thank you.
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When I do beef roasts, I always place the meat into a large casserole dish or cake pan about 2 inches deep. This way, the meat juices collect in the pan and you can use a turkey baster or similar to gather the juices and moisten the meat with them.

I usually rub the meat with dry french onion soup mix, as this mixes with the meat juices and makes the gravy taste awesome.

Cheers,

Micah Smiler

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