Oak Plank Roast Sirloin

It’s been a very exciting time for me recently I’ve started posting on the Food Mag website as Smoky and the Wood Pit a series of monthly posts on BBQ and smoking, to get people into making the most out of their BBQ. For me it’s a great chance to show people what is possible, and have some fun too.

I’ve posted this month on Oak Plank Roast Sirloin a great way of cooking for a crowd.

Last months was the classic Beer Can Chicken.

Hopefully you’ll enjoy these posts as much as I enjoyed cooking them.

http://www.food-mag.co.uk/articles/blogs/

12 responses to this post.

  1. That looks so good, make me long for summer even more!

    Reply

  2. Love your recipe – I’ve posted it on our Facebook page with a description of what you do . Hope that is OK ? We make BBQ Planks and spend a lot of time BBQing on wood so it is great to see someone else in the UK doing the same.

    Reply

    • Hi Sarah, thank you, it’s such a great way to cook. No worries on posting it, am happy to share as long as there’s a link back.
      Very impressed by your planks, they look great, and very reasonably priced, though I’m fortunate enough to have a sawmill close to me and I picked the plank up there.
      Cheers
      Marcus

      Reply

  3. That looks amazing! I’ve done similar, but sliced the meat off as it cooks on the BBQ – it was very good 😉

    Reply

  4. Thank you, they’ve done their job then!
    Cheers
    Marcus

    Reply

  5. The photos look absolutely smashing! I’m getting hungry just by looking at them!

    Reply

  6. Holy Toledo! I’ve haven’t visited your site in some time (apologies) and then I’m rewarded with one of the best images I’ve seen on the web is years. I think I’ll definitely be grillin in the snow today because of this. Well done Marcus!

    cheers,
    Jed

    Reply

    • Thanks Jed, glad you came back and visited again.
      Very kind of you to say.
      Let me know how you get on with your grilling in the snow. We haven’t had any snow this year, but I’ve been out cooking all through the winter.
      Looking forward to summer though now.
      Appreciate your comments.
      Cheers
      Marcus

      Reply

  7. Oh my lord, what an incredible cut of meat – that looks brilliant.

    Reply

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