Barbecue has many regional variations, based on several factors:the type of meat usedthe sauce or other flavoring added to the meatwhen the flavoring is added during preparationthe role that smoke plays in preparationthe equipment and fuel used to cook the meathow much time is spent cooking the meatAt its most generic, any source of protein may be used, including beef, pork, poultry, and fish. The meat could be ground, as with hamburger, processed into sausage or kebabs, and/or accompanied by vegetables. Sometimes the cut of meat (e.g. brisket or ribs) matters; sometimes the cut is irrelevant. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before and/or during cooking, and/or flavored in numerous ways after being removed from the heat. Occasionally, vegetarian alternatives to meat, such as soyburgers and mushroom caps, are prepared similarly.Typically meat is covered with barbecue sauce. Vinegar-base sauce is typical of Southern United States barbecue, while tomato-based sauce is Western United States style.Many forms of barbecuing involve tough cuts of meat that require hours of cooking over low heat that barely exceeds the boiling point of water. Some forms of barbecue use rapid cooking over high heat, being barely distinguishable from grilled meats to those who would make such a distinction. With high heat barbecuing (often called grilling), the food is placed directly above the flame or other source of heat. With low heat barbecuing, the food is off to the side and almost always under a cover, frequently with added smoke for additional flavor. It is generally agreed among the many regions of North America that indirect heat constitutes "barbecuing," while direct heat is the mark of "grilling." Outside of the US this distinction is rarely observed.Sometimes an open flame is required, with the fuel source irrelevant. In other cases, the fuel source is critical to the end result, as when wood chips from particular kinds of trees are used as fuel.

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week! Wine-and-Herb-Marinated Sirloin Tip Roast (12/22/2006) Cookin' With Kaye is sponsored by EconoFoods on JFK ...

Beef Loin Ball Tip Roast ... Beef Loin Top Sirloin Roast Boneless ... recipe book | food dictionary | cooking school recipe of the week ...

or - 1/2 lb. fully cooked steak strips or fully cooked pot roast, shredded: 4: whole Portobello ... You can substitute shoulder steak, top round steak or round tip steak for the sirloin.

 

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Recipes for Bison Meat from the North American Buffalo, Restaurants & Retail Outlets, Ontario. ... This is a great recipe for anyone who prefers a freshly cooked roast with a savory sauce; or ...

Sirloin Tip Roast tender and delicious with red potatoes and baby carrots. - Savory Crock Pot ... Description: Sirloin Tip Roast tender and delicious with red potatoes and baby carrots.

1 (3-pound) sirloin tip roast: 1 teaspoon salt: 1 teaspoon dry mustard: 1/4 teaspoon garlic powder ... A great addition to a cooks repertoire to a fast in house recipe, to make your family ...

Natural Pork Pork Sirloin Tip Roast ... find Salmon Creek Farms Natural Pork Salmon Creek Farms recommends the recipe below, Mustard-Crusted Pork Roast