j biesinger
TVWBB Platinum Member
We had a kcbs comp this weekend, and decided to try my hand at roasting a strip loin for friday's dinner. I picked up the CAB loin at RD for just under $6/lb, you can see it in the far left in fridge line up:
I rubbed it down with a mix from my herb garden, sage, oregano, thyme, rosemary, chives, plus salt, pepper, olive oil, and lots of garlic.
I roasted the whole thing for about 2 hours. I minioned the start and never shut the dampers so the temp slowly ramped up to 300* in that time. I took it to an internal of 125*, which was probably was a tad high. I had a bit of "bull's eye" so most of the meat was close to med well with a tiny bit of med rare in the middle. No complaints though, and the herb paste was great.
guess I should have let her rest longer than I did and maybe could have avoided it making such a leaky mess.
I rubbed it down with a mix from my herb garden, sage, oregano, thyme, rosemary, chives, plus salt, pepper, olive oil, and lots of garlic.
I roasted the whole thing for about 2 hours. I minioned the start and never shut the dampers so the temp slowly ramped up to 300* in that time. I took it to an internal of 125*, which was probably was a tad high. I had a bit of "bull's eye" so most of the meat was close to med well with a tiny bit of med rare in the middle. No complaints though, and the herb paste was great.
guess I should have let her rest longer than I did and maybe could have avoided it making such a leaky mess.
