whole ny strip this weekend


 
S

Sean S.

TVWBB Pro
so i was inspired by this thread to try one of these tomorrow. i got a 13lber from costco which i'll do in the wsm.

2 questions: 1) i'm shooting for to do it at 300 with some cherry and birch for smoke, so what are your guesses to the time it will take to com up to med-rare and 2) would you think just a simple montreal coating or some type of herb paste like j used? gievn that it will just be on the edges i almost think a lovely paste like that would get wasted.

thanks!
 
Sean it's probably a pretty thin piece of meat so I'm thinking 1-11/2 hours to get it where you want it. It's pretty easy to overshoot medium rare when your cooking at that temp with a thin cut of meat. Montreal spice would be good on it.
 
Well i think about 1.5h-2h in time maby more couse its a huge Strip.

And a herb Rub is always nice.

A tip:

3 cloves of garlic
a few leafs of basil
Some rosmary/and or thyme.
add salt/pepper and some evoo to bring it to a paste.
Run it in a mortar to make a smooth paste and rub the meat 2-4hours prior to cooking and let it rest in the fridge.

Good luck hope it turns out great!
 
Sean,
I started the thread back in December that you have referenced. I ended up simply cutting the strip into steaks because high winds on the South Carolina coast were a problem that weekend. I am, however, very interested in how cooking it as a roast works out. Please give us a detailed recap once you are done and let us know what exactly you did and how it turned out. BTW, I think the Montreal rub will do just fine and be less of a hassle. That is how Dr. BBQ does prime rib in some videos I have seen. I have done prime ribs that way and they work out great.
Good luck.

Charlie M.
 
thanks for the ideas, guys. i like the paste recipe, wolgast!

i'll try to remember to keep the camera in hand
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Nice paste recipe Daniel. Yes the roast is big but it is still a thin cut of meat normally(maybe a pic might help) so I would worry about overcooking it quickly at 300. The last one I did got away from me when I didn't pay attention and ended up medium.
 
i'll be checking the temp constantly, bob; that's a definite concern. but i do like having a smaller window, as that allows me to plan the timing for when the guests arrive.
 
I always lean towards the undercooked side when I'm cooking roasts. You can usually find a slice of meat to everyone's taste and when your reusing for left-overs a little more heat won't matter. With a strip loin if someone wants it more well done then you can always cut it into a steak and give a sear on the grill.
 
good points, bob. i'll try and get a cryo photo up today; i tried to find one that was pretty uniform along its whole length.
 
hehe, actually both he and bon jovi live just a few miles away.

I'm sure the aroma of the strip cooking will bring them over tomorrow
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I'm a big fan of both the Montreal and the garlic/herb paste approach. I've done strip roasts with the garlic paste and they come out great, I've also done pork loin that way. Just rub a few hours before cooking. Serve that up with some crash 'tater's and asparagus and you've got yourself a great meal. Good luck, and post pics.
 
I am with Bob on this I would cook it to med rare and when they show up ask them how they want it and cut them steaks and put a shear on it the way they want it.That way everyone is happy
 
i went with just the montreal coating. cooked it at around 310 or so for about 2 hours using a chunk of cherry and a chunk of birch, pulled it when it hit 127 and let it rest for, oh, 20 minutes or so while i attended other things

smokystriproast.jpg


it was a tad more done than the rare I prefer, but the flavor and texture were quite good and it was uniformly cooked throughout. for 10 people it was much easier than trying to juggle 10 steaks!

(full post here.)
 
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