NY Strip Loin Roast - BBQ Central

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Old 04-25-2007, 03:18 PM   #1
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NY Strip Loin Roast

Price was right so I cooked this beef strip loin last weekend.
First I cut off 4 steaks for another day. Then trimmed some fat
and tied up real tight to "plump" it up. Then worcestershire and
a sprinkling of turbinado sugar. When the sugar dissolved covered
with Montreal steak seasoning. Cooked at 275* 'till an internal
temp of 125*. Let it rest foiled and wrapped in a towel for about
2 hours in a pre-warmed cooler and cut into it at 134* internal.

















1st nights dinner....


2nd night....
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Old 04-25-2007, 03:21 PM   #2
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looks great always wanted to try one of them.. bout how many minutes a pound did you have it on for... how big was that roast ??
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Old 04-25-2007, 03:30 PM   #3
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Man that looks great!
Pappy how did you reheat the 2nd night and keep it rare like that?
Oven?
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Old 04-25-2007, 04:12 PM   #4
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Fantastic....where'd you get them mudbugs?
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Old 04-25-2007, 05:55 PM   #5
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I cooked one for Christmas lunch... they're great.
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Old 04-25-2007, 06:01 PM   #6
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cooked to perfection..!!
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Old 04-26-2007, 07:05 AM   #7
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Pappy your killing me today...and I'm making a run to the store...now I dont' know what to cook...
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Old 04-26-2007, 07:23 AM   #8
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Great job Pappy Dem bugs look great too
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Old 04-26-2007, 04:33 PM   #9
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Quote:
Originally Posted by Bobberqer
looks great always wanted to try one of them.. bout how many minutes a pound did you have it on for... how big was that roast ??
I usually figure on 25 mins/lb +/- , if left un-tied it probably would be less.
It started out at 12.5 lbs. After cutting off the 4 steaks and trimming some fat I guess it was around 8.5 lbs. +/-

Quote:
Originally Posted by Puff
Man that looks great!
Pappy how did you reheat the 2nd night and keep it rare like that?
Oven?
On this one I used the George Forman grill with a chunk of tater in there
to keep the lid close to but not touching the meat.
Normally I just nuke them for 30 seconds at a time with a short rest
in between (3 or 4 times) until it's warmed.
The best way is to have a deep pan of au jus warmed up and put the steak
in 'till it's warmed to your likeing.

Quote:
Originally Posted by Bruce B
Fantastic....where'd you get them mudbugs?
Seafood market gets them from time to time.
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Old 04-26-2007, 04:50 PM   #10
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WOW, that is beautiful.
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