I'll be doing a NY Strip roast for Christmas Eve, I've already trimmed the roast and I'm getting ready to season with salt, as suggested in the website. My question is, should I tie the roast up, or leave it as is?
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Welcome to The Pit Grove smith! Sounds like you got some good advice here.
Since this is your first post, please check out our homework assignment post for new members, it contains lots of how-tos and please-dos! Hope to hear & see more from you.
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We cook these often at the restaurant for a dinner special. We don't need to tie, at least for the way we serve it. We just treat it as a prime rib, but with a shorter cooking time(of course). There is no wrong answer in a culinary sense, just do what your sensibilities tell you. On a bet, I trimmed and blackened the whole thing on a cast iron griddle. It turned out great(my boss was pissed, at least till we sold it all in 45 minutes!).
Welcome to the pit. Happy Holidays and good smokin' from Houston, Alaska
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Strip roast is a pretty firm cut, might not be able to tie it up to round, oval may be as good as it gets. Thanks everyone for the advise, Merry Christmas, Happy Hanukkah, Festivus et....Enjoy the time with family friends and great food!Last edited by Grove smith; December 23, 2014, 04:23 PM.
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Tonight's menu:
Appetizer-Savory Ricotta and Zucchini Cheesecake
Salad- Mixed Greens with Candies Pecans, Craisins and a Wild Mushroom and Red Apple Vinaigrette
Entrée- Roast NY Strip Loin with Wild Mushroom Fondue topped with Cheese Cheesy Cobbler and Rosemary Roasted New Potatoes.
Dessert- Likely, just more Red Wine!5 Photos
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Administrator
- May 2014
- 19954
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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