Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Any reason I couldn't cook a whole (or more likely partial) NY Loin like I would a rib roast? That is, instead of fabricating the 10-pounder I bought today (couldn't resist at $7.19/lb) into individual steaks first, could I do a 3- or 4-pound "roast"? I can probably truss it so it's more symmetrical in shape. And then I'd either do it on the rotisserie or just a good reverse sear.
It'll work great! Strip loins usually are thin and long, so they might not cook as evenly as a rib roast you've cut to be circular, but it'll still be awesome if cooked right. You know how to cook, right TB?
@EveroneElse that's a joke of course. TB posts some pretty awesome food pics.
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