I portioned off about a 3.5 lb "roast" from the 10 lb whole NY Loin that I got at Costco (and then cut the rest into individual steaks). Gave it a few hour dry brine with kosher salt and a homemade seasoned salt. You can see that I left the bottom layer of fat on for the cook - don't know why, just did.

Put a half chimney of lit Blue into the SnS and put the roast on indirect. Also prepared some Mustard Aioli Yukon Gold Potatoes, which have become a family favorite, and added them on with the roast.

Just before doing the reverse sear, I moved the potatoes to the direct side. This was somewhere around 45 minutes into the cook. The grate was a little on the warm side, to say the least.

(When I pinpointed the coals themselves, the IR read "HI," which is somewhere over 1050.)
Roast got a nice reverse sear from this

The temp was perfect. I got mine just above rare and gave two steaks/slices another few seconds on the grill to medium for others, and the center of the roast was a true rare so when I heat it a little tomorrow for a steak sandwich it will still be medium rare.

And the end product, with finishing salt

Put a half chimney of lit Blue into the SnS and put the roast on indirect. Also prepared some Mustard Aioli Yukon Gold Potatoes, which have become a family favorite, and added them on with the roast.
Just before doing the reverse sear, I moved the potatoes to the direct side. This was somewhere around 45 minutes into the cook. The grate was a little on the warm side, to say the least.
(When I pinpointed the coals themselves, the IR read "HI," which is somewhere over 1050.)
Roast got a nice reverse sear from this
The temp was perfect. I got mine just above rare and gave two steaks/slices another few seconds on the grill to medium for others, and the center of the roast was a true rare so when I heat it a little tomorrow for a steak sandwich it will still be medium rare.
And the end product, with finishing salt
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