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NY Loin "Roast" with the SnS

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    NY Loin "Roast" with the SnS

    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.

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    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.

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    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.

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    (When I pinpointed the coals themselves, the IR read "HI," which is somewhere over 1050.)

    Roast got a nice reverse sear from this

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    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.

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    And the end product, with finishing salt

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    Last edited by The Burn; July 17, 2015, 05:05 AM.

    #2
    I'm drooling and I can't even see the pictures.

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      #3
      Is there supposed to be pictures?

      Comment


        #4
        Can y'all see the photos now?

        Comment


          #5
          I see them, fantastic! I think someone is taking pictures for a restaurant menu or something. How's the texture doing a strip loin roast like that?

          Comment


            #6
            Huskee - it was almost like tenderloin. I can't imagine it was just from the slow cook - I've had the choice Costco NY Strip that I've fabricated myself before and reverse seared. So it must be doing it like a roast. And, the SnS, of course.

            Makes me regret having broken down the rest into steaks.

            p.s. people should try these potatoes too. It's a Bobby Flay recipe and I posted it in the Potatoes area
            Last edited by The Burn; July 17, 2015, 08:19 AM. Reason: To add link to potato recipe

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              #7
              What a great- looking cook!

              Kathryn

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                #8
                I never have seen one of these... must be an eastern/western thing. When I first saw your pic, I thought it was a boneless rib roast.

                Good Cook BTW... looks great!

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                  #9
                  Mouth watering indeed, great cook!

                  Comment


                    #10
                    I am gonna have to ask a butcher about getting one of those roasts... it is haunting me now! Hahahaha

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                      #11
                      Can you post these at ABCbarbecue? And it looks like a dry water res?

                      Comment


                      • The Burn
                        The Burn commented
                        Editing a comment
                        Yep, reservoir was dry.

                      #12
                      O M G that is an awesome cook! Definitely post those to FB or ABC!

                      Standing O from Pit Boss.

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                        #13
                        Thanks all. I don't know that I deserve the accolades as it feels like I just put it on the grill and let it go.

                        smarkley - this isn't a roast that I've ever been aware of. What I bought was a whole top loin from Costco. I've bought one before and broken it down into individual steaks. (I've also bought a whole rib eye and done the same thing). These usually seem to range from 10-15 pounds with no bones. I just thought it would be an interesting experiment, so I cut this large piece and then individual steaks from the rest. However, when I just Googled "New York Loin Roast," various recipes came up, so I guess the roasts can be found or requested.

                        Huskee / Pit Boss - On ABC, is posting photos under Disqus discussion area?

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                        • David Parrish
                          David Parrish commented
                          Editing a comment
                          TB you can definitely post those pics in Disqus. If you email them to Huskee he will add one or more to the main site. Thanks!

                        • Huskee
                          Huskee commented
                          Editing a comment
                          Yep, huskee [at] amazingribs [dot] com

                        #14
                        Wow, great cook. A+

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