1 New York Striploin
~1 Cup of beef rub, your choice (I used Pappy’s Prime Rib Rub)
~½ Cup of Worcestershire sauce (you’ll need enough to make a paste of a consistency that you like)
Trim all of the fat and silverskin from the loin so that the rub will reach the meat. Mix the rub and Worcestershire sauce to a paste consistency that easily spreads and adheres to the loin. Liberally apply the rub paste to the loin’s top, bottom and sides. Wrap the loin in plastic wrap and put it in the refrigerator overnight. Preheat the smoker to 225°F. Remove the New York Striploin from the refrigerator and remove the plastic wrap. Dust the loin again with the beef rub. Roll the loin when the internal temperature (IT) reaches 60°F. (Optional) Pull the loin when the internal temperature reaches 120°F. Reverse sear the loin on all sides for about 15 minutes total. Do not allow the IT to exceed your desired serving temperature minus about 7°F. Rest the roast about 10 minutes, carve and serve.
NOTE: I use a different rub almost every time I smoke-roast beef. As listed, this time I used Pappy’s Prime Rib Rub. All 9 family members, who regularly eat my smoke-roasted beef, said that this is the best ever. I agree. Oh, it's goooood.
I thumbed through the Striploins. This looked like the best selection. Fourteen pounds.
This is what it looked like out of the cryovac. Not bad.
This is what the hidden side looked like. I wanted to trim it down to the bare meat to ensure good rub coverage.
The fat side after trimming. I nicked this one up pretty good when I got a bit frustrated (very sharp knife).
Three and a half pounds of trimmings that I rendered into tallow.
Into the MasterBuilt 1050.
It was quite good. I'm going to try Pappy’s Prime Rib Rub on other cuts. I may have found the rub I stay with.
Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time.
So this finally happened today (just a few days short of 6 weeks).
Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge. I was inspired by John Setzler’s SloRoller chicken video so I opted for that method.
Wayward Gourmet Applewood Smoked BBQ Awesomeness
Salt & Pepper
I did a dry brine on the chicken the night prior.
Finally fired up the grill and set it for 375. I swapped sides at about the 35 minute point and bumped the temp up to 425, checked on them after an hour and reduced the temp to 400. Pulled both at about 80-85 minutes.
Slow roasted the veggies with some salt & pepper and olive oil in the oven at 350, and finished on the grill.
True to John’s video, the chicken skin was crispy and the chicken super moist. My wife’s assessment was ‘the best chicken I’ve ever cooked’ so I consider the first round (of many) a success.
Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table.
A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills available (within a reasonable distance from where I live) and made the decision to buy myself a Vision Grills Pro S grill back in April 2020 & I couldn't be happier with my decision to go Kamado.
Up until now, my only BBQ experience was a propane grill & although I've got a health appetite, the flavour of the food was 'ho-hum'. Since I got my Vision grill, I've grilled everything from venison steaks & burgers, pork sausages, chicken breasts and thighs, I've smoked pork spare ribs and even a low & slow moose roast, there is so much more flavour in the food now & I'm cooking on my kamado way more often than I ever did with the propane BBQ. This thing is awesome!!!
While looking for info & tips to familiarize myself with this wonderful cooker, I found Kamadoguru.com about mid-June. There is so much info on this forum & I am enjoying reading through the pages