Pams Smoked Ny Strip Loin Roast Food

SMOKED NEW YORK STRIP LOIN

Steps:

• Remove the New York Strip Steak (1) from the cryovac packaging and blot off any excess liquid with a paper towel. Place the roast on a large platter or prepping surface and coat the outside with Salt (to taste). Season with Olive Oil (as needed), Ground Black Pepper (to taste), and Garlic Powder (to taste).
• To add extra flavor and texture on the outside, layer with Killer Hogs Steak & Chop Rub (to taste). Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
• Set smoker at 250 degrees F (120 degrees C). Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. You can use any type of smoker for this cook and don't add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C).
• Once internal temperature reaches 120 degrees F (50 degrees C) cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour. This will give it plenty of time to carry over to 125-127 degrees F (51-52 degrees C) in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
• Serve the Smoked New York Strip Loin in ½" slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.

PAM'S SMOKED NY STRIP LOIN ROAST

Steps:

• This piece of meat is basically NY Strip steaks before they are cut into steaks. Select a roast with a nice fat cap on it.
• TWO DAYS before you cook - Remove the meat from it's wrapper and pat dry. Generously salt with kosher salt and fresh ground pepper on all sides.
• Place on a rack over a drip pan in the fridge and let sit UNCOVERED for 2 days. Really. Do it.
• Preheat your smoker to 215 degrees. Place the roast directly on the smoker rack fat side up. Insert temperature probe.
• Add about 1/2 cup hickory chips to the smoker. We like this lightly smoked so that's all I use. If you like a heavier smoke taste add it more than once.
• Remove when the internal temperature reaches 125 degrees. I strictly go by internal temperature and not time. Let rest at least 20 minutes before slicing. The temperature will rise while resting and you should have a nice medium rare piece of meat.

FREDA'S NEW YORK STRIP LOIN ROAST

Steps:

• 1. Mash finely the Garlic ( I use Processor) add sage Thyme, oil salt and Pepper. Blend Well to form a paste
• 2. Pat Roast Dry with paper Towels. Rb Meat all over with this Paste. Cover and Let Chill 3 hrs or Over Night is Best.
• 3. Preheat Oven @ 450 degrees. Place Meat Fat Side Up on rack in your roasting pan. Roat in Preheated Oven about 25 Minutes. Reduce oven temperature to 350 degrees.
• 4. Continue Roasting meat till your Meat Thermometer inserted into the thickest part of this roast, reaches your Desired Doneness. 130 degrees for MED-RARE About 35 minutes. 140 for MEDIUM, @ about 40 Minutes REMOVE from OVEN; Cover with Foil Tent to Keep Warm. Let Stand for about 20 Minutes before Cutting. Cut Crosswise about 1/3 " thick Slices, arrange Slices on a Platter to serve.
• 5. Serve with Baked, Mashed or Herb Buttered Boiled Potatoes, and Your favorite Vegie and Salad, For the Best Full coarse Meal of Your Life. Enoy this Special Meal for a Special Occasion.
• 6. Note: We Like Lots of Pepper, and Garlic. So I use More on my Roasts than I have Listed. If Your spices & Pepper is Good and Fresh you will use Less than you would normally. I use Extra Pepper and garlic on Mine. We like the Bolder Flavors. Just our Personal Preferences. GRAVY: Can be Made from the Juices in the Pan if You Like.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

Steps:

• With machine running, drop garlic into processor; blend until finely chopped.
• Add sage, thyme, oil, salt and pepper; process until paste forms.
• Pat meat dry with paper towels.
• Rub meat all over with herb paste.
• Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
• Preheat oven to 450°F
• Place meat, fat side up, on rack in roasting pan.
• Roast meat 15 minutes.
• Reduce oven temperature to 350°F
• Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
• Remove from oven; let stand 20 minutes.
• Cut crosswise into 1/3-inch-thick slices.
• Arrange slices on platter.