Strip loin roast

Little Steven

Good Day,

HAs anyone ever tried low and slow on a strip loin roast? They were on sale at 3.99 per lb. and they are probably not high grade. I have done prime ribs this way with good results.

Thanks

Steve

Rascal

Are you talking like NY strip?

Little Steven

Rascal,

Yes New York strip

Steve

Rascal

Hmmmm.... That's a very interesting question. Perhaps someone here will have the answer. The only way I've ever done strips (or any steak, for that matter) is with the heat control WFO. Don't know how a whole loin would cook at low temp. An expensive experiment, but I say Go For It! BTW, you might try it first with 1/4-1/3 of the loin. Have fun! 8 - )

Rascal

Little Steven

That was sort of the idea, it was on sale and I'm pretty sure it isn't AA (Select) or better. I will give it a try and post results.



Steve

Car Wash Mike

Does the use by date say March 20th, 2008? If so, do yourself a favor if you have a spare fridge. Throw it in there and cut a couple days after that.

Mike

Little Steven

CWM,

I know that would improve it but I wanted to try the low and slow anyway and the price was right. It's been on for an hour and a half now at 250 dome. I have done several prime ribs like this and had some excellent results. There is a Canadian chef named Michael Smith that advocates low and slow for all roasts.

Steve

Car Wash Mike

I'm really looking forward to seeing the pics and how it turned out.

Mike

Little Steven

Here's a preview.

S&P and studded with garlic



After about two hours. Couldn't resist sawing off a piece. Good so far.



Steve

TomM24

Steven:

Thats an interesting idea for A drip pan. Do you plan on making a gravy with the drippings?

mikeb6109

go to love that canadian guy!!

Little Steven

Tom,

Yeah a mushroom gravy or jus.

Little Steven

Smith is one of the best. An Easterner too.

TomM24

Very smart I thought so but I would have never thought of it.