mighty fine.
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NY Strip Roast
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brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
Blues-N-Cues Concessions & Catering
http://blues-n-cuesbbq.com/
my music recordings-
http://www.reverbnation.com/rlcltd
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That's a great looking hunk o meat Adam. We have a grocery store here that periodicall sells whole strips for $2.99 lb. I never thought about doing a big chunk of one in the smoker. I'm gonna have to jump on one of them and do half med rare and leave the other half in to pull. If it works out good, I may just do a whole one to pull for a grad open house I gotta cook for this Spring.
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THis is probably a dumb question, but I have to ask;
Is that cut with the grain, not across? Am I seeing that right?
If so, do you do that with more tender cuts?
If that is across the grain I have no idea what I am looking at."And I SWORE I would not read, much less post in that thread, dammit!
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Originally posted by WALLE View PostDANG WuTANG! You knocked that one outta the park. Awesome idea with the garlic/olive oil - some good galric and infused oil for future whatever!
That chunk of strip just makes me ....
Originally posted by rbranstner View PostLooks wonderful. I am going to have to try that olive oil garlic thing. My wife will go nuts over it. How long do you usually put them on the smoker?
Originally posted by MichChef View PostThat's a great looking hunk o meat Adam. We have a grocery store here that periodicall sells whole strips for $2.99 lb. I never thought about doing a big chunk of one in the smoker. I'm gonna have to jump on one of them and do half med rare and leave the other half in to pull. If it works out good, I may just do a whole one to pull for a grad open house I gotta cook for this Spring.
Originally posted by moselle View PostTHis is probably a dumb question, but I have to ask;
Is that cut with the grain, not across? Am I seeing that right?
If so, do you do that with more tender cuts?
If that is across the grain I have no idea what I am looking at.KCBS/CBJ #56408
"Sticks and stones will break your bones, but words will always teach you." -Shihan
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