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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-07-2009, 08:54 AM
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#1 |
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Knows what a fatty is.
Join Date: 09-08-08
Location: Ottawa, Ontario, Canada
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Help with semi whole striploins
I am cooking some semi whole strip loins this weekend and would like a little input.
The strip loins that I am cooking are 4 pounds each and I am thinking of cooking them at 220-240. I will be doing ribs at the same time but I do have a Danson's Whole Hog so I could do at separate temperatures. Using Brisket timing I would normally be looking at roughly 1.5- 2.0 hours per pound. Since these are strip loins I am looking at cooking one to 140 for those who like good steaks and one to about 155 for those who like theirs be like leather (out of town guests). I am thinking 1.25 to 1.5 hours per pound at 225 should be about right but I have never cooked this cut before low and slow and when I cook steaks I never use a probe I just grill till they are done. Do my temps and timing look good here? Thanks for the input |
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