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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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12-02-2014, 10:55 AM
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#1 |
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On the road to being a farker
  Join Date: 11-19-14
Location: Bethel, CT
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Strip Loin Roast
Has anyone ever cooked a strip loin as a roast? I want to cook a standing rib roast for Christmas but my family does not like how fatty a rib roast is. I was thinking about cooking the strip loin in a BGE around 250 degrees till medium rare. Has anyone has success with this?
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Big T Smoker Stump Baby/L BGE/Weber Rancher/2 Weber 1 touch Big T Smoker's BBQ |
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12-02-2014, 11:30 AM
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#2 |
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is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Did you just say that your family won't eat a standing rib roast??? I think I'm hallucinating...that can't be true.
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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12-02-2014, 11:42 AM
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#3 |
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is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
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Yep, have done quite a few. Cook it just like you would a rib roast. 225 - 250 chamber temp should give you a nice consistent edge to edge color. Take it to about 127ish, remove it and tent with some foil and let it rest for 20 mins or more.
If you want a crispy crust, pull it when it hits about 120ish and do a reverse sear over high heat flipping (rolling) frequently. BTW, the cooking time for the loin won't be determined by weight, but rather, by it's thickness. A 7lb partial loin will take just as long to cook as a 15lb whole loin of the same thickness. |
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12-02-2014, 12:04 PM
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#4 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I've done it myself on a few occasions as my family also prefers fewer fatty and chewy bits in the loin roast. I cook pretty much the same was as a rib roast. Because it is a thinner cut, you can cook a little bit hotter if you like. I typically cook rib roasts at around 225*. I may go as high as 250* for a loin roast, but it doesn't really matter much as you can't mess it up. I usually go to 120-125* IT, let it rest for 30 minutes, then do a hot sear, but it doesn't matter too much as you can't screw it up.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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12-02-2014, 01:28 PM
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#5 |
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Full Fledged Farker
Join Date: 03-15-14
Location: Johnstown,PA
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Because of how thin they are I always sear the strip before roasting. They never have enough time in the oven to get that natural crust on it. I guess you could reverse sear also.
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