Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 06-13-2009, 06:29 AM   #1
Knows what a fatty is.
Join Date: 09-08-08
Location: Ottawa, Ontario, Canada
Default Help - Whole Strip Loin, how to cook it

I have some 5 pound strip loins in the freezer and was thinking of cooking them up, how should I do it?

Normally I would slice them up into NY steaks but really do not want to do that this time.

Thinking of cooking them up like a roast. Should I roast them at 300-350 or slow cook them at 200-250.

Input much appreciated.
BubbaBones is offline   Reply With Quote

Old 06-13-2009, 07:32 AM   #2
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

I don't think I've ever done a whole strip loin. I guess i would treat it like a boneless rib roast and cook it at 275 - 300 until it hit 125 internal then let it rest. It will creep up to 130 - 135 after resting.

You didn't mention what you were cooking it in, so YMMV

Also, a trick that I learned from Stuart, the president of Cookshack. If you can, try to hold the roast in a 140 degree oven after it comes off of the grill/smoker. He holds his prime rib for up to 6 hours and it gives the juices in the roast time to minglle throughout the meat and the flavor is great.

Now, of course, as I mentioned, I've never done a whole strip loin, so I may be way off! I'm sure others will chime in.
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote

Old 06-13-2009, 09:28 AM   #3
Babbling Farker
qman's Avatar
Join Date: 07-08-05
Location: Ocoee, Fl

Ron's advice is good here [again]
That is the way I do strip loin roasts [and ribeye roasts too]

The holding in a 140 degree oven is cool, but my oven will not go below 170 degrees, and that is way too hot
Para Bellum
qman is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Roll Call. Inside 30 days. Cherokee Strip Cook-off - Ponca City, OK Matt_A Competition BBQ 5 09-14-2011 11:28 AM
How to cook pork loin on WSM? Big slick Q-talk 18 04-08-2011 11:21 AM
Inaugural Cook - Strip Steaks Smoothsmoke Q-talk 11 03-30-2011 11:58 AM
Strip loin or Prime rib millsy Q-talk 3 03-27-2009 11:39 PM
Thanksgiving Brisket/Loin Cook Caseyjoenz Q-talk 5 11-30-2008 11:27 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 11:55 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts