Anybody ever smoke NY Strip?

[SmokyOkie]

Someone said they wanted to see some pix of food that Lucille (my smoker) put out, here's a Ny Strip sirloin roasr I did the other day. Fired the pit up to about 450*, threw on the meat, choked the throat down and pulled the roast off@ 120* internal about 2 hrs later. Pit temp was down to about 225* by then.

 

[The_Kapn]

Great Looking Grub!

Thanks,

TIM

 

[SmokyOkie]

I like your name Tim!

 

[Ron_L]

Looks good, Tim! (Not you, TIM...) :roll:

 

[SmokyOkie]

Looks good, Tim! (Not you, TIM...) :roll:

I grew up in Champaign, Il.. Where's Batavia? Seems like I remember it being somewhere around Vandalia or Effingham. Is that right, or is my Oldtimers diseases striking again?

 

[timzcardz]

FIRST, I have a trademark on the name "TIM" so you are hereby ordered to cease and desist from any further usage.

Now to go back on topic.

I smoke my filet mignon whole to abouy 130F and then after letting it rest slice it into dteaks amd finish it on the grill.

If I remember correctly, KCQuer used to smoke steaks part way and then freeze them so that when he didn't have the time to smoke he could defrost and grill them and still have great smokey flavor.

 

[Bill-Chicago]

I grew up in Champaign, Il.. Where's Batavia? Seems like I remember it being somewhere around Vandalia or Effingham. Is that right, or is my Oldtimers diseases striking again?

Its a suburb of Aurora :twisted:

Batavia is in Northern Illinois, nestled right along a beautiful (now) stretch of the Fox River

Great fishing along the Dam right there in downtown area.

Effingham is what Ron told me he had for Christmas dinner :redface:

 

[Pepe Roni]

I used to smoke in a lot of NY strip clubs until I quit. Smoking that is, not strippers.

 

[kbrew]

I like to clean all of that fat/silverskin off the outside, that way seasoning and smoke get direct contact w/ meat. Also love to do bone in prime ribs, same way. And I don't quite go to 120, more like 110-115, then a nice 30min rest....

 

[CrimsonSmoke]

looks great, good job

 

[peculiarmike]

Having visited the SmokyOkie ranch, and, having eaten the SmokyOkie NY (It's KC where I live) strip hot off Lucille, I have to say it was simply EXCELLENT! :wink:

 

[Ron_L]

Its a suburb of Aurora :twisted:

Batavia is in Northern Illinois, nestled right along a beautiful (now) stretch of the Fox River

Great fishing along the Dam right there in downtown area.

Effingham is what Ron told me he had for Christmas dinner :redface:

Along with some EffingSweetpotatoes, EffingBakedBeans and EffingBiscuits with EffingRedEyeGravy!

Batavia is west of Chicago about 4o miles and we are NOT a suburb of Aurora. :-D

 

[Norcoredneck]

Back on topic the food looks great. :biggrin:

 

[SmokyOkie]

FIRST, I have a trademark on the name "TIM" so you are hereby ordered to cease and desist from any further usage

Its a suburb of Aurora :twisted:
Effingham is what Ron told me he had for Christmas dinner :redface:

I used to smoke in a lot of NY strip clubs until I quit. Smoking that is, not strippers.

Ya'all are plain crazy:eusa_clap :eusa_clap :eusa_clap :biggrin:

I like to clean all of that fat/silverskin off the outside, that way seasoning and smoke get direct contact w/ meat. Also love to do bone in prime ribs, same way. And I don't quite go to 120, more like 110-115, then a nice 30min rest....

I wouldn't mind getting of the silveerskin, but give the heave ho to my precious fat.....NEVER. The fat is a much superior seasoning to anythin else one might put on top of it.

Now seasoned fat on the other hand.........:tongue: :redface: