Ok....going to a winter Adventure Guides Camp - Old Indian Guides this Friday. We are cooking a 17lb strip loin for dinner (12 dads, 12 sons 10 years old). I plan on cold smoking the loin (whole) and deep frying the loin in a turkey fryer.
1: Trim Loin
2: Oil and Season (Montreal steak seasoning)
3: Cold smoke for 4-6 hours using Pitmaster Blend and an AMPNS, figure 2 hours at 70 degrees to dry outer skin of loin then 4-6 hours of smoke
4: Wrap and let rest and mellow 4-6 days
5: At camp - Prep - unwrap, connect to turkey holder, light dusting of corn starch (remove moisture from skin and help with crust)
5: Turkey Fryer and canola (kids allegric to peanut oil) at 350 degrees for 3 minutes a pound (similar to a deep fried prime rib)
SAFTEY SAFTY SAFETY
6: 17lbs x 3 minutes equals approximately 50 minutes cooking time - I assume this will get me to medium/medium rare
7. let sit for 10 minutes to pull juices back into meat
at same time in another fryer we will be doing smashed red skins, cheese sticks, pizza rolls, and other fried kid friendly foods).
It will be around 32 degrees at camp. Should be an interesting outside cook and lots of fun.
Any input on potential pitfalls? or adjustments to my plan.