Beef Short Loin - HELP!

Discussion in 'Beef' started by traeger rn, Sep 12, 2013.

  1. traeger rn

    traeger rn Newbie

    Hello all!  I am hoping to make a game day feast for this upcoming weekend, and I need your advice.  Recently, I purchased a couple beef short loins and had the butcher cut one loin all into NY Strips and the other into roasts.  At the time, I was intrigued by the great price and didn't really think about how I was going  to prepare the roasts.   I am very new to smoking, have only had my Traeger for about a month now.  I have a couple questions and am looking for ANY suggestions.

    1)  Am I crazy for using this cut of meat to attempt to make French Dip / Philly sandwiches for game day?  If so, what would you suggest doing with this cut of meat, aside from making it into steaks?

    2)  Any suggestions on how to prepare using a Traeger?  Should I just follow a typical beef roast recipe?

    I really appreciate any feedback.  Thanks.
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Rib Eye is the choicest cut for what you propose, being it has a lot of marbling. Although, for a leaner eating sandwich, the loin isn't a bad choice, either, IMHO. Keep your seasoning simple: SPOG at a ratio of 1:1.5:2::2. Reduced salt for two reasons: you have a leaner cut and high salt with low fat will taste really salty, and, you'll be adding salt with your Au Jus. Pepper could be a bit less than 2 parts, depending on personal preference. Onion will be kicked up a bit more with your Au Jus if use din it, but onion isn't that overwhelming with beef, and offers a slightly sweet back-ground. Garlic is another optional variable, but adds a pungent aroma with a milder heat...add or reduce to your preference. Nice cuts of beef like those from the loin can be seasoned simple and still taste great, because they're such a clean tasting cut of beef, being leaner..some don't like fat, some do, but flavors of fat can get overpowering to some as well.

    If you have blends of pellets, such as hickory/oak/maple, go with that. Hickory is good with beef, and maple adds a nice hint of sweeter smoke, but has enough bite to stick out with beef, unlike many fruit woods, with the exception of cherry. Cherry is stronger than many fruit woods, so would be a nice blend with hickory as well.

    Smoke @ 240-250* and finish to 140* I/T so you retain those precious juices after resting for 30-40 minutes, and slice on demand for serving, or slice it up thin and dip in hot Au Jus to warm it through as it's served.

    Sounds like some fine dining to be had in your neck of the woods this weekend!

    Let us know how it turns out for you...and don't forget the q-view!!!

  3. traeger rn

    traeger rn Newbie

    Awesome! Thanks for the help! Being new to the smoking world makes me appreciate this site so much more! I'll let you know how it turns out. Thanks again!!!!
  4. traeger rn

    traeger rn Newbie

    Thanks for the great advice!! I didn't get to cook them up for the game last Saturday as the roasts were still frozen. However, got it cooked up today and followed your directions...and it was amazing!!!! The pics don't quite do it justice, but here they are...[​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]

    Thanks again for the awesome advice!!!
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Oooooooooooooooooohhhhhhhh MAN!!! Your pics look mighty tasty from where I'm sitting!!! I could use a plate like that right about now...I've got some horse radish in the fridge, too. NICE!!!

    You're most welcome for the assistance in creating what appears to be a mighty fine meal...glad to see it came together for you!!! ENJOY!!!

    EDIT: BTW, if you run into frozen meats again, let me know. There may be some tricks you can pull to go ahead and smoke it up if it's not a solid mass of meat...been down that road quite a few times myself. The good news about starting with semi-frozen meats is that it takes on more smoke up front, so you don't really need to smoke as long during cooking if you don't want to. If you're worried about excessive p[urge of moisture from the meat, it won't make any difference if it finishes thawing in the fridge or in the smoker, the purge will still be there, only if it purges in the smoker you can catch it as drippings for a finishing sauce or Au Jus.

    Last edited: Sep 20, 2013
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    Perfect! Nice job!


Share This Page