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Blackened Strip Loin Roast On The Rotisserie (Heavy Q-View)

tx smoker

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Long story behind me finally going ahead and ordering a case of strip loin roasts from Joe at CPB. I spent quite a while looking for a good product at a decent price to cut NY Strip steaks from without having to buy 50 pounds. Tried an online source I read about here and it was horrid. Worst cut of meat I've ever had. Then got a USDA Prime strip roast from Costco. Much better but still not up to what we're used to. Ate the last of those steaks a few weeks ago and Tracy said to get the ones from CPB, despite the quantity. Didn't have to tell me twice!! Placed the order and a few days later lo and behold, there were 4 gorgeous roasts sitting on my door step totaling 53 pounds. Cut up a bunch of steaks and kept a few as smaller roasts. This is one of those. After months of huge yard projects we decided to take a weekend off, invite a few friends, and put on a nice dinner.

Started Tuesday to dry brine the roast for 4 days with kosher salt. Roast is 4 1/2 pounds
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Friday I made a batch of sour cream and onion rolls. These are always a huge hit and I just warm them up in the microwave prior to serving dinner
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Time to start welcoming our guests. A recent craft project by Tracy
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The meat after 4 days in the fridge. I love the color of this thing
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Onto the spit and seasoned with Nat The Cat's dirt rub
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Got some loaded twice-baked potatoes ready
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Here's where things get fun. A huge pan full of baby Portabellas in a mushroom based cream sauce. In the pan with lots of butter. These were fantastic so gonna do some detail here
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Melt the butter and add some minced onion
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Dust with AP flour to create the roux
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Stir in the flour and add heavy cream and some vegetable broth
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Black pepper and Better Than Bouillon mushroom base. I just made this up on the fly and didn't measure anything.
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Time to get the roast going. Doing this on the Weber using the SnS but indirect heat
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Mushrooms done but gonna cover let them sit for a while to really pick up the flavor of the cream sauce
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Here we are about an hour in. IT already at 100 so cooking faster than I anticipated
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Taters on the grill
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Roast all done and into the house to get happy
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Sliced. Finally nailed that beautiful edge to edge pink that has eluded me for so long
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The whole spread. Meat, taters, rolls, mushrooms, some jus from the roast, and a nice salad that Rick and Susan brought
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My plate finally and alas. Shadows on the patio make it hard to get a good pic but it was a nice plate.
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And some goodies that Jodi made and brought as a dessert offering
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All in all I'd say this dinner was a success. The strip loin roasts from CPB are nothing short of incredible. Far and again the best beef we have ever had. As tender as the best tenderloin I've eaten but a much deeper, richer beef flavor. My target temp for the grill was 275 but apparently the rotisserie setup allows for a good deal of air intake. I had the bottom vent closed all the way and the top vent just barely opened and the lowest I could get was 315 degrees. The roast cooked in an hour and a half and was pulled at an IT of 128. Wrapped it real heavy with foil and placed it in the grill to keep warm till time to serve. Most times there's something with a meal like this that just doesn't meet expectations but not hi time. There's nothing about this one I'd change. As amazing as the meat was, I think the mushrooms stole the show. Those were a chart topper.

Well, this one has gone on long enough. If you made it all the way through, thank you for the patience :emoji_laughing: Gonna call this one a wrap and we'll see everybody on the next installment of "Robert's Tales From The Crypt". Stay safe and be well.

Robert
 
Last edited:

sandyut

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OMG you are killing me. Im gonna just need to move in over there and make sure this keeps happening.
 

smokerjim

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Yes sir mr. Robert that meal looks amazing, looks like the mrs. Is pretty talented herself also!
 

sawhorseray

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Gorgeous looking plate Robert, I'd stand in line for hours to be sitting down to that meal! The shrooms really catch my eye, looks to be a real taste treat. RAY
 

Steve H

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Oh yeah! That looks delicious!
 

smokeymose

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Once again one of your posts has left me speechless with my mouth hanging open.
With all that wonderful food I don't know how anyone had room for dessert!
Dan
 

DRKsmoking

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Alright Robert, that's it . You have to stay out of the pool. This is a killer meal.
And we can barely catch our breath from your last pool idea cook and than
you bring on this beautiful meal

Well done sir well done

Good thing we are not allowed across the boarder yet, or I would have my ticket and be knocking on your door for one of your meals,

David
 

chef jimmyj

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Another great meal courtesy of CPB and your growing Talent...JJ
 

SmokinVOLfan

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Damn son! That is one outstanding meal. Who wouldn't be thrilled to sit down to a plate of that! LIKE!
 

tx smoker

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OMG you are killing me. Im gonna just need to move in over there and make sure this keeps happening.
Thanks Dave!! You know you're more than welcome so come on down!! The door is open as it always is. Heck, I don't even know if the locks work :emoji_laughing:

You killing me also! Another Great Meal!!! Your plating has been spot on.
Appreciate it Brian. You're close enough that you could drop by pretty much any time, and we have a big fenced yard for Gretchen to run around in.

Yes sir mr. Robert that meal looks amazing, looks like the mrs. Is pretty talented herself also!
Thanks so much Jim. Tracy got into crafting a few years ago and it's really evolved. We turned the spare bedroom / office into a craft room for her, got her a nice new sewing machine, a bunch of supplies, and she's in all her glory in there.

Robert
 

tx smoker

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Great looking meal Robert. The meat looks amazing.
Thanks so much Rob. I finally got one right after lots of attempts. Since the first time I saw a prime rib showcased by Bearcarver Bearcarver with the beautiful edge to edge pink I've been aspiring to nail one. Got it this time

Gorgeous looking plate Robert, I'd stand in line for hours to be sitting down to that meal! The shrooms really catch my eye, looks to be a real taste treat.
Very much appreciate the kind words my friend. I'd never make you stand in line though....unless I had a bottle of really good bourbon that you could entertain yourself with :emoji_wink:

Oh yeah! That looks delicious!
Thank you Steve!! This one came out really well. Didn't do a lot of offerings so had time to focus on the ones I did do.

Robert
 

tx smoker

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Once again one of your posts has left me speechless with my mouth hanging open.
With all that wonderful food I don't know how anyone had room for dessert!
Wow...that's one heck of a compliment. Thank you. We did take a poolside lull after dinner before indulging in dessert but after the effort Jodi put forth it would have been disrespectful not to eat some...and it was all good!!

Alright Robert, that's it . You have to stay out of the pool. This is a killer meal.
And we can barely catch our breath from your last pool idea cook and than
you bring on this beautiful meal

Well done sir well done

Good thing we are not allowed across the boarder yet, or I would have my ticket and be knocking on your door for one of your meals,
Uh oh...looks like you have me figured out David. It's the magical margaritas that inspire me. I get them from the same place Jack got his beanstalk beans :emoji_laughing: You nailed it though. This one too was dreamed up in the pool. The last one I posted was one of the 15 minute quick weeknight dinners. This one took a bit of time.

As far as coming down, that's easy. we haven't built a wall up north. Just slide down Niagara Falls and I'll meet you at the bottom with a towel and a cold beer :emoji_wink: I do appreciate the kind words sir and thank you for that.

Another great meal courtesy of CPB and your growing Talent
Thanks Jimmy but I owe you another "thank you" because you're one of the driving forces behind that "growing talent" you mention. So many people have learned so much from you.

Robert
 

tx smoker

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Damn son! That is one outstanding meal. Who wouldn't be thrilled to sit down to a plate of that!
I appreciate it John. You've been invited and have not yet been able to make the trip. Hopefully one day soon I'll be able to put a meal like this together for you and your family.

Robert
 

DRKsmoking

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Just slide down Niagara Falls and I'll meet you at the bottom with a towel and a cold beer
Ha ha Robert, I will need maybe something a little harder than a beer if I slide down the falls, but at least now we have a plan

Thanks Robert , put a smile on my face. Now I need to see where I put my wooden barrel.

David
 

tx smoker

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Ha ha Robert, I will need maybe something a little harder than a beer if I slide down the falls, but at least now we have a plan
Fair enough. I'll bring a bottle of top shelf Texas distilled bourbon.

Thanks Robert , put a smile on my face. Now I need to see where I put my wooden barrel.
Heck, you don't need a barrel. I'll make sure to have CNN on site for this so all you'll need is to be wearing your burlap thong. That'll make news headlines for sure!! I can see the headlines now: "Mostly naked crazy Canadian takes the plunge for a steak" :emoji_laughing:

Robert
 

DRKsmoking

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"Mostly naked crazy Canadian takes the plunge for a steak" :emoji_laughing:
Ha ha , now that is news worthy for sure,
steak and of coarse some sour cream and onion buns.
Now I will have to check my calendar and the water temps at the falls

David
 

jcam222

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Robert you killed it as usual!! That steak is done just right and you know I love the Dirt on beef. That sauce is money too. I have got to add rotisserie to my tools!!
 

Bearcarver

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Thanks so much Rob. I finally got one right after lots of attempts. Since the first time I saw a prime rib showcased by Bearcarver Bearcarver with the beautiful edge to edge pink I've been aspiring to nail one. Got it this time

Robert

Perfect !!!
You did indeed Nail This One, Robert !!
I never saw a better one!!
You must have been able to keep your temp below 230° or 250° the whole time.
I love it, and your Whole spread is Just Awesome, as always!!
Nice Job, Buddy!!
Like.

Bear
 

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