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
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
Time to start welcoming our guests. A recent craft project by Tracy
The meat after 4 days in the fridge. I love the color of this thing
Onto the spit and seasoned with Nat The Cat's dirt rub
Got some loaded twice-baked potatoes ready
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
Melt the butter and add some minced onion
Dust with AP flour to create the roux
Stir in the flour and add heavy cream and some vegetable broth
Black pepper and Better Than Bouillon mushroom base. I just made this up on the fly and didn't measure anything.
Time to get the roast going. Doing this on the Weber using the SnS but indirect heat
Mushrooms done but gonna cover let them sit for a while to really pick up the flavor of the cream sauce
Here we are about an hour in. IT already at 100 so cooking faster than I anticipated
Taters on the grill
Roast all done and into the house to get happy
Sliced. Finally nailed that beautiful edge to edge pink that has eluded me for so long
The whole spread. Meat, taters, rolls, mushrooms, some jus from the roast, and a nice salad that Rick and Susan brought
My plate finally and alas. Shadows on the patio make it hard to get a good pic but it was a nice plate.
And some goodies that Jodi made and brought as a dessert offering
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
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
Started Tuesday to dry brine the roast for 4 days with kosher salt. Roast is 4 1/2 pounds
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
Time to start welcoming our guests. A recent craft project by Tracy
The meat after 4 days in the fridge. I love the color of this thing
Onto the spit and seasoned with Nat The Cat's dirt rub
Got some loaded twice-baked potatoes ready
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
Melt the butter and add some minced onion
Dust with AP flour to create the roux
Stir in the flour and add heavy cream and some vegetable broth
Black pepper and Better Than Bouillon mushroom base. I just made this up on the fly and didn't measure anything.
Time to get the roast going. Doing this on the Weber using the SnS but indirect heat
Mushrooms done but gonna cover let them sit for a while to really pick up the flavor of the cream sauce
Here we are about an hour in. IT already at 100 so cooking faster than I anticipated
Taters on the grill
Roast all done and into the house to get happy
Sliced. Finally nailed that beautiful edge to edge pink that has eluded me for so long
The whole spread. Meat, taters, rolls, mushrooms, some jus from the roast, and a nice salad that Rick and Susan brought
My plate finally and alas. Shadows on the patio make it hard to get a good pic but it was a nice plate.
And some goodies that Jodi made and brought as a dessert offering
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
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
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