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Cherry Wood Roasted Bone-in New York’s

Discussion in 'Grilling Beef' started by civilsmoker, Jan 23, 2019.

  1. civilsmoker

    civilsmoker Smoking Fanatic

    I found these on sale yesterday for 4.99, So I had to grab them.

    SPOG & a splash of sugar and lemon pepper.

    I decided to test out the VCC on the new pit to see how it would cook/roast. Starting the coals on the side burner.

    Dumped the coals on the deflector and put a couple of pieces of cherry to get it heated up.
    Ok at this point I’m feeling pretty good about the VCC design.

    While the VCC was heating up I worked on the honey bourbon shrooms. Shallots, garlic, stock, Worcestershire, Demi Glaze, & about a cup of extra reserves from the chucky smoked for tacos, just gold!

    The finished sauce just waiting for its intended purpose.

    Ok looks like the VCC is ready!

    So on they go!

    The NY’s getting kissed by the flames of cherry!

    Pulled them at IT 130 (the wife’s at 140) to rest.....

    Properly finished with the honey bourbon mushrooms and a side salad.

    The money shot!

    Ok, I’m loving the VCC flame roasting!
    Needless to say I’m very pleased!
    Last edited: Jan 23, 2019
    gary s, shoebe, SmokinAl and 3 others like this.
  2. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    That looks awesome you can’t beat a good NY strip! And especially for $4.99.

    Never thought about that flavor profile on a steak with the sugar and lemon pepper does it blend well? I’m usually a SPG guy with a little worcestershire
  3. civilsmoker

    civilsmoker Smoking Fanatic

    I use a hint of sugar to help with the sear and just a hint of citrus just works for our fam. Texas Roadhouse uses a similar blend or at least that’s the combination I came up with to match. I asked a server for a sample cup of seasonings one night at dinner

    I also add a spinkle of sugar to the skin when I grill chicken.
  4. civilsmoker

    civilsmoker Smoking Fanatic

    Motocrash, thanks for the like!

    This cook showed me I need to make a fire box for the VCC cause I’m thinking I will be using it a lot!
  5. yankee2bbq

    yankee2bbq Master of the Pit

    Looks real good!
    Great job!
  6. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    That's a mighty fine trio of steaks you have. My pits have been in hibernation for a while. Need to Q soon or I'll go stir crazy.

    Point for sure.
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking steaks!
    I bet the flavor over a wood fire was awesome!!
  8. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks yankee2bbq!

    Thanks Chris, the trio certainly made an impression! We have had a mild winter so I’ve been lucky. Although I have smoked ribs at -20 degrees (yes minus 20) when I was in ND, burned 20 lbs of pellets in 4 hours though....
  9. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks Al! The wood fire flavor was perfect! The flames sear in a magic way!!

    I’ve wanted an open flame cooker for a long time! I recently went to a rustic steak house with one so I watched them cook our tables steaks. This was their set up.
  10. civilsmoker

    civilsmoker Smoking Fanatic

    Ok round two via a picture story!!!
    These Double R Ranch baby’s are 1.75 inches “thin”

    Seasoned as noted above with the addition of fresh chopped rosemary.

    Got a couple of well started cherry splits and clean smoke

    The fire licking the grate is memorizing to me!!!!

    Being fire kissed :-)

    Searing up nicely here @ mid “tan”

    The VCC sitting at 400 avg for the process.

    Just resting after all that time over the fire.

    And finally the Smoke House Way Steak Plate!
    Garlic Mashed Golds, Seasond Baby Bella’s, Pan Steamed Root Veg (1/4 cup white wine, tbs butter, tbs sugar, white pepper, salt, fresh chopped herbs)
  11. civilsmoker

    civilsmoker Smoking Fanatic

    Round 3! These babies were 5.99/lb. the marbling makes me smile!

    Seasoned as before!

    Started with the 2 that will be med.

    Now all 4!

    Pulls with 2 @ IT 130 and 2 @ IT 140...

    My dinner plate!!!

    This open flame cooking has me and the fam just hooked! So much so, my son signed up for a self learning class and we are going to do a custom open flame grill roasting oven!

    I will be posting as we build!
  12. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Wow !! really looks good can't beat open flame for Steaks

  13. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks Gary! I’m pleased the Copper Pot build actually works as intended and I don’t have to take a second mortgage out to enjoy a fire grilled steak LOL
  14. civilsmoker

    civilsmoker Smoking Fanatic