I bought some awesome looking 2" thick New York Strips for dinner tonite.
Menu
Reverse Seared New York Strips
Bacon Wrapped Onion Rings
Homemade Scalloped Potatoes
Salted Cucumber Wedges
The Strips
I decided that I'd smoke them over Hickory and then Reverse Sear in cast iron.
First I dry brined them for 4 hours, then rinsed and tied them tightly into round packages.
I do that so they take more smoke before their IT comes up and it's time to sear them.
Then it is into the smoker at 250° +/- until they reach an IT of 115°, then searing to med-rare temp of 135° and a rest.
The Rings
Slice large onions into 1/2"+ slices, pop out interior leaving outer 2-3 rings
Coat rings with BBQ sauce and Rub, I combined the two and painted it on all at once, more efficient
Wrap in thin sliced bacon, it'll take at least two slices on average
If you like, add more sauce/rub to outside
Smoke, grill or bake at 250°-275° till bacon is rendered and has a nice bite through consistency, 1.5-2 hours
Serve hot-n-fresh
Homemade Scalloped Potatoes
6 large baking potatoes, peeled and cut into 1/8" slices (Love my PL8 Mandoline slicer)
2 sticks butter
4C +/- milk
1C +/- flour
4C shredded cheese
1 large onion, chopped coarse
1C+ crumbled bacon
2T garlic, minced
Lawry's seasoned salt to taste
Preheat oven to 425°
Prep the potatoes, parboil until barely tender, set aside
In a large sauce pan melt the butter, add flour to make a roux
Add the cheese and 2C of milk to the roux and melt the cheese into it, add milk as needed to attain the desired sauce consistency (think tomato sauce)
Over med-high heat saute the onions, bacon and garlic till onions are just soft
In a large casserole dish spread a thin layer of cheese sauce, then half the potatoes as a single layer
Spread onion/bacon evenly over this layer, season with seasoned salt
Spread the rest of the potatoes and cover evenly with remaining cheese sauce
Bake till at 425° till top is browned
Serves 10-12
The Finale!
Menu
Reverse Seared New York Strips
Bacon Wrapped Onion Rings
Homemade Scalloped Potatoes
Salted Cucumber Wedges
The Strips
I decided that I'd smoke them over Hickory and then Reverse Sear in cast iron.
First I dry brined them for 4 hours, then rinsed and tied them tightly into round packages.
I do that so they take more smoke before their IT comes up and it's time to sear them.
Then it is into the smoker at 250° +/- until they reach an IT of 115°, then searing to med-rare temp of 135° and a rest.
The Rings
Slice large onions into 1/2"+ slices, pop out interior leaving outer 2-3 rings
Coat rings with BBQ sauce and Rub, I combined the two and painted it on all at once, more efficient
Wrap in thin sliced bacon, it'll take at least two slices on average
If you like, add more sauce/rub to outside
Smoke, grill or bake at 250°-275° till bacon is rendered and has a nice bite through consistency, 1.5-2 hours
Serve hot-n-fresh
Homemade Scalloped Potatoes
6 large baking potatoes, peeled and cut into 1/8" slices (Love my PL8 Mandoline slicer)
2 sticks butter
4C +/- milk
1C +/- flour
4C shredded cheese
1 large onion, chopped coarse
1C+ crumbled bacon
2T garlic, minced
Lawry's seasoned salt to taste
Preheat oven to 425°
Prep the potatoes, parboil until barely tender, set aside
In a large sauce pan melt the butter, add flour to make a roux
Add the cheese and 2C of milk to the roux and melt the cheese into it, add milk as needed to attain the desired sauce consistency (think tomato sauce)
Over med-high heat saute the onions, bacon and garlic till onions are just soft
In a large casserole dish spread a thin layer of cheese sauce, then half the potatoes as a single layer
Spread onion/bacon evenly over this layer, season with seasoned salt
Spread the rest of the potatoes and cover evenly with remaining cheese sauce
Bake till at 425° till top is browned
Serves 10-12
The Finale!
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