New York STRIP LOIN ROAST Smoked On The Hunsaker Vortex Drum Smoker
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- Опубліковано 12 вер 2024
- This is the time of year for big hunks of meat to feed family and friends, and one of my favorites to serve is a Strip Loin. It can be cooked on just about anything, from the oven to the kettle, but in this video I smoke up a 13 pound USDA Choice Boneless New York Strip Loin on the Hunsaker Vortex Drum Smoker and serve it with some delicious Horseradish Garlic Butter. The finished product is perfect for a Christmas, New Year, or holiday meal.
Rub Ingredients
2 TBSP Kosher Salt
2 TBSP Granulated Garlic
2 TBSP Coarsely Ground Black Pepper
1 TBSP Smoked Paprika
1 tsp Chili Powder
Horseradish Garlic Butter Ingredients
½ stick Butter
2 tsp Minced Garlic
1 tsp Prepared Horseradish
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#cooking #grilling #roast #striploin
Outstanding Ry! You just can't ask for better results than that!
Thank you, Rus! It really did turn out just how I was hoping :)
My mouth is watery. This is by far the best approach for cooking a strip loin. I purchase a small one 8 lbs. This will be my go to approach for Thanksgiving this year. Beside an "Asian" turkey. amongst other goodies.
"The Juice Is Just Gurgling Out Of This" that needs to be on a t-shirt and every billboard on Interstate 10. Nice job RY. I'm stealing your horseradish recipe.😁
LOL. I literally could hear it gurgling as I was slicing :)
Your channel Ry is one of the things that has gotten me through this year.
Thank you. That’s very kind of you to say 😊
I would agree
I have never seen a whole strip loin roast at the supermarket. That thing is massive. That was massively juicy. Great cook. Nice job Ry. That butter was epic.
I'm still buzzed by that butter :)
Fantastic video sir ... I am a new subscriber to your fine channel and smoking a strip loin today (fathers day) on my GMG pellet grill
Great looking piece of beef. The Hunsaker did a nice job on it. Another great cook sir 👍🏻
Awesome. I'll be doing This on a Ugly Drum Smoker.
Everything is high quality with you dude! The recipes, the techniques, the ingredients, the video, the audio, and the cleaning of your pits every week!
Ry you are a BBQ example to us all.
I’ve commented this on dozens of your videos and I’ll never get tired of saying it. THANK YOU!!!
That's very, very kind of you. Thank YOU!
I always tend to do my smoking on a Saturday and then clean the smoker/grill on Sunday morning. I let the grates soak in hot soapy water while I am having my breakfast and then start cleaning the mess from the day before. Also I can then make sure that everything is put away for the next time so that it is all in the right place. Keep well and keep producing that wonderful food!!! 10/10 again!!!
Fantastic!
Great relaxing cook my man. Great job! 👊👊👊
Fantabulous Ry! I bought my Hunsaker after watching your cooks and I LOVE my Hunsaker!!🤗🙌🏽
Wow, that turned out great👍‼️
What a stunning preparation of that striploin roast. Perfect! Cheers, Ry!
Got one in the freezer think I will pull it out for NYE! Looks delicious 😋
Always look forward to what you are going to cook!
Excellent cook Chef, thank you for posting!
dude, i mean, sir! that looks deeelish! my mouth is watering!
That's okay. You can 'dude' me :)
What a great cook Ry! Looks delicious!
Your the man brother we appreciate you 👍👍👍
Outstanding cook Ry!
Thank you!
Looks awesome, I have the night off so I'm about to do one! Should be done right after midnight lol
Very Nice Ray!
Looks AMAZING
I am glad I saw this LOL I almost forgot to go throw my tritip on :D
Been waitin for this one!!
Wow... 148K sub's congrats.
$5.60 per lb on sale. Those were the days!
Ry...pretty new to your channel followed your beef jerky recipe and it was great!
That's fantastic
Awesome roast!
As many times as that fork was used I don't know that it would "Feed" a lot of people...LOL Amazing looking piece of meat. I can see the instant "taste" but let it sit overnight sliced thin thrown on your griddle for a bit with that butter and made into a steak and what ever sub. I can almost taste that. Nice video, Ry
Looks so dang on yummy.
To the three people that gave this a thumbs down. What’s the matter with you.
Another excellent video lesson, Ry. There's just the two of us in this household so I'm considering cutting the loin roast into 1/3rds, cooking one and freezing the other two. I'm thinking that when I cook a piece, all I'll need to be concerned with is a faster cook because the heat is conducting to the middle from ends that are much closer. Is that correct?
Yes, just watch the internal temp. Same process.
Now regretting not grabbing one at Costco the other day when they had 25 bucks off at the register. 🤦♂️. Looks great.
Me too.
I got 2! Cut one into steaks and froze them. Probably gonna do this with the other one.
Seriously though the key was that day in the fridge with the salt and spices just soaking in.....
That’s a great looking piece of beef. Do you know how many briquettes the vortex basket holds? Trying to estimate the fuel usage.
I’ve never counted actually.
that certainly looks good Ry😋
a juicy piece of meat
That looks fantastic and I would definitely use that horseradish butter. My only curiosity is that you didn't try and pull the silver skin from under the cap. Does the smoking process make that less chewey? Or does keeping as much fat as possible yield results that outweigh the unchewable bite in every slice?
Either way fantastic looking finished product
Never really had any issue with it 😊
Looks amazing better than a prime rib I noticed you don’t use that Lonestar grill too much huh RY ?
Have to rotate all the grills into the mix :)
DaMan!!!
Interesting---not a cut I've seen before to my reckoning.
So how long did it take to get to 125. I got a 16lb New York just now. Gonna smoke on the Yoder
If I'm going for an internal temp I don't track time.
Looks so delicious! How much is a NY strip loin???
This one was on sale at $5.69 a pound :)
Put that on a rotisserie. I can’t imagine how long it takes to edit one video. Must be 2 days?
wait, wut? Tri-tip is lean??? it's literally covered in fat... at least here in CA.... :)
That’s the outside. The muscle itself is pretty lean.
I also live in California. Some of the lower quality tritips I've had don't have a whole lot of marbeling, but the good ones have a good amount of fat on the inside, its in small pieces, but there's plenty.