Smoked New York Strip
Smoked New York Strip to a perfect medium rare served with an ample portion of Loaded Slow-Cooker Potatoes and a side of corn ... does it get any better than that? I think not! Since there's only the two of us left at home and I prefer to buy my meat in bulk when possible but there's no way I would smoke a whole New York Strip anymore. When buying a strip, I trim it of excess fat cap and silver skin before cutting up the strip into New York Strip Steaks and portions of roast better suited for 2 people. Use of a vacuum sealer to freeze the rest of the New York Strip not being used is highly recommended.
Started with a New York Strip about 3½ pounds that's been lurking in my freezer for a couple of months. I must admit that when this Covid-19 first started I loaded two freezers with all sorts of meats, fish, and poultry. As long as I don't lose power, then I'll be good to go for a few more months before needing to restock.
Started by defrosting a 3½ pound USDA Beef Loin Top Loin, New York Strip, roast in the refrigerator for a day. Defrosting any meat outside of a refrigerator can lead to safety issues. It only takes a little bit if planning ahead. Rubbed the New York Strip roast with roasted garlic extra virgin olive oil before seasoning all sides liberally with my Pete's Western Rub which can be found on page 169 of my cookbook - "The Wood Pellet Smoker and Grill Cookbook". Wrapped the seasoned NY Strip roast in plastic wrap and refrigerated overnight.
Preheated my Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill to 240ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets which is comprised of 100% Hickory, Cherry, Hard Maple, and Apple pellets. The Davy Crockett is perfect for smaller cuts of meat, for on the road in our RV and/or for two people.
Smoked the New York Strip roast for approximately 3 hours until the internal temperature at the thickest part of the roast reached 135°F. Rested the roast loosely under a foil tent for 15 minutes before slicing against the grain. For planning purposes, it took about 3¾ hours for this cook (30 minutes preheat - 3 hours smoke - 15 minutes rest). The results was a perfect medium rare!! Always cook to internal temperatures.
Loaded Slow-Cooker Potatoes Recipe - I confess that a friend of mine shared this recipe on social media and I liked it so much that I decided to use the recipe. Turned out totally scrumptious. Over the years, I cooked a lot of potatoes in foil in my wood pellet grills and oven but never in a Crock Pot. Here is the link to this very simple, but delicious, Loaded Slow-Cooker Potatoes Recipe by Lindsay Funston.