Skip The Prime Rib? This KJ NY Strip Is The Easiest Holiday Roast To Cook To EVERYONE's Liking!
ฝัง
- เผยแพร่เมื่อ 4 ส.ค. 2024
- My Kamado Joe Crust Monster Holiday New York Striploin Technique turns out everything from medium rare, medium, medium well & ruined... I mean well done steaks for a simple no fuss holiday roast.
You've got enough on your plate to be worrying about heading back out to the grill over and over to make everyone happy which is why I am sharing my favourite simple New York striploin roast method.
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Chapters
00:00 - Why NY Strip VS Prime Rib
01:24 - Avoid these 3 common holiday roast mistakes
03:48 - Grill setup for the crust monster method
05:39 - Special holiday dry rub recipe
09:40 - Herb smoke method and cook update
11:25 - 2 simple sauces
13:17 - Crust & flavour hack
16:58 - Results & Taste test
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#kamadojoe #christmasroast #nystrip
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Woof woof. This DOG eats beef. But a thumbs up does help my beef come off grill perfectly
What a great idea James!! I don’t care what Al says, you’re one hell of a cook! lol.
Haha 😂
I'd take that over Prime Rib any day of the week. I love NY Strip roasts. Nice work. 🍻
Cheers
Great cook again James, increasing the surface area is a great methode to add more flavour.
A great video with plenty of good ideas for me as a novice griller to try out. Also, really classy to see you credit Chef Eric for the sear sauce - something you rarely see on TH-cam.
I appreciate that!
EXCELLENT presentation! Doing a Prime Rib roast in the KJR this year (next week). Almost did the NY strip but was able to get a rib for the same $$$. I usually use my gas grill. Little intimidated but will charge on. This video & a previvious one I reviewed are a big help.
Wow, awesome cook. I have been racking my brain trying to figure out what to cook for Xmas lunch. I have a few people who want varying degrees of doneness in my family and now with your method I know what to do to keep them all happy as well as having it all done at the same time. Keep up the great work James and Merry Xmas to you and your family as well as all your Smoking Dad Family.
Love the extra surface area hack James!
Cheers Al
Excellent cook.. I've done a prime rib where I rested at room temperature for 2nhalf hours before starting the cook which helped with rare towards the edges but I'll have to give ur technique a spin.. I really like the way u incorporate all the spices from cook to sear.. again.. Excellent and thank you.
A delicious classic!!
So good!
That was an awesome looking roast. Great video as usual, James.
Thanks!
Great idea. I’ll be heading to Costco next week.
Looks delicious, I'm all for increasing sear area.
I see your using the new meatier 2plus do you like it I just got 2 of them in the mail today excited to try them out
Great one again. I suppose that if you had a larger contingent of people who want more doneness, you could leave one of those quarters on the grill for a little longer for them as well.
Absolutely
Rib roast is cheap this time of year. It is a superior cut. Especially to buy in bulk, slice and vacuum pack ribeye steaks for the year.
100%
If you were to dry brine, what would you do differently? Do you dry brine with the binder or still use after done when adding rest of seasoning?
Looks really good James. I know some young girls that believes they have to take a bath in perfume and it is impossible to be in the same house with them.
😂
I tried this after last month’s member hangout. Really great approach (and great leftovers!). The sear shmear is def key.
Would you stay away from doing it on the rotisserie? Seems like keeping the temp in the 200s is too challenging with the Joetisserie and not sure it’s worth the hassle.
James - well done mate, love your videos, very educational, you need to do a collab with GUGA
I am trying. I have moose meat ready to go but they haven’t responded yet
Can you reach out to Lone Star Grillz to review their pellet smoker? A Pellet smoker that you can mix wood chips in seems right up your alley…
That sear sauce is a great hack
So good. Ang giving it more surface area to do its magic gets more magic from it
So good. Ang giving it more surface area to do its magic gets more magic from it
Could you do a double indirect Dojoe brisket or chuck as it's smaller over a wood only fire?
i prefer this setup for only wood - th-cam.com/video/aO1lYGAUqFs/w-d-xo.html
@@SmokingDadBBQ I assume you prefer that method cause it's easy to add wood? Did you ever hear of a kamado brand called Monolith? Those have a chip feeder hole in the belly to add chucks or little splits. I'm not sure if I want to go for an offset or a kamado with a hole just like it. As Monolith also had a pizza insert, I wonderd if it made sense to buy that instead of an offset because of it's footprint and add thin logs to keep the fire going through that feeding hole. And as you made a great video of a pizza oven brisket, I wondered if this idea was even closer to offset quality.
@smokingdadbbq what was the cook time on your roast? I plan on doing this soon and I’m trying to get an approximate time it will take.
2.5hrs to get to the sear
Great cook, how long did the low n slow part of the cook take?
2.5hrs
Great video! Why not just use an electric spice/coffee grinder?
You can for sure. I have this so use it for the different mesh settings and it’s a good burr mill vs chopping which according to my coffee fanatics makes a difference
I don’t see any of the recipes?