So Delicious We Ate It All!!! Reverse Sear Strip Loin Roast On Pellet Grill - Canadian Thanksgiving
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Reverse Sear Strip Loin Roast On The Pellet Grill Canadian Thanksgiving
⬇︎⬇︎⬇︎ Ingredients: ⬇︎⬇︎⬇︎
Strip loin roast, fat cap removed
45 mL (3 Tbsp) bacon fat
45 mL (3 Tbsp) coarse ground black pepper
15 mL (1 Tbsp) coarse salt
60 mL (¼ cup) Montreal steak spice*
*Montreal Steak Spice
2 Tbsp (30 mL) coarse salt
1 Tbsp (15 mL) ground black pepper
1 Tbsp (15 mL) ground white pepper
1 Tbsp (15 mL) cracked mustard seeds
1 Tbsp (15 mL) cracked coriander seed
1 Tbsp (15 mL) garlic powder
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) hot pepper flakes
1 Tbsp (15 mL) dill seed
Method:
Rub the roast all over with the bacon fat, and then coat with the pepper, salt, and Montreal steak spice.
Place in the fridge to rest for 2-3 hours or overnight.
Preheat the BBQ / pellet grill / oven to 235ºF.
Insert a temp probe into the roast and place on the grill.
Cook until the instant read thermometer reads 105ºF.
Remove from the grill, tent with foil, and increase the temp to 500ºF or more.
When the higher temp is reached, place the roast back on the grill and sear the outside.
The finished temp should be 125ºF when you pull it from the grill; tent and let rest 20 minutes.
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#LeGourmetTV #GlenAndFriendsCooking #CanadianThanksgiving
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Thanks for watching Everyone!
*Did you see our Wild Rice Broccoli Cheese Casserole yesterday?* th-cam.com/video/1Odm2pv2ijU/w-d-xo.html
Hey Glen, you forgot to link the crème fraiche video!
Glen, can you freeze rendered beef tallow/bacon fat etc? What's the best way to store, and how long does it stay good for?
Please go back to kfc episodes please. It has been long time
@@tehklevster Properly rendered beef fat is stable and can be left on the counter, same as rendered bacon fat. My grandmother kept them in an old soup-can on the kitchen windowsill. I keep them in a jar with a lid. It will keep almost indefinitely.
Glen, great videos - watch them all. You showed the meater + - is this the thermometer to get? Have you tried any others? I want to get one but I am not sure yet which one. I have a Weber grill, and they have a version also - but it is wired to a base station.
I love Glen's honesty when he says stuff like, I wasn't thinking ahead. It's something I would do.👍
Thinking ahead? Wha???? Who even does that?
The ad before your video was all about, "When you think of a family gathering, you think 'TURKEY'."
Very amusing.
When I think of a family gathering, I think 'chaos'.....😖😖😖🤣🤣🤣
This roast looks amazing! I want to reach into my monitor and grab a piece.
Ahh the joys of Canadian cooking - in the recipe section, the meat is given in metric measurements first; the seasoning in American measurements first. Man I wish we spoke the same language.
Your timing is impeccable. I have been dry aging an exact cut for 3 weeks now. Hadn't really decided how to cook it. Until now. Awesome!
Glen! If it's a salt and pepper blend with 60% pepper and 30% salt, what's the other 10%?
Msg
Love
The space in between of course...
& Friends
@@GlenAndFriendsCooking YES! Always make sure to gently fold in the pepper into the salt
I cooked a whole (small) turkey for only me last night. I wanted left overs this weekend so I made it early. My freezer will be full of turkey creations for a bit.
Glen cuts the first slice: "Cooked a little more than I might like," just as I was thinking, "That needs to cook a little longer." 😁
Yeah - me too.
And me thinking that it was dead nutz on.
I read your comment before seeing the cut, so I waited to pass my judgement on who of you two was right. The moment he made the first cut, I said: "Wow! That's perfect!" It seems there are as many opinions as there are people.
I like to take mine to 130-132 to get a final temp of 135-137. That's the sweet spot between bloody and tough. *trademarks Bloody and Tough
Glad to read that I am not the only one to think, that was a little under cooked. I like my beef medium well.
Happy Thanksgiving! If I haven't told you, I really appreciate you & your channel. All the best to you & Jules. She has the best smile.
beef looks perfect to me
I love your transitions to the outside, when your talking goes uninterrupted. It's the little things.
"And then I pour the custard over top." You tease!
All these fancy big ass smokers and BBQs are just so much work. I have never tasted anything that is so much better its worth the effort over a simple electric smoker and propane bbq.
wishing all a Happy Thanksgiving
I'd take that roast over turkey any day!
Happy Thanksgiving to you and yours.
Loblaws had a bunch of striploin roasts on sale so I decided to do something like this for tomorrow. Very nice!
Great looking roast. Happy Thanksgiving for you and your family sir.
60% pepper + 30% salt = 110% flavour
I wish US Thanksgiving was in October. It’s 90 degrees where I live, but it would give it’s own time.
I find it a bit too hot to roast turkey for our October Thanksgiving. Years ago, it seemed cooler this time of year and I was able to fire up my wood cook stove to do the deed. The last decade or more, it’s too darn hot but my circle still like it done in the wood-fired oven. November would definitely be a more comfortable time of year. This year of course is strangely different for many reasons. Today it seems like it just might be cool enough out to warrant a wood fire.
To Glen, and all my fellow Canadians, "Happy Thanksgiving to you and your families"
Fantastic looking beef😍 happy thanks giving guys
That all looks incredible and delicious. I will be stealing the Creme Fraiche Horseradish, that sounds incredible.
Happy Thanksgiving from America
that beef looks so good
Happy Thanksgiving, folks!
I like the idea of the bacon fat for the flavor.. wow... That looks more like Thanksgiving.
Oooh! A Steakin' Knife!
I love how you are cooking for Thanksgiving in shorts!
Perfectly cooked!
Happy Thanksgiving Glen and Julie.
Thank you for sharing your experience and definitely we will try this one.
Looks delicious. I'm ready for that pie.
Glen, you've brought me back to baking during Covid and I thank you. Question for today: Salt and pepper blend 60% Pepper and 30% Salt. What is the other 10%?
This was perfectly cooked for the amount of thing you were doing. I have yet to master reverse seared roast! Steaks are easy, but I found out my roast always end up bit over cooked even if the thermometer read the "proper" temps. This looks miles better than any of mine, don't underestimate your skills :D
Happy Thanksgiving!
this is why I love this channel! very educational, good attitude, beautiful wife, and turns into a mukbang at the end every time!
That saber he used to slice open the plastic!
It looks delicious. If it were any more rare, you’d be chasing it across your lawn! It looks perfect to me. I don’t have as fancy a pellet grill (Treagar, here) and have found that it wins the roast lamb war hands down. This house is far too hot during the summer to heat up the oven so I use mine as an oven all season long.
Magic! Between 6:20 and 6:57, the cooking grill disappears! Did it melt? Too much spice ate it up? LOL
Also, I like cooking with Duck Fat - when it's available!
Happy Thanksgiving - Day 2!
Now THAT'S a knife
That roast looks perfect! 🥰
You guys are going to be at 1M subs in no time. Such an enjoyable channel.
Looks perfect!
I live in Sweden and I was flabbergasted when you said "if you can't get creme fraiche" - you can literally buy creme fraiche at the gas station here in Sweden...
We do Turkey at Thanksgiving, ham Christmas Eve, beef on Christmas, and pork roast NYE. My son's a butcher in a local grocery chain. I think we might do this for Christmas this year instead of out standing rib roast. Yummy 😋
Mud pies were messy, too, I remember! But fun!
Very happy thanksgiving Glen and Julie, Australia doesn't have thanksgiving, but I hope you have a festive day and stay safe 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
"Cooked a little more than you would like" dang man how do you want it? Raw 😆
I am one of those people that, if a restaurant forgot to cook my steak and just gave me a slab of raw meat, I would think twice before sending it back. Oh baby I like it raw.
@@jafizzle95 😆 I use to eat my stakes almost raw when I was younger but I like them medium rare now.
Happy Canadian Thanksgiving! I truly wish I was Candian! Cheers to you both!
Hope you enjoy your Thanksgiving Glen! Looks amazing!
Sooper dooper!
Awesome
The meet looks fantastic and you're definitely too harsh with yourself. I would be happy if you make a reverse sear roast in the oven vid for people who have no smoker
Looks beautiful Glen!!!!
We do ham and Turkey at Thanksgiving and a prime rib roast for Christmas.
I do a rib roast at Christmas with Yorkshire pudding. This Thanksgiving we will just do a turkey breast for just us.
Happy Happy Thanksgiving, you two. Cheers!
My in-laws are from Mexico so on American thanks giving we tend to do more Mexican foods. We do our turkey on Christmas, my 2 young kids and I actually raise our Christmas turkey.my mother in law will come over 3 days before Christmas and help me butcher him and he will rest in our fridge until Christmas Eve when I cook him. We also raise chickens and ducks, we are city farmers.
Happy Thanksgiving! I am going to look at this for our Thanksgiving. Looks delicious.
These videos are a vibe
so im super interested in how the family dynamic works with the fam in Arkansas... can you illuminate? maybe more recipes from that part of the family? its just so interesting.
Happy Thanksgiving, friends! Stay safe, enjoy the good food, and have a great weekend!
So, I made a tri tip tonight. Used bacon fat to hold on my Montreal seasoning. I had to use the oven and the broiler to crust, but it was yummy
That’s why I bought a Pit Boss grill at Canadian Tire
Just picked up a turkey and potatoes from Costco today. My wife wins out again. I find cooking roast beef much easier, but she wants turkey. With us, it's almost more about the leftover turkey sandwiches. Horseradish and roast beef are a match made in heaven. I was told that chimichurri is great too though.
Looks delicious! Happy Thanksgiving to you both.
Ah, autumn in the northlands... Sweaters one day, shorts the next.
nice beef
Would love to see you do a video on dry brine vs wet/traditional if you haven't yet. Great vids!
Requesting you do cook a huge turkey, and then a week of shows on what you did with the leftovers.
I agree with the removal of the fat cap. That silverskin will go nowhere but into your meal if you do not remove it first. But if you prefer it you can always tie it back on with butcher's twine if you really want to. In addition removing the silverskin allows any flavoring you add to actually reach the meat and may be held in (depending on the exact spice) with the fat cap put back on.
Pro tip. If you're cleaning oil, grease, etc. just use straight dish soap without water. The soap will trap the oils (it'll turn milky) and then wash off easily.
On my Pit Boss I still have to remove one of the two grates, but not the diffuser. There is a sliding door you can open up (and the firepot is centered rather than offset). This makes things a little easier. Some models of the Pit Bosses have an external lever you can use to do this without removing anything--I wish I had that, definitely!
Love the doneness of the meat. Most people over cook their roasts.
You must have cooked all this the weekend before Thanksgiving
I agree that was a pain on the reverse sear on the pellet grill. I don't go for all most times. I have found that using a cast iron grill is the way to go just put it on the grate an heat up.
Hi Glen,
Love your work, started following you from your squozen cola series. Your cooking videos always gives me the homely warm fuzzies.
You can point your viewers to videos you're mentioning using the "i" popup on the top right of the video, I hope that'll help increase your videos' reach.
03:07 Wait 60% pepper and 30% salt what are the other 10%? Tell us the magic!!
Love your channel have you tried a smoke tube to add additional smoke that you can lack on a pellet grill vs a stick burner...and also I use my weber 22" or a small gas grill I own to sear my steaks after I pull them off pellet smoker
Love your aprons, and you make me want to kick on my grill at 130 am FL in the US
Hahahahaha Why don’t they just include it...They can...all they have to do is charge more! 🤣🤣🌺 Can you Tell I worked in the car Business lol. We used to get that question all the time! I really enjoy your show! I love the Canadian content and no hype 🇨🇦🇨🇦
Agreed, for how expensive that smoker must be, that is an immense amount of faff for searing.
I believe that someone loaned it to him for testing. My memory is terrible, please anyone correct me.
Yes. Crazy difficult. Even if I could afford one now I would not buy one.
@@Desi365 Sorry, as a Brit I don't celebrate it. But I understand the sentiment!
Is Crème fraîche similar to Devonshire cream?
That dark red meat is super good raw try it
Great video, Glen!
How low would you say is too low? I know some places have a time table they need to crank them out while still smoking them but I know some places in Texas that smoke for like 12 hrs 😳
I am sad to see that there won't be any gravy. But it still looks awesome
There are (even cheap!) pellet smokers which properly address searing. One of major deciding factors for me getting PitBoss PB700FB (quite similar to yours in size and capacity) was a good searing solution. Their metal plate between fire and grids is like a half cone section, directing flow of dropped juices but it also has a slide in the middle (burner is in the very middle) that you simply push aside if you want the sear, it opens about 1/3 of the total surface for sear.. Easy (and cheap - it cost me just 300$). [No relations to the company, just happy customer]
I'd like to see a deep fried version of this.
Love Montreal steak seasoning but want to find a good homemade version do you list your seasonings and possibly how toos?
So Glen, Do you think the pepper and salt mixture was a bit heavy on the pepper or is that's your preference? It still looks great and your right, the price of that smoker should come with all of the attachments. Your right about this year here with my family get together for Thanksgiving this November at my parents home that we do every year. I come from a very large family (I'm 6 of 9) so this year the head count is 52 of us, just the family, brothers and sisters, their husband and wives, nephews and nieces and their husband and wives and their kids my great nephews and nieces.
do you guys eat in the shed or carry all this in the house after filming? I appreciate the effort!
God I love strip loin. Fight me, but I prefer it to prime rib.
Awesome video, thank you Glen!
Any thoughts of trying Morton Thompson turkey recipe / Pierre Berton's adaption for Christmas? Or have you already done that? Only seems to be one video of the recipe on TH-cam. Might be something?!
Happy Thanksgiving to you and your family!
Awesome Glen! Fellow pellet smoker here. Looked like a perfect reverse sear roast! Does that method of removing the deflector plate ever open you up to an LER issue? Seems like it would overheat your grill. Anyways, awesome smoke!
Glen. When are we going to see a Canadian cookbook from you? Inquiring minds want to know. 🎃
You Sir seem to like BBCs
- Big Black Coolers
3:08 ahh the good 60/30 blend... 10% sawdust for the tight budget. That leaves more penny for the meat I guess!