New York Strip Roast (with Cheesesteak Leftovers)

New York Strip Roast  (with Cheesesteak Leftovers)

So here’s how the Problem went:
Got everything going good as any normal Smoke.
Then at about 2 PM, I noticed my MES wasn’t recovering like it has been doing for the last 5 years. I did some experimenting, and found that everything was working, except my Heating element wasn’t coming on at all. So we emptied the Kitchen oven, and fired it up, setting it for 230°. Then I moved the partially smoked, panned roast from my MES to the Kitchen oven, and resumed cooking, but without any more smoke.
Checked MES out the next day, and found the Hot connector was fried & turned to dust. Have to get new connector & replace before next smoke.

Prepping (Day #1)
Rinse one NY Strip Roast (4.96 LB), dry, score fat cap, coat with Worcestershire “Thick”, CBP, Garlic Powder, and Onion Powder.
Put in Foil Pan, on a Cooling Rack, cover with plastic wrap, and put in fridge.

Smoking (Day #2)
12:00------------Pre-Heat MES 40 to 240°.
12:00------------Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
12:30------------Put Roast on second shelf, put AMNPS on bars in bottom, and reset heat at 230°.
2:30————--Move Roast from Smoker to Kitchen Oven, after MES Quit Heating. Set Oven at 230°
4:00———-----Sterilize & insert Meat Probe into center of Roast.
4:30--------------IT was at 140°——Cut heat back to 170° to stop cooking.
5:00--------------Pull Roast at 144° Internal Temp.

Slice two Steaks for Me & Mrs Bear, take pics, add Roasted Reds & Broccoli to Steaks on our Hot Plates.

More Pics & time to eat.


Enjoy my Pictures, and don’t miss Day #3 “Cheesesteak Sandwiches” with the leftover Roast. (Below)


Bear

BTW:  Here's the Mate to this one, that made it all the way in the Smoker (Snow was still on the Ground):

New York Strip Roast (Hickory Smoked)   




4.96 LB NY Strip Roast Scored & Seasoned:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1626.jpg.html




Covered for overnight Nap:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1629.jpg.html




Two rows of Hickory Pellets in my AMNPS, with one end lit:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1632.jpg.html




Perfect Smoke ready for the Smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1633.jpg.html




After starting in the Smoker & finishing in the Oven, pulled at 144° IT, and ready to slice:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1635.jpg.html




2 Slices from the middle for Me & Mrs Bear:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1636.jpg.html




Closer look at the 2 slices for Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1637.jpg.html




Bear’s Supper——NY Strip, Roasted Red Taters, and Broccoli on a Hot Plate:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1639.jpg.html





Cheesesteak Sammies (Day #3 and Beyond)



Leftover Roast cut in chunks for “Thin-slicing” Next Day.

I freeze these chunks for 4 hours, before slicing thin:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1641.jpg.html




First I lay this Rubber Stuff down that Mrs Bear gave me. This stuff keeps my Slicer from sliding around while I’m using it.
That “Stuff” is called “Contact Grip Ultra Shelf Liner”  
http://www.bedbathandbeyond.com/stor...on+tact+shelf:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1642.jpg.html




Then I set my Slicer right down on that “Rubber Stuff”:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1643.jpg.html




Next thing you know all those chunks are turned into Thin-Sliced Sandwich Making Material:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1644.jpg.html




Then I mix & Nuke some Thin sliced NY Steak with some Hot Peppers, and cover a Steak Roll with it:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1647.jpg.html




Top it all with Cheese, and Nuke it again until Cheese is melted:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1649.jpg.html