New York Strip Roast (with Cheesesteak Leftovers)

Discussion in 'Beef' started by bearcarver, Jul 9, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    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)


    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:

    Covered for overnight Nap:

    Two rows of Hickory Pellets in my AMNPS, with one end lit:

    Perfect Smoke ready for the Smoker:

    After starting in the Smoker & finishing in the Oven, pulled at 144° IT, and ready to slice:

    2 Slices from the middle for Me & Mrs Bear:

    Closer look at the 2 slices for Supper:

    Bear’s Supper——NY Strip, Roasted Red Taters, and Broccoli on a Hot Plate:

    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:

    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”

    Then I set my Slicer right down on that “Rubber Stuff”:

    Next thing you know all those chunks are turned into Thin-Sliced Sandwich Making Material:

    Then I mix & Nuke some Thin sliced NY Steak with some Hot Peppers, and cover a Steak Roll with it:

    Top it all with Cheese, and Nuke it again until Cheese is melted:
    Last edited: Jul 9, 2015
  2. Bummer about your MES  But -----   Nice cook any way

    It looks great, perfectly cooked a tasty meal   and the thin slices Wow

    Great looking sandwich    Bear you forgot the Onions !!!!    Only kidding, know how you feel about onions


  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gary!!

    I know---I love fried Onions in my Cheesesteaks, but we didn't have any, so I had to Rough It.[​IMG]

    Thanks for the Point too!!

  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow Bear, now that's a fine lookin NY strip roast... We really like them here. Nice catch on the MES not getting back to temp... Hate to hear that but sounds like you'll have er fixed up for the next smoke... Like the cheesesteaks as well ! Thumbs Up Great lookin food, the Bears den been eatin good the last couple days ! Nice cook buddy !
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good to me Bear,nice medium center.


  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Good looking meal as always Bear!! That "rubber stuff" is pure gold around the kitchen. Keeps cutting boards from sliding too. And makes a great grip for opening stubborn jars. Even keeps the Kitchenaid mixer from walking off the counter while kneading bread dough. That reminds me, we're almost out of bread...
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Justin!!

    I guess I can't complain, after 5 years having to replace one connector.

    And Thanks for the Point too!!

  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great thread Bear. Them sammies look great. POINTS.

    PS. I had to fix my wiring years ago.
  9. b-one

    b-one Smoking Guru OTBS Member

    Nice looking roast and sammies!
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Richie!!

    And Thanks for the Point.

  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You MBB !!

    And thanks for waking me up----I never thought about the Jar opening, but I should have. Duh!!

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Adam!!

    And Thanks for the Point !!

  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Much, b-one!!


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