Steako De Mayo. The baby strip roast...

Discussion in 'Beef' started by worktogthr, May 5, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well, I cook and eat Mexican food quite often so today I took a pass because I was dying to smoke this tiny little strip roast I had defrosted.


    Cute little guy isn't it?

    Seasoned with a little Worcestershire and SPOG a la Bear. Didn't have the thick though. But that wouldn't be appropriate for this little guy anyway...



    Hooked him as he was going to be hanging In the PBC. This is my first smoke since I was away last week in Florida at my dads condo and (gasp) they are only allowed to have electric grills... The horror. Going to see if we can sneak an MES on his patio. Anyway...
    The coals were looking nice:
    So here it is swinging:

    Threw some cherry and hickory on the coals and plan to pull it at 125. I will be back!
     
    Last edited: May 5, 2016
  2. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    [​IMG]

    I`m in.

    Gary
     
  3. b-one

    b-one Smoking Guru OTBS Member

    I think it's done!:biggrin:
     
  4. halfsmoked

    halfsmoked Master of the Pit Group Lead

    Any longer and it will be over cooked don't wast it. [​IMG]

    Warren
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Haha sorry guys, ate dinner and then had to run to the store. So after about an hour or so it was at 125.

    Let it rest while I made some pepper jack cheese grits with some beef broth and some of the juices collecting on the plate (see pepper jack! There's the Mexican flare haha)

    And the big reveal:

    And here's my plate!

    And the verdict:

    Turned out great and I really like pulling at 125. Maybe rare for some but perfect for me. I want to try different rubs on beef, I really do but Worcestershire and SPOG is just perfect. I love the way the butcher grind pepper lingers on your tongue and has some real bite.

    The leftovers will become Philly cheese steaks tomorrow night.

    Thanks for looking everyone!

    -Chris
     
    dirtsailor2003 likes this.
  6. b-one

    b-one Smoking Guru OTBS Member

    A little to rare for me but looks great! I had a nice roast smoked one time but the Jack Russell stole it off the counter!?!
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much! Haha like the turkey in Christmas Story. I would have been so mad!!
     
  8. Looks great!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep I'd take the with a side of horseradish!

    I'm a bit concerned though with the lack of meat in that smoker!!! One steak hanging? That could be done in a coffee can!
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Just the way we like our steak, Chris!

    Nice & rare!

    It looks delicious!

    Al
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much!!
    Hahaha, I know I know...that picture definitely needed some ribs or chicken hanging to keep it company.  It was a roast!!! I swear!!!
    Thanks Al!  Can only cook it like that when I am eating alone.  Wife and daughter wanted PB&J and cheese sandwiches  so I made it the way I wanted it.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This steak is a rare treat!

    Disco
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks. Sometimes I like it rare and sometimes I prefer it more cooked. I am a fickle eater. Sometimes foil ribs, sometime naked... Variety you know!
     
  14. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Great looking meal, but toooo rare for me--I just prefer medium.

    If that's a roast, I have to assume you raise your cattle in the chicken coop

    LMAO!!!

    Nicely done.

    Gary
     

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