Chicken and beef today

[Big Guy]

Yard bird out of the brine( overnight soak) and a rub applied



Strip loin roast rubbed with Montreal Steak spice and took a nap in the fridge overnight



yard bird in the smoker



3 hrs later



put on the beef



all done ready to foil and rest



sliceing



on the plate, with a spoon of tater salad and some wine

[Lord-Foul]

on the plate, with a spoon of tater salad and some wine

That's SOME spoon! :p

[mitchamus]

oh my god! what to try first !?!!?!??

It's 9:15 in the morning here...
and I would totally eat that for breakfast right now....

[vinner]

Hey, Big Guy (who I might now call "Big P--- Me Off When I'm Hungry") What cut of meat is that roast called in the US?

[Big Guy]

Its a NY Strip loin roast.

[vinner]

Thanks. The "strip loin" should have keyed me in (Doh!). About how much time/At what temp on the loin? have a whole rib loin ready to emulate.....

[Big Guy]

I had my smoker @ 250 and it took 2 hrs. I took it to 135F internal, I them foiled it and let it sit wrapped up to keep warm for 30-45 minutes before I served it.

[wallie]

I am across to Toronto next month, what number Greyhound bus to Southhampton

wallie