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Posted: **Mon May 24, 2010 10:13 pm**

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

Posted: **Mon May 24, 2010 10:47 pm**

Big Guy wrote:on the plate, with a spoon of tater salad and some wine

That's SOME spoon! :p

Posted: **Mon May 24, 2010 11:16 pm**

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....

Posted: **Mon May 24, 2010 11:51 pm**

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?

Posted: **Tue May 25, 2010 1:10 am**

Its a NY Strip loin roast.

Posted: **Tue May 25, 2010 3:25 am**

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.....

Posted: **Tue May 25, 2010 3:22 pm**

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.

Posted: **Tue May 25, 2010 3:33 pm**

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

wallie

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Chicken and beef today

Chicken and beef today

Re: Chicken and beef today