Christmas Strip Loin Roast

The strip loin roast came out pretty near perfect for Christmas. To recap, I started with a 16.5 pound roast that I picked up from Sam’s club. After trimming it, it was probably closer to 15 lbs.

IMG_20141215_130131983 IMG_20141223_215413341 IMG_20141223_215013637_HDR


The trimmings.


Seasoned with salt, pepper, garlic and some lawry’s seasoning salt.

IMG_20141223_215547831_HDR IMG_20141223_215602612 IMG_20141223_215245047_HDR

Wrapped it back up and let it sit in the fridge till Christmas morning. I think it got about 36 hours or so to sit in the seasoning. Christmas morning after the kids opened their gifts, onto the grill. Temps were running about 275-325 during the cook. Smoked for about an hour and a half until roast reach 120. Wrapped it up and off to the grandparents.

IMG_20141225_130144012 IMG_20141225_141452860

Roast was finished in the oven at 500 degrees for about 10 minutes.


After resting, the roast got to 140 degrees internal which was a bit higher than I was shooting for, but it came out really well.

IMG_20141225_164022802 IMG_20141225_161532028

Made some au jus to go with it. Had a pan under the roast in the drill with some onion, leeks, garlic, carrots, tomato paste, my homemade beef stock, and some salt and pepper. This was finished on the stove with some corn starch to thicken it just a bit and a dash of worcestershire sauce. No pics.

Ham and bean soup and prepping the Christmas roast

Made a ham Sunday

IMG_20141221_174135108 IMG_20141221_174139887 IMG_20141221_174147855

Left overs



Ham soup

Ingredients – black pepper, beef broth, tomato paste, onion, garlic, carrots, green onion, and some beans

I sauteed onions and garlic in some reserved ham fat, then added about 2 cups of beef broth, a can of tomato paste and the left over ham. Add water to cover then brought to boil. Reduce to simmer and let cook for a couple hours. Add in vinegar to taste then 3 cans of beans and some sliced carrots. Simmer for about an hour. I also added some green onions cause I had them.

IMG_20141223_190636798 IMG_20141223_190639512 IMG_20141223_192953638


While that was cooking, it was time to prep the Strip loin for Christmas. Trimmed the roast.

IMG_20141223_215413341 IMG_20141223_215013637_HDR





Seasoned with salt, pepper, garlic, and Lawrys seasoning salt. Wrapped and back in the fridge for a good 24 hours.


Merry Christmas and a practice roast

Save-a-lot ran an add this week for a Rib Roast for $4.99 per lb. Thought I would check it out and see if I could find a decent one to do as a practice roast this week in preparation for next week. I think they had two in the case. One was about 3 lbs but had zero marbling so I decided to pass. They also had some eye of the round at a decent price so I picked up one that was about 3.5 lbs. Seasoned it last night with salt, pepper, and Olde Thompson steak and burger seasoning, then vac sealed it. I will be cooking this either tonight or tomorrow.

IMG_20141216_194340345 IMG_20141216_195149194


I always wanted to try this french dip au jus, so picked it up with some cheap beef broth.


There is a lot of sodium here. For Christmas I will be using my beef stock and adjust the ingredients if I like the flavor profile of this concoction.




Also here is this year’s Christmas tree.




Update – Cooked the roast last night. First thing, the Au Jus was not good. Had a heavy soy sauce taste that was off putting. I made it per instructions. After I tried to dilute it with the beef broth and some shallots to try to even out the taste, but it was a lost cause. It got dumped.

The roast I smoked until internal was 135. Temperature started around 340 and I just let it ride out without adding any more wood. Towards the end it was running at 260 or so. I did not time it. The flavor was very good and I would say it came out about medium after resting. The roast was in the vacuum pack with the seasoning for almost 48 hours which I think helped with the flavor.

IMG_20141218_195155965 IMG_20141218_202225832


IMG_20141218_203451418 IMG_20141218_211129485


Pizza using Corbo’s dough

Made some pies last night using Corbo’s pizza dough which you can get at Marc’s (in the dairy section).

Set up the oven moving one rack to the highest position and the second rack in the middle. Oven temperature as high as it goes. Started pies on lowest rack for 5 minutes then moving to top rack for the last 5. I hand stretched the dough and brushed it with oil and garlic along with the pizza pan.


IMG_20141206_174115191 IMG_20141206_175200378 IMG_20141206_175207504 IMG_20141206_175214348