Anyone done New York Strip?

[Greathounder]

A local store had whole New York strips for $2.99, so we bought a few. I was wondering if I cut off a 5 to 7# peice and put in the smoker. The butcher said I'd probably end up with a big hunk of jerky, dry and hard. Anyone got any experience or ideas? Thanks Greathounder :?:

[redneck cooker]

YeaGH, slice them bad boys into 1 1/4 inch thick steaks and marinate for 5-6 hours and grill them over a hot Mesquite wood fire....MMMMMGood!! :D :D :D

[Ed Embry]

Agree with Redneck. I would just add cold smoking them for an hour before searing over the mesquite or mesquite lump. Yowsah!

[Woodman]

Just make certain to have some Texas Pepper Jelly with em! :wink: :wink:

[Dirty Ron]

Greathounder, if they are anything like the 2.99 strips up here, they are select grade i.e. very little fat marbling. So, I would just cut 'em thick, & grill 'em

[jts]

Cook'em up like a rib roast. Get your smoker up to about 350 and cook it until its about 125-130 in the center. The ends will be medium and the center nice and rare.

[75fordfan]

I agree with the other fellas, Grill with mesquite & season with McCormick
Montreal Steak seasoning. For ten min both sides, steak will melt in your mouth..... Awesome,
Now i have to run to the store, steak sounds good tonight !!

[Texana]

I agree with the other fellas, Grill with mesquite & season with McCormick
Montreal Steak seasoning. For ten min both sides, steak will melt in your mouth..... Awesome,
Now i have to run to the store, steak sounds good tonight !!

Forget that Montreal stuff.....Nasty....try Bills Grilling Magic. He has one for steaks that is not being advertised, just call him and ask him. It is much better than the off the shelf stuff!

[Woodman]

I agree! Wholeheartedly!

[75fordfan]

Sounds good, i will absolutely have to try it !

[Dirty Ron]

I really like the grilling magic with chicken, but not steak. I might have to try the new stuff :idea:

[bigwheel]

Well still aint quite sure whut you got here...but from following the clues will assume you have whut would commonly be called a whole bone-in ribeye in the select grade. That would best be handled by separating the meat from the bones in one fell swoop using your Forshner 6" curved boner of course. Save the rack o bones to cook as beef ribs and cut the boneless meat into rib eye steaks..trimming the fat as you see fit. Thinner you cut the more you get. Give each steak a splash of Lea n Perrins and a shake of Montreal or Durkee steak seasoning. Cook it hot n fast over charcoal and chunks..less you got enough mesquite to make coals and break out the shovel. If you cut em about 3/4" you can feed 16 folks or so. If you cook a big chunk of the stuff whole...which is whut yankees call prime rib for some reason...some of it be bloody and you got squeamish folks who wont it eat blah blah blah. Too bad Winn Dixie went out of bizness..they used to peddle them things in the choice grade for the same price. Now that was real special.

bigwheel



A local store had whole New York strips for $2.99, so we bought a few. I was wondering if I cut off a 5 to 7# peice and put in the smoker. The butcher said I'd probably end up with a big hunk of jerky, dry and hard. Anyone got any experience or ideas? Thanks Greathounder :?:

[Greathounder]

We have gone thru one of those bad boys as steaks. another one got cut up for steaks also and packed with the food saver in 2 packs. And there still a couple in the freezer in the cryopack. After reading the topic on other cuts of beef, I was curious. Wife said I have to use up all the rub I have before I can get more. Can't wait til it's gone.

[BBQ101]

I am with Texana on this one I use Bills Grilling Magic on steaks. I used to use Montreal and its not bad I just like Grilling Magic better. Its good on smoked taters too. :wink:

[C-Town Smoker]

Woodie, what's with the constant pitching of the Pepper Jelly?? Oh, I see, you are Texana also, right???!!

[BBQ101]

No I can tell that Woody and Texana are 2 very different people. I had dinner with Texana, Mrs Texana(a sweet lady), Woody and TexasBill after Qfest. :wink:

[Buckeye]

No I can tell that Woody and Texana are 2 very different people. I had dinner with Texana, Mrs Texana(a sweat lady), Woody and TexasBill after Qfest. :wink:

Well of korse she's a "sweat lady"...Tex got her werkin in hiz Tecksus Pepper Jelly sweat shop! :shock: :twisted:

[Woodman]

C, Tex and I are actually 6 different people, but it's complicated!

Buckeye, ya beat me to the punch!

101, you gotta get spell check! :lol:

[redneck cooker]

We dont need no Stankin' spell chek :evil: :evil: :evil: :!: :wink:

[1044]

I did a New York strip last time I wuz in Times Square. A panhandler tossed me fity cents and applauded.

[Buckeye]

I did a New York strip last time I wuz in Times Square. A panhandler tossed me fity cents and applauded.

:lol: :lol:
Did u put a quarter in each garter? :shock:

[1044]

Naw, mang, de wuz layin' on da groun.

[Woodman]

I did a New York stripper once, that what ya mean?

[BBQ101]

Buckeye look at your own potuses before you talk about spell check. :wink: Ok anyone got a link to a web based spell checker. I see what I did. No dis-respect intended to Mrs Texana. :cry: :cry: I been a bad BBQ101 I am going to put my head in my firebox and turn on the Gas assist I got from Gator Pits. :cry: :cry: :cry: I will let ya know Buckeye how long the gas tank lasts if I make it.