PapaSop last edited by
Actually seen a video on this a number of years back but never tried it. This was a 10 oz NY strip. 1 1/2 minutes on each side seasoning after first flip. Dumped coals and cooked indirect till internal hit 134. Rested a few minutes and Wow!
Moist, tender and delicious. This one went from fridge to grill. If it was taken out of fridge earlier like I normally do I’m thinking it would have not needed the indirect.
@PapaSop Looking good! I’d have stopped it a little earlier as I like it a little more rare than that but still, a beautiful steak by anyone’s estimation!
That looks like a great crust you got on there!
@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.