Holiday prime rib alternative? 25lbs NY Strip spun on the JoeTisserie with a holiday cream sauce

Подписаться 141 тыс.

Просмотров 24 тыс.

50% 1

Prime rib can get pricey around the holiday season making NY Strip steak a tasty & affordable alternative to a prime rib roast. I picked up a 25lbs NY Strip steak roast on sale and spun the entire striploin roast on the Kamado Joe Big Joe 3 & JoeTisserie.
To really set this dish off, I share my cheater creme fresh recipe to make a tangy holiday flavoured sauce with just the right amount of kick. If you’re done with turkey, and want to save some cash I can’t think of a better option to fire up your holidays.
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
----------------------------
Resources to Help Make BETTER Barbecue
----------------------------
Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions
👉🏼 www.smokingdadbbq.com/shop
Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
► Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
► Improve smoke quality (No more bad smoke/creosote)
► Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
👉🏼 www.smokingdadbbq.com/shop
FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.
----------------------------
💰💰💰 Gear Discounts💰💰💰
----------------------------
🌡MEATER wireless probes - t.jo.my/meater
💰 No coupon needed! Just use this link for 10% off site-wide
🖥 Meater VS Competition - • Meater Dethroned? The ...
🗑️ KickAsh Basket & Can - jo.my/kickashbasket
💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide - • Top 10 Grill Accessori...
🔥 GrillGun and Su-V Gun from GrillBlazer - t.jo.my/grillblazer
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🖥 Speed test VS fire starters - • Light a charcoal grill...
🥩ChefsTemps instant meat probe - jo.my/chefstemp
💰 Use discount code “SDBBQ” to get 25% off any order site wide!
🖥 Review VS Competition - • The BEST Digital Therm...
🪵 Smoke North offset smokers - t.jo.my/offset
💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
🖥 Why I’ve switched to the Echo - • This Reverse Flow Smok...
🧂 Pepper Cannon (8-60 mesh 10x more per grind) - t.jo.my/pepper
💰 Use discount code “SDBBQ10” to get 10% off any order site wide!
🖥 Homemade rubs - • Are expensive BBQ Rubs...
🕳️ Smokeware drip pans & chimney caps - t.jo.my/smokeware
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) - t.jo.my/fogocharcoal
----------------------------
Gear I’ve used in videos without a discount
----------------------------
💨 FireBoard Drive - jo.my/fireboard
🔪 Tumblr rolling knife sharpener - jo.my/rollsharp
🍕 La Piazza ovens - t.jo.my/pizzaoven
🖐🏿 Nitrile prep gloves - t.jo.my/nitrilegloves
🔪 Dalstrong Knives - t.jo.my/dalstrong
*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Subscribe 👉🏼 jo.my/subscribe2sdbbq
Join as a channel member 👉🏼 jo.my/memberperks
Rub recipes & DIY table plans shared free on www.smokingdadbbq.com
Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏
#smokingdadbbq #ketobbq #joetisserie
‪@KamadoJoeGrills‬

Хобби

Опубликовано:

14 дек 2020

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 139

@tannerclements6583 Год назад

Hey James, I have been a follower since the early days of your channel and finally making this Christmas. Looking forward to it!

@chrismcchicken2767 3 года назад

Another great cook to try! Good to see your subscriber numbers climbing continuously. Keep 'em coming James!

@SmokingDadBBQ 3 года назад

Thanks so much Chris. slowly but surely

@meatthecookk.2227 3 года назад

Oh yeah my man killing it and definitely enjoyed watching this cook! I did one last year and it was a blast!

@SmokingDadBBQ 3 года назад

love it. hope to see your blaze rotisserie in action more

@firecogs 2 года назад

I’m making this for Christmas this week. I’ve got a great roast dry aging for a 4week in the fridge looking awesome. Cant wait to put it on my joe rotisserie.

@SmokingDadBBQ 2 года назад

fantastic

@user-mc6df1ep3c 3 года назад

Exactly what I wanted to see I'm doing this next week

@SmokingDadBBQ 3 года назад

hope you enjoy

@thegalleryBBQ 3 года назад

That's one bad azz alternative! Very nicely done. Merry Christmas brother!

@SmokingDadBBQ 3 года назад

Merry Christmas Tommy

@CptnRon302 3 года назад

Looks amazing and great idea!!!

@SmokingDadBBQ 3 года назад

Thank you! 😊

@ComparisonCooking 3 года назад

HOLY cow dude! This is incredible, I’m driving over the next time you cook this up!

@SmokingDadBBQ 3 года назад

Deal!

@briandelany7018 Год назад

Love your videos, been watching for years. How big a piece can I do on a classic joe? BTW amazing how you answer all questions!

@devilbrad 3 года назад

Exactly what I have been wanting to do!

@SmokingDadBBQ 3 года назад

it was pretty epic

@BartlowsBBQ 3 года назад

Those looked delicious and bark turned out great!

@SmokingDadBBQ 3 года назад

thanks

@FOGOcharcoal 3 года назад

That’s fantastic! Great minds think alike. Our NY Strip loin comes out this week! No rotisserie though.

@SmokingDadBBQ 3 года назад

can't wait

@daigleson 3 года назад

Looks awesome

@SmokingDadBBQ 3 года назад

so good. thanks so much

@1970351C2V 3 года назад

Great video. A little tip that I've found useful with my Joetisserie: I marked the left/right limits on the spit with a center punch. This way I can line up the meat between the dots in my kitchen and it's always perfectly centered when I throw it on the BJ3.

@SmokingDadBBQ 3 года назад

Great tip!

@wadeace2350 2 года назад

you probably dont give a damn but does someone know a trick to log back into an instagram account? I stupidly lost the account password. I would love any tricks you can give me.

@brentleyford8919 2 года назад

@Wade Ace Instablaster :)

@wadeace2350 2 года назад

@Brentley Ford i really appreciate your reply. I found the site thru google and Im waiting for the hacking stuff atm. Looks like it's gonna take quite some time so I will reply here later with my results.

@wadeace2350 2 года назад

@Brentley Ford it worked and I now got access to my account again. I'm so happy! Thank you so much, you really help me out :D

@brad4527 3 года назад

Wow! now that looked taste James!!

@SmokingDadBBQ 3 года назад

it was amazing

@brad4527 3 года назад

@@SmokingDadBBQ I was thinking about your video when I was cutting Strip roast yesterday!! I could taste that seasoning as you described it ! I can't use my Big Joe since it's in storage till we buy a new house . It's just killing me not to be able smoke anything :( , though my brother in law has a nice weber Kettle set up with all the bells and whistles , but I don't wont mess with his toy. I'm looking forward to smoking Mac and cheese , making cookies etc. James any chance of doing a Mac and cheese side dish on the classic joe along another protein etc :) . I can't wait to post a video so you can see my smoking in action !

@brad4527 3 года назад

@@SmokingDadBBQ hi James, I just noticed and watched your Mac and cheese video. yum !

@LoLo-dh9pi 3 года назад

Bro, what a piece of turkey!

@SmokingDadBBQ 3 года назад

turkey comes out awesome on it

@michaelcallanan4323 2 года назад

James you have made my venture into kamado cooking very successful in a very short time. Thank you so much from a fellow Burlingtonian for all the great tips & techniques. I tried this roast on a much smaller scale & plan to do so again for our Christmas dinner this year. Roughly how long did it take you to cook this roast? Not sure the normal rules apply due to the shape of this cut.

@SmokingDadBBQ 2 года назад

hey neighbour! from memory it was about 1.5 hours before cranking the heat

@brianbelliveau5551 3 года назад

That looked good I've done that on a gas rotisserie but I want to do it over charcoal the sauce sounds good to

@SmokingDadBBQ 3 года назад

So good

@RumandCook 3 года назад

I love a NY strip roast, I personally will take that over Prime Rib any day! Can't say I have done a full loin before though! Looks perfect!

@SmokingDadBBQ 3 года назад

they're a overlooked treasure this time of year

@michaelcoates7191 3 года назад

Wow, looks amazing. I'm not sure which was the better flex though, the effortless pulling of the string from the coal bag or causally pulling the samurai sword to slice that roast.

@SmokingDadBBQ 3 года назад

hahaha made me chuckle on that one

@fatmongo 3 года назад

I did a 5 pounder Sunday night, the prices are unreal this time of year. I plan on doing one every weekend this month.

@SmokingDadBBQ 3 года назад

prime rib gets a little crazy this time of year which is why i love this cut as an alternative

@chefjoebbq85 3 года назад

Looks amazing! Are you feeding the family and the neighborhood?

@SmokingDadBBQ 3 года назад

you’d think. froze three large roasts with the left over. each enough for two 2” thick or thicker steaks. Sous vide to unthaw to 120f. slice and sear to get a crust on all sides. still perfect medium rare inside

@DevinzYT 3 года назад

Man that looks awesome, don't think I've ever seen a full ny strip loin

@SmokingDadBBQ 3 года назад

it was fantastic

@DevinzYT 3 года назад

@@SmokingDadBBQ would you do anything different next time? Out keep it exactly the same?

@jefftillman4772 Год назад

Started our family earlier this year with a little baby girl, so we are hosting our first Christmas. Planning on doing a strip roast, I’ve seen both of your strip roast videos (reverse sear and joetisserie) I was curious as to which method your enjoyed more.

@paulnguyen662 2 года назад

Love how you cook meats on the kamado joe

@SmokingDadBBQ 2 года назад

Thank-you, cheers

@fmmaj9noname332 3 года назад

With the cold weather, how about a video about smoking in winter? I've been doing pork butts with 25 degree mornings on a Joe Jr, and it's quite the challenge!

@SmokingDadBBQ 3 года назад

I have a video coming Jan 7 that records temp vent settings in the summer vs winter

@fishindoc6025 3 года назад

I did one but did the half basket on one side and the rotisserie was a bit off from the fire so didn't get the burning. Thanks for your videos

@SmokingDadBBQ 3 года назад

So good, cheers Geoff

@kerimalpkarahan5211 3 года назад

Oh my god this looks incredible!!!! Are there any cheaper alternatives

@SmokingDadBBQ 3 года назад

thanks so much... you can downgrade to choice or select within the same cut to save money. I would do that before going to a tougher cut like chuck

@kerimalpkarahan5211 3 года назад

@@SmokingDadBBQ great thanks so much! Will try for Christmas

@frankarmitage776 3 года назад

Still regretting not getting a couple of these when Costco had them 25 bucks off at the register couple weeks ago .🤦‍♂️. Looks delicious

@SmokingDadBBQ 3 года назад

hehe thats exactly where this one came from

@matthewrs7 3 года назад

I was about to ask where, figured I would scan the comment section first. One of these days, when I have the joetisserie, I'll give it a shot

@spacemagic6265 3 года назад

Shout out to chef Tom! My main man in the youtube world.

@SmokingDadBBQ 3 года назад

he’s a legend

@gotcheese9163 3 года назад

Looks awesome. You should burb the grill before opening so you don’t get blow back!

@SmokingDadBBQ 3 года назад

the JoeTisserie isn't air tight and you don't get fire balls when opening the dome

@DamianInman 3 года назад

I bought one of those and cut it into steaks. I love the idea of rotisserie but man that is soooooo much meat. I suppose that it could be frozen and redone in sous vide. Just did that with a brisket. Did my first reheat the other night and it was really good.

@SmokingDadBBQ 3 года назад

I had three large portions left over that i vac sealed individually. Sous vide warmed up one already, cut into two thick steaks and seared the unfinished side on the soapstone and they were amazing

@ChuckRiley 3 года назад

Nice cook. Curious if you’ve had any problems with ceramic cookers during the winter months.

@SmokingDadBBQ 3 года назад

never a problem, i grill year round

@frankkoenig7250 2 года назад

Looks great! I've got a 7lb one in the fridge now waiting for me. One question. What other binders would you recommend on this other than the hot sauce? My family is anti spice, so I dull a lot down. Can I go with a yellow mustard and then the seasonings? Thanks much!! I love your detailed videos that the average person can follow and replicate!

@frankkoenig7250 2 года назад

And you mentioned the amounts of sour creme in the creme fresh but not amounts of other stuff?

@SmokingDadBBQ 2 года назад

you can do duck fat spray, mustard, hot sauce ( you won't taste it.. try it sometime on a small piece, something like truffle hot sauce is my favorite as it adds the truffle taste)

@wonschang 3 года назад

I want to try that with a half size of the meat. it seems you really like the sour cream!

@SmokingDadBBQ 3 года назад

i had three portions to freeze for reheating for separate meals. I like it medium rare as i can reheat to 120f and then blast sear slices into thick steaks

@guitar911rock 3 года назад

JAMES! @smokingdadbbq WHERE is that joe jr cover from?? Also where is your junior charcoal basket from?? emergency!

@SmokingDadBBQ 3 года назад

The basket is often out of stock, so I had to order from Kick ash basket directly, you can try the link below to see if Amazon has the Joe Jr size back in stock. The cover is below KJ Joe Jr Cover - amzn.to/2L4ZJgn Charcoal basket - amzn.to/35AQCu0

@guitar911rock 3 года назад

@@SmokingDadBBQ bought off their site thanks so much!!

@Mike-oi4uh 3 года назад

How long did it take to get to 110f? After you took it off at 120f, what did it get to after resting? That is, what was your final target? Thanks for the great videos!

@SmokingDadBBQ 3 года назад

I needed to recharge my MEATER so I don’t have the whole cook logged but from memory it was 2 hours to get to 110

@leidetai5082 3 года назад

That really looked good but may I ask what do you do with all that meat? Did you have a big family party?

@SmokingDadBBQ 3 года назад

i had three portions to freeze for reheating for separate meals. I like it medium rare as i can reheat to 120f and then blast sear slices into thick steaks

@davescolini8466 3 года назад

great video as always...i'm starting to think the over / under on your 'ahhhhmazings' is 3 per video. ;)

@SmokingDadBBQ 3 года назад

hahaha time to delete 1-2 amazings lol?

@davescolini8466 3 года назад

@@SmokingDadBBQ no - it's your thing!!!

@gbeaklrone6485 3 года назад

I was wondering if you have ever considered adding a counter weight to the Joe Tisserie or is it un-necessary? I know from my previous experiences with gas grills the counterweight really helped compensate for my inability to balance the load. I would have a Kamado Joe but my XL BGE was purchased at a going out of business sale for a ridiculously low price. I purchased the Joe Tisserie for my BGE but have yet to use it! Love you videos!

@SmokingDadBBQ 3 года назад

love big sales. the xl is a nice unit, get the JoeTisserie spinning lol.

@MrJoshcc600 2 года назад

There's no place for a counter weight unless I guess it's inside the grill over the fire too...

@MrMarnold6 2 года назад

So do you prefer this over reverse sear? I would think low and slow would help make it more tender and juicy

@SmokingDadBBQ 2 года назад

you win some and lose some. this gains some more flavour but this comes at a cost of maybe some other things. I didn’t notice anything missing

@shocker4545 Год назад

Do you ever wrap your stuff in foil while resting or do you find it cooks it too much after?

@SmokingDadBBQ Год назад

if i need to hold it longer then yes... BUT i wait 10min before doing that to stop the carry over cooking from taking things way past what i want

@cameronbatko 3 года назад

Currently have my NY Strip loin primal dry aging in a Umai Dry age bag. Going for 45 days. Great cook! Ever try a 48 hour dry brine? The Aaron Franklin Steak book recommended it. I tried it last week and the steaks basically lost no juices after 5 minute rest. And it did taste more well seasoned. I used Morton’s as that is what AF recommends.

@SmokingDadBBQ 3 года назад

I have gone as long as 5 days. in general 1-2 is my favourite

@Bcarson75 3 года назад

I and my family are not big fans of medium rare. How would the cook change to get to a medium well?

@SmokingDadBBQ 3 года назад

I would do this... then remove it, slice into thick steaks and blast sear them on the grill after removing the joetisserie. increases your surface sear area and allows you to increase the individual steaks to your desired level of doneness

@MrJoshcc600 2 года назад

That's how we used to do it at a restaraunt. Some ppl complain there getting a steak instead of roasted but I feel no mercy for well doners

@GiuseppeM 3 года назад

Looks fantastic but isn’t it stone cold after 30 minutes sitting? I don’t understand

@SmokingDadBBQ 3 года назад

inside temps, doesn’t go cold. but you can tent it or wrap it to keep it even hotter. but a roast this large doesn’t lose its heat as fast as a sliced small steak does. it was steaming hot when I did start cutting

@waynemaranduik2138 3 года назад

Where did you find the Big Block on sale?

@SmokingDadBBQ 3 года назад

Lowes has done it a couple times this fall

@justineade5936 3 года назад

I’m about to do this cook and the stoppage at 110 finish at 120 kind of scares me....we don’t go to 135 on this for mid rare?

@SmokingDadBBQ 3 года назад

you can stop at 125 if you want to finish 135

@LanceHomer1 2 года назад

Why do you do the fire on only one side of the Kamado Joe?

@SmokingDadBBQ 2 года назад

to not overdo the outside before the inside cooks... thats the fun with the joetisserie as you can drag the coals around to fire different parts at different times in the cook

@scriggities 3 года назад

I'm just some guy on the internet, but maybe consider showing the meat plated or something. Eat a bit with the sauce you made. Looking great tho. Love the channel.

@SmokingDadBBQ 3 года назад

Thanks for the tips! that’s a good idea. I often skip it as the family is preparing sides snd serving things up while I record the taste test but I will try and show plating things more in the future when I can

@MrRatFinkster 3 года назад

I am very impressed at how such an oval piece of meat came out so even.

@SmokingDadBBQ 3 года назад

Me too, incredible... i was expecting more transition in the doneness

@praetorxyn 3 года назад

That does look tasty; you're really trying to get your money's worth out of that Joetisserie. My problem with cooks like this - and whole prime rib, etc - is that the sides of the steaks don't get seared. I've never seen a whole Strip, Ribeye etc for sale, but I always buy a half one when I catch one on sale, and I just get them to slice it 1.25"+; that's usually the only way I'll even buy a steak, as I don't want those wimpy 0.75" cuts they prepackage. I grill a round of them, then just vacuum seal and freeze the rest of them for later.

@SmokingDadBBQ 3 года назад

what I do for this is the same thing but when the roast is resting I install the soapstone or cast iron and crank the heat. slice into steaks of your desired thickness and then blast sear them for a perfect crust on all sides.

@brianmacgregor7049 2 года назад

@@SmokingDadBBQ genius idea. Thinking same idea for prime rib as well. I'm always torn between the "wow" factor of prime rib vs the better flavor of a perfectly seared rib-eye. A whole roast is easier for larger holiday meals. Now I have a solution. Thanks.

@MrMarnold6 2 года назад

@@SmokingDadBBQ if you slice-then-sear, do you also season? Or sear the unseasoned sides?

@SmokingDadBBQ 2 года назад

@@MrMarnold6 yes you can season before searing for more flavour

@DistrictFire 3 года назад

The way you smiled while talking about this recipe is proof that there is such a thing as food porn!

@SmokingDadBBQ 3 года назад

haha so tasty

@user-mc6df1ep3c 3 года назад

Hello

@SmokingDadBBQ 3 года назад

@bradyb9929 3 года назад

Sweet mother. How much does that bad boy cost.

@SmokingDadBBQ 3 года назад

costco had it for $25 off a package so the whole thing was maybe $100.... a three - 4 bone prime rib cost more for less than half the meat at the time

@roltol7539 Год назад

why you wearing shirts over the shirts ? :)

@SmokingDadBBQ Год назад

ha warm plaid vs. very warm plaid ... it was winter when we did this

@penningtonsm 3 года назад

Why does your grills always look brand freaking new?? Is it the covers?

@SmokingDadBBQ 3 года назад

lol thanks. I don’t have covers except for the Joe jr but I do clean them once every couple months. here is how I make it a fast job _ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MsOnv-3-73s.html

@user-mc6df1ep3c 3 года назад

New York strip lion?

@SmokingDadBBQ 3 года назад

yes

@AnchorRoom1 3 года назад

No invite?!?!??!

@SmokingDadBBQ 3 года назад

you didn't get it? 😊

@AnchorRoom1 3 года назад

@@SmokingDadBBQ - hate it when I miss the good times!!

@chadthefatkid 3 года назад

What is that, about a grand worth of meat now?

@SmokingDadBBQ 3 года назад

In today’s prices it might just be 😢

@Cheradanine 3 года назад

Looks burnt TF on the outside.

@SmokingDadBBQ 3 года назад

I did get a little excited recording the shots of it spinning but the taste was not burnt at all so all good

@idozak8650 3 года назад

I use the Derek Wolf Tennessee smoke rub, your rub was a joke, terrible result because of that. What a shame 👎🏻

@SmokingDadBBQ 3 года назад

Paying 5x for basic salt, pepper and garlic based rubs is the real tragedy lol ... you're just sad you didn't get the invite to taste how great it was 😂