Strip Loin Roast

Made for Siobhan’s Birthday Dinner 2024. Got a 5 1/2 pound roast from Master Meats.

Directions

• Day before, crosshatch and salt and pepper the roast. Wrap in plastic, refrigerate 24 hours.
• Pull from fridge an hour before cooking to temper.
• Start Charcoal Keg - get to 275 degrees.
• Sear fat cap in skillet and transfer to Keg for 90 minutes or so.
• Pull at 130 and let rest.
• Once pulled, make Yorkshire pudding and carve when done.