NY Strip Holiday Roast

Ho Ho Ho, it's that time of the year again and our favorite holiday to cook a nice beef roast on the grill.  We took a little bit of a different approach this year and went right past the normal Prime Rib that everyone else is cooking, and instead opted for a beautiful Prime grade NY Strip roast.  This cut is very affordable, easy to cook and most importantly, full of flavor!  We also decided that a beautiful chimichurri would be the perfect topping for this gorgeous roast.  It is full of flavor and has all of the colors of Christmas built right in.  See the recipe below.

Video Recipe

Directions

1. Get the grill going to 225°F for a nice low and slow cook.  We want to retain as much of the juices and build that incredible crust for our holiday meal.  For this cook, we used FOGO Super Premium with the larger pieces of charcoal.  This helps in keeping a nice even temperature throughout the entire cook.  The kamado was set up for indirect cooking with the deflector shield in between the grate and the fire.  This turns it more into a smoking convection oven than a grill.
2. Trim some of the extra fat off of the outside.  You want to be careful not to trim too much off, remember, fat equals flavor. 
3. After this, we gave a healthy coating of our very own Award Winning seasoning, FOGO ‘The Rub”.  It’s made up of a variety of spices and seasonings and contains activated charcoal, which gives it that deep black coloring.  The best part is that it tastes great and looks amazing when it is cooked.  Talk about some tasty crust!
4. Place the roast in the grill and let this roast go for a few hours until it hit an internal temperature of 115°F.  Always cook to temperature, not to time.  At this point, pull it off, removed the deflector plates and let the fire build hotter. 
5. Once we had a roaring fire in there, you are ready for searing.  Place the meat on the grill directly over the flames and let it sit there for about one minute per side.  This should really set the crust nicely and give just a slight char to add some more flavor.  If it turned out right, this should have a beautiful pink center from edge to edge and a gorgeous black crust on the outside.  

Directions for Brussel Sprouts

1.  Cut the root end off of the brussel sprouts, place them in a bowl and coat in olive oil, salt, pepper and some garlic powder. 
2. Place them on a skewer (we found it easiest to put the sprout on the cutting board and push the skewer through towards the board. 
3. Cook them indirectly until they are tender and starting to turn a darker color.  

Directions for Chimichurri

1. Combine all ingredients in a bowl, mix well.  If it's too dry, add a bit more oil, it should ideally be a little runny.

Happy Holidays!

We at FOGO hope that you have a very happy holiday season and enjoy whatever meal you make.  Remember to stay safe and enjoy yourselves.  We sure are hoping that 2021 will bring some normalcy back to life and allow more social gatherings.  Until then keep tuning in and seeing what we have going.  Please tag us in your social media posts, we would love to see what the #FOGOFamily has cooking.  Most importantly, #GetOutAndCook 

Related Links

• FOGO Super Premium Lump Charcoal
• Flafsters Kitchen skewers