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.
You may have seen this cut in your favorite store and not been sure of what to do with it. Well, there are plenty of options. Many people buy the whole primal loin and cut it down into individual steaks. This is a great way to save yourself some money, have beautiful steaks to cook and get the enjoyment of butchering a big old hunk of meat. For this cook though, we decided just to cook the whole entire piece and cut into individual portions after cooking and resting.
We started off by trimming some of the extra fat off of the outside. You want to be careful not to trim too much off, remember, fat equals flavor. 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!
We got 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. We 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, we pulled it off, removed the deflector plates and let the fire build hotter. Once we had a roaring fire in there, we were 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. When you see the video, you’ll see that we left one side on a bit too long and the pink didn’t go right to the edge. Guess what, it was still delicious!
We also decided to make some super easy and very tasty brussels sprouts alongside the roast. This is really easy to do. Simply cut the root end off of the brussels, place them in a bowl and coat in olive oil, salt, pepper and some garlic powder. 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. Cook them indirectly until they are tender and starting to turn a darker color.
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
- 1 Cup chopped fresh parsley
- 2-3 cloves minced garlic, more if you like it garlicky
- ½ red chili pepper, diced small (you can use red bell pepper if you do not want the heat)
- ½ Cup high quality Extra Virgin Olive Oil
- Few splashes of red wine vinegar
- Salt and pepper to taste
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.