Strip Loin Roast

Strip Loin Roast

Discover how to cook a strip loin roast to perfection using Dutch flavors and a charcoal grill. This recipe combines a flavorful crust with a juicy interior, sure to impress at any BBQ or family dinner. Enjoy the rich taste and succulent texture that comes from carefully prepared and cooked high-quality beef.



Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.

How to

  1. Trim the strip loin if necessary to enhance tenderness and flavor absorption. 
  2. Prepare the barbecue for indirect heat. 
  3. To create a flavorful binder, mix mayonnaise with mustard and Worcestershire sauce in a bowl. This mixture should be robust to help seasonings adhere to the meat. Apply this binder generously to all sides of the roast, except the fat cap.
  4. For the crust, combine Texas BBQ rub, beef rub, panko breadcrumbs, and fried onions in a separate bowl. This mix should create a crunchy texture. Pat this crust mix over the binder-coated sections of the roast, covering thoroughly.
  5. Score the fat cap slightly to increase surface area, enhancing flavor as it cooks.
  6. Season the fat cap with salt and rub it gently.
  7. Place the roast on the grill, positioning the thinnest end farthest from the heat to cook evenly. Monitor the grill temperature, which should reach around 100°C or 210°F quickly and adjust vents as needed to control the heat.
  8. Allow the roast to cook for about 3 hours, rotating occasionally to ensure even cooking.
  9. Check the crust development; it should turn golden and crispy.
  10. Once the roast reaches an internal temperature of about 53°C or 127°F, wrap it in aluminum foil to let the exterior temperature balance out while keeping the interior moist and tender.
  11. After resting, unwrap the roast and slice to reveal a perfectly cooked, flavorful meat with a smoky, crispy crust. This strip loin roast, with its balanced flavors and textures, promises to be the highlight of your meal. 

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