Thinking about smoking something for a New Years dinner.  Many of  the supermarkets have New York Steak roasts on special and they are great smoked and then finished on the grill or in the oven.  In the recipe, it calls for your favorite beef rub.  Mine is always, Barbarians Steak Rub from Barbarian’s Restaurant in Toronto, Canada.  What are you cooking up for the New Year?

Grilling and smoking most anything is a passion, especially steaks, chicken, lamb and seafood.  Grilling is a favorite way for cooking. Originally I had an electric grill because for some reason using gas frightened me. Chicken, and not the food type! Maybe it was because in my early years we had to light the pilot light and I was always afraid it would blow up in my face. Several years later my talented hubby was badgered into converting my electric cook top over to gas.  He took on the task and ran a gas line to the kitchen and installed a gas cook top. Hooray! There’s been no going back.

Mr. Hubby loves smoked foods and has been begging me for over a month to smoke something.  Well, since I am going to be deserting him for a long weekend to visit Oklahoma I decided to finally spoil him.  I’m off to see how my 97 year old aunt is doing and maybe do a few repairs around her house.  It’s amazing at her age that she still lives in her own home.  The hubby is staying behind.

So, back to that smoking beef.  It’s already been in the CookShack Smoker for an hour and half with apple wood slowly charring away at 225 F.   I don’t like as much smoke flavor as the hubby so it’s now been transferred to the heated 170 F convection oven to slow cook for another 1 hour.  After that just turn off the oven at let rest for 2 more hours until it reaches medium rare.  That will give me plenty of time to cook up some twice baked potatoes, another of his favorites.

This big chunk of meat is way too much for just two people but I figured he would nosh on it for the next few days and not think too much about me being away.  You see, he’s pretty much helpless when it comes to preparing food or cooking.  But he does know how to make a nice steak sandwich so he won’t starve.  Between that and a bagel in the morning at the local bagel café life will still be good.

Smoking is easy the way I do it because I kinda’ cheat.  My smoker is an electric Cookshack Smoker and that makes it much more simple.  While the roast was in the smoker I was able to go off and run a few errands and get some extra treats for the hubby to enjoy.  Now back at home it’s in the oven slow cooking away at 170 F for that hour.

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The recipe itself is quite easy.

1 (6 pound) New York Roast
Season liberally with your favorite beef rub
Season with fresh ground sea salt
Season with fresh ground pepper

Smoke at 225 F for 1 hour. Then roast at 170 F for around 1 hour.  Then turn off oven and let rest for 1.5 hours without opening the oven door.   For medium or medium well just let it cook longer at 175 and then rest for 2 hours.  Then for crisping up and searing the outside, just place on the hot grill for an additional 20 minutes.

If I only had one cookbook in my library it would be “Timing is Everything by Jack Piccolo”.  There are no pictures and it doesn’t really have any recipes but it’s the best cookbook around for reference.  Want to know how long to cook the tuna in my “Drunkin Yellow Fin Tuna” or the Beef Tenderloin in  “Beef Tenderloin, Port Mushroom Gravy and Red Potatoes –  Date Night Dinner”.

Just turn to the appropriate meat section in the cookbook and look it up.  Tuna is considered a meaty fish found in the, of course, Fish Section.  Then it breaks down in the cooking methods of braise, broil, grill, pan fry, poach, sauté and steam.  For grilling it recommends a 6-8 ounce fillet or steak, then cook 3-5 minutes per side.  I’ll have to recheck my recipe to see if I followed their instructions.  You’ll even find a section on how to cook an egg, vegetables and rice along with storage time for vegetables, fruit and meats.

You won’t find it at the local book store unless it’s a used book store.  I found my second copy to take up to my cabin on Amazon.com and I costs around $4 for a used book and all the way up to $50 or $60 for a new un-used one.  The original price of the book was $16.95 so you can see how rare the new books are.  It’s no longer in print but worth the find.

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Why is it that I love to cook with spirits.  I haven’t figured it out but I do on a regular basis.  Crown Royal Whiskey is one of my favorite cooking ingredients for reducing mushrooms or making a sauce similar to a Marsala Wine sauce.  A few weeks ago, I wanted to do something different with Yellow Fin Tuna.  So, here was invented Drunken Yellow Fin.  From now on anything I make with spirits as an ingredient will probably be called “Drunkin Something”.  What is really funny is that I do not even like the taste of most alcohol unless it’s in food.  Now, wine is a different story.  Maybe that’s why the booze is in the food and the wine is in my glass.

To start, we create a marinate for the Tuna.  It’s composed of:

2- 8 ounce Yellow Fin Tuna Steaks
1/2 cup Royal Crown Whiskey
1/2 tablespoon Old Bay Lemon & Herb Spice
1/2 teaspoon salt

Place these ingredients in a shallow bowl and then add the yellow fin tuna.  Turn tuna a couple of times in the marinate, then refrigerate for around 30-60 minutes.  Turn the tuna every 10-15 minutes depending on how long you want to leave in the fridge.

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Place the lovely tuna on a thoroughly heated medium-high grill.  You could also use a grilling pan if you do not have a gas grill readily available.  Add the following two ingredients after placing the fish on the grill.

1/2 teaspoon chopped basil
freshly ground salt and pepper to taste

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Cook the tuna for 5-7 minutes on each side.  Halfway through the first 5-7 minutes turn the tuna clockwise on the grill so that it scores both directions, horizontally and vertically.

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If the fish appears to be getting dry, spray with a little olive oil to keep it moist as it cooks to a light pink center.  You may want to turn down the heat to medium if it’s cooking to hot.   It’s a  fine balance.  If you take it off too soon then the fish will be undercooked.  Well, some of you may like sushi so this would be okay for you.  We like it cooked medium so that the tuna is still pink in the center but not dry on the outside.  I can highly recommend a great cookbook; “Timing is Everything” by Jack Piccolo to help with determining cooking times.

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I place the finished tuna in a foil wrap and then added a little more Crown Royal.  While the rest of the meal finished up the tuna rested for around 5 minutes in the foil.  Turned out quite well for another new drunkin experiment.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.