What’s for dinner tonight? Smoked New York Steak Roast again. See the recipe here. I keep coming back to this one. It’s so easy and entertaining friendly. While the Roast is smoking away in the Cookshack and then the oven I’m able to visit with friends without feeling stressed. Lots of time to do everything necessary for a nice Valentine’s dinner. There is still plenty of breathing room to figure out the sides and get them going too.
I’m fixing it up again today for friends who have escaped the minus 9 F South Dakota freeze that has moved into the north and northeast. They are here in sunny Arizona for an extended visit. Mrs. T is one of my best friends and the special lady who made up Grandma Olga’s Homemade Noodles with Chicken for me last year when they were visiting then.
This time we’re cooking it with 2 ounces of cherry wood instead of apple wood. Also, I needed to watch the bold spice due to an onion allergy for Mr. B. I’m not worried about how it will turn out though because it’s all in the smoking. The roast was liberally coated with simple salt and pepper and is now in the smoker. It’s a Cookshack Smoker that been getting a lot more use this winter. Here are more Cookshack Recipes direct from the Cookshack website.
A little later:
Mrs. T is putting together a dinner salad of fresh lettuce, sliced mushrooms, slivered carrots, cucumber, sliced tomatoes, bacon bits and whatever else is in the vegetable bin. Idaho russets are resting in water ready to boil later for twice cooked potatoes. First the potatoes will be boiled in salted water and then pan sautéed in butter and parsley. Yum. We can smell the aroma of the smoked roast as it is now slow cooking in the oven at 170 degrees for 1 hour and then let to rest for 1 1/2 hours. It should all come together in another 2 1/2 hours.