Smoked New York Steak Valentines Dinner
Smoked New York Steak Valentines Dinner
Parsley and Butter Sautéed Potatoes
Parsley and Butter Sautéed Potatoes
Toni's Super Salad
Toni’s Super Salad

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.

Smoked New York Roast
Smoked New York Roast

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.

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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