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Whole Shell/Sirloin/Strip Roast on the Grill -- direct or indirect heat?

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Whole Shell/Sirloin/Strip Roast on the Grill -- direct or indirect heat?

john clark | Sep 18, 2005 01:32 PM

Folks, I am going to cook most of a thirteen-pound shell roast (also known as NY/KC Strip, or top loin roast) on the grill tonight. I have enjoyed standing rib roasts cooked on the grill (a 22" Weber charcoal kettle) using mostly indirect heat -- a pile of charcoal on either side with the meat over a drip pan in the middle. The top loin is a lot wider than a rib roast and not nearly as thick, so I am thinking of using a very hot fire and broiling this thing like the enormous steak that it is. Maybe, ten or fifteen minutes to a side, covered, with a remote-reading thermometer so I can pull it at about 120 degrees in the center.

What do you think? I can't find anything on the Internets about this technique for such a large cut, but I think I once read that it was prepared that way in Manhattan steakhouses back in the day. Maybe this was in Jeffrey Steingarten's treatise on aging beef?

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