Reverse Sear Strip Loin Roast On The Pellet Grill Canadian Thanksgiving
⬇︎⬇︎⬇︎ Ingredients: ⬇︎⬇︎⬇︎
Strip loin roast, fat cap removed
45 mL (3 Tbsp) bacon fat
45 mL (3 Tbsp) coarse ground black pepper
15 mL (1 Tbsp) coarse salt
60 mL (¼ cup) Montreal steak spice*
*Montreal Steak Spice
2 Tbsp (30 mL) coarse salt
1 Tbsp (15 mL) ground black pepper
1 Tbsp (15 mL) ground white pepper
1 Tbsp (15 mL) cracked mustard seeds
1 Tbsp (15 mL) cracked coriander seed
1 Tbsp (15 mL) garlic powder
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) hot pepper flakes
1 Tbsp (15 mL) dill seed
Method:
Rub the roast all over with the bacon fat, and then coat with the pepper, salt, and Montreal steak spice.
Place in the fridge to rest for 2-3 hours or overnight.
Preheat the BBQ / pellet grill / oven to 235ºF.
Insert a temp probe into the roast and place on the grill.
Cook until the instant read thermometer reads 105ºF.
Remove from the grill, tent with foil, and increase the temp to 500ºF or more.
When the higher temp is reached, place the roast back on the grill and sear the outside.
The finished temp should be 125ºF when you pull it from the grill; tent and let rest 20 minutes.
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