The strip loin is an underrated cut. It's also known as the top loin and it's where we get NY strip steaks. I used to think that ribeyes and rib roasts were the only way to go, but now when feeding a crowd, a whole strip loin is the way I do it. The strip is made up of the same
muscle as the "eye" of the ribeye and when covered in a compound butter then smoked, it's just as good and also about $100 cheaper.

Stuffing it with jalapeño poppers takes it to another level. It takes some patience hollowing out the holes, but it's a fun project that is guaranteed to impress your guests. The peppers get cooked just enough to take away the bite, but they still maintain some of the crunch.

Some tips: make the holes at an angle so that you can slice against the peppers at the end, and use tooth picks to hold the peppers in place. Let me know if you try it!

Compound Butter Ingredients:
-2 sticks of unsalted butter
-1.5T chopped garlic cloves
-1.5T shallots
-Several sprigs of rosemary
-Several sprigs of thyme
-1T BBQ Rub or salt & pepper
-1/2 package applewood smoked bacon

Compound Butter Directions:
-Chop finely: Garlic cloves, shallot, sprigs of rosemary and thyme.
-cook the bacon until crispy, then remove from heat and chop
-Mix all ingredients with room temp butter and BBQ rub.

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