"Cooler roasted" New York strip loin: Oliver Saucy of Café Maxx, Pompano Beach

( Sun Sentinel )

"J-E-T-S, baby!"

Chef Oliver has a unique method for cooking New York strip roasts (also called loin roast) for game watchers. He uses a cooler. It's great for tailgating, he says.

Slice the roast thin for fan-sized sandwiches on rolls, and serve with a horseradish sauce or simply au jus.

1 whole (12-15 pound) boneless New York strip loin, trimmed of fat

6 to 10 cloves garlic, chopped

2 shallots, chopped

1/4 cup Worcestershire sauce

1/2 cup red wine

3 to 4 sprigs rosemary, roughly chopped

8 to 12 sprigs thyme, roughly chopped

1/2 cup olive oil

2 tablespoons sugar

3 tablespoons salt

1/4 cup crushed peppercorns

18 sandwich rolls

Begin recipe day ahead. Trim strip loin of fat and sinew. Place meat in a large heavy plastic bag or in a deep roasting pan. In a medium bowl, mix garlic, shallots, Worcestershire, red wine, rosemary, thyme, olive oil, sugar, salt and peppercorns until combined. As evenly as possible, distribute marinade over the strip loin. Seal bag or cover roasting pan and place in refrigerator to marinate meat overnight, turning occasionally.

Before cooking, bring roast to room temperature for 45 to 60 minutes. Preheat a grill to high temperature. Sear meat well on both sides, 5 minutes per side. Reduce heat to low (325 degrees) after searing and cover grill. Cook until meat is at desired temperature. Medium rare to medium is ideal; about 20 to 25 minutes per side, depending on thickness and grill temperature. Use a meat thermometer to determine doneness and remove from grill when temperature is 5 degrees below desired temperature. (145 degrees for medium rare, 160 for medium).

When meat is halfway done, fill a clean cooler to hold meat half way with hot tap water; cover and let stand for 20 minutes. Drain and line with a towel covered with a clean plastic bag. Place hot roasted meat inside cooler with sandwich rolls. Close lid tightly and do not lift lid until ready to serve. Meat will keep warm 1 1/2 to 3 hours. (You also can enclose microwave-able hot packs if you have them.) Slice for sandwiches and serve with leftover jus for dipping or with a prepared horseradish sauce.

Makes about 18 sandwiches.

Nutrition information per serving: 644 calories, 37% calories from fat, 27 g fat, 9 g saturated fat, 150 mg cholesterol, 24 g carbohydrates, 72 g protein, 748 mg sodium, 1 g fiber