Steamship Roast

MAHAT · 08-26-05, 11:01 PM

I'm About To Try My First Attempt To Cook An 80 Lb Steamship
Roast Beef On A Charcoal Grill Spit With No Hood Or Cover On It.
I'm Looking For Any Tips Or Info On How To Prepare And Cook This
Successfully.

flachristopherkeene9 · 08-27-05, 12:44 PM

make sure to use a rub. and use the cover and a lower temp. to cook it s-l-o-w. More tender that way.

-Chris

MAHAT · 08-27-05, 03:21 PM

Chris
There Is No Cover For The Grill. How Long Do You Think We Should
Cook A 80 Lb Peice & What Kind Of Rub Do You Reccomend? What About Wrapping Tin Foil Around It For The First Few Hours? Do You Think This
Would Slow Down The Cooking Of The Outer Part? Once We Get The First
Cut Off Should We Then Increase The Coals?

flachristopherkeene9 · 08-27-05, 03:31 PM

We usually go to a certain temp. And for beef its 170* in the center. Go to your grocery and pick up some beef rub out of the spice aisle and get your fingers dirty and lather up that hunk of meat with that. I would say a whole day for the cooking if not more. Probably about 12 to 14 hours. I dunno about the tin foil and dont know about the coals. Hope it turns out good for you guys and send me a piece while your at it.

-Chris

bassinbob · 08-28-05, 01:58 AM

Mahat, get yourself a meat thermometor. I would start the fire first then alow the coals to build up. You probably don't want too much flame licking the meat. I had the fortune to cook with a great bar-b-que guy. He did mostly pork though. His secret was slow and hot. Spare ribs took 6 to 7 hours. He would douse the flames without putting out the fire. I think if you wait for the inside of the round to reach the temp that was suggested the outside will be too done. Beef can be eaten rare. So I would say using the thermometor give the inside time to reach a rare temp. Check a cookbook or ask a cook from a resturant you visit. The round is a tougher cut of the cow. It does need a slow cook time and moist (IMO) baste to stay juicy. If you can use a mop sauce to keep it moist. A rub is a good idea also. I really can't say if a mopping of the meat and a rub go together. One other thing you might consider is injecting the roast.

Bob

MAHAT · 08-29-05, 10:44 PM

Bob & Chris
Thanks For Your Help On This. I Think We Have Gathered Enough
Info To Take A Good Shot At It This Weekend. Got About 150 People
Comming So I Hope It Turns Out Halfway Decent.
Thanks Again
Mahat

MAHAT · 09-05-05, 07:10 PM

Steamship Roast Was A Big Success. We Got A 85 Lb Roast And Had It Deboned And Skewered By The Butcher. Rubbed It Down Good With Some Spices Put Some Chicken Wire Around Itand Wrapped It In Tinfoil And Cooked It On A Charcoal Grill For 12 Hours. It Came Out Beautiful. We Served About 120
People And Everyone Loved It. Thanks Again To My Fellow Fishermen For Your Input On This Unrelated Fish Topic.

bassinbob · 09-05-05, 08:02 PM

Glad it worked out for you.

Bob

lizardsrule · 09-06-05, 08:08 AM

Quote:

Originally Posted by MAHAT

People And Everyone Loved It.

So I'm guessing that you had some of the in-laws over LOL, So were they the "PEOPLE" or were they the "EVERYONE"

JK glad you had a good roast, I'm salivating just thinking about it actually.

Lizards

flachristopherkeene9 · 09-06-05, 09:53 PM

I take it you didnt save a piece for me and bob. Man I wanna go eat now at one time at night. Glad I could help. And give us a holler next time your having a BBQ so I can get my share of that fine cookin'.

Chris

Dyas · 09-06-05, 09:57 PM

That sounds good right about now............... But I got a pile of fried Deer steak starin me down in the kitchen so im happy.................

08-26-05, 11:01 PM	#1
MAHAT BassFishin.Com Member Join Date: Jun 2005 Location: Posts: 4	Steamship Roast I'm About To Try My First Attempt To Cook An 80 Lb Steamship Roast Beef On A Charcoal Grill Spit With No Hood Or Cover On It. I'm Looking For Any Tips Or Info On How To Prepare And Cook This Successfully.

08-28-05, 01:58 AM	#5
bassinbob BassFishin.Com Super Veteran Join Date: Nov 2004 Location: Pitts. Pa. Posts: 3,801	Mahat, get yourself a meat thermometor. I would start the fire first then alow the coals to build up. You probably don't want too much flame licking the meat. I had the fortune to cook with a great bar-b-que guy. He did mostly pork though. His secret was slow and hot. Spare ribs took 6 to 7 hours. He would douse the flames without putting out the fire. I think if you wait for the inside of the round to reach the temp that was suggested the outside will be too done. Beef can be eaten rare. So I would say using the thermometor give the inside time to reach a rare temp. Check a cookbook or ask a cook from a resturant you visit. The round is a tougher cut of the cow. It does need a slow cook time and moist (IMO) baste to stay juicy. If you can use a mop sauce to keep it moist. A rub is a good idea also. I really can't say if a mopping of the meat and a rub go together. One other thing you might consider is injecting the roast. Bob __________________ you can have my fishin rod when ya take it from my cold dead hands

09-05-05, 08:02 PM	#8
bassinbob BassFishin.Com Super Veteran Join Date: Nov 2004 Location: Pitts. Pa. Posts: 3,801	Glad it worked out for you. Bob __________________ you can have my fishin rod when ya take it from my cold dead hands

09-06-05, 09:57 PM	#11
Dyas BassFishin.Com Super Veteran Join Date: May 2005 Location: Saraland, AL Posts: 1,995	That sounds good right about now............... But I got a pile of fried Deer steak starin me down in the kitchen so im happy................. __________________ Southern by birth, Redneck by choice... Saved by the Grace of God

08-27-05, 12:44 PM	#2
flachristopherkeene9 BassFishin.Com Veteran Member Join Date: Jun 2005 Posts: 516	make sure to use a rub. and use the cover and a lower temp. to cook it s-l-o-w. More tender that way. -Chris

08-27-05, 03:21 PM	#3
MAHAT BassFishin.Com Member Join Date: Jun 2005 Location: Posts: 4	Chris There Is No Cover For The Grill. How Long Do You Think We Should Cook A 80 Lb Peice & What Kind Of Rub Do You Reccomend? What About Wrapping Tin Foil Around It For The First Few Hours? Do You Think This Would Slow Down The Cooking Of The Outer Part? Once We Get The First Cut Off Should We Then Increase The Coals?

08-27-05, 03:31 PM	#4
flachristopherkeene9 BassFishin.Com Veteran Member Join Date: Jun 2005 Posts: 516	We usually go to a certain temp. And for beef its 170* in the center. Go to your grocery and pick up some beef rub out of the spice aisle and get your fingers dirty and lather up that hunk of meat with that. I would say a whole day for the cooking if not more. Probably about 12 to 14 hours. I dunno about the tin foil and dont know about the coals. Hope it turns out good for you guys and send me a piece while your at it. -Chris

08-29-05, 10:44 PM	#6
MAHAT BassFishin.Com Member Join Date: Jun 2005 Location: Posts: 4	Bob & Chris Thanks For Your Help On This. I Think We Have Gathered Enough Info To Take A Good Shot At It This Weekend. Got About 150 People Comming So I Hope It Turns Out Halfway Decent. Thanks Again Mahat

09-05-05, 07:10 PM	#7
MAHAT BassFishin.Com Member Join Date: Jun 2005 Location: Posts: 4	Steamship Roast Was A Big Success. We Got A 85 Lb Roast And Had It Deboned And Skewered By The Butcher. Rubbed It Down Good With Some Spices Put Some Chicken Wire Around Itand Wrapped It In Tinfoil And Cooked It On A Charcoal Grill For 12 Hours. It Came Out Beautiful. We Served About 120 People And Everyone Loved It. Thanks Again To My Fellow Fishermen For Your Input On This Unrelated Fish Topic.

09-06-05, 09:53 PM	#10
flachristopherkeene9 BassFishin.Com Veteran Member Join Date: Jun 2005 Posts: 516	I take it you didnt save a piece for me and bob. Man I wanna go eat now at one time at night. Glad I could help. And give us a holler next time your having a BBQ so I can get my share of that fine cookin'. Chris

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