Steamship Round

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Unless you plan on cooking for an Army you may want to reconsider. Steamship round is a huge (40-60lbs) cut (the ham of the cow) that contains numerous muscles. Yes you can smoke it, you want to cook it slow in the first place. Cook to a medium rare and slice against the grain.
 
Put a pan under it with some oil and beef stock in it to catch the dripping for au jus. Cook at 275* until desired doneness if most people like their meat about the same. A higher temp if your crowd likes their meat at different ends of the doneness spectrum.
A 19 lbs one will barely fit in a WSM.
 
Larry Wolfe said:
Unless you plan on cooking for an Army you may want to reconsider. Steamship round is a huge (40-60lbs) cut (the ham of the cow) that contains numerous muscles. Yes you can smoke it, you want to cook it slow in the first place. Cook to a medium rare and slice against the grain.

I have to give a guy a price quote for a catering job. He requested Steamship round.

Any idea how much these are per pound?
 
Bill The Grill Guy said:
[quote="Larry Wolfe":2chuq7lw]Unless you plan on cooking for an Army you may want to reconsider. Steamship round is a huge (40-60lbs) cut (the ham of the cow) that contains numerous muscles. Yes you can smoke it, you want to cook it slow in the first place. Cook to a medium rare and slice against the grain.

I have to give a guy a price quote for a catering job. He requested Steamship round.

Any idea how much these are per pound?[/quote:2chuq7lw]

Doubt you'll be able to get the Steamship round unless you go to a restraunt suppler like Restraunt Depot in Alexandria. Call around to butchers in your area and see if they can get it and give you a price. I'd suggest doing what Finney has recommended.
 
the only time i've seen one done was on an oil tank w/fire box rotisserie cooker....looked pretty tasty, it's an impressive piece of meat...

Rob
 

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