Anyone here ever cooked/smoked a steamship round?

what is it?

damn ! how many days does it take to cook?

That's gonna need a big crock pot baw

I think you could do it in an oven if you cut most of the exposed leg bone off.

I don't think it really needs to be braised, just low and slow for basically an entire day.

I think it's the entre round primal, not just the top and bottom rounds.

Long Long ago, the wife was a nutritionist at the Baptist Hospital in Jackson and they did them all the time.

The roast comes as bone in or boneless - both ways, depending on what you order.

They are very easy to cook and make a dramatic serving line presentation. You must have a large carving knife and a knowledgeable carver on line to serve the roast. A heat lamp positioned over the roast on line will keep the meat warm during serving. Otherwise, it will get cold quickly.

The carve is thin sliced, cut across the grain, which allows the diner to handle the fact that the meat is not necessarily tender. It would be foolish to allow the diners to carve their own serving because they would quickly ruin the roast.

The roast is cooked to medium rare and that is the nice thing about a serving line carved roast product - the carver can cut and serve your preferred stage because the desired level of doneness rare, medium, well) exists somewhere in the carving area. Also, the roast provides a large amount of excellent Au jus, which you must be prepared to capture during the cooking process.

The roasts normally weigh 40-50 pounds, so the oven and your pan must be large enough to handle them.

Preheat the oven to 400 F and season the roast. Place it in the oven and allow to cook at 400 for 20 minutes and then reduce the oven temperature to 300 F - allow it to fall with the roast remaining in the oven. Continue coking at 300 until you reach an internal temp of 140 F which will give a rare center. This should be 3-4 hours. Remove when you reach internal of 140 and allow it to rest 20 minutes before attempting to carve the roast. It will continue cooking for a while after removal, but you want that. The inside will be rare and the outside will have a nice crust.

A 40 pound steamship will serve 80-90 people. The residual is good for lots of stuff.

I think this is all that she told me.

They were a production kitchen. I would put my money on the fact that her way works every time.

As for us, we go to Piccadilly's when we want roast beef done this way. A steamship serves many more than we would ever cook for.

That's the point I'm at right now.

You want to talk to Martini. I think he discussed this once.

Bump for Martini