| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 145.1 | | CECILE::SCHNEIDER | | Wed Jun 26 1985 12:51 | 29 |
| Jack,
We've never done beef, but we have done a whole pig ...
which was exquisite. We rented a 'pit' that had
an electric motor for turning the spit, but was a
charcol grill for the cooking.
The only problem we encountered was we didn't have
people keeping a close enough eye on it (it was served at
the end of a friend's 'build a large raft day') and
we rather fried the skin. As the fat gets dripping
it tends to ignite ... etc, etc, etc.
When we do this again (note the when not if! :-) -- I've
never had such succulent pork, and a number of people who
don't normally eat pork did eat it and enjoyed it!!) we
plan to 'assign' tenders to keep an eye on the progress
as well as to marinate it a little more frequently.
Good luck,
Audrey
PS: Make _sure_ you have a good meat themometer, it takes
the guess work out of "do you suppose this things done
yet????".
PPS: We soaked corn in water for a couple of hours and cooked
on the hot coals (in the pit), beginning an hour before
serving. That too was unbelievably good.
|
| 145.2 | | LEHIGH::HOWELL | | Wed Jun 26 1985 13:58 | 17 |
| Jack, when you get all your info together please publish it. I have
been thinking about roasting a steamship round in August.
In reponse to 145.1 --- I have roasted and have eaten roast pig. Yes
it is more succulent. I roasted 78lbs of pig and had 41 people in my
yard, all that was left was the head. What made my pig a little different
than all the others was stuffing. My pig cooked more evenly with 15lbs
of bread stuffing with apricots and raisons that were soaked in brandy. I
also started the pig the night before. You do have to worry about your
neighbors dogs. Someone has to camp out.
I've roasted a lamb (34lbs) in July. That was terrific! It was still
young and tender.
What ever you do please keep us informed. Lot's of luck.
Barbara
|
| 145.3 | | NISYSE::RENNICK | | Thu Jul 18 1985 08:45 | 21 |
| SUCCESS!!! I or should I say WE cooked a steam ship
round last weekend and it turned out great!!
First I cut a 55 gal. drum in half (lengthwise),then
welded up a frame for the top that has 4 height adjustments.
Then got a hold of a 4' by 5/8 steel rod and made 2 steel blocks
with spikes on one side and a hole in the center for the rod.
Most of the material can be found at your local dump or salvage
yard. So far it sounds pretty easy right?
I bought the meat (75 lbs) staged it with the steel rod
locked the blocks in place and started the charcoals. You can
bast it with almost any recipe you wish but make it thick, I
used kero for the starting base.
This setup was not motorized, so we took turns turning,
(all night long). It took from 10:00 PM fri. until 2:00 sat.
It's best just to buy a lot of beer and pull an all nighter!!!
You won't be lonesome, the smell will bring plenty of company.
You ask if it's worth all the work?? Heck Yes!!!
Most of my gusts said"it was the best time ever".
We're seriously thing of having another,soon.
Try it you'll love it!!!
Jack
|
| 145.4 | | SUMMIT::HOGLUND | | Fri Jul 19 1985 10:39 | 11 |
| We also did a Steamship Round recently. I was the best beef I've
ever had. The motorized spit and fire bed can be rented reasonably.
We had an all night crew, someone to prepare breakfast for the all nighters,
and and relief cooks to finish the job while the all nighters slept.
By 2-3PM everyone was refreshed and ready to eat. Plenty of beer is a must.
Be sure not to cook the beef to fast. If the fire started to get too hot,
we cooled it off by basting the beef with some beer letting the beer run
off the beef into the fire.
Cooks get first crack at the beef!
|
| 145.5 | Services Purchased | POWDML::VISCONTI | | Tue Mar 29 1994 09:01 | 10 |
| I am thinking of trying a 'steam ship' for my son's graduation. My
wife checked around for someone to come in, she found one person that
would provide all the equipment, and the beef (around 75 Ibs.), but
not the cooking for around $350. Does this seem reasonable?
He also said that it would take around 6 hours which doesn't seem to
jive with any of the previous notes.
Regards,
Jim
|
| 145.6 | | DECLNE::TOWLE | | Fri May 06 1994 18:09 | 6 |
| rep -1
75lbs for $350.00? That's about $4.75 per pound, if my quick math is
correct.
-VT
|
| 145.7 | | WREATH::AHERN | Dennis the Menace | Sat May 07 1994 19:58 | 8 |
| RE: .6 by DECLNE::TOWLE
>75lbs for $350.00? That's about $4.75 per pound, if my quick math is
> correct.
Not if you note it includes "all the equipment" for cooking such a
humongous chunk of meat.
|