While perusing the website of one of the sausage purveyors in town I came across a beef item I don't think I have ever heard of...Steamship Round. After a little Googling come to find out this is one large hunk o' cow. From the description I came across it is the 30-50 lbs hunk o' cow you see on buffet lines that are being hand carved. Now I am thinking about hot smoking (300-325) one of these bad boys for an upcoming holiday just to change things up a bit. Has anyone had any experience with this cut?
MBMorgan - I'm not meaning to hijack this thread, but there are two KKs at the Broadmoor used in Raichlen's BBQ University that you can get a heckuva deal on if you're interested.
Thanks for the heads up, Ken ( CeramicChef ) but I've got a real estate problem ... as in the DW would get the house if I tried to add another expensive toy to the arsenal.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
The last one wasn't this bulky, but hanging in the Pit Barrel for some time, then panning with bell peppers and onions until probe tender worked nicely. Think I used the ever-versatile BBBR.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Craigar That would make for a heck of a holiday party right there. With a heat lamp, you could have a carving station set up. Make some horsey sauce and it would be heaven.
Craigar That would make for a heck of a holiday party right there. With a heat lamp, you could have a carving station set up. Make some horsey sauce and it would be heaven.
ecowper you are preachin' to the choir! My wife makes a pretty darn good tiger sauce and I think this would be the cat's meow for the holidays. For about the same price as a rib roast, I can send home leftovers with the kids plus have some for the two of us. On top of that, a couple of the kids find it difficult to tell time. They are notoriously late by 45 minutes to 2 hours. With this thing I can keep it in the faux cambro for a couple of hours, no harm no foul (and no fowl).
I've cooked a 92 lb. steamship round once. Was for Christmas party here at work (mostly men). Cooker was an FEC100 in the warehouse with a stack out the wall to vent. Unfortunately, the stack wasn't high enough and wind blew down the stack and forced the fire up the pellet ramp into the hopper. Plus, there was a pan underneath to catch drippings for gravy. The pellets in the hopper smoldered enough to fill the warehouse full of smoke. It was a bit scary when I arrived at 6 am! Exhaust fans took care of it. There were two cookers set up right there together, so we moved the beef to the other cooker while cleaning out the smolder. Beef was great! Gravy was too. One of my best cooks for a big feed.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I'm sure everyone has the same experience with steamship round that I've had: sometimes it is really excellent, and sometimes it isn't worth the wait in line. I would love to have the chance to influence that outcome, but idk what I'd do with the leftover 49 lbs of beef!
So I ran this idea by SWMBO last night over a couple of cocktails in the backyard and she just looked at me and shook her head like I had done lost my mind. Ha! Nothing new for this cat. In any event, I have a couple of months to get her on board, so to speak. However, she did mention I might need another cooker or two. So I have that going for me.
I know! I knew she was on board with one, but then she tossed me a curve ball by saying two. But before I get all lathered up the first purchase will be a new fridge.
(Craig) - That is one seriously large clod of meat at 30-50 lbs! Are you planning on feeding the 101st Airborne Division?
Since your Bride did mention that you might need another cooker or two, now would be a good time to consider a kamado for this cook. I've cooked huge clods on my kamados and they always come out juicy and done to perfection.
Your Bride did give you tacit approval for a new cooker, or two! Do it!!!
(Craig) - That is one seriously large clod of meat at 30-50 lbs! Are you planning on feeding the 101st Airborne Division?
Since your Bride did mention that you might need another cooker or two, now would be a good time to consider a kamado for this cook. I've cooked huge clods on my kamados and they always come out juicy and done to perfection.
Your Bride did give you tacit approval for a new cooker, or two! Do it!!!
Ha! You crack me up. I will be going to the butcher shop this afternoon to take a look-see and to get a quote. I have a feeling I will be settling for a whole sirloin when the time comes.
As soon as the new fridge rolls through the front door I will be running out the back door to the closest BBQ toy store for a minimum of a 22.5" WSM. The way the schedule is looking, the Costco Kamado Joe Roadshow isn't coming here. Maybe next year.
Average weight 45lbs, $6-$7/lbs, must give at least a one month notice. Wifey says no, especially after I spent $93 on sausage. I guess we will have to settle for either prime rib or a whole sirloin for Christmas this year.
So I have that going for me.
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