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Barbecue/Grilling Steamship Round of Beef
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Question
I want to attempt to grille a Steam Ship Round using a rotisserie. Any pointer?
I have never cooked a steamship round myself, but judging from where it comes from on the cow, I can give you a few suggestions:
1. Take it slow (low temperature) and baste often. The steamship round is very lean and will not self-baste, unlike other traditionally bbqed beef cuts.
2. This applies to almost all cuts of beef cooked with dry heat: Insert slivers garlic in small, deep cuts every couple of inches all over the roast.
3. This is also standard advice for almost all roasts: Let the roast warm up to nearly room temperature before you start cooking.
Hope this helps -- happy grilling!
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Answers by Expert:
Whitestag
Expertise
I can answer questions having to do with grilling or barbecuing meat (but not pork), poultry, fish, and vegetables over charcoal or wood. I also have some expertise in marinades and spice mixes. I cook only with charcoal and wood, so please do not ask me any questions about gas or electric grills.
Experience
I've been cooking with fire and smoke for 25 years, using charcoal and wood almost exclusively. While I do not usually cook with gas, I'm willing to try to answer cooking questions in this area. I cook meat, poultry, fish, and vegetables, and I've experimented with a lot of different recipes and techniques. I am not able to answer questions about grilling or barbecuing pork. Most recently I've been using slow-cooking (indirect heat) techniques, and have been very successful at it.
Education/Credentials
Not applicable to this area of expertise.
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