Expert: John Langenfelder - 8/7/2008

Question
I JUST STARTED A CATERING BUSINESS AND WAS LOOKING FOR SOME COOKING GUIDE LINES FOR COOKING 20 LB TOP ROUNDS OF BEEF

Answer
Depending on temperature (try about 300-325 degrees) and how close the meat is to the heat, figure 3-4 hrs for rare 4-5 for medium rare 5-6 for well done.  The meat will be well done on the outer edge, followed by medium to rare on the inside. If you are removing the meat for slicing pull it by the above hours.  If slicing on the rotissiere,the meat will continue to cook as it turns so you alwoys have a little of everything.  Always remember that with this size, it is not really the weight that counts but the thickness of the meat.  

When I was catering bull roasts, we had stainless steel pits, 4x8x3 1/2 feet high.  The top and bottom rounds were skewered on 2 stainless steel rods.  Obvious the bottoms were closer to the heat than the tops. But we are taking about 300-325 degree heat and the meat hung 1 1/2 to 2 1/2 feet from the heat.  We sliced right off the rods and rotated every 15-20 minutes.

Always, if possible, try it out and time it to get the right results for your equipment.