AboutJohn Langenfelder Expertise I can generally answer most questions relating to BBQ, smoked meats, choosing meats, grilled meats, spices, rubs, sauces, grills, cookers, smokers, wood, charcoal and food preparation.
Experience I have been cooking and smoking meats for over 40 years (yep, even as a child). I am a BBQ competitor and certified judge.
Organizations KCBS
Education/Credentials Bachelor of Barbeques Science B.S. from the Greasehouse University by the facilities of the Pitmasters College by the K.C. Baron of Barbeque Check out my website at www.mdpigroaster.com
Question Hi John, I am catering a wedding for a friend and they would like to have steamship round. I would like to know at what temperature and how long per pound should I cook the roast. The reception is at 5:00PM, what time should I put it in the oven? How do I carve the roast to ensure tenderness? Thank you so very much. Suzanne
Answer Suzanne,
First, I would use a top round of about 20-25 lbs available from most warehouse stores like Costco. A top round is a squat piece of meat with the top and bottom showing the grain running from left to right. On a top round, you want to cut thin slices going with the grain. A 20-25 lb top round will take about 3 1/2 to 4 hours to cook at 350 degrees for medium rare. You can reduce this time by cutting the top round in half, from top to bottom to about 2 hours If you will be using a slicer, cutting it in half or even in quarters makes it easier to handle. Slice thin and with the grain. Always use a remote meat thermometer and increase/decrease the oven temperature if the meat seems to be cooking slower or faster. Keep in mind that beef will continue to cook after it comes out of the oven and rise slightly in temperature. Wrap it loosely in foil to keep it warm and allow the juices to draw back into the meat for at least 1/2 hour before serving.
I use a 1/2 cup salt, 1/3 cup pepper, tablespoon each of garlic and accent (meat tenderizer - yes, it is MSG), and a teaspoon of cumin generously sprinkled over the meat.
By cutting it in half, you could start one half earlier than the other half and cook the first half a little longer for it to be medium and the other half to be medium rare.
If I had two halves, I would start 1 at 2:00 PM, the other at 2:30, pull them both at 4:15, cover with foil and allow to rest for 1/2 hour and then slice for a 5 PM service. Remember to use remote thermometers (this way you do not need to open the oven) and adjust the oven temp if the meat temp is too low or high.
If cooking the entire top round and cutting by hand, start it at 12:30-1PM, pull it at 4:30, allow to rest in foil, move it to the slicing area at 5PM, lay on your board with the top of the meat with the grain, now turned so it is the side and slice with the grain.
It is a lot easier to write this with a picture in my head, but once you get the meat, look it over and I'm sure that you will figure it out.
