Steamship round on UDS?

???? I am fascinated. This is the weirdest post since I posted upside down?

That is one big hunk of meat!

I don't see a big hunk of meat

Wait a minute...


I've seen this trick before on this site!:mmph:



It's SPAM, isn't it?:becky:

WTF???

Earlier the OP was by Pitmaster T. I opened the thread twice and it was that way each time.

Weird.

OK, now this thread takes on all new meaning.:wacko:

That brisket looks good!:thumb:

Your grate will hold 50. 190 is way to low, even if you did cook at 190 i would bet on a 24 hour plus cook.

Biggie boo, when i clicked on this earlier said the thread didnt exist.

Aha....so I was right!!! Only it's not the MEAT kind of what I thought it was.

Poor mods...:tsk:

It's those farking North Koreans, just like landarc said.:tsk:

Thats some delicious looking brisket, by the way.

Those crazy NORKS. what will they threaten and fail to do next.

Ive cooked steamship roasts in my catering days, and even had a 75 pounder at a carving station at my wedding. We would rub heavily with beef and vegetable base and stuff whole garlic cloves and fresh rosemary in deep punctures in the roast. The beef base will marinade the roast as it cooks and drips around the roast, and makes a killer aujus.

I cant for the life of me see that going in a UDS.. they are HUGE, 40-90lbs, and really work best on a pedal controlled spit over open coals.. hot carving while serving. You can/should roast first to rare, and then serve on a spit or under a heat lamp, or with a heat source nearby.

We would roast first to 120-125(in the center), then we would put it on a rotisserie over coals and serve right off the spit.. was nice to have the the pedal to stop the rotisserie when someone asks for something more well done.. but the roast was set up to be served rare-med rare. OR.... cut a heavier slice off and place right on the grill. It was a spectacle. :clap:

if you want to roast it, 350.. then >375 to seer... start at room temp for a few hours first, then start at 220 for 60 minutes to equalize temps then 12-14 hours at ~350.. Bring to 130-135 deep inside.. you will need a long thermocoupler probe to get to the center to temp it and then rest at least an hour..

if your not carving from a rotisserie, be prepared to be throwing the center slices into hot aujus.... or have a grill nearby, it will likely be very rare. Pan of hot aujus on the grill(or a hot plate) was a life saver, and made for great french dips.

its been a while since i have done one, and dont think i would attempt low and slow(225-250) with the bigger ones.. dont think the center will finish before the outside gets too well done.

Cant comment on a UDS, but i know a 60 pounder will NOT fit. This MUST be cooked standing up, not laying down. Shin UP.

I would consider doing 2-3 smaller roasts. Easier to carve, easier to cook, and you dont have the bottom round to deal with.

Steamships are not a small undertaking, but it is a show stopper. You have to be comfortable carving, and have to have the equipment to keep it at safe temperatures as you serve. Good luck and have fun..!

We used to cook them at 300F in convection ovens and some of them were like 75lbs. I could be wrong but I don't think it wise to attempt on a UDS.

BBQchef33 said:

admin note: I think a few of you were thrown off by the forum software, because this was intrexs first post, and it had a link in it which the forum software will place in moderation for review, so the post was hidden, but the title was there.

A new members first 3-5 posts are scanned for 'spam like activity' and having a link in a first post is one of the criteria, same as having buzz words like sale, pharmaceutical, viagra, mortgages, cell phone, etc.. those type of things are considered 'spam like' and the softwar toosses the post to the moderators to review and release if they are legit.

That was the cause of the weirdness at the beginning.

Click to expand...

You should have let Biggie sit and wonder for a while. Would have liked to see how much foil we could get him to wear. :twisted:

Man, I would never go into a big family party with a cook that I had not done before. And I don't think a steamship round is a good smoker candidate anyways. Go with what a UDS does best, brisket and butts. If you had a pig cooker, than it is a little different game, but a UDS, nooo.

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Holy COW! I know that giant slab-o-beef is in the foreground but that thing is so big it makes it looks photoshopped.

I remember having something like this at the Dechuttes Brewery in Portland they called it "Baron Beef". It's definitely impressive!!

:doh::doh::doh:

NOW you tell me!:tsk:

Do you have any idea how much foil has been WASTED?!?!?

At least I can get something back from the recycling center.:mmph:

I need to get back to Sam's.:tsk:

As for the OP...I've never cooked one. Those things are crazy huge. If I had a lot of folks to feed and impress, I would cook a dozen Prime Rib before one of those.

Although...yeah, they do look impressive, as demonstrated by that one pic.

I still think I'd rather have a dozen Prime Rib though...