Did a couple of searches for this and couldn't come up with anything. I have an army to feed on Christmas and someone suggested this cut but couldn't provide me with any more information. Anyone ever smoked/cooked one? I will take any suggestions, tips, techniques, and would love to see pictures. Maybe I have the name wrong. Thanks.
-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Baron of Beef
- Thread starter DeanC
- Start date
MilitantSquatter
Moderator
Here's two definitions:
1) Two sirloins left uncut at the backbone.
2) http://www.drgourmet.com/askdrgourmet/baronofbeef.shtml
Q: What is a Baron of Beef?
I am curious what Americans call a "baron of beef inside round" I find it very difficult to find recipes on the net due to the fact that I am not sure what this cut of meat is called in the U.S. It is a bonelless lean cut and I was wondering if I should cook it pot roast style or can I cook it 20 min. a lb. and still have a nice tender roast.
A: A Baron of Beef is alleged to have originated when Henry VIII was served a spit roasted double sirloin of beef and was so taken by the roast that he dubbed it Sir Loin, the Baron of Beef. Whether this is true or not, the term has come to refer to the large joint of beef that includes the loins and both legs. Baron of Beef is a British term and in the U.S. the designation has come to be synonymous with any cut of beef that it well suited to roasting or braising such as top round, inside round, bottom round or the steamship round.
You could cook any of these in the style of a pot roast and serve it to your guests. telling them that it is a Baron of Beef. The name "pot roast" is a misnomer because the meat is actually braised or allowed to cook gently for a long period of time in its own juices. Because top round is lean, the cut would be a healthier choice.
1) Two sirloins left uncut at the backbone.
2) http://www.drgourmet.com/askdrgourmet/baronofbeef.shtml
Q: What is a Baron of Beef?
I am curious what Americans call a "baron of beef inside round" I find it very difficult to find recipes on the net due to the fact that I am not sure what this cut of meat is called in the U.S. It is a bonelless lean cut and I was wondering if I should cook it pot roast style or can I cook it 20 min. a lb. and still have a nice tender roast.
A: A Baron of Beef is alleged to have originated when Henry VIII was served a spit roasted double sirloin of beef and was so taken by the roast that he dubbed it Sir Loin, the Baron of Beef. Whether this is true or not, the term has come to refer to the large joint of beef that includes the loins and both legs. Baron of Beef is a British term and in the U.S. the designation has come to be synonymous with any cut of beef that it well suited to roasting or braising such as top round, inside round, bottom round or the steamship round.
You could cook any of these in the style of a pot roast and serve it to your guests. telling them that it is a Baron of Beef. The name "pot roast" is a misnomer because the meat is actually braised or allowed to cook gently for a long period of time in its own juices. Because top round is lean, the cut would be a healthier choice.
A baron of beef can be 2 things depending on where u are.. Its either an unusually large cut of meat in the group with the sirloins or inside round......or in most cases around here its a generic term used to describe large, lesser quality cuts thats best for pot roasts, braising or bbq on the higher sides of 250-275. Basically any roast beef.
For BBQ your looking at really long cook times.... over an hour per lb, for something like a clod that can mean 14-20+ hours.
If its a steamship you get, I would go for the higher temps at 325.. or better yet, for the smaller ones, rotiserre that beast.
IMO, Steamships are best cooked from outside in, slicing as u go..
IMO, Steamships are best cooked from outside in, slicing as u go..
.
Sledneck
Full Fledged Farker
i thought it was a paul kirk thing, sorry vinnie but your answer made me yawn
CarbonToe
is Blowin Smoke!
I haven't heard that term in a while. When I've heard it used it's been in the context of large roasting joints.
HoDeDo
Babbling Farker
Around here, it is just like Vinny said... A double sirloin... Spit roasted. A couple of the steak joints around here that do a large sunday brunch serve them. Puts on a nice show, carving off the spit.
Personally - I would get a couple of large KC Strip loins in cryovac from Sams club - stick them on the FEC with Pecan and Cherry pellets, crank it at the end for a perfect color. We do those for our big Christmas parties, and we usually do them for a couple of other events as well. And they work great. Sliced to order right off of the loin, and your family/friends will go ga-ga.... ( and you can get USDA choice Strip loins at Sam's for under $5/lb. ) I bought mine yesterday
)
Personally - I would get a couple of large KC Strip loins in cryovac from Sams club - stick them on the FEC with Pecan and Cherry pellets, crank it at the end for a perfect color. We do those for our big Christmas parties, and we usually do them for a couple of other events as well. And they work great. Sliced to order right off of the loin, and your family/friends will go ga-ga.... ( and you can get USDA choice Strip loins at Sam's for under $5/lb. ) I bought mine yesterday
)
B
bbqjoe
Guest
When I worked at the NewYork deli in Boulder Co. We would take them, slather with mustard and roast in the oven to medium rare.
So simple, yet so very good.
So simple, yet so very good.
HoDeDo
Babbling Farker
bbqjoe said:
That sounds great to me Joe....
B
bbqjoe
Guest
DeanC said:
Thom Emery said:
N.S.!
B
bbqjoe
Guest
I guess I was too!ThomEmery said:
