We have a client who is changing their order. They had wanted brisket, but are now looking at a more traditional roast beef. Is there a cut that you would recommend? I am thinking clod or top round. Recommendations? Opinions? This will be for approx. 300 people.
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Wedding beef
- Thread starter phil c
- Start date
BigBellyBBQ
is Blowin Smoke!
We do beef for weddings. I use a top round or tri tip. Rounds are 25 pounds or so. Just salt pepper onion garlic to internal of 125 /130..You can do these a couple days ahead to slice up and serve in hot aujus
or if doing a fresh carve, have the hot juice / gravy to dip into..people love it..
buy a trimmed cut not the whole, even then lots of clean up trim...
Around here this is big, served on a kumleweck roll...
office parties this also is real big..
or if doing a fresh carve, have the hot juice / gravy to dip into..people love it..
buy a trimmed cut not the whole, even then lots of clean up trim...
Around here this is big, served on a kumleweck roll...
office parties this also is real big..
Mr Applejacks
Got Wood.
Top round cut into 3 pcs for m o re flavored surface area?
