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Steam Ship round? We can do that.

post #1 of 7
Thread Starter 

OK, change of plans at next event. Cooking for a graduation party and the main course was ribs and chicken. Nice and easy. Well yesterday they threw me a curve ball and now want me to cook 2 Steamship rounds (beef). Not a big deal because I have cooked these before but on my big rotisserie which I recently sold. I now have a large Meadow Creek PG60 that isn't rotisserie but indirect heat. Any Ideas? I figure, inject with a beef broth and rub with a salt pepper mixture. Thanks

post #2 of 7

I wouldn't inject a cut that large...just me...if it's bone-in and you can maintain the intact whole muscle nature would be best. If you can maintain a drier (low-humidity) smoke chamber after getting a few hours of smoke, it will tighten the surface meat fibers and hold onto the natural moisture in the meat a lot better than a humid smoke chamber will. If not smoked, go with dry cooking chamber all the way.

 

That's a massive cut of beef, so keeping it intact whole muscle meat would be my highest priority so that you have no worries about getting it through the danger-zone (40-140*/4-hrs).

 

Be sure to get with the meat dept or local butcher to order it in advance so they have time to get it shipped before your pick-up date.

 

 

Eric

post #3 of 7

yeahthat.gif  They are a massive cut.

 

A while back I found this blog on breaking down a steamship round:

 

http://austintexasbutcher.blogspot.com/2011/07/steamship-round-breakdown.html

post #4 of 7

No Injection...Not Safe and not needed with a Steamship Round. If you to take the thickest part IT, deep as probe will go, to 130 to 140*F, carvge from the top down. You will have the thinner shank portion well done. The outer 1/3 Med/Well, the middle 1/3 Medium and the inner part close to the bone Rare to Med/Rare...Sounds like fun!...JJ

post #5 of 7
Thread Starter 

Thanks for the replies fellas. The others I did being on a rotisserie I was able to cut off as it cooked. I have what I think is a really good beef rub so I will just use that, no inject, and smoke/cook the rounds in a roasting pans to collect the juices. Thanks again, Chris

post #6 of 7

The Pan idea is a good one. You may wish to try this. The only change is you can let the veg cook longer and do the whole deal in the pan with the meat. It will create a moist cook environment. The beef will take plenty of smoke and the exterior will not dry out before the center is done...JJ

 

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

post #7 of 7
Thread Starter 

Thanks JJ your help is always appreciated

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