I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
"Ridge Roofing, Inc." <[email hidden]> wrote in message "]news:[email hidden]...
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I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
Do you know how big a quarter of beef is? A hind quarter is at least 4 to 5 foot long and 18 to 24 inches wide. A fore quarter is even bigger. You would need a pit the size of a one car garage to do a side of beef. This ain't no hog roast.
"Ridge Roofing, Inc." <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
You may want to try this question in alt.food.barbecue. This is some serious Q work. There are some professionals there, they may have a better idea.
BOIL it?? Won't that ruin the taste of the beef. This ain't England here.
projectile vomit chick said:
"Ridge Roofing, Inc." <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
A hind quarter is no more than 4' long. My pit is 5'x8' with a 10' spit.
Emil Luca said:
Do you know how big a quarter of beef is? A hind quarter is at least 4 to 5 foot long and 18 to 24 inches wide. A fore quarter is even bigger. You would need a pit the size of a one car garage to do a side of beef. This ain't no hog roast.
"Ridge Roofing, Inc." <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
"Ridge Roofing, Inc." <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
Pete
Two reasons beef isn't cooked that way. The first one is beef doesn't have the amount of fat pork does and would probably dry out with that long of a cook. The second reason is there's no skin on beef. A whole pig is cooked with the skin on. It's got enough fat to help keep the meat moist plus it keeps the meat from burning. Stick with the pork, you'll be happier with it in the long run.
I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
Youc an't cook large peice of cow that way unless you burry it in the ground barbacoa style.
On Tue, 11 May 2004 14:38:34 -0600, "K. Reece" <[email hidden]>
Quoted message said:
Two reasons beef isn't cooked that way. The first one is beef doesn't have the amount of fat pork does and would probably dry out with that long of a cook. The second reason is there's no skin on beef. A whole pig is cooked with the skin on. It's got enough fat to help keep the meat moist plus it keeps the meat from burning. Stick with the pork, you'll be happier with it in the long run.
Yeah - what she said.
Learn how to cook briskets instead. The fact that you even wanted to do a whole side of beef says that you're a newbie and should start out small (brisket is as big as you'll get, btw).
I plan on having a real barbecue this summer including roasting either a side or quarter of beef on a spit. I was wondering if anyone could tell me just exactly how to do it. I have a very large, height adjustable spit for this. How long & how hot? Will the outside burn before the inside gets cooked due to the size of it? If so should we carve off as the meat cooks? I have cooked whole pigs before with great success, however I've never done beef and don't want to risk messing up such a large chunk of steer. Any & all info is appreciated, thanks.
Youc an't cook large peice of cow that way unless you burry it in the ground barbacoa style.
Spanish woid, but it's obviously something you never actually experienced (truth be known the most sophisticated Qing you've ever done is with a George Foremen grill.
When I lived on Lung Guyland I lived across the street from a Puerto Rican family, when they got together there were lots of them, and boy did they love to eat. They would spit roast whole HUGE pigs, whole goats, and entire sides of beef... and they did this often, any excuse to gather a crowd for a chow down. Their spit thingie was quite a contraption, bicycle chain motor driven sprokets rotating a spit must've been 12 feet long. They'd start a wood fire the day before, so there'd be a good bed of hot embers in a metal bathtub-like thingie. I spent many a Sunday afternoon pickin succulent meat and downing Coronas. The beef was good but the pig was, well orgasmic.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ````````````
Learn how to cook briskets instead. The fact that you even wanted to do a whole side of beef says that you're a newbie and should start out small (brisket is as big as you'll get, btw).
Never again, I hate getting up in the middle of the night to start it and tend the smoker forever. Damm good brisket though. Two briskets at about 13 lbs. each went down the hatch in about as fast as I could cut it. Only some little pieces for one sandwich left for breakfast the next day.
Regarding large hunks of beef that do not require slow roasting to break down the toughness it is simple. Just cut off what is done to the degree that is required and keep on roasting. If you need it done all at the same time this is not the way to go. I suppose you could cut pieces and keep them warm in a electric roasting pan. rms
Sorry but I disagree. I've already gotten whats called a steamboat from my butcher. Thats a peice of beef sliced off the rear, I believe, and rolled. The only problem is I can't get it any bigger than about 45 - 50 lbs. and thats not enough to feed the amount of people I'll be having over. I HAVE done this type of beef on a spit with great success. Unless there's someone here who has actually done it before I guess I'll have to wing it.
Quoted message said:
Learn how to cook briskets instead. The fact that you even wanted to do a whole side of beef says that you're a newbie and should start out small (brisket is as big as you'll get, btw).
My Kamado will go 24 hrs on a load of charcoal. WSM users say they can get 10-12 hrs on one load, I think.
-- ------------------------------------------------------------ ---------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
"rms" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Steve Wertz said:
Learn how to cook briskets instead. The fact that you even wanted to do a whole side of beef says that you're a newbie and should start out small (brisket is as big as you'll get, btw).
Never again, I hate getting up in the middle of the night to start it and tend the smoker forever. Damm good brisket though. Two briskets at about 13 lbs. each went down the hatch in about as fast as I could cut it. Only some little pieces for one sandwich left for breakfast the next day.
Regarding large hunks of beef that do not require slow roasting to break down the toughness it is simple. Just cut off what is done to the degree that is required and keep on roasting. If you need it done all at the same time this is not the way to go. I suppose you could cut pieces and keep them warm in a electric roasting pan. rms
Steamboat is a round or may be called rump. You would be better off buying the amount of Steamboat's you want then a Hind quarter. Roasting the Steak cuts Porterhouse, T-bone or Fillet is not ideal. I would tackle spit roasting boneless forequarter chuck meat. You can get boneless chuck's about 35 to 55 lbs place them on a spit and cook till you think they are done. Have you seen a quarter of beef? I can't imagine tying either a bone in fore or hind to any spit and then turn it. Get what is called the primal cuts and go from there. Multiple steamboat rounds or multiple boneless chucks.
-- Emil
"Ridge Roofing, Inc." <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Sorry but I disagree. I've already gotten whats called a steamboat from my butcher. Thats a peice of beef sliced off the rear, I believe, and rolled. The only problem is I can't get it any bigger than about 45 - 50 lbs. and thats not enough to feed the amount of people I'll be having over. I HAVE done this type of beef on a spit with great success. Unless there's someone here who has actually done it before I guess I'll have to wing it.
Quoted message said:
Learn how to cook briskets instead. The fact that you even wanted to do a whole side of beef says that you're a newbie and should start out small (brisket is as big as you'll get, btw).
