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25-10-2006, 02:30 AM
posted to alt.food.barbecue
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Baron of Beef for 120
On 24 Oct 2006 16:02:24 -0700, wrote:
My wedding is coming up and we were hoping to have an open pit with a Baron of Beef for 120 or so guests. Does anyone have any suggestions about how to do this? Hiring a Caterer sounds like the least stressfull method . . . Harry 
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25-10-2006, 05:58 PM
posted to alt.food.barbecue
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Baron of Beef for 120
Because of the cost of the British Baron, I will be using the American
version. Besides, I really don't want to deal with the backbone. Steve Wertz wrote: On 24 Oct 2006 16:02:24 -0700, wrote: My wedding is coming up and we were hoping to have an open pit with a Baron of Beef for 120 or so guests. Does anyone have any suggestions about how to do this? Do you mean the two attached sirloins? I'm not sure if you'd be able to get one nowdays as most meat purveyors won't sell the backbone. I don't know if that's a legal mandate or not. Baron of Beef is also used erroneously here in the States to represent any large cut of beef (single sirloin or round, usually). -sw
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