"Ridge Roofing, Inc." wrote in message
...
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.

Just make sure you boil the beef first.

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." wrote in message
...
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

"Ridge Roofing, Inc." wrote:

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.




Brian Rodenborn

"Ridge Roofing, Inc." wrote in message
...
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.

Kathy

"Ridge Roofing, Inc." wrote in message
...
BOIL it?? Won't that ruin the taste of the beef. This ain't England
here.


That suggestion is a troll from one the local pinheads. She drags her
knuckles in here once in a while and tries to stir things up. Best ignored.


--
Peter Aitken

Remove the crap from my email address before using.

sqwertz@clueless spurts

ridgerfg wrote:

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.

Of couse it can be done... sqwertz, you ****ING MORON... so you learned a
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
````````````

Steve Wertz wrote:

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

"Ridge Roofing, Inc." wrote in message
...
BOIL it?? Won't that ruin the taste of the beef. This ain't England
here.

Well if you know so much about it, why are you asking? Dumbass.......lol

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" wrote in message
...
Steve Wertz wrote:

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." wrote in message
...
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.



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).

-sw