On Thu, 24 May 2012 17:17:20 -0700, Zz Yzx >
wrote:

>When you go to a fancy restaruant buffet like at a casino or a wedding
>reception or whatever, and there's the guy or gal in a white apron and
>a funny hat cutting slices of roast beef off a big chunk of beef with
>a special knife....
>
>What is that cut of meat? I remember hearing hte term "Steamboat
>round". Also, I see a big chunk o' beef at Costco called a "sirloin".
>
>Any help? How'd you cook such at home?
>
>Thanks a heap.
>-Zz
>"Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.
>http://www.abandonedbutnotforgotten.com/zzyzx_road.htm


I'm not sure what they use, but I've had god results with a top round.
You can buy them at BJ's, Costco, etc.
I find that really big hunks of beef, slow cooked, come out
wonderful. Tasty and tender.

Going back about 7 years ago, I went out to Sand Diego to visit my
brother, and were joined by my sister and some of her husband's family
from England. With some local friends, the crowd was maybe 20 people.
I decided to cook a big hunk of beef on the Weber grill using indirect
heat, charcoal to one side. People still bring it up 7 years later,
they were so impressed. I may do one come Sunday when we have company
coming.