On 5/24/2012 7:56 PM, Sqwertz wrote:
> 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?
>
> Steamship round.
>
>> Also, I see a big chunk o' beef at Costco called a "sirloin".
>
> That is a whole top sirloin.
>
> Here's one that's been smoked and roasted (USDA Prime):
>
> http://www.flickr.com/photos/7275891...n/photostream/
>
> That is boneless.
>
>> Any help? How'd you cook such at home?
>
> Which one? I've never cooked a steamship, but the sirloin you would
> ideally sear at high heat and turn down and roast at low temp 240F
> until it reaches 128F or so.
>
> Then eat beef ALL WEEK LONG:
>
> http://www.flickr.com/photos/sqwertz...in/photostream
>
> -sw


Gorgeous sliced beef.. But I bet brick could slice it thinner !!!!

BBQ
--
Vegetarian

An old Indian term for poor hunter...