[Sca-cooks] Re: Sca-cooks digest, Vol 1 #47 - 12 msgs

[Tia Marie Kitchen]

I am sorry, I should have been more clear. I believe that the roast will be
around 18 lbs or so. The only things that I will be making at the site are
the baked apples and pears, makerouns, and rice. Everything else will be
prepared here and reheatd up there. I am going from Clearwater, FL to
Douglas, GA in a minivan with two other people. I will also be serving a
spiral ham, turkey and various cheeses, breads and butters.


Message: 2
Date: Tue, 15 May 2001 00:17:05 -0400
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Roast Beef Ideas
Reply-To: sca-cooks at ansteorra.org

Tia Marie Kitchen wrote:
 >
 > I am VERY NEW at feasts, ie this is my forst one and it is for 50, and
would
 > like some QUICK, good recipies for a TOp Round Roast. Dillema #2. I have
a 6
 > hour drive to the feast site from my home. Should I cook before or after
i
 > get there? The site is nice, has a 6 burner gas stove and a HUGE oven.

As far as I'm concerned, it would depend on what else you're serving or
what else you'll need the oven for. To some extent you can adjust
cooking times depending on the size of your roasts: for example, are you
cooking whole top rounds, weighing, what, ten pounds each, or are you
cutting those into three or four for that many tables of eight? In
theory, you should only need maybe ninety minutes (or less) for these
smaller-size roasts, especially if you're only doing six or eight
smaller pieces.

I _highly_ recommend getting a good instant-read thermometer...

You probably need to think a bit about the rest of your menu, whether
there will be other baked/roast items, etc.

Adamantius
--
Phil & Susan Troy

troy at asan.com

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