[Sca-cooks] Roast Beef Ideas

[Elaine Koogler]

The other thing you need to be aware of is the fact that they keep cooking for a
bit after you take them out...so I always cook them a little under where I really
want them to avoid overcooking!

Kiri

Philip & Susan Troy wrote:

> 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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