[Sca-cooks] Roast Beef Ideas

[Chris Stanifer]

--- Elaine Koogler <ekoogler at chesapeake.net> wrote:
> 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

Carry-over cooking will raise the internal temperature
of your roast by 5 to 15 degrees (possibly more) after
you take it out of the oven.  It all depends on the
weight/density of the roast.  If we are talking about
whole Top Rounds, these can weigh anywhere up to 15 to
30 pounds, but generally punch in between 12 and 14
(at least here in my area of California).

Since the cook in question has such a long drive to
the feast site, I would highly recommend par-cooking
the roasts at home, and finishing them at the site.
My suggestion would be to cook them to an IT of 120 F
(which, again depending on the size, should bring them
up to 125 to 130F after about 15 minutes out of the
oven).  Then, pop them in the fridge and finish them
once you reach the site.  This will also free up
on-site oven space much sooner, which you will
probably need (I would think).

Balthazar of Blackmoor

=====
Words are Trains for moving past what really has no name...

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