"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Thread Tools Display Modes
Old 09-21-2007, 09:40 PM   #1
Assistant Cook
Join Date: Sep 2007
Posts: 1
ISO help cooking 21 lbs. of beef

i have a 21 lb. beef roast to cook over charcoal. i figure 30 to 35 minutes a pound. does that seem right? will that really take 10 hours to cook? any info will be appreciated.


FNKBRAN is offline   Reply With Quote
Old 09-21-2007, 09:57 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,099
Hi and welcome to DC.

What cut is the roast? Is it a possibility to cut the roast into several smaller roasts?

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-21-2007, 11:10 PM   #3
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
unless you want to be all day and half the night my sugestion is chunk that sucker up and low and slow in a covered grill
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 09-22-2007, 12:12 AM   #4
Senior Cook
Join Date: Aug 2005
Location: Northern California
Posts: 354
You will get much better results cutting it into 4-6 lb. roasts. Most people like to have a crisp and browned surface and a rare to medium rare moist inside. You will get better individual servings with smaller roasts. You will also be better able to judge the degree of doneness with smaller roasts. Some folks may prefer more well done roasts than rare or medium rare and you can cook one or two roasts to suit their needs.

Since you have not done this before you may over-cook the entire 21 lb. roast and have unsatisfactory results. Unless you have a commercial oven where you can regulate the temperature evenly over the entire cooking period you will never know the true rate of cooking.

Additionally, 21 lbs. of meat is a big piece to lift and turn. Unless you have a very sturdy grill it may even exceed the weight limits of the grill unit.
Aurora is offline   Reply With Quote
Old 09-22-2007, 06:04 AM   #5
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,861
I also would cut it up into 4 chunks.
My family favorite way is I marinate it in onions,garlic, bay leaf, rosemary, thyme, salt, pepper, and beef broth overnite.

Then put on the grill and keep basting it with the broth. I boil the marniate to kill any bacteria from marniating.

It comes out so juicey and delious.
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 10-01-2007, 03:22 AM   #6
Assistant Cook
Join Date: Sep 2007
Posts: 6
either cut it up or smoke the hole thing...but if you decide to smoke it be prepared for a long and drawn out process that will last all day and part of the evening as it will take about 14 to 16 hours to smoke.

smokerjoker is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:10 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.