Get ready for an incredibly dramatic and delicious live-fire cooking experience! This hanging steamship round preparation is just as much a spectacle as it is a satisfying meal.
Prepare for a showstopping live-fire cooking experience with this shaved hanging steamship round. The beef is slowly carved off the roast as it cooks over hot coals, basted with garlic and herbs until perfectly rare.
Looking to wow guests with an epic, smoky beef centerpiece?
You’ll find it with this theatrical whole steamship round, cooked slowly over crackling live fire while being shaved into tender slices. We’re talking big, primal porterhouse energy taken to showstopping new heights.
The massive steamship round cut is drilled and suspended using chains and an S-hook, allowing it to spin gently as it cooks. As the outside sears, the inner portions stay lusciously rare. Drippings are collected below in a cast iron pot of garlic, herbs, lemon, and beef tallow to create an incredible basting sauce. Using an herb brush, you’ll continually paint the meat with these smoky juices.
This constant basting along with the gentle rotation results in incredibly flavorful, melt-in-your-mouth shaved beef slices to serve guests directly off the fire-kissed round. Offer it alongside a vibrant Jerusalem salad of tomatoes, cucumbers, and mint to cut through the richness with bright, refreshing flavors.
If you’re looking for the ultimate conversation-starting live-fire cooking experience, this hanging steamship round hits all the marks for theatrical presentation and undeniable beefiness.
How to Make Shaved Hanging Steamship Round
This recipe involves preparing the beef for hanging and roasting, managing a live fire, and serving the meat with a complementary side dish that enhances the flavors of the grilled beef.
Ingredients and Preparation
Cooking a steamship round over an open fire not only infuses the beef with a smoky flavor but also turns cooking into an event itself. Paired with a Jerusalem salad, this recipe offers a feast that’s as delicious as it is visually appealing.
- For the Hanging Steamship Round:
- 30-50 lbs steamship round
- 1/4 cup Kosher salt
- 1/4 cup oil
- 1 cup Salt pepper garlic (SPG) blend
- Beef tallow
- 2 whole lemons, halved
- 2 whole garlic heads, top 1/4 cut off
- 2 onions, quartered
- Fresh rosemary and thyme
- For the Jerusalem Salad:
- 15 Roma tomatoes, diced
- 3 cucumbers, diced
- 2 red onions, diced
- 1 cup fresh parsley, minced
- 1 cup mint, freshly chopped
- 1/4 cup lemon juice
- 1 cup olive oil
- Salt and pepper, to taste
- To Serve:
- Fresh pita bread
Step-by-Step Instructions
- Prep the Beef and Fire:
- Clean the beef and French the bone. Drill a hole through the bone for hanging.
- Rub the beef with salt and let it sit at room temperature for 2 hours.
- Start a fire to create a bed of embers and preheat to 375°F.
- Coat the beef with oil and the SPG blend.
- Hang the Meat:
- Use a stainless steel S-hook and chain to hang the beef securely over the fire.
- Adjust the height to maintain at least one foot from the open flames.
- Baste the Beef:
- Place a skillet under the beef to catch drippings. Add beef tallow, lemon, garlic, onion, and herbs.
- Regularly baste the beef with the collected drippings using a herb brush.
- Cook to Perfection:
- Continue cooking and basting until the beef reaches an internal temperature of 120°F.
- Shave slices off to serve as they reach the desired doneness.
- Make the Jerusalem Salad:
- Combine all salad ingredients in a large bowl and season to taste.
- Serve:
- Serve shaved beef over grilled pita bread topped with Jerusalem salad.
Girl Carnivore Expert Tips for Perfect Live-Fire Cooking
- Monitor the Fire: Regularly add fuel and adjust the fire to maintain consistent heat.
- Use a Meat Thermometer: Ensure perfect doneness by regularly checking the internal temperature.
- Keep Ingredients Ready: Have extra SPG blend and basting materials on hand to replenish as needed.
How to Serve
Present the freshly shaved beef on grilled pita, accompanied by the bright and tangy Jerusalem salad, for a balanced and refreshing meal.
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Shaved Hanging Steamship Round
Recommended Equipment
- insutrial strength s-hook
- steel chain
- Electric drill and dril bit
Ingredients
For the hanging steamship round
- 1 steamship round 30-50 lbs
- 1/4 cup Kosher salt
- 1/4 cup Oil
- 1 cup Salt pepper garlic blend
For basting the beef:
- Beef tallow
- 2 whole Lemons sliced in havles
- 2 Garlic whole heads top 1/4 cut off
- 2 Onions quartered
- Fresh Rosemary and thyme
For the Jerusalem Salad
- 15 Roma Tomatoes diced
- 3 Cucumber diced
- 2 Red Onions diced
- 1 cup Fresh parsley minced
- 1 cup Mint freshly chopped
- 1/4 cup Lemon Juice
- 1 cup Olive Oil
- Salt and Pepper to taste
To Serve
- 30 Fresh Peta
Instructions
Prep the beef and fire:
- Start by removing the steamship round from the packaging.
- If needed, use a sharp filet knife to ‘French’ or clean off the the beef around the shank to expose the bone.
- Using an electric drill with a hard drill bill, drill a hole through the exposed bone. Rub the beef liberally on all sides with a coating of salt.
- Let the whole round sit at room temperature for 2 hours.
- Meanwhile, start your fire. Since this is a hanging roast, you want a direct heat zone. You will control the heat by lowering or raising the beef towards the fire using the hooks and chain.
- Ensure the charcoal and wood are holding heat and nice bed of embers is smoldering before adding the beef.
- While the grill preheats, rub the whole round with oil and a very liberal coating of your SPG. Hang the meat:
- Next, thread a stainless steel heavy duty S-hook through the hole you have previously drilled.
- Secure a steel chain from atop the grill to hang the beef so that it is at least one foot from the flame when hung. You may need adjust this length up and down throughout this cook.
- From there, using two people, carefully hang the beef from the s-hook onto the chain ensuring that the beef is secure.
Baste the Beef:
- Place a cast iron skillet under the beef, over the coals.
- Add the beef tallow, lemon halves, garlic and onion. Let the beef drip into this pan, stirring often to prevent burning. Add beef stock, if needed to replenish throughout the cook.
- Make a basting brush by tying the herbs with kitchen twine to the end of long handled grilling tongs. Slice and Serve
- As the beef cooks, baste the meat regularly with the drippings using the herb basting brush.
- Smoke the meat until it reaches 120 degrees F at the thickest point with an instant read thermometer. As the outside cooks and comes to your desired finish temp you can shave off slices to serve. Serve over fresh grilled pita bread with Jerusalem salad spooned over the top.
To Make the Jerusalem salad
- In a large bowl, toss all of the ingredients together to combine. Season with salt and pepper to taste. Scale the quantity depending on the side of the steamship round to serve with it.
Notes
Occasionally sprinkle more of the SPG blend to the outside of the beef as it will drip off as it cooks and when you are slicing to serve.
Nutrition
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