Hello and help!

Discussion in 'Food & Cooking' started by valpodave, Feb 11, 2006.

  1. valpodave

    valpodave

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    At home cook
    My name's Dave, and I love to cook. I am an avid fan of the Iron chef shows..how bout you?

    I have been asked to cook for a valentines day couples get together at our church.

    My menu is Slow roasted sirloin of beef aus jus, with baked potato, or cornish game hen with wild rice stuffing and mashed potatoes for the main course.

    Baby spinach and arugula salad with Tarragon vinagrette

    Chicken rice soup and homemade mini-loaf of bread for the second course

    with sides of Green beans almondine and/or glazed baby carrots.

    Dessert is chocolate mousse cake.


    Anyway....I need some one to help me with timing for slow roasting (250 degrees F) a 12 lb top sirloin...I, of course have a remote thermometer, and am aware of the internal temperatures needed for medium rare, but nowhere can I find the length of time it will take.
    Since I have to serve in a preset 45 minute timespan, and coordinate the roast cornish hens, I need to have some idea on minutes per lb for the sirloin. Hope someone out there can help...Thanks in advance.

    Dave
     
  2. blueschef

    blueschef

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    It depends on the size of the roast and how much of the cap you take off. I would say at 250 (conventional oven, not convection) about 25 minuites per pound. Good luck and welcome!
    Tom
     
  3. shroomgirl

    shroomgirl

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    don't forget resting time....
     
  4. blueschef

    blueschef

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    True Dat!
    Tom
     
  5. bigbadbutcher

    bigbadbutcher

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    Well... Assumming you are cooking a whole top sirloin butt, without the bone and it is the only thing in your oven. I think it's going to take you longer than 25 minutes/.lb . It'll probably take 35-40 minutes/.lb in a good conventional oven. If it has the bone attached it will take slightly longer, it will take longer still if you have other things in the oven as well.

    This is what me (proffesional butcher) ,my mother (proffesional chef) and my girlfriend (excellent @ home cook) think, but we've never done this and may be wrong. Good luck!