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Date Posted: 20:19:49 02/13/02 Wed
Author: reg
Author Host/IP: Montreal-ppp47937.qc.sympatico.ca / 209.226.140.186
Subject: Re: Hip-o-Beef
In reply to: Mop 's message, "Hip-o-Beef" on 13:46:39 02/13/02 Wed

i have to agree with Bruce . we do two hips every year for our Labour Day party at the boat club but only did bone in one time . major pain in the butt to mount and keep balanced , hard to carve and for us hard to swing on the spit . on our roto there is only 24 " in width and it caused a little problem with touching the sides when swinging .
as far as times and temps go we usually start at about 6 am , wrapped in foil ( but you have to remember we are cooking direct ) and cook until the deepest part of the thigh reach's 115 degrees , remove the foil and let it go until the leg reach's 125 degrees , remove and place on the carving table , cover and let it sit three beers and then start to carve . i think that was about 4 pm .
at the 125 temp you end up with some rare , most medium and some well done . the biggest problem i find is getting your cooking partners to cut it thin and against the grain .
if it were me i would not do whole hips but roasts instead for the simple reason there is not as much waste and the whole job is easier to handle . reg

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