*  Exported from  MasterCook  *
 
                       SMOKED BEEF ROAST & PORK ROAST
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20       lb           Beef roast
   20                    Garlic cloves - whole
                         Pickled
   10                    Green onions - whole
                         WATER PAN SEASONINGS:
    1       c            Wine - dry, red or white
    2                    Garlic cloves - whole
    1       t            Mint - dried
    6       dr           Peychaud’s bitters
                         Water
   15       lb           Pork roast
   20                    Cayenne peppers - fresh or
    1                    Onion - whole
    1       tb           Liquid smoke
    2       tb           Parsley
    2       tb           Worcestershire sauce
 
   Stick a knife into each roast in several places,
   making a deep puncture. With fingers, push 1 clove
   garlic in each hole, then a long pepper and a green
   onion.  Slice the pepper and onion off even with the
   surface of the meat.  Sprinkle the roasts with salt
   and red pepper. When you get your fire going and are
   ready to put the meat on the smoker cooker, place some
   pre-soaked smoking wood (such as pecan or hickory) on
   the briquets. Place seasonings in water pan, then add
   water all the way to the top of the pan. Place beef
   roast, then pork roast, in cooker and let them cook. I
   usually put these on about 11 P.M. and let them cook
   while I sleep. One 10-lb bag of charcoal will usually
   do.
   
   GRAVY 1/2 cup flour (for roux) 1/4 cup oil (for roux)
   cold water juice from smoker cooker
   
   After making a small roux, add enough cold water to
   blend roux. Then add as much juice from smoker cooker
   pan as you wish.  It has all the juice and the tasty
   fat from the meat that was cooked.  Simmer, stirring
   frequently, until gravy thickens slightly.  Serve over
   rice.
   
   From the files of Earl Shelsby From: Gail Shipp Date:
   21 Aug 96
  
 
 
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