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
