Smoked beef roast & pork roast
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Smoked beef roast & pork roast
  Smoked    Beef    Roast    Pork  
Last updated 6/12/2012 1:23:19 AM. Recipe ID 56340. Report a problem with this recipe.
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      Title: Smoked beef roast & pork roast
 Categories: Beef, Pork, Bbq/grill
      Yield: 4 Servings
     20 lb Beef roast
     20    Garlic cloves - whole
     10    Green onions - whole
      1 c  Wine - dry, red or white
      2    Garlic cloves - whole
      1 ts Mint - dried
      6 dr Peychaud's bitters
     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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Recipe ID 56340 (Apr 03, 2005)

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