Smoked Beef Roast & Pork Roast Recipe

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Smoked Beef Roast & Pork Roast Ingredients

20 lb Beef roast
20 Garlic cloves - whole
Pickled
10 Green onions - whole
WATER PAN SEASONINGS:
1 cup Wine - dry, red or white
2 Garlic cloves - whole
1 tsp Mint - dried
6 drop Peychaud's bitters
Water
15 lb Pork roast
20 Cayenne peppers - fresh or
1 Onion - whole
1 tbsp Liquid smoke
2 tbsp Parsley
2 tbsp Worcestershire sauce

A Recipe for
Smoked Beef Roast & Pork Roast

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

This Smoked Beef Roast & Pork Roast recipe is one of many in our Beef Category.

The bagel, an unsweetened doughnut with rigor mortis.
Beatrice & Ira Freeman

This Recipe for Smoked Beef Roast & Pork Roast is one of thousands in the Recipes-to-go Beef Cookbook.

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Smoked Beef Roast & Pork Roast Recipe
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
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This is a recipe for Smoked Beef Roast & Pork Roast from the recipe cookbook of Recipes-to-go (Beef)

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
Pearl Buck (1892-1973) American Nobel Prize winning author.

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He was a very valiant man who first adventured on eating oysters.
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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Smoked Beef Roast & Pork Roast

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Smoked Beef Roast & Pork Roast Directions

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

Serves: 4

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