| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
2-4 lb lean beef roast |
| 1 |
tb |
Garlic Powder |
| 1 |
tb |
Onion Powder |
| 1 |
tb |
Black Pepper |
| 1 |
ts |
Chili Powder |
| 1 |
tb |
Salt |
| 1 |
tb |
Paprika |
| 1 |
tb |
Cayenne Pepper |
| 1 |
ts |
Cumin |
INSTRUCTIONS
* Use a covered Grill (Webber is the best.) or make a cover for your grill
with aluminum foil and Clothes hangers. * Build two fires on each side of
where the meat will be. * Place a drip pan (alumimum foil again) with water
under where the meat
will be. * Soak your smoking wood (preferably hickory) at least
overnight.
Mix the spices together to make a dry rub. Rub the spice mixture on the
trimmed beef roast and let marinate overnight in your icebox. When the fire
has developed to ash covered, add the smoking wood and the meat, cover, and
don't peek for at least 2 hours. Then add charcoal and smoke for another 2
hours. As always, adjust as necessary but the slower you smoke, the longer
it will take and the more tender the meat will be. Submitted By KEN HAYCOOK
<KHAYCOOK@UNICOMP.NET> On THU, 22 JUN 1995 105604 -0500 (CDT)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”