Tuesday, 6 August 2013

Smoked Roast Beef

We have a smoker in our backyard, and Wil enjoys making smoked meats. We cure our own bacon, and then smoke it. We also have smoked pork roasts, pork chops, chicken breasts, and peppers from our green house.
Last night we enjoyed a lovely sirloin tip roast, with potatoes, 'Boer Kool'*, and asparagus. Dessert recipe follows on next post.

What you need: a 1- 1½ kilo roast, a spice blend of your choice, wood chips and a smoker or BBQ.  

What you do: rub your spice blend all over the roast, covering all sides and the ends. Prepare your smoker or BBQ by lighting coals on fire, and adding wet wood  chips. Allow the coals to settle. Place the roast on a rack about 4 to 6 inches above the smoking coals. Smoke 4 - 6 hours. (Since Wil does all this, I am just making assumptions about the distance.)

After smoking, place the roast into a hot oven - 375°F for 30 - 45 minutes to your favourite doneness. We like rare meat, so I do 25 - 30 minutes.  You can make gravy with the pan drippings if desired, or from a commercial mix. I made 'Hunter Sauce' last night, as Wil loves it. I can't have that, as it is a classic mushroom gravy mix from Knorr. Slice and serve with any side dishes. It goes well with anything, and is even wonderful for beef on a bun sandwiches. 
As always, enjoy.

* Boer Kool is known in Canada as kale. Boer Kool literally means 'farmers cabbage' in Dutch.


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