Wednesday, August 15, 2012

Burnie’s Beef Roast Recipe

Prep Time: 15 mins
Marinade Time: 24 hours
Cook Time: 60 - 90 mins

How to fix meat in pan

·         Place roast (24 hrs) in zip lock bag with your favorite Burnie’s Sauce & Marinade. Zip bag and place in fridge.

·         Take roast out of fridge and place roast in pan from the marinade zip bag (you can use the Burnie’s LG marinade from the bag) If you like a citrus taste try our Citrus Sauce instead of the Liquid Gold

·         5 fl oz of Burnie’s Liquid Gold

·         4 Potatos chunked

·         3 Carrots chopped

·         1 Onion chopped

·         Crush 3 garlic cloves

·         Place pan in smoker for cooking

You want to slow roast over indirect heat so medium heat is the order of the day, if you have a temperature gauge on the grill it should read between 265/285°F or 140°C. once the smoker is up to heat, place the pan in the smoker and roast 60-90 min to your taste or using the chart below to tell how done it is. Remember to baste the roast every 15 minutes with Burnie’s Sauce, but do it quickly so that you don't lose the heat in the smoker.

Check on the temperature of your meat using the chart

145°F or 63°C - Medium rare
160°F or 71°C - Medium
170°F or 77°C - Well done

Try serving with cole slaw or mashed potatos, mac & cheese, butter bread and sweat tea.

Optional is to smoke corn on the cob while cooking your roast

Dessert –  homemade vanilla ice cream & apple pie

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