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Recipe by: maËlyss
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See below ingredients and instructions of the recipe
5-6 lb. rib roast 1 ea Envlp. onion soup mix
1/4 c Oil Pepper
1/4 c Red wine
Bring roast to room temperature. Combine oil, wine and onion soup
mix; let stand for 10 minutes. Pour mixture over roast, making
certain top has a cover of onion. Place roast on smoker grid and
water-smoke. Use a meat thermometer to determine desired doneness.
Try mesquite flavoring wood for a unique and different flavor.
CHARCOAL: Use 8-10 lbs. charcoal, 4 quarts hot water, 3 wood sticks
and smoke 4-5 hours.
ELECTRIC: Use 4 quarts hot water, 3 wood sticks and smoke 3 1/2 to
4 1/2 hours.
GAS: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 4 1/2
hours.
You may need to add more water after about 4 hours of cooking.
140 degrees = Rare
160 degrees = Medium
170 degrees = Well done
Source: "Cook'n Ca'Jun Water Smoker Cookbook"
From: Debbie Carlson - Cooking Echo
Serves: 12
TO ALL Submitted By JOYCE FLORY SUBJ OUT OF SEASON?? On
11-08-95
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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