Weekly Recipes

Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

FAQ Subject: How do I cook roast beef on the pit?

Hey Smokey,

How are you doing this weekend? Well I hate to bother you but I'm hopping you can give me a little help...I've been asked to cook a roast beef on my smoker and will likely enjoy doing it ... But up until now I've only done ribs and chicken... can you give me length of time, a temp and a recipe for a rub or what ever you recommend? the beef will be about 7 LBS. Thank you DR. BBQ ....

I forgot I met a friend of yours yesterday Tom Ingls of Valley Inn. Says your the BBQ Man ...really nice guy..

Thank you,
Mike A.K.A "Fish Tank"

Hi Mike,

Nothing to it. Crank up the grill to 350° while you bring the roast to room temperature. Rub it down with 1 T. salt, 2 t. each garlic and onion powder, 1 t. each ground bay, ground thyme and fresh ground black pepper. Put it on a rack in a shallow pan with 1/4-1/2" of water to keep the first drippings from burning. For 7 lbs should take about 1 3/4 hours to reach an internal temp of 140°. Take it off and let it sit for 12-15 minutes while you Deglaze the pan and simmer the juices down to a nice Aw Juice (Southern speak) gravy. Slice thinly across the grain.

Ol' Tom shure is pretty, ain't he. Never see the guy when he has a hair out of place or a wrinkle in his cloths.

Have fun,

The Barbecue Store

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