Great barbeque recipe

[cowboy]

We had a March Madness party yesterday, and I decided to barbecue some roasts. I cheated - I didn't want to get the big cooker out, so I used a combination of oven and smoker.

First, I cooked four rump roasts for 5-6 hours in the oven in a covered pan on about 280. Then I smoked them for 1-2 hours using apple wood from an apple tree that I had just trimmed. After they were smoked, I trimmed the fat, pulled the meat, and added my seasoning - 2 cups apple cider vinegar, 1 cup white grape juice, salt, garlic, and red pepper.

When I pulled it out of the oven, I had six pounds of meat and it fed 15 adults. Ideally, I'd put it on the barbecue for 4 hours instead of the smoker for an hour; it would give the meat a more subtle smoke flavor, but I just didn't have that much time.

[cowboy]

Here's another recipe for those who have smokers: Chicken & Rice.

Ingredients:
1 whole chicken
2 lbs. Polish Sausage
2 cups rice
1 can cream of celery soup (sorry FM)
1 cup dices celery
1 cup sliced carrots
1/2 white onion

Smoke the chicken in a smoker with apple wood for 90 minutes, then pull the smoke pan and use the grill to grill the polish sausages until they start to crack. Simmer chicken, sausage and all other ingredients except the rice with 4 cups of water in a dutch oven ( or equivalent large pot) for 2-3 hours. Place rice in the simmering pot for the last thirty minutes of the cooking time. When the rice is soft, simmer any excess water off.

I usually sample the broth before putting the rice in, and salt and pepper it to taste. The entire dish will have a smokey flavor.

[The Wankster]

Here's another recipe for those who have smokers: Chicken & Rice.

Ingredients:
1 whole chicken
2 lbs. Polish Sausage
2 cups rice
1 can cream of celery soup (sorry FM)
1 cup dices celery
1 cup sliced carrots
1/2 white onion

Smoke the chicken in a smoker with apple wood for 90 minutes, then pull the smoke pan and use the grill to grill the polish sausages until they start to crack. Simmer chicken, sausage and all other ingredients except the rice with 4 cups of water in a dutch oven ( or equivalent large pot) for 2-3 hours. Place rice in the simmering pot for the last thirty minutes of the cooking time. When the rice is soft, simmer any excess water off.

I usually sample the broth before putting the rice in, and salt and pepper it to taste. The entire dish will have a smokey flavor.

Boy does that dish look delish, makes my mouth water just thinking about it.

[cowboy]

Boy does that dish look delish, makes my mouth water just thinking about it.

Here is a picture of it. I made it this weekend.

[CJF]

Here's another recipe for those who have smokers: Chicken & Rice.

Ingredients:
1 whole chicken
2 lbs. Polish Sausage
2 cups rice
1 can cream of celery soup (sorry FM)
1 cup dices celery
1 cup sliced carrots
1/2 white onion

Smoke the chicken in a smoker with apple wood for 90 minutes, then pull the smoke pan and use the grill to grill the polish sausages until they start to crack. Simmer chicken, sausage and all other ingredients except the rice with 4 cups of water in a dutch oven ( or equivalent large pot) for 2-3 hours. Place rice in the simmering pot for the last thirty minutes of the cooking time. When the rice is soft, simmer any excess water off.

I usually sample the broth before putting the rice in, and salt and pepper it to taste. The entire dish will have a smokey flavor.

WTF Cowboy? That's a chicken recipe. I'm disappointed.

[cowboy]

WTF Cowboy? That's a chicken recipe. I'm disappointed.

There's two pounds of beef polish sausage with it. When you take out the chicken bones, there's as much beef as chicken meat. I've always maintained that chicken is a nice side dish for beef.