The trick is to smoke the meat and not make the meat smoke
BRAZILIAN STUFFED BEEF ROAST
Date: July 18, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Brazilian Stuffed Beef Roast
The ham & carrots were cut up 2 hours earlier & frozen to make for easier insertion
The fillings for the inside are now cut up. Carrots, red & green peppers & onions. Plus some garlic slivers for the outside
The roast was a beauty: a 3 1/2 pound boneless beef rib roast
The stuffings are all inserted. The remaining task is to put garlic slivers on the outside & to season with salt & pepper
The roast is on the spit. I was able to insert a meat thermometer & tie it to the spit to help track the temps
What a difference 2 hours makes. The meat is now at 150 degrees (medium rare) and ready to come off the grill
You can see the glow of the infra red rotisserie in this picture. The gas jets flame heats a metal plate until it glows red.
Between the smell in the kitchen while this roast rested & the first slice, I knew this one was a winner
The roast was cut into 3/8” slices & was served with mashed potatoes and some au jus gravy. The meat didn’t need the gravy
No need for veggies, they were served with the meat. No need for gravy for the meat it was moist & juicy by itself
As you can see every bite of this delicious roast tastes a little different depending on the piece of stuffing you get
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I was watching a rerun of Steven Raichlen’s BBQ University TV show last Sunday and when I saw him make this stuffed beef roast I knew what I was making for the next weekend. It was a prime rib roast done on the rotisserie and what elevated it into greatness was the addition of meats, cheese, and veggies which were inserted into holes made in the roast, about 18 in all. The stuffings consisted of smoked ham, aged provolone cheese, red & green peppers, onion & carrots. Now I will admit there were times in the 45 minutes or so it took me to stuff this roast where I was wondering why in the world I was doing this. But when I cut into this moist roast and saw the colorful pattern of the stuffing I knew why. With every bite you got a slightly different flavor depending on the piece of stuffing present in that particular piece. It doesn’t get better than this.