The trick is to smoke the meat and not make the meat smoke

BRAZILIAN STUFFED BEEF ROAST

  Date: July 18, 2009
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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.
Recipe Source:
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Americas Hometown Favorites

The Barbecue Bible

Brazilian Stuffed Beef Roast - Page 116.

Here is a similar, but slightly different recipe from Primal Grill Season 2: BRAZILIAN STYLE RIB ROAST STUFFED WITH SAUSAGE AND CHEESE
Grill:
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Kenmore Elite Gas Grill

Rotisserie Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR Wood Chip Soaker
  • Kenmore Rotisserie Unit
  • Oven Thermometer
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