Some people think grilling is something you only do in the summer...wrong! Rain, Snow, or Shine: In our family we grill year round! For Christmas this year Rob got a new Gas powered Smoker from his Dad. So we are putting it to the test tonight to see how it compares to our traditional charcoal smoker. We now have (3) Grills and (2) Smokers on our deck! That's more grilling items than rooms in this house! I added in some dried lemongrass to the marinade. Smoked it to med-rare 150 degrees. Served over Jasmine Rice and drizzled with the reserve marinade sauce. Looking back I would have taken it out closer to 145, as it would have tasted good if was a bit more rare for our tastes.
It is essential that you use a meat thermometer when grilling meat. Use this helpful Cooking Chart Temperature Guide: http://www.brinkmann.net/recipes/cooking_charts/charcoal_smokers.aspx
If you do not have a smoker you can also prepare this recipe on your grill using the In-direct method:http://www.weber.com/weber/grilling-tips/direct-indirect-cooking
Smoked Polynesian Pot Roast
3-1/2 to 4-1/2 pound pot roast
1/2 cup soy sauce
1/2 cup sherry
1 cup water
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon seasoned pepper
Fill water pan 3/4 full with liquid. Put meat in heavy duty plastic bag or glass baking dish. Combine all ingredients and pour over roast. Tightly close bag and turn to coat meat with marinade, or turn roast in dish and cover.
Refrigerate several hours or overnight, turning meat in marinade once or twice. To cook, lift pot roast from marinade and place on grill. Reserve marinade.
Smoke cook about 4 or 5 hours or until tender.
Meat will not fall from bone as braised pot roast would, but can easily be cut with sharp knife. Heat reserved marinade to boiling and serve as sauce with pot roast.
Serves 6 to 8
Recipe Courtesy of: The Brinkmann Corporation - All Rights Reserved
Click Here to Print Recipe: http://www.brinkmann.net/recipes/beef/smoke_polynesian_pot_roast.aspx
