2 Tbs. packed brown sugar 1 tsp. ground black pepper
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. ground red pepper
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. onion salt
1 2-1/2 to 3 lb. whole beef tri-tip roast
3 Tbs. olive oil
Sauce:
1/2 c. apple jelly
1/2 c. catsup
1 Tbs. cider vinegar
BBQ Beans:
1 Tbs. olive oil
2 Tbs. chopped green onion
1/4 c. chopped red peppers
1/4 c. chopped green peppers
1/8 c. frozen corn, thawed
1 - 16 oz. can light red kidney or black beans, drained, rinsed
Garnish: lettuce leaves as desired, decorative peppers, chopped cilantro as desired.
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In a bowl combine sugar, black pepper, paprika, cumin, red pepper, chili powder, garlic salt, and onion salt. Coat beef roast with oil. Set aside 1/2 Tbs. seasoning, coat roast with remaining seasoning. Hot smoke beef roast to desired doneness.
Meanwhile microwave jelly, catsup and vinegar in glass container at high power for 2 to 3 minutes or until jelly melts, stir occasionally.
Coat 9" round cake pan with oil; add onion, peppers, corn, and beans. Add reserved 1/2 Tbs. seasoning and 1/2 cup sauce. Place in smoker until beans are hot.
Arrange lettuce on platter. Spoon beans onto platter. Slice serving slices from roast; arrange on platter, glaze with hot sauce, garnish with decorative peppers and cilantro.
Yields: 4-6 servings |