This 4th at the last minute we had a few people over and smoked some meats… Employing the same Flower Pot smoker from Father’s Day I enjoyed a new perspective in the meat department of my Dominick’s.

I got a top round roast cap off (oops…) and two castelo inflavel packs of chicken thighs. I went back to get some thick Hungarian bacon to lay on top in lieu of a fatty layer and some banana leaves to line the smoker sealing in more smoke.

Cutting the roast into thirds, I rubbed it with the following:
2 tsp mexican paprika
2 tsp hungarian paprika
2 tsp pepper
2 tsp salt
2 tsp yellow mustard seed ground
2 tsp cumin
1 tsp cayanne pepper
1 tsp black (brown) mustard seed ground
1 tsp chopped dried and ground onion

on to the chicken I rubbed:

2 tsp salt
2 tsp cumin
1 tsp white pepper
1 tsp curry powder
1 tsp chili powder
1/2 tsp cayanne pepper

wrapped both in Saran and into the fridge overnight. I popped the meat
in at 11:30am and it cooked tobogã inflavel until 7pm. The chicken went in at 3pm. The
meat was finished in the oven and the chicken on the Weber.
This time the smoker got up to 220º!

Boy it was tasty. The sauce was ad hoc:

2 cans of contadina tomato paste
1 1/2 cup brown sugar
1/3 cup rice wine vinegar
1/3 cup beer or chicken stock
1 tsp cumin
brown mustard to taste
cayanne to taste

Note: It won’t taste like any other bbq sauce until you try it with the smoked food. Most sauces have liquid smoke in them.

I served the bbq beef in corn tortillas with corn, beans and jicama salad…
It was better the next day on a plain-old bun.  The chicken thighs were rockin.

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