Smoked BBQ Rib Roast and Tex-Mex Smoked Sausages
Hickory and Bourbon Smoked Rib Roast
Ingredients
15 pounds charcoal briquets
2 pounds hickory wood chips
1 cup bourbon whiskey
1 (4 pound) standing rib roast, bone in
1/2 cup steak seasoning
Preparation
Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips.
Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.
Tex-Mex Smoked Sausages and Rice
Ingredients
1 (14 ounce) package Hillshire Farm® Hardwood Chicken Smoked Sausage, cut into 1/2-inch thick slices
1 large zucchini, sliced
2 cups frozen corn with red and green bell peppers and onion, thawed, drained
1 (15 ounce) can black beans, drained, rinsed
2 cups cooked white rice
1/2 cup salsa
1 teaspoon chili powder
1 cup shredded Mexican blend cheese
Preparation
Spray a large non-stick skillet with no-stick cooking spray. Add sausage, zucchini and corn mixture; cook and stir over medium-high heat for 8 minutes or until vegetables are cooked and sausage is heated through.
Stir in black beans, rice, salsa and chili powder. Cook and stir for 5 minutes or until heated through.
Sprinkle with cheese and cilantro (if desired); just before serving.
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