Ragin Cajun Smoked Pulled Sirloin Roast Recipe 465 Recipes

MEMPHIS STYLE PULLED SMOKED SIRLOIN ROAST RECIPE - (3.6/5)

Steps:

• MIX RUB IN A BOWL AND PLACE IN AIR TIGHT CONTAINER. PREPARE ROAST TRIM EXCESSIVE FAT. SEASON WITH MEDIUM TO HEAVY COAT OF RUB, PLACE IN TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMPERATURE. PREPARE YOUR SMOKER BRING UP TO TEMPERATURE OF 225 F AND ADD IN SMOKING CHIPS . OAK AND MAPLE ARE BEST HERE. PREHEAT FOR 30 TO 45 MINUTES. START THE CHIPS SMOKING, PLACE THE ROAST ON THE RACKS AND INTO THE SMOKER, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE PROCESS APPLY 3 COATS OF YOUR FAVOURITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS. CONTINUE TO COOK IN THE SMOKER TILL AN IT OF 190 TO 210F TEST WITH A FORK SEEING HOW EASY IT PULLS APART.. IF EASY REMOVE AND SHRED WITH FORKS. BASTE WITH YOUR FAVOURITE BBQ SAUCE AND LET CARAMELIZE IN SMOKER STARTING AT 185 F I.T. PLACE ON HAMBURGER BUNS AND SERVE

RAGIN' CAJUN PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil.
• Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• Cook and stir until the sausage is browned and vegetables are tender.
• Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.

RAGIN CAJUN SMOKED PULLED SIRLOIN ROAST RECIPE - (4.6/5)

Steps:

• MIX RUB IN A BOWL AND PLACE IN AIR TIGHT CONTAINER. PREPARE ROAST TRIM EXCESSIVE FAT. SEASON WITH MEDIUM TO HEAVY COAT OF RUB, PLACE IN TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMPERATURE. PREPARE YOUR SMOKER BRING UP TO TEMPERATURE OF 225 F AND ADD IN SMOKING CHIPS . OAK AND MAPLE ARE BEST HERE. PREHEAT FOR 30 TO 45 MINUTES START THE CHIPS SMOKING, PLACE THE ROAST ON THE RACKS AND INTO THE SMOKER, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE PROCESS APPLY 3 COATS OF YOUR FAVOURITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS. CONTINUE TO COOK IN THE SMOKER TILL AN IT OF 190 TO 210F TEST WITH A FORK SEEING HOW EASY IT PULLS APART.. IF EASY REMOVE AND SHRED WITH FORKS. PLACE ON HAMBURGER BUNS AND SERVE

RAGIN CAJUN SMOKED PULLED BRISKET RECIPE - (4.8/5)

Steps:

• MEASURE OUT RUB IN A BOWL, MIX THOROUGHLY AND PLACE INTO AIR TIGHT CONTAINER. PREPARE BRISKET, TRIM EXCESSIVE FAT OFF, LEAVING 1/4 INCH ON, SEASON WITH THE RUB MEDIUM COAT,, JUST ENOUGH SO YOU CAN NO LONGER SEE THE MEAT. PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMP FOR 1 HOUR. DURING THIS HOUR START AND PREPARE YOUR SMOKER. SMOKER TEMP AT 225 F. 5 MINUTES PRIOR TO PUTTING BRISKET IN ADD IN YOUR SMOKING CHIPS, MISQUITE, HICKORY, MAPLE, APPLE, OAK WITH ENOUGH TO SMOKE FOR 3 TO 4 HOURS. AFTER THE SMOKE HAS STOPPED CONTINUE TO COOK IN THE SMOKER. TO AN I.T OF 190 - 205 F.. STICK FORK INTO MEAT AND TWIST TO SEE HOW EASILY IT PULLS APART.. IF EASY THEN IT IS READY... REMOVE FROM SMOKER,, SHREAD WITH FORKS, AND PUT ON TO HAMBURGER BUNS AND SERVE, ENJOY