This method uses the " super high heat" technique.... This is where the meat is cooked a high temperature for 2 hours and then left in the oven overnight...It is preferred to use a bone in roast. The bone acts as a heating element; helping to cook the meat from the inside and keeping the meat intact. This method is best used on a roast over 10 lbs., a size that would feed about 20 people.
DRY SEASONINGS:
The method starts with the preparation of the dry and fresh
seasonings... The dry seasonings consist of equal parts of salt, black
pepper, onion powder, ,garlic powder, paprika and red
pepper..Mix well and pour into a bulb of a basting tube.
FRESH SEASONINGS:
The fresh seasonings are made up of fresh garlic quarters ( 8 garlic cloves per 5
lbs. meat ) and red peppers ( cayenne) cut into rounds ( 4 peppers per 5
lbs. meat).
PREPARE THE MEAT:
Sprinkle meat lightly with two tbs. of vinegar---No more than 2 tablespoons. Place roast in a foil-lined container and use basting tube to
generously sprinkle entire roast. Using a sharp knife , puncture the meat in evenly spaced holes.
You may set a pattern for holes by using your fingers, spreading apart the index , middle and ring fingers across the roast - puncture at these points and follow in a continuous manner. Using the fingers again to work the meat apart in each hole, nject dry seasonings from the basting tube and 1 piece each of fresh chopped garlic and red pepper into each puncture.
ROASTING:
Add a quart of water into the pan with the roast. Cover tightly with
foil and place in a preheated oven (500 degrees) for two hours. Then
cut the stove off and leave until the next day...DO NOT OPEN THE
OVEN DOOR... Go to bed and relax while you roast.
TAKEN YEARS AGO FROM "A CREOLE KITCHEN RE-CREATION"....Johnny
Copyright © 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved