Prairie Fire Rhubarb Roasted Tatanka

• Prairie Fire Rub
• 1/2t.till Weed, dried
• 1/2t.tage, dried
• 1t.tinger, ground
• 1t.tinnamon, ground or equivalent stick
• 1t.tarlic granulated or (4 cloves equivalent of garlic powder)
• 1t.toriander, whole
• 1t.tosemary, dried
• 1t.tasil, dried leaf
• 1t.tregano, dried leaf
• 1t.thyme, dried
• 1t.tnion powder
• 1t.ted Pepper Flakes
• 2t.talt, kosher
• 2t.tot Chili Powder
• 2t.toco Powder
• 3t.trown Sugar
• 10ttBlack Pepper, corns
• Prairie Water Marinade
• 8t.thubarb, cut into 1A cubes
• 1tg.tellow Onion, quartered
• 4tlovestarlic, smashed
• 6tprigsthyme, fresh
• 3tprigstosemary, fresh
• 4teavestage, fresh
• 4t.teef Stock, low sodium
• 2t.tater
• 1t.thite wine
• 1t.torcestershire Sauce
• 4t.toney (preferably from sunflowers or clovers)
• 8t.trairie Fire Rub
• Sugar to taste
• 4tbs.tuffalo, Venison or Beef Chuck Roast
• 3t.tesquite Wood, chunks
• Water for soaking wood

1. Combine all ingredients for the Prairie Fire Rub in a blender. Grind thoroughly place in a zip lock bag or airtight container.
2. Place all ingredients except Prairie Fire Rub into a 6 quart stock pot bring to a boil. Reduce to a simmer for 45 minutes uncovered then allow to cool for 20 minutes covered. When cool strain the marinade with a fine colander or several layers of cheese cloth. Mix in Rub and taste if too tart add a little sugar. Then place in the refrigerator to get cold (2 hours minimum).
3. Trim all fat from outside of meat and then place the meat in a zip lock bag and add 2 cups of marinade, remove as much air from bag as possible and place in refrigerator overnight.
4. At least 7 hours before needing the meat cooked, begin to soak the mesquite in water. Remove meat from container onto plate and apply the rub thoroughly.
5. Place the meat on the rotisserie skewer as per manufacturer s directions and then cover and let rest covered with plastic wrap until time to cook.
6. 6 hours prior to needing the meat fully cooked using a gas grill with a back burner place aluminum foil on bottom of grill. Then place meat into gas grill rotisserie and add mesquite into smoke box. Then turn on back burner to high, start rotisserie close the lid then in a half hour mop meat. Then reduce the temperature to medium and close lid mopping every half-hour.
7. One hour before needing to eat, turn the heat to low and check meat s internal temperature and refer to chart for what to do
8. U130aF:teat to high then in 10 minutes mop and then check temperature again.
9. 131-135aF:teat to medium mop every 10 minutes, check temperature in 40 minutes.
10. Y136aF:teat to low and mop every 10 minutes until 10 minutes before serving.
11. Then turn off heat move meat to a cutting board and cover with foil. Let rest for 5-10 minutes then remove from spit and carve. Serve immediately.

rub, ginger, cinnamon, garlic, rosemary, basil, oregano, thyme, onion powder, red pepper, salt, brown sugar, black pepper, marinade, rhubarb, onion, garlic, thyme, rosemary, water, white wine, worcestershire sauce, honey, rub, sugar, buffalo, mesquite wood, water

Taken from www.epicurious.com/recipes/member/views/prairie-fire-rhubarb-roasted-tatanka-1204877 (may not work)