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Chuck Marinade - 135 Lbs

none

***BLEND IN FOOD PROCESSER***
8 pickled jalepenos with juice and ca
1 7 oz can chipotle adobado peppers
1/2 yellow onion
2 tablespoons lemon juice
***IN 2 QUART SAUCE PAN ADD***
1 cup soy sauce
2 tablespoons ground rosemary
6 tablespoons minced garlic
4 tablespoons dry mustard
1 12 oz bottle red wine vinegar
4 cups olive oil
1 20 oz can dole pinapple chunck
1 46 oz can pinapple juice
1 cup teriaki sauce

Brought all ingedients to a simmer and let cool. Beings 2 of the chucks were in the 40 lb range I quartered them. I then stabed them to death again. Then I took Sysco brand Imperial real beef base, which is like a paste and rubed all over the roasts. Next I had some Legg's Old plantation Smoked sausage seasoning and sprinkled fairly liberaly over roasts and rubed in. Put in my large marinade tub and poured marinade all over and mixed it up. Turned the roasts in the marinade 3 times over the 14 hours. Made a mop of canola oil, chili powder, black pepper and a little red wine vinegar. Well as of 2am this morning I have 135 lbs of boneless chuck a turnin on the spit with hickory smoke. Doing a benefit for a guy who has bone cancer and were raising money to send him to France to see his son (who is in military)get married. Been raining here so looks to be an interesting day. Trying a little different marinade I concocted so will post.Marinaded for 14 hours. Posted to the BBQ list on June 20, 1998 by Don Havranek - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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