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Black Velvet Beef Roast


2 cups water
3 teaspoons sysco imperial beef base
5 teaspoons fiesta chili powder
4 shots black velvet whiskey
1 teaspoon caynenne
1/3 cup olive oil

Simmer together and let cool. Injected this mixture into roasts. Coated roasts in olive oil then sprinkled Hot chili powder and Johnneys seasoning salt all over. Wraped and refrigerated for 24 hours . Will mop with same as injection mixture,but will add a little more oil to it. Will smoke these with apple and mesquite wood. Have a good Q day. MC Formatted by Kurt Lucas Posted to the BBQ List by Don Havranek on 24 Oct 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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