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@@@@@ Now You're Cooking! Export Format 4th Of July Steer none ***MARINADE*** 1 Walla Walla sweet onion 7 tablespoons garlic, minced, sautéed in olive oi 1 cup Leggs hot link sausage seasoning 5 cups olive oil 2 cups soy sauce 1/2 cup balsamic vinegar 1 tablespoon cayenne 2 20 oz can dole pineapple chunks 2 teaspoons oregano 1 tablespoon sweet basil 1 cup apple cider vinegar 2 tablespoons ground rosemary ***MOP*** 6 beef bouillon cubes 2 cups water 1 pound butter 3 tablespoons minced garlic 1 cup Worcestershire sauce 2 tablespoons habanero hot sauce 1 teaspoon chile sesame oil 1 tablespoon sweet basil We started with a 750 lb. steer. We let him age in the cooler for 12 days. We had him cut up all into rolled roasts between 10 and 15 lbs. and all deboned. I would guesstamate we got 160 lbs. of roasts. I took around 100 lbs. of the roasts for our 4th of July party at our VFW club and did the following: Marinated for 36 hours. Then I cooked these roasts on my rotisserie at 250F for 12 hours using hickory for smoke. The last 45 minutes I put a glaze of C.J's gourmet barbecue sauce which is fairly sweet so added a little cayenne. This was excellent beef. Totally moist and totally devoured. We had this after we had a golf tournament on 4 wheelers using a tennis ball for the golf ball in cow pasture. Made a nine hole course with water hazards and the works. Had dogs get them out of the water, were they wore out. Lots of fun and had a great fireworks show to top it off, great 4th. Posted to the BBQ List on July 7, 1998 by Don Havranek Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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