4th of July Steer
Keys: Barbeque Bbq
Yield: 1
Ingredients:
----------------- MARINADE ----------------
1 x Walla Walla sweet onion
7 tbl garlic, minced, sauteed in olive oil
1 cup Leggs hot link sausage seasoning
5 cup olive oil
2 cup soy sauce
1/2 cup balsamic vinegar
1 tbl cayenne
2 x 20 oz can dole pineapple chunks
2 tsp oregano
1 tbl sweet basil
1 cup apple cider vinegar
2 tbl ground rosemary
----------------- MOP ----------------
6 x beef bouillon cubes
2 cup water
1 lb butter
3 tbl minced garlic
1 cup Worcestershire sauce
2 tbl habenero hot sauce
1 tsp chile sesame oil
1 tbl sweet basil
Method:
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.
.
A friend is one who knows us, but loves us
anyway.*Angelique*
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