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4th of July Steer
Ingredients:
***MARINADE***
1 Walla Walla sweet onion
7 tablespoon garlic, minced, sautéed in olive oil
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 tablespoon ground rosemary
***MOP***
6 beef bouillon cubes
2 cups water
1 pound butter
3 tablespoon minced garlic
1 cup Worcestershire sauce
2 tablespoon habanero hot sauce
1 teaspoon chile sesame oil
1 tablespoon sweet basil
Instructions:
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 |
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