Kung pao sirloin tip (whole)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Soy sauce |
| 2 | cups | White zinfandel wine |
| 1 | tablespoon | Minced garlic |
| 3 | Chili poblanoes w/ | |
| ¼ | cup | The juice; (Pureed) |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Cayenne |
| 1½ | tablespoon | Imperial beef base |
| ¼ | pounds | Butter |
| ½ | cup | Top Hat chili powder |
| ½ | cup | Olive oil |
Directions
Simmered this on low for one hour, let sit for 2 hours then injected. Took some more beef base and rubed roasts all over then gave them a good coating of olive oil. Sprinkled the roasts then with a good coating of black pepper. Wraped them in plastic wrap and refrigerate for two days. Will smoke them with hickory and apple at around 230 degrees.
Posted to bbq-digest by DonHavranek <phl3426@...> on Dec 02, 1999, converted by MM_Buster v2.0l.