Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Soy sauce |
2 cups | White zinfandel wine |
1 tablespoon | Minced garlic |
3 \N | 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 |
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.