The golfing steer
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 121 | pounds | Rear quarters |
| 2 | cups | Water |
| 2 | tablespoons | (heaping) Imperial beef base |
| ⅓ | cup | Apple cider vinegar |
| 1 | Fluid Brandy extract | |
| ½ | cup | Top Hat chile powder |
| 1 | cup | Butter |
| 1 | cup | Olive oil |
| 1 | teaspoon | Prauge powder #1 |
| 8 | Whole jalepenos; canned, minced very fine thru the food processor | |
| 1 | large | Yellow onion; minced very fine thru the food processor |
| 1 | cup | Chile powder |
| 3 | tablespoons | Garlic powder |
| 3 | tablespoons | Black pepper |
| 3 | tablespoons | Jonneys season salt |
| 1 | tablespoon | Oriental hot dry mustard |
| 3 | tablespoons | (heaping) Ground rosemary |
| 2 | tablespoons | Basil |
| 2 | cups | Olive oil |
| ½ | cup | Black Velvet whiskey |
Directions
INJECTION
MARINADE-RUB
Well I must of had a few to many libations last night when they brought the rear quarters for that steer in cus they got lighter. Figuired I'd weigh them as I was prepin the meat and they came in at 121# not 225# close huh.
But it was still boneless. Anyway took the big quarters and cut them into 3 pieces each so now I have 8 hunks of beef ranging from 13# two 18#. I plan on putting these on my rotisserie and smokin with mesquite. Heres my injection and marinade-rub what ever you want to call it reciepe.
Injection: Simmer this and let cool then inject.
Marinade-Rub: Put these in large cooler and rubed this concoction all in the meat. Sprinkled then with some Leggs Cajun style sausage seasoning.
Will smoke Saturday night
Posted to bbq-digest by DonHavranek <phl3426@...> on Jul 01, 1999, converted by MM_Buster v2.0l.