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.

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