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.

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