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4th of July Steer Marinade
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    4th of July Steer Marinade

  • 1 Walla Walla sweet onion
  • 7 tablespoons garlic, minced, sautéed in olive oil
  • 1 cup Leggs hot link sausage seasoning
  • 5 cups olive oil
  • 2 cups soy sauce
  • 1/2 cup balsamic vinegar
  • 1 tablespoon cayenne
  • 2 20 oz can dole pineapple chunks
  • 2 teaspoons oregano
  • 1 tablespoon sweet basil
  • 1 cup apple cider vinegar
  • 2 tablespoons ground rosemary
  • ***MOP***
  • 6 beef bouillon cubes
  • 2 cups water
  • 1 pound butter
  • 3 tablespoons minced garlic
  • 1 cup Worcestershire sauce
  • 2 tablespoons habanero hot sauce
  • 1 teaspoon chile sesame oil
  • 1 tablespoon sweet basil
  • We started with a 750 lb. steer. We let him age in the cooler for 12 days. We had him cut up all into rolled roasts between 10 and 15 lbs. and all de boned. I would guesstamate we got 160 lbs. of roasts. I took around 100 lbs. of the roasts for our 4th of July party at our VFW club and did the following: Marinated for 36 hours. Then I cooked these roasts on my rotisserie at 250F for 12 hours using hickory for smoke. The last 45 minutes I put a glaze of C.J's gourmet barbecue sauce which is fairly sweet so added a little cayenne. This was excellent beef. Totally moist and totally devoured. We had this after we had a golf tournament on 4 wheelers using a tennis ball for the golf ball in cow pasture. Made a nine hole course with water hazards and the works. Had dogs get them out of the water, were they wore out. Lots of fun and had a great fireworks show to top it off, great 4th.

    From:   Don Havranek, via BBQ Mailing List
    Posted By:   Don Havranek, phl3871@montana.com
    Post Date:   July 7, 1998

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