4th of July Steer

4th of July Steer

MARINADE 1 x Walla Walla sweet onion 7 tbl garlic, minced, sauteed in olive oil 1 cup Leggs hot link sausage seasoning 5 cup olive oil 2 cup soy sauce 1/2 cup balsamic vinegar 1 tbl cayenne 2 x 20 oz can dole pineapple chunks 2 tsp oregano 1 tbl sweet basil 1 cup apple cider vinegar 2 tbl ground rosemary

MOP 6 x beef bouillon cubes 2 cup water 1 lb butter 3 tbl minced garlic 1 cup Worcestershire sauce 2 tbl habenero hot sauce 1 tsp chile sesame oil 1 tbl 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 deboned. 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.

Contributed by :

 * SF&SC Y-Group