4th of July Steer

Marinade

 * 1 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
 * ½ 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 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

Directions

 * 1) We started with a 750 lb. Steer.
 * 2) We let him age in the cooler for 12 days.
 * 3) We had him cut up all into rolled roasts between 10 and 15 lbs. and all deboned.
 * 4) I would guesstimate we got 160 lbs. of roasts.
 * 5) I took around 100 lbs.
 * 6) Of the roasts for our 4th of July party at our vfw club and did the following: marinated for 36 hours.
 * 7) Then i cooked these roasts on my rotisserie at 250f for 12 hours using hickory for smoke.
 * 8) The last 45 minutes i put a glaze of c. J's gourmet barbecue sauce which is fairly sweet so added a little cayenne.
 * 9) This was excellent beef.
 * 10) Totally moist and totally devoured.
 * 11) We had this after we had a golf tournament on 4 wheelers using a tennis ball for the golf ball in cow pasture.
 * 12) Made a nine-hole course with water hazards and the works.
 * 13) Had dogs get them out of the water, were they wore out.
 * 14) Lots of fun and had a great fireworks show to top it off, great 4th.

Contributed by

 * SF&SC Y-Group