Ingredients Edit

Marinade Edit

  • 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 Edit

  • 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 Edit

  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.

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