Anonymous Tue May 23 19:21:13 2006

***MARINADE***

1 Walla Walla sweet onion

7 tablespoon garlic, minced, saut?d 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 tablespoon ground rosemary

***MOP***

6 beef bouillon cubes

2 cups water

1 pound butter

3 tablespoon minced garlic

1 cup Worcestershire sauce

2 tablespoon 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 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. Posted to

the BBQ List on July 7, 1998 by Don Havranek