Anonymous Tue May 23 19:38:34 2006

***BLEND IN FOOD PROCESSOR***

8 pickled jalapenos with juice and carrots

1 7-oz can chipotle adobado peppers

1/2 yellow onion

2 tablespoon lemon juice

***IN 2 QUART SAUCE PAN ADD***

1 cup soy sauce

2 tablespoon ground rosemary

6 tablespoon minced garlic

4 tablespoon dry mustard

1 12-oz bottle red wine vinegar

4 cups olive oil

1 20-oz can dole pineapple chunk

1 46-oz can pineapple juice

1 cup teriyaki sauce

Brought all ingredients to a simmer and let cool. Beings 2 of the chucks were in the 40 lb.

range I quartered them. I then stabbed them to death again. Then I took Sysco brand

Imperial real beef base, which is like a paste and rubbed all over the roasts. Next I had

some Legg\'s Old plantation Smoked sausage seasoning and sprinkled fairly liberally over

roasts and rubbed in. Put in my large marinade tub and poured marinade all over and

mixed it up. Turned the roasts in the marinade 3 times over the 14 hours. Made a mop of

canola oil, chili powder, black pepper and a little red wine vinegar. Well as of 2 am this

morning I have 135 lbs. of boneless chuck a turning on the spit with hickory smoke. Doing

a benefit for a guy who has bone cancer and were raising money to send him to France to

see his son (who is in military)get married. Been raining here so looks to be an interesting

day. Trying a little different marinade I concocted so will post. Marinated for 14 hours.

Posted to the BBQ Li

st on June 20, 1998 by Don Havranek