4th July Steer (Large Beef Roasts)
May 2, 2019
: Hard
Great story - the marinade and mops work with any large piece of beef
Ingredients
- ***MARINADE***
- 1 Walla Walla sweet onion
- 7 tablespoons garlic
- minced, sautéed 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 tablespoons ground rosemary
- ***MOP***
- 6 beef bouillon cubes
- 2 cups water
- 1 pound butter
- 3 tablespoons minced garlic
- 1 cup Worcestershire sauce
- 2 tablespoons habanero hot sauce
- 1 teaspoon chili sesame oil
- 1 tablespoon sweet basil
Directions
- Step 1 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 guesstimate we got 160 lbs. of roasts.
- Step 2 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.
- Step 3 Then I cooked these roasts on my rotisserie at 250F for 12 hours using hickory for smoke.
- Step 4 The last 45 minutes I put a glaze of C.J’s gourmet barbecue sauce which is fairly sweet so added a little cayenne.
- Step 5 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.
- Step 6 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.