Chuck Roast Marinade
May 2, 2019
40 pounds of beef roast was starting point for this marinade
Ingredients
- ***BLEND IN FOOD PROCESSOR***
- 8 pickled jalapeños with juice
- 1 7 oz can chipotle adobado peppers
- 1/2 yellow onion
- 2 tablespoons lemon juice
- ***IN 2 QUART SAUCE PAN ADD***
- 1 cup soy sauce
- 2 tablespoons ground rosemary
- 6 tablespoons minced garlic
- 4 tablespoons dry mustard
- 1 12 oz bottle red wine vinegar
- 4 cups olive oil
- 1 20 oz can dole pineapple chunks
- 1 46 oz can pineapple juice
- 1 cup teriyaki sauce
Directions
- Step 1 Brought all ingredients to a simmer and let cool.
- Step 2 Beings 2 of the chucks were in the 40 lb range I quartered them. I then stabbed them to death again.
- Step 3 Then I took Sysco brand Imperial real beef base, which is like a paste and rubbed all over the roasts.
- Step 4 Next I had some Legg’s Old plantation Smoked sausage seasoning and sprinkled fairly liberally over roasts and rubbed in.
- Step 5 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.
- Step 6 Made a mop of canola oil, chili powder, black pepper and a little red wine vinegar.
- Step 7 Well as of 2am this morning I have 135 lbs of boneless chuck a turning on the spit with hickory smoke.