| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | 1 | Servings | |
INGREDIENTS
| Beef sirloin tip, 10 to 12# | ||
| 2 | c | Water |
| 1 | lb | Butter |
| 4 | T | heaping Knorr gourmet Edge |
| beef base | ||
| 1/2 | c | Reno Red chili powder |
| 1 | T | Garlic powder |
| 1 | T | Hungarian paprika |
| 1/2 | c | Olive oil |
INSTRUCTIONS
Simmered this and let cool then injected roasts. Lightly rubed roasts with more beef base and olive oil then sprinkled fairly heavy with black pepper. Put these in medium size cooler with bag of ice over top of meat for 30 hours. Smoked these with hickory and mesquite at 240 degrees for 6 hours then wraped in foil for 2 hours then cut and served as needed. I moped with olive oil, minced garlic and black pepper Posted to bbq-digest by DonHavranek <phl3426@montana.com> on Aug 27, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4239
Calories From Fat: 4190
Total Fat: 476g
Cholesterol: 975.2mg
Sodium: 72.1mg
Potassium: 230.4mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: <1g
Protein: 5.5g