| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
|
1 |
servings |
INGREDIENTS
|
|
Beef sirloin tip; 10 to 12# |
| 2 |
c |
Water |
| 1 |
lb |
Butter |
| 4 |
tb |
(heaping) Knorr gourmet Edge beef base |
| 1/2 |
c |
Reno Red chili powder |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Hungarian paprika |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
BEEF INJECTION
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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