INGREDIENTS

INSTRUCTIONS

PEPPERS: You can control the heat with the type of peppers you use.
Between the marinade and the cooking, a lot of the heat will be lost,
so dont be afraid to throw a couple of whatever hot peppers you have
on hand. I use 2 large cayennes, 2-4 chilies, and a token jalapeno.
The preperation: combine everything except the bay leafs and the meat
in a large zip lock bag. Add meat and thouroughly mix. Let marinate  in
the fridge at least 2 hours preferably until the next day. Fire up  the
bbq. Remove meat fromthe bag wiuth as much as the marinade as  possible
still clinging to it. Place half of the bay leafs on the  meat. Dump
the remaining marinade or use it as insect repellant. Cook  very slowly
over medium heat turning often. If your grill has a  vented hood close
it . Do not let meat burn. Cover and cook about 1/2  hour. After 1/2
hour remove the bay leaf, turn meat, place the  remaining bay leaves on
the meat and cook till done (About 1/2-3/4  hours more depending on the
heat). Eat. Break out the beer. You'll  need it.  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 350
Calories From Fat: 264
Total Fat: 30g
Cholesterol: 0mg
Sodium: 2342.1mg
Potassium: 338.5mg
Carbohydrates: 23g
Fiber: 5.2g
Sugar: 5.8g
Protein: 2.6g