| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | c | Soy sauce |
| 2 | c | White zinfandel wine |
| 1 | T | Minced garlic |
| 3 | Chili poblanoes w/ | |
| 1/4 | c | The juice, Pureed |
| 1 | t | Ginger |
| 1/2 | t | Cayenne |
| 1 1/2 | T | Imperial beef base |
| 1/4 | lb | Butter |
| 1/2 | c | Top Hat chili powder |
| 1/2 | c | Olive oil |
INSTRUCTIONS
Simmered this on low for one hour, let sit for 2 hours then injected. Took some more beef base and rubed roasts all over then gave them a good coating of olive oil. Sprinkled the roasts then with a good coating of black pepper. Wraped them in plastic wrap and refrigerate for two days. Will smoke them with hickory and apple at around 230 degrees. Posted to bbq-digest by DonHavranek <phl3426@montana.com> on Dec 02, 1999, converted by MM_Buster v2.0l.
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