| 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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