| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Soy sauce |
| 2 |
c |
White zinfandel wine |
| 1 |
tb |
Minced garlic |
| 3 |
|
Chili poblanoes w/ |
| 1/4 |
c |
The juice; (Pureed) |
| 1 |
ts |
Ginger |
| 1/2 |
ts |
Cayenne |
| 1 1/2 |
tb |
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.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”