| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
3-inch thick sirloin tip |
|
|
roast |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Red table wine, Burgundy |
|
|
works great |
| 1 |
|
Lemon, juice of |
| 1/4 |
t |
Oregano |
| 1/4 |
t |
Thyme |
| 1/4 |
t |
Rosemary |
| 1 |
t |
Msg |
| 3 |
T |
Green onion flakes, I never |
|
|
had these guess I subbed |
|
|
some dried onion |
| 1 |
t |
Salt |
|
|
Lots of black pepper |
| 1 |
|
Clove garlic, pressed |
| 2 |
|
Bay leaves |
| 2 |
T |
Meat tenderizer |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 15:34:45 -0600 From: Judy Howle
<howle@EbiCom.net> Place in jar and shake well.. Take large fork and
poke holes in roast. Place roast and marinade in large Ziploc bag, or
in flat pan and squeeze or turn to thoroughly coat meat. Let marinate
2 days in refrigerator. I made a medium fire in the bottom of the
smoker and left out the water pan and placed the roast on the grill
for about 20 minutes per side. It is supposed to be medium, not well
done. You'll have to check for doneness then and if not done to your
taste, cook longer. It is FANTASTIC!! Dark brown on the outside and
very tender on the inside. I also used the same marinade, doubled,
and marinated a whole sirloin tip in a huge stainless steel bowl and
smoked it with the water pan and it was great too, but only for a
crowd! CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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