| 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 |
ts |
Oregano |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Rosemary |
| 1 |
ts |
Msg |
| 3 |
tb |
Green onion flakes (I never had these; guess I subbed some dried onion) |
| 1 |
ts |
Salt |
|
|
Lots of black pepper |
| 1 |
|
Clove garlic; pressed |
| 2 |
|
Bay leaves |
| 2 |
tb |
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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