INGREDIENTS

INSTRUCTIONS

Just did a roast last Sunday that really turned out good. Injected it the
day before with a marinade I whomped up, then patted it dry and coated it
with garlic-flavored oil and ground pepper before putting it into a 250
degree pit. It was 135 on the Polder after about two and a half hours, and
it sure was deelicious when I tied into it. The roast was about five pounds
at start, right now there ain't any left, 'cause I sliced up the remnant
and brought it into work. Damn near got trampled in the stampede towards
the plate. Folks are already saying "you'll _have_ to make some of this for
the departmental picnic". At this rate, I'm gonna have to get a bigger pit
real soon.
Puree ingredients and pour into a container, cover and let sit overnight.
Strain mixture if you're gonna inject it. Hmm, I wonder if what was left in
the strainer would be a good base for a rub?
Posted to bbq-digest by Wayne Scholtes II <hcannon@netins.net> on May 04,
1999, converted by MM_Buster v2.0l.

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