Name: The Golfing Steer
Ingredients: 121 lb Rear quarters; 2 c Water; 2 tb (heaping) Imperial beef base; 1/3 c Apple cider vinegar; 1 Fluid Brandy extract; 1/2 c Top Hat chile powder; 1 c Butter; 1 c Olive oil; 1 ts Prauge powder #1; 8 Whole jalepenos; canned, minced very fine thru the food processor; 1 lg Yellow onion; minced very fine thru the food processor; 1 c Chile powder; 3 tb Garlic powder; 3 tb Black pepper; 3 tb Jonneys season salt; 1 tb Oriental hot dry mustard; 3 tb (heaping) Ground rosemary; 2 tb Basil; 2 c Olive oil; 1/2 c Black Velvet whiskey

For this implicit faith and total resignation of ourselves to the adorable Providence of God, willing nothing but what he wills, and because he wills it, is a state of mind whose excellency I cannot represent to you; it...makes our weakness as serviceable to us as our strength... Let me, therefore, entreat you to put on this temper; to lay hold of it with all your might; to make everything you hear or see or find in yourself, the world, religion, or Providence, so many fresh occasions of committing yourself to God by a faith without any bounds, a resignation without any reserve.

William Law

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun		1	servings

INGREDIENTS

121	lb	Rear quarters
2	c	Water
2	tb	(heaping) Imperial beef base
1/3	c	Apple cider vinegar
1		Fluid Brandy extract
1/2	c	Top Hat chile powder
1	c	Butter
1	c	Olive oil
1	ts	Prauge powder #1
8		Whole jalepenos; canned, minced very fine thru the food processor
1	lg	Yellow onion; minced very fine thru the food processor
1	c	Chile powder
3	tb	Garlic powder
3	tb	Black pepper
3	tb	Jonneys season salt
1	tb	Oriental hot dry mustard
3	tb	(heaping) Ground rosemary
2	tb	Basil
2	c	Olive oil
1/2	c	Black Velvet whiskey

INSTRUCTIONS

INJECTION
MARINADE-RUB
Well I must of had a few to many libations last night when they brought the
rear quarters for that steer in cus they got lighter. Figuired I'd weigh
them as I was prepin the meat and they came in at 121# not 225# close huh.
But it was still boneless. Anyway took the big quarters and cut them into 3
pieces each so now I have 8 hunks of beef ranging from 13# two 18#. I plan
on putting these on my rotisserie and smokin with mesquite. Heres my
injection and marinade-rub what ever you want to call it reciepe.
Injection: Simmer this and let cool then inject.
Marinade-Rub: Put these in large cooler and rubed this concoction all in
the meat. Sprinkled then with some Leggs Cajun style sausage seasoning.
Will smoke Saturday night
Posted to bbq-digest by DonHavranek <[email protected]> on Jul 01, 1999,
converted by MM_Buster v2.0l.

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