| 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 <phl3426@montana.com> on Jul 01, 1999,
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