4th of July Steer

Course : BBQ
Source:
Serves: 1
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Ingredients:

---MARINADE---
1 medium Walla Walla sweet onion
7 tablespoons garlic, minced, sauteed in olive oil
1 cup Leggs hot link sausage seasoning
5 cups olive oil
2 cups soy sauce
1/2 cup balsamic vinegar
1 tablespoon cayenne
40 ounces dole pineapple chunks
2 teaspoons oregano
1 tablespoon sweet basil
1 cup apple cider vinegar
2 tablespoons ground rosemary
---MOP---
6 pieces beef bouillon cubes
2 cups water
1 pound butter
3 tablespoons minced garlic
1 cup Worcestershire sauce
2 tablespoons habanero hot sauce
1 teaspoon chile sesame oil
1 tablespoon sweet basil
 

Preparation / Directions:

We started with a 750 lb. steer. We let him age in the cooler for 12 days. We had him cut up all into rolled roasts between 10 and 15 lbs. and all deboned. I would guesstamate we got 160 lbs. of roasts. I took around 100 lbs. of the roasts for our 4th of July party at our VFW club and did the following: Marinated for 36 hours. Then I cooked these roasts on my rotisserie at 250F for 12 hours using hickory for smoke. The last 45 minutes I put a glaze of C.J's gourmet barbecue sauce which is fairly sweet so added a little cayenne. This was excellent beef. Totally moist and totally devoured. We had this after we had a golf tournament on 4 wheelers using a tennis ball for the golf ball in cow pasture. Made a nine hole course with water hazards and the works. Had dogs get them out of the water, were they wore out. Lots of fun and had a great fireworks show to top it off, great 4th


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