Whole jalepenos; canned, minced very fine thru the food processor
1 gross
Yellow onion; minced very fine thru the food processor
1 Tasse
chilli Powder
3 Esslöffel
garlic powdered
3 Esslöffel
black pepper
3 Esslöffel
Jonneys season salt
1 Esslöffel
Oriental hot dry mustard
3 Esslöffel
(heaping) Ground rosemary
2 Esslöffel
basil
2 Tasse
olive oil
1/2 Tasse
Black Velvet whiskey
die Zubereitung:
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
