This is a print preview of "4th Of July Steer" recipe.

4th Of July Steer Recipe
by Global Cookbook

4th Of July Steer
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  Servings: 12

Ingredients

  • 1 x Walla Walla sweet onion
  • 7 Tbsp. garlic, chopped, sauteed in extra virgin olive oil
  • 1 c. Leggs warm link sausage seasoning
  • 5 c. extra virgin olive oil
  • 2 c. soy sauce
  • 1/2 c. balsamic vinegar
  • 1 Tbsp. cayenne
  • 2 x 20 ounce can dole pineapple chunks
  • 2 tsp oregano
  • 1 Tbsp. sweet basil
  • 1 c. apple cider vinegar
  • 2 Tbsp. grnd rosemary
  • 6 x beef bouillon cubes
  • 2 c. water
  • 1 lb butter
  • 3 Tbsp. chopped garlic
  • 1 c. Worcestershire sauce
  • 2 Tbsp. habenero warm sauce
  • 1 tsp chile sesame oil
  • 1 Tbsp. sweet basil

Directions

  1. We started with a 750 pound 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 hrs. Then I cooked these roasts on my rotisserie at 250F for 12 hrs using hickory for smoke. The last 45 min I put a glaze of C.J's gourmet barbecue sauce that 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.