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Add a photoServings: 1
Ingredients
- 2 c. Soy sauce
- 2 c. White zinfandel wine
- 1 Tbsp. Chopped garlic
- 3 x Chili poblanoes w/
- 1/4 c. The juice, (Pureed)
- 1 tsp Ginger
- 1/2 tsp Cayenne
- 1 1/2 Tbsp. Imperial beef base
- 1/4 lb Butter
- 1/2 c. Top Hat chili pwdr
- 1/2 c. Extra virgin olive oil
Directions
- Simmered this on low for one hour, let sit for 2 hrs then injected. Took some more beef base and rubed roasts all over then gave them a good coating of extra virgin olive oil. Sprinkled the roasts then with a good coating of black pepper. Wraped them in plastic wrap and chill for two days. Will smoke them with hickory and apple at around 230 degrees.
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