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Ingredients
- 2 lrg Onions, quartered
- 12 ounce Budweiser
- 2 tsp Chipotle pwdr
- 2 tsp Garlic salt
- 1 Tbsp. Sugar
Directions
- Just did a roast last Sunday which really turned out good. Injected it the day before with a marinade I whomped up, then patted it dry and coated it with garlic-flavored oil and grnd pepper before putting it into a 250 degree pit. It was 135 on the Polder after about two and a half hrs, and it sure was deelicious when I tied into it. The roast was about five pounds at start, right now there ain't any left, 'cause I sliced up the remnant and brought it into work. Damn near got trampled in the stampede towards the plate. Folks are already saying "you'll _have_ to make some of this for the departmental picnic". At this rate, I'm gonna have to get a bigger pit real soon.
- Puree ingredients and pour into a container, cover and let sit overnight.
- Strain mix if you're gonna inject it. Hmm, I wonder if what was left in the strainer would be a good base for a rub
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 293g | |
| Calories 192 | |
| Calories from Fat 10 | 5% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 556mg | 16% |
| Total Carbs 44.73g | 12% |
| Dietary Fiber 6.9g | 23% |
| Sugars 25.77g | 17% |
| Protein 4.55g | 7% |
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