Marinade for Charcoaled Roast
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 bay leaves
- 1 ts salt
- lots of black pepper
- 1/2 c vegetable oil
- 1/4 ts rosemary
- 1/4 ts thyme
- 1 lemon juice of
- 1/4 ts oregano
- 1/2 c red table wine (burgundy
- 1 ts msg
- 2 tb meat tenderizer
- 3 tb green onion flakes (i never
- 1 clove garlic; pressed
- 1 3-inch thick sirloin tip
- Carbohydrate 5.28949389423077 g
- Cholesterol 0 mg
- Fat 18.4537449759615 g
- Fiber 2.17367902106047 g
- Protein 0.644276538461538 g
- Saturated Fat 1.406130314875 g
- Serving Size 1 1 Serving (49g)
- Sodium 2.82546875 mg
- Sugar 3.1158148731703 g
- Trans Fat 0.307534320986538 g
- Calories 176 calories
Date: Sat, 24 Feb 1996 15:34:45 -0600 From: Judy Howle <howle@EbiCom.net> Place in jar and shake well.. Take large fork and poke holes in roast. Place roast and marinade in large Ziploc bag, or in flat pan and squeeze or turn to thoroughly coat meat. Let marinate 2 days in refrigerator. I made a medium fire in the bottom of the smoker and left out the water pan and placed the roast on the grill for about 20 minutes per side. It is supposed to be medium, not well done. Youll have to check for doneness then and if not done to your taste, cook longer. It is FANTASTIC!! Dark brown on the outside and very tender on the inside. I also used the same marinade, doubled, and marinated a whole sirloin tip in a huge stainless steel bowl and smoked it with the water pan and it was great too, but only for a crowd! CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
