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Name: Marinade for Charcoaled Roast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Red table wine (Burgundy; 1 ts MSG; 2 tb Meat tenderizer; 1/4 ts Rosemary; 1 Lemon juice of; Lots of black pepper; 1/2 c Vegetable oil; 1 ts Salt; 1/4 ts Oregano; 2 Bay Leaves; 3 tb Green onion flakes (I never; 1/4 ts Thyme; 1 Clove garlic; pressed; 1 3-inch thick sirloin tip

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INGREDIENTS

1/2 c Red table wine (Burgundy
1 ts MSG
2 tb Meat tenderizer
1/4 ts Rosemary
1 Lemon ; juice of
Lots of black pepper
1/2 c Vegetable oil
1 ts Salt
1/4 ts Oregano
2 Bay Leaves
3 tb Green onion flakes (I never
1/4 ts Thyme
1 Clove garlic; pressed
1 3-inch thick sirloin tip

Servings

INSTRUCTIONS

Date: Sat, 24 Feb 1996 15:34:45 -0600 From: Judy Howle 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.

NOTES

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Marinade for Charcoaled Roast

1/2 c Red table wine (Burgundy
1 ts MSG
2 tb Meat tenderizer
1/4 ts Rosemary
1 Lemon juice of
 Lots of black pepper
1/2 c Vegetable oil
1 ts Salt
1/4 ts Oregano
2 Bay Leaves
3 tb Green onion flakes (I never
1/4 ts Thyme
1 Clove garlic; pressed
1 3-inch thick sirloin tip

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.

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 4 Servings

Calories: 176
Calories from Fat: 166 (94%)

Amt Per Serving		% DV

	Total Fat 18.5g	25 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 5.2g
Cholesterol 0mg		0 %
Sodium 2.8mg		0 %
Potassium 69.3mg		2 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 3.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 176

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