Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 8 pickled jalapenos with juice and carrots

  4. 1 7-oz can chipotle adobado peppers

  5. 1/2 yellow onion

  6. 2 tablespoons lemon juice


  8. 1 cup soy sauce

  9. 2 tablespoons ground rosemary

  10. 6 tablespoons minced garlic

  11. 4 tablespoons dry mustard

  12. 1 12-oz bottle red wine vinegar

  13. 4 cups olive oil

  14. 1 20-oz can dole pineapple chunk

  15. 1 46-oz can pineapple juice

  16. 1 cup teriyaki sauce

Instructions Jump to Ingredients ↑

  1. Brought all ingredients to a simmer and let cool. Beings 2 of the chucks were in the 40 lb. range I quartered them. I then stabbed them to death again. Then I took Sysco brand Imperial real beef base, which is like a paste and rubbed all over the roasts. Next I had some Legg's Old plantation Smoked sausage seasoning and sprinkled fairly liberally over roasts and rubbed in. Put in my large marinade tub and poured marinade all over and mixed it up. Turned the roasts in the marinade 3 times over the 14 hours. Made a mop of canola oil, chili powder, black pepper and a little red wine vinegar.

  2. Well as of 2 am this morning I have 135 lbs. of boneless chuck a turning on the spit with hickory smoke. Doing a benefit for a guy who has bone cancer and were raising money to send him to France to see his son (who is in military)get married. Been raining here so looks to be an interesting day. Trying a little different marinade I concocted so will post. Marinated for 14 hours


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