Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MARINADE***
   1                    Walla Walla sweet onion
   7      tablespoons   garlic, minced, sautéed in olive oil
   1      cup           Leggs hot link sausage seasoning
   5      cups          olive oil
   2      cups          soy sauce
     1/2  cup           balsamic vinegar
   1      tablespoon    cayenne
   2      20 oz can     dole pineapple chunks
   2      teaspoons     oregano
   1      tablespoon    sweet basil
   1      cup           apple cider vinegar
   2      tablespoons   ground rosemary
                        ***MOP***
   6                    beef bouillon cubes
   2      cups          water
   1      pound         butter
   3      tablespoons   minced garlic
   1      cup           Worcestershire sauce
   2      tablespoons   habanero hot sauce
   1      teaspoon      chile sesame oil
   1      tablespoon    sweet basil

Preparation:

We started with a 750 lb. steer. We let him age in the cooler for 12 days. We had him cut up all into rolled roasts between 10 and 15 lbs. and all deboned. I would guesstamate we got 160 lbs. of roasts. I took around 100 lbs. of the roasts for our 4th of July party at our VFW club and did the following: Marinated for 36 hours. Then I cooked these roasts on my rotisserie at 250F for 12 hours using hickory for smoke. The last 45 minutes I put a glaze of C.J's gourmet barbecue sauce which is fairly sweet so added a little cayenne. This was excellent beef. Totally moist and totally devoured. We had this after we had a golf tournament on 4 wheelers using a tennis ball for the golf ball in cow pasture. Made a nine hole course with water hazards and the works. Had dogs get them out of the water, were they wore out. Lots of fun and had a great fireworks show to top it off, great 4th