Post by stinkiesdaddy on Feb 14, 2010 12:33:01 GMT -6
INGREDIANTS
(1) 3 lb. london broil; cut into 1" cubes
2 medium yellow onions; sliced thick
7 cloves garlic; minced
6-8 carrots; cut into 1" pieces
2 medium bell peppers; cut into 1" pieces
1 1/2 cups mushrooms; sliced
6-8 medium potatoes; cut into 1" cubes
2 cups barbecue sauce
1 cup salsa
rosemary sprigs
MEAT MARINADE
1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 Tbs. soy sauce
5 cloves garlic
1/2 tsp. Tobasco Sauce
1/2 cup olive oil
DO THIS PART 48 HOURS BEFORE YOU LEAVE, IT WON'T HURT IT TO MARINADE THIS LONG!!!!
Advance Preparation: Prepare the marinade in a blender by adding vinegars, Worcestershire sauce, soy sauce, garlic and tobasco; blend to puree. Continue blending while adding olive oil slowly until oil is completely emulsified. Put cubed meat into a large ziploc bag and add marinade. Seal the bag and shake to completely coat meat. refrigerate for 12-24 hours turning meat twice.
JUST A SUGESTION, if you are gonna use this on a camping trip, chop and bag all these ingrediants at home the night before you leave. I ENEN BAG THE WET INGREDIANTS!
Heat a 12" deep Dutch oven using 22-24 briquettes bottom. Drain marinade off the meat and add meat to hot oven and fry until brown. Spoon off most of the juice. Add onions and garlic. Stir, then cover and cook until onions are translucent. Add carrots, bell pepper, and mushrooms. Cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 20 minutes. Add potatoes, barbecue sauce and salsa and stir to mix. Place 3 sprigs of rosemary on top. Cover and cook 30-45 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 10 minutes removing rosemary from top before and replacing after. When vegetables are done remove rosemary and discard.
This is a big hit with everyone that has ever showed up for dinner around my camp fire. You don't have to slap ure Momma if'n y'all dont wanna!
(1) 3 lb. london broil; cut into 1" cubes
2 medium yellow onions; sliced thick
7 cloves garlic; minced
6-8 carrots; cut into 1" pieces
2 medium bell peppers; cut into 1" pieces
1 1/2 cups mushrooms; sliced
6-8 medium potatoes; cut into 1" cubes
2 cups barbecue sauce
1 cup salsa
rosemary sprigs
MEAT MARINADE
1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 Tbs. soy sauce
5 cloves garlic
1/2 tsp. Tobasco Sauce
1/2 cup olive oil
DO THIS PART 48 HOURS BEFORE YOU LEAVE, IT WON'T HURT IT TO MARINADE THIS LONG!!!!
Advance Preparation: Prepare the marinade in a blender by adding vinegars, Worcestershire sauce, soy sauce, garlic and tobasco; blend to puree. Continue blending while adding olive oil slowly until oil is completely emulsified. Put cubed meat into a large ziploc bag and add marinade. Seal the bag and shake to completely coat meat. refrigerate for 12-24 hours turning meat twice.
JUST A SUGESTION, if you are gonna use this on a camping trip, chop and bag all these ingrediants at home the night before you leave. I ENEN BAG THE WET INGREDIANTS!
Heat a 12" deep Dutch oven using 22-24 briquettes bottom. Drain marinade off the meat and add meat to hot oven and fry until brown. Spoon off most of the juice. Add onions and garlic. Stir, then cover and cook until onions are translucent. Add carrots, bell pepper, and mushrooms. Cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 20 minutes. Add potatoes, barbecue sauce and salsa and stir to mix. Place 3 sprigs of rosemary on top. Cover and cook 30-45 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 10 minutes removing rosemary from top before and replacing after. When vegetables are done remove rosemary and discard.
This is a big hit with everyone that has ever showed up for dinner around my camp fire. You don't have to slap ure Momma if'n y'all dont wanna!