Hey Shang, another recipe

[SeaCat]

Break out the crockpot and call the friends over for dinner.

Barbecued Beef Sandwiches
3 Pounds Boneless Beef Chucj Shoulder Roast
2 cups Ketchup
1 medium Onion chopped
1/4 cup Cider Vinegar
1/4 cup Dark Molasses
2 tablespoons Worcestershire Sauce
3 cloves Garlic minced
1/2 teaspoon Salt
1/2 teaspoon dry Mustard
1/2 teaspoon black Pepper
1/4 teaspoon Garlic Powder
1/4 teaspoon red pepper flakes
Hard Rolls, split

Cut roast in half and place in crock pot. Combine other ingrediants in large bowl, mixing well and pour over roast. Cover and cook on low for 8-10 hours.

Remove roast from cooking liquids, cool slightly. Trim and discard excess fat. Shred meat with two forks

Let cooking liquid cool for 5+ minutes to allow fat to rise. Skim off fat.

Return meat to crock pot. Stir to evenly coat meat with sauce. Cover and cook on low for 15 to 30 minutes or until hot.

Spoon filling onto split rolls, top with additional BBQ sauce if desired.

Enjoy!

Cat

 

[Weird Harold]

Break out the crockpot and call the friends over for dinner.

Sounds good. How well does it keep when frozen?

 

[carsonshepherd]

Could you do it with pork? (beef is not barbecue.... )

 

[BlackShanglan]

Mmmm that does sound good! I will try it with pork, Carson - I do love a good pork barbecue.

Thanks, Seacat!

Shanglan

 

[Dar~]

just as good twice as easy . . .

Big roast
can of soda (coke/pepsi)
1/2 cup katsup
1/2 cup bbq sauce
nummy nummy nummy

 

[maggot420]

for jan 25

1 sheep's paunch
heart, lung and liver of sheep
salt
white pepper
hot cayenne pepper
1 pound beef suet
1/8 tsp. nutmeg
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock

Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.

The oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.

 

[yui]

for jan 25

1 sheep's paunch
heart, lung and liver of sheep
salt
white pepper
hot cayenne pepper
1 pound beef suet
1/8 tsp. nutmeg
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock

Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put the windpipe over the edge of the pot, draining into another receptacle. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock and then stuff into the paunch.

The oatmeal will enlarge as it absorbs the liquid, so leave extra room. Sew the paunch up and then prick it with a needle. Boil in water for 3 hours.

Lung, huh? Windpipe? Would it offend you if I gave a little tiny, "ew!" at this point?

 

[maggot420]

Lung, huh? Windpipe? Would it offend you if I gave a little tiny, "ew!" at this point?

not at all

 

[BlackShanglan]

Lung, huh? Windpipe? Would it offend you if I gave a little tiny, "ew!" at this point?

Even her disgusted reaction to haggis is adorable

 

[dr_mabeuse]

Hey Cat,

I made the Carolina Pork Barbecue. In fact, I made it twice, using cuts that were labeled just "pork roasts". I would strongly advise anyone who tries it to pour off the grease and fat that accumulates in the crock pot about an hour before serving (the pot was abouthalf full of liquid after 8 jours) and add fresh barbecue sauce, because when I made it, it was extremely fatty. The liquid I poured off solidifed on standing with about half an inch of solid fat on the top.

The second time I made my own barbecue sauce using brown sugar, cider vinegar, worchestershire, garlic powder, mustard, and black and white and red pepper (White pepper seems to go so well with pork), everything to taste, and I cut way down on the amount of liquid in the pot because I didn't want the meat soaking in all that fat. I also cut out the onions (lazy) and used granulated onion, and I dispensed with rubbing the meat with the dry ingredients because there didn't seem to be any point in rubbing down the meat when it's just going to be stewing in all that liquid it produces.

It was great, and I love those Carolina vinegar-sugar-mustard sauces, but it's very rich because of all the fat. If you can eat 6 sandwiches like that, you're a better man than me.

--Zoot

 

[impressive]

Okay, this thread is making me hungry.

 

[SeaCat]

Dr. Mab.,

You are correct, I did forget to mention pouring off the grease. It does make it better, although it is indeed still rich. (My wife doesn't call me a walking shark for nothing. )

For the rest of you,

I haven't tried this recipe with Pork yet, although I soon will. I just received it and made it with the beef and enjoyed it. I'll let you know how the pork turns out.

Maggot,

I have found that a few cloves of minced Garlic work wonders for Haggis. (I know it's not traditional but what the hell.)

Yui,

Haggis is better than Fugu. At least it won't kill you if it's made wrong.

Cat

 

[yui]

not at all

Thank you. I will try not toss my haggis cookies on your manly feet.

Even her disgusted reaction to haggis is adorable

I'll just bask for a moment in the perceived adorableness, if you don't mind…

Yui,

Haggis is better than Fugu. At least it won't kill you if it's made wrong.

Cat

You're right, cat, but I'm just not too keen on the lung. Or the windpipe. Ew. But at about $200 a pop, I couldn't afford the fugu even if I wanted to court death by sashimi.

 

[SeaCat]

You're right, cat, but I'm just not too keen on the lung. Or the windpipe. Ew. But at about $200 a pop, I couldn't afford the fugu even if I wanted to court death by sashimi.

Owwwww that hurt. It's rather painful to snort in laughter while eating Habanero seasoned Jerky.

I'm not overly fond of lungs, (other than my own thank you very much.) nor the windpipe. Hell I'm not overly fond of the kidneys either. We used to call them offal, but I'll eat them if and when.

I love the Death by Sahimi line. I'll have to remember that one. It sounds like some kind of punishment the wearer of the Black robes would have come up with.

Cat