Willie's Barbecue
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From the Cookhouse Cuisinier:
June 27, 2005:
Everyone loves barbecue. Here is a simple recipe that will have
them coming back for seconds. You will notice that both meats
can roast at the same time in the same oven. |
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What you need. |
What you do. |
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2 pound chuck roast. 1/2 cup dry red wine. Salt. Pepper. |
Rub roast with salt and pepper. Place roast in a small baking
pan. Pour wine in pan, cover and bake at 325 deg. until very
tender. |
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2 pound lean pork roast. 1/2 cup dry white wine. Salt. Pepper. |
Rub roast with salt and pepper. Place roast in a small baking
pan. Pour wine in pan, cover and bake at 325 deg. until very
tender. |
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When meat is done, shred it into a bowl and hold. Reserve meat
juice. |
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2cups chopped onion. 3 tbsp. cooking oil. |
In a large pot, fry onion in oil until tender. |
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1 tbsp. chili powder. 1/2 tsp. cayenne pepper. 2 tbsp. brown
sugar. I tbsp dry mustard. 1 tsp. garlic powder. 2 cup tomato
ketchup. 1/2 cup Open Pit barbecue sauce. Salt. Pepper. Reserve
meat juice. |
Add meat and stir. Add all other ingredients. Stir and cook until
piping hot. Add reserved meat juice to adjust moistness. Salt
and pepper to taste. |
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Kaiser rolls. Lettuce. Selected fresh raw cut vegetables. |
Spoon barbecue onto kaiser rolls and serve with lettuce and fresh
raw cut vegetables. |
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This barbecue is mildly spicy. If you like it hot, add chili
powder and cayenne pepper to your taste. |