Friday, October 22, 2010

BBQ Samich

I'm making this again today.

I was whining the other day about not having any good BBQ since I've been up here so I went on Tasty Kitchen and found this recipe.

It. Was. So. Good.

I'm not going to add as much water this time because it was a little runny, but everything else was tasty!


Tangy BBQ Samich

•3 pounds Beef Roast Of Choice
•1 cup Onion, Sliced
•1 cup Ketchup
•1 cup Favorite BBQ Sauce
•1 cup Water
•2 Tablespoons Brown Sugar
•2 Tablespoons Vinegar Of Choice
•2 Tablespoons Worcestershire Sauce
•2 cloves Garlic, Minced
•1 teaspoon Chili Powder
•1 teaspoon Sea Salt
•½ teaspoons Black Pepper, Cracked

1. Dump all of the ingredients in your slow cooker.
2. Cook on High for 6-7 hours. At that point, pull out the roast and shred meat using two forks. Then put the meat back into the crock and let it sit a bit to allow the juice to saturate meat.
3. Pile the meat into a good bun such as Bolilo or Telara and top with cheese if you choose.
4. If you don’t eat it on the way to the oven, you can broil the cheese and buttered bun until golden and crispy.

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