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!

Enjoy!

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.

Seriously?

It is a regional thing.

Rarely do you find a person here that has heard of a Frito Pie or even Okra.

I'm learning new things as well.

Never heard of a lug. Now I know what one is. (A wooden box for transporting fruit or vegetables.)

Hot Beef Commercial? Nope. Not an ad for hot beef. (Open faced hot beef sandwich with mashed potatoes and gravy.)

Dinner? (Lunch, not supper.)

But one of the biggest surprises of these regional things is a food I wrinkled my nose at. I may have even said, "You've got to be kidding me."

Are you ready for this one?

Cheez Whiz on cinnamon bread.

I KNOW! Yick.

It is usually served as a finger food at get-togethers. And often with a slice of green olive on each piece.

But I like it. A lot.

David's Aunt had her 80th birthday party today. I didn't have any cake. I had three slices of cinnamon bread with Cheez Whiz. AND I brought four more pieces home.

Oh, my-lanta. Good stuff.

Strange

It is eerily quiet in the house this morning.

The dogs are in the kennel and The Boy is at his Grandma's house. It is just me and The Commander. (I know what you're thinking, but we are both getting over the flu and anything more strenuous than drinking a glass of water wears us out.)

We drove up to Minneapolis last night to pick Shorty's girlfriend up from the airport. It was her first flight ever and she was a little nervous, but she said as they got going, it wasn't too bad. The poor child flew up from a balmy 80 degree Oklahoma to a chilly 31 degree Iowa and totally forgot to bring her coat. She wasn't too thrilled this morning when I told her we were expecting 1-2 inches of snow tomorrow.

We didn't get back home until around midnight last night and Shorty had to be back at Iowa State this morning at eight to rehearse something the Cadets are doing at dinner tonight. The left about five. Yick. I woke up, wished them safe driving and went back to sleep. I'm not dummy. We are going to leave around lunch time today. I have to get my hair "did" at 11.

I'll try to put a photo or two up here sometime next week of us in our finery. The guys will be wearing their military uniforms and we hot chicks will be in fancy dresses.

I KNOW!

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I have made a couple of more recipes that I have really liked.

I made Cinnamon Coffee Cake for church the other day. Very easy and very good.

But the one I'm most excited about was Lemon Chicken. Lemon Chicken is one of my top three things to eat at Chinese restaurants so I thought I would give it a try. I wish I would have battered and fried the chicken like in the restaurants, but this was very, very tasty.