North carolina chopped bbq

3 Servings

Ingredients

Quantity Ingredient
1½ pounds Beef roast
½ teaspoon Salt
½ teaspoon Celery seed
1/16 teaspoon Cinnamon, ground
3/16 cup Vinegar, cider
¼ cup Catsup
¼ teaspoon Chili powder
¼ teaspoon Nutmeg, ground
¼ teaspoon Sugar
½ cup Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Directions

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.

Sylvia's comments: I found some stew meat marked WAY down, bought several packages ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients, including the still-frozen meat, in the crockpot this morning. Tonight it was done, I just mashed up the meat with a fork and knife and served it over rice. The vinegar produces a very interesting taste. However, it came out kind of soupy; next time I'll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far as we know, it is indigenous to that state. Original recipe calls for pork shoulder roast.

FROM: Spoonbread and Strawberry Wine Apple's comments: I made this for supper tonight and it is GOOD! :)

Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Millern@... (N

Related recipes