Barbecue sandwiches

On Wed, 21 Apr 2004 22:38:35 -0400, [email hidden]

(Michael Snow) said:

3 lbs extra lean stew meat 1 46 ounce can tomato juice 1 5
ounce bottle worcestershire sauce 1 large onion chopped 3
tablespoons white vinegar 3 tablespoons granulated sugar

Where's the liquid wood smoke?

-sw

(Michael Snow) said:

3 lbs extra lean stew meat 1 46 ounce can tomato juice 1 5
ounce bottle worcestershire sauce 1 large onion chopped 3
tablespoons white vinegar 3 tablespoons granulated sugar

In a large kettle or dutch oven, combine the stew
meat,tomatoe juice, worcestershire sauce, onion, vinegar,
and sugar.stir, bring to a boil, stir. cover and reduce
heat to a simmer. cook for 3 1/2 to 4 hours stiring
approx. every 30 minutes.or so until almost all of the
liquid has cooked away and the meat has fallen apart....
serve on hamburger buns... hope you enjoy. michael

This must be a new definition of barbecue with which I have
not become acquainted.

Steve Wertz <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Wed, 21 Apr 2004 22:38:35 -0400,

(Michael Snow) said:

3 lbs extra lean stew meat 1 46 ounce can tomato juice 1
5 ounce bottle worcestershire sauce 1 large onion
chopped 3 tablespoons white vinegar 3 tablespoons
granulated sugar

Where's the liquid wood smoke?

Really! That's what my Mom used to put in it when she made
it when we were kids.

Here's my updated recipe:

1 Chuck roast, approx. 3 lb 1 28 oz can tomatoes, pureed
1/2 cup cider vinegar 1 cup beef broth 1 Tbls.
Worcestershire sauce Salt and pepper
2/2 cup (more or less to taste) brown sugar

Coat roast with salt and pepper. Barbecue at 250F in a
smoker or kettle grill for about 4 hours. Put smoked meat
into a heavy stew pot or dutch oven. Add remaining
ingredients except sugar. Simmer meat until it shreds
easily with a fork. If sauce appears to be getting too
thick while cooking add water or broth sparingly. Shred
meat, eat it with sauce on buns. Be sure there are plenty
of paper napkins.

Brian Rodenborn

"BubbaBob" <rnorton@_remove_this_medlab5.unm.edu> wrote in message
"]news:[email hidden]...

Quoted message said:

(Michael Snow) said:

3 lbs extra lean stew meat 1 46 ounce can tomato juice 1
5 ounce bottle worcestershire sauce 1 large onion
chopped 3 tablespoons white vinegar 3 tablespoons
granulated sugar

In a large kettle or dutch oven, combine the stew
meat,tomatoe juice, worcestershire sauce, onion,
vinegar, and sugar.stir, bring to a boil, stir. cover
and reduce heat to a simmer. cook for 3 1/2 to 4 hours
stiring approx. every 30 minutes.or so until almost all
of the liquid has cooked away and the meat has fallen
apart.... serve on hamburger buns... hope you enjoy.
michael

This must be a new definition of barbecue with which I
have not become acquainted.

More like Bar-B-Pew!

--
Tank

This Space To Let.

add liquid wood smoke if you want to in your recipe.
personally I do not like it....like i any of my recipes I
cook. if it calls for a certain amount of salt I just say
season to taste. some people do not like salt. and I like
to use a season called cavanders. its a greek
season...... michael

On Thu, 22 Apr 2004 07:30:10 -0400, [email hidden]

(Michael Snow) said:

add liquid wood smoke if you want to in your recipe.
personally I do not like it....like i any of my
recipes I cook.

You can't call it "BBQ" without any liquid smoke, though.
What you have there are sloppy joes, not real BBQ.

-sw

BubbaBob rnorton@_remove_this_medlab5.unm.edu said:

This must be a new definition of barbecue with which I
have not become acquainted.

Quite possibly. But, the style is neither new nor
unknown. I realize this is blasphemy to the bbq purist,
but it is a reality.

My first exposure to Southern bbq was when I was stationed
in Tennessee. There was one place that made bbq commercially
and supplied all the cafes and truck stops and church
socials, etc, for miles around. I think the guy's name was
Rooney and his stuff was much loved in all the counties
surrounding Murphreesboro. Even our squadron picnics catered
that Q. I don't know if he pre-smoked his meat, both pork
and beef, but it ended up finishing in a killer bbq sauce to
geezer-toothed tenderness. Now, I have no doubt many a bbq
purist would howl with rage at this alleged travesty, but I
never heard a single TN native snivel about how this wasn't
"true" Q. It's a style I still love today (Kal's BBQ in
Sunnyvale, CA), despite my ongoing efforts to turn out true-
Q on my Bandera.

nb

"notbob" <[email hidden]> wrote in message
news:OoShc.3234$aQ6.470120@attbi_s51...

Quoted message said:

On 2004-04-22, BubbaBob

rnorton@_remove_this_medlab5.unm.edu said:

This must be a new definition of barbecue with which I
have not become acquainted.

Quite possibly. But, the style is neither new nor unknown.
I realize

this

Quoted message said:

is blasphemy to the bbq purist, but it is a reality.

My first exposure to Southern bbq was when I was stationed
in Tennessee. There was one place that made bbq
commercially and supplied all the cafes and truck stops
and church socials, etc, for miles around. I think the
guy's name was Rooney and his stuff was much loved in all
the counties surrounding Murphreesboro. Even our squadron
picnics catered that Q. I don't know if he pre-smoked his
meat, both pork and beef, but it ended up finishing in a
killer bbq sauce to geezer-toothed tenderness. Now, I have
no doubt many a bbq purist would howl with rage at this
alleged travesty, but I never heard a single TN native
snivel about how this wasn't "true"

Q.

Quoted message said:

It's a style I still love today (Kal's BBQ in Sunnyvale,
CA), despite my ongoing efforts to turn out true-Q on my
Bandera.

If there's anything more tiresome than a BBQ purist on a
rampage I have yet to experience it.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Steve Wertz" wrote in message "]news:[email hidden]...

Quoted message said:

You can't call it "BBQ" without any liquid smoke, though.
What you have there are sloppy joes, not real BBQ.

You gotta be kidding me. That's like saying that it's not a
real crab cake without imitation crab meat.

-Mike

Mike Pearce said:

"Steve Wertz" wrote in message news:vsudnfaiZNdHcRrdRVn-
[email hidden]...

Quoted message said:

You can't call it "BBQ" without any liquid smoke, though.
What you have there are sloppy joes, not real BBQ.

Quoted message said:

You gotta be kidding me. That's like saying that it's not a
real crab cake without imitation crab meat.

Liquid smoke rules! Real wood is for termites. Why go to all
that trouble and risk getting creosote and lighter fluid all
over your meat when you could just simmer in BBQ sauce with
liquid smoke? It's the same thing, only more reliable.

-sw

On Thu, 22 Apr 2004 13:14:18 -0500, Steve Wertz
<[email hidden]> Interjected.. :

Quoted message said:

Mike Pearce said:

"Steve Wertz" wrote in message news:vsudnfaiZNdHcRrdRVn-
[email hidden]...

Quoted message said:

You can't call it "BBQ" without any liquid smoke,
though. What you have there are sloppy joes, not
real BBQ.

Quoted message said:

You gotta be kidding me. That's like saying that it's not
a real crab cake without imitation crab meat.

Liquid smoke rules! Real wood is for termites. Why go to
all that trouble and risk getting creosote and lighter
fluid all over your meat when you could just simmer in BBQ
sauce with liquid smoke? It's the same thing, only more
reliable.

-sw

Got that right. Concentrated Love. I always say.

Sprinkle it on cubed beets and turnips, then roast.
Heavenly.

Steve

Buffering... _69%_ |||||||||||||||||||

Steve Ritter said:

On Thu, 22 Apr 2004 13:14:18 -0500, Steve Wertz
<[email hidden]> Interjected.. :

Quoted message said:

Mike Pearce said:

"Steve Wertz" wrote in message news:vsudnfaiZNdHcRrdRVn-
[email hidden]...
>
> You can't call it "BBQ" without any liquid smoke,
> though. What you have there are sloppy joes, not real
> BBQ.

Quoted message said:

You gotta be kidding me. That's like saying that it's
not a real crab cake without imitation crab meat.

Liquid smoke rules! Real wood is for termites. Why go to
all that trouble and risk getting creosote and lighter
fluid all over your meat when you could just simmer in
BBQ sauce with liquid smoke? It's the same thing, only
more reliable.

-sw

Got that right. Concentrated Love. I always say.

Sprinkle it on cubed beets and turnips, then roast.
Heavenly.

Sheesh. What a sicko.

-sw

On Wed, 21 Apr 2004 22:38:35 -0400, [email hidden] (Michael

Snow) said:

3 lbs extra lean stew meat 1 46 ounce can tomato juice 1 5
ounce bottle worcestershire sauce 1 large onion chopped 3
tablespoons white vinegar 3 tablespoons granulated sugar

In a large kettle or dutch oven, combine the stew
meat,tomatoe juice, worcestershire sauce, onion, vinegar,
and sugar.stir, bring to a boil, stir. cover and reduce
heat to a simmer. cook for 3 1/2 to 4 hours stiring approx.
every 30 minutes.or so until almost all of the liquid has
cooked away and the meat has fallen apart.... serve on
hamburger buns... hope you enjoy. michael

Michael, It's a crime to use beef to make barbecue! Barbecue
is made with pork! Boston Butt Roast slow cooked on a grill
until you can pull it apart with your fingers! The thing
that makes pigs better for Barbecue is they are "self
basting" with all that "lard" interspersed throughout the
meat! It's mighty greasy and good eatin man! Bill

Har!

--
...I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking said:

It's a crime to use beef to make barbecue!

If ever you visit Texas, you may want to keep your thoughts
to yourself...

--
...I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking said:

You can't call it "BBQ" without any liquid smoke, though.
What you have there are sloppy joes, not real BBQ.

Hey - He's got the tomato sauce. Doesn't that make it
barbecue?

--
...I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking said:

You gotta be kidding me.

Clue: Bingo!

--
...I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking said:

Sheesh. What a sicko.

What, you don't like traditional BBQ beets?

--
...I'm an air-conditioned gypsy...

- The Who

On Sat, 24 Apr 2004 13:08:32 +0000 (UTC), [email hidden]
Interjected.. :

Quoted message said:

In rec.food.cooking said:

It's a crime to use beef to make barbecue!

If ever you visit Texas, you may want to keep your
thoughts to yourself...

Been to Texas. Was taken to the "Best BBQ in the World."
According to the BBQ head friend of mine from Austin.

He took me to the County Line BBQ restaurant. Got the
Sampler plate. $25.00 worth of average to bad sausage,
ribs, and easily the worst piece of [censored] brisket I've ever
had anywhere.

The waitress did ask me - And I did not hold back. She
then told me they mail 2 tons of their stuff to around the
world each day.

So I asked her nice to stop the pollution.

I've also had the worst steaks in Texas. In Houston, and in
Amarillo. Yikes. I am hoping I was just unlucky and found
isolated islands of [censored], and that Texas BBQ is a lot
better than what I ran into. Over and over again.

Give me a Santa Maria style Tri-tip (That's what's on
tonight) anytime.

Steve

Buffering... _69%_ |||||||||||||||||||