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How To make Bar B Que Beef (Nb)
3 Lb beef
stew or chuck roast
2 C onions :
chopped
3 green peppers chopped
1 Cn tomato paste :
(6 ounces)
2 Ts salt
1/2 C brown sugar -- packed
1/4 C cider vinegar
3 Ts worcestershire souce
1 t dry mustard
Combine the ingredients and put into a slow cooker or crockpot in order given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high for 8 hours.
With a wire whisk, stir mixture until meat is shredded. Serve on long hard rolls or hamberger buns.
"Tis like a visit with a friend to use her recipe"
From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister)
Formatted for MealMaster by Janet Newcomer, Dec 1996.
Norma's comment: I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.
How To make Bar B Que Beef (Nb)'s Videos
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All over Texas, hungry punters are prepared to queue for hours to sample some of the world’s best BBQs. In this episode, our meat-loving host Pat Dean visits another of these meat meccas - The Salt Lick in Austin, to try the famous beef ribs that patrons are prepared to wait up to FOUR hours for and see what all the fuss is about.
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Competition Beef Brisket | Montana Outlaw BBQ
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We are back again with another video in our competition BBQ series... Beef Brisket. We will walk you through step by step of the process. If you have questions, make sure and let us know in the comments below.
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We are the Hamilton family – Montanans born and raised. We are a competitive BBQ team, makers of BBQ rubs, and the family behind BBQ Hero.
We want to share the love of cooking and bring people together to eat. We hope to guide you in your cooking adventures, we’ll focus on barbecuing, of course, but we’ll look at all different kinds of grilling, smoking, and cocktails too. We’d like to help inspire others to have success on the barbecue trail, the backyard, or in the comfort of your home.
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Make Guy Fieri's Quick BBQ Brisket - How To
We invited Guy Fieri, the President and Founder of Flavor Town to the MUNCHIES Test Kitchen to show how to a make BBQ brisket in a pressure cooker, a truly out of bounds recipe. He works with Culinary Director Farideh Sadeghin to get through as much innuendo as possible in 11 minutes. When you taste the brisket you'll be like, this cooked in 30 minutes??? It's that tender.
The fall apart meat gets nestled between a toasty buttered bun and topped with a bright, yogurty broccoli slaw. Mr. Fieri imparts his wisdom on a very special guest by teaching him the hunch method, a stance that makes it possible to enjoy your sandwich without getting it all over yourself.
Check out the recipe here:
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Grandaddy's Brunswick Stew: Decades Old Family Recipe
This recipe is decades old stemming back to my WWII Veteran Grandaddy. It's what some would call old country cooking! Here's the ingredient list:
- 1 Vidalia Onion Diced
- 1 stick of butter
- 2.5 lbs of peeled, uncooked, and ground potatoes
- 2.5 lbs of whatever meat you like. Precooked & ground.
- 32 oz of Chicken Stock
- 32 oz of Beef Stock
- 1 lb of uncooked Wampler's sausage
- 1 qt of crushed tomatoes
- 1 can of cream corn
- 8 oz block of sharp cheddar cheese
- 8 oz of Ketchup
- 8 oz of Whole Milk
Start by grinding all meats and potatoes. Keep them separate. Dice the onions.
Throw butter in the pot along with the onions and Caramelize the onions.
Once they are caramelized, cook sausage.
Once browned, add in potatoes and broth.
Cook until thickened and potatoes seem cooked.
Add tomatoes, ketchup, and corn.
Cook slowly until boiling.
Add in meat. Heat thoroughly.
Cut off the heat, add in the cheese, stir until melted.
Once no longer cooking (to avoid curdling), but still warm, add in milk.
Salt and pepper to taste.
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VERY DELICIOUS CHICKEN & BEEF BARBQ AT KOREAN STEAK HOUSE