Barbecue Hash

1 servings
Uncategorized


2 lb cken breast meat; coarse
2 lb k butt; coarse chopped
1 cn (28 oz) atoes; or 4-6
5 md atoes; peeled and chopped
2 rots; peeled and shredded
1 lg on; coarse chopped
1/4 c Rub
12 oz becue sauce

Scott McDaniel has a recipe for this stuff on his webpage. http://www.gabn.net/smokeshack/stews.htm This aint chunky hash. This is traditional lowland South Carolina style hash, served over cooked rice. It should have the consistency of thin pudding, be a reddish/brown color, with small hunks of potatoes. In 12 quart stock pot, saute onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, saute 5 - 7 minutes on medium heat. Add water to cover (appx 1/2 gallon), then add tomatoes. Bring to boil, add carrots. Cook until tomatoes start to break up, then add potatoes. Cook until potatoes have broken down, then add barbecue sauce. Serve hot over rice. Posted to bbq-digest by "Jeff D. Wheeler" and lt;bigwheel and at;blueplanet.net and gt; on Feb 21, 1999, converted by MM_Buster v2.0l.


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Barbecue Ranch Chicken Salad

A healthy salad loaded with fresh veggies, grilled chicken breasts, tortilla crisps and a barbecue flavored ranch dressing.

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Cisco Barbecue Sauce

2 QUARTS
Sauce American-South
Sauces Grill Roast Slow cook Picnics Spring Summer American-South

1/4 pound ter
2 cup ar
1 tablespoon lic powder
1 teaspoon on powder
1 tablespoon Hot per sauce
2/3 cup egar
2/3 cup cestershire sauce
1 tablespoon uid smoke
28 ounce chup

Melt butter in large saucepan. Add all other ingredients and blend thoroughly. Stir while bringing to a boil. Reduce heat ,stir and simmer about 10 minutes. Cool. Best made day or two ahead


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Barbecue Beef Brisket

10 Servings
Beef
Uncategorized
Main Dish Advance Slow cook Beef Uncategorized

5 -6 lbs. prime fresh f brisket well trimmed
3 lg. sweet ons thickly sliced
6 lg. cloves lic pressed or minced
1/2 cups chili sauce (your favorite)
2 Tbs. on salt
1/2 cup light wn sugar
2 Tbs. ery salt
1/2 cup r (your favorite brand)
1 Tbs. course ground ck pepper
1/2 cup cestershire sauce
4 Tbs. Wright's uid smoke

Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours). In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved. Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours. When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.


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