I'm making BBQ beef

Cafe Society
1

No, not real barbequed beef. I don’t have the proper wood-fired barbeque. Instead, I’m making it the way my ex-fiancée does: in a slow cooker. My friends and I like to get a 2½ pound ,two-inch-thick chuck roast, season it with Montreal Steak Seasoning, and put it on the BBQ grill to make a nice bloody steak. Since we werent’ filming yesterday I thought it would be good to grill it up. But we went to the AD’s house instead for pork chops.

So I have this hunk of meat in the fridge. I could grill it myself, only I’m thinking I might do that for Thanksgiving. But I don’t want to let it sit in the fridge that long. Hmmm…

Why not BBQ beef? I cut it into four pieces and put it in the slow cooker. Usually I just season it with salt and pepper, but this time I sprinkled on the Montreal Steak Seasoning. When it’s done I’ll shred it with a fork and mix in some BBQ sauce. I have a few different kinds of sauce, so I had a taste test. I think I’ll use Chris & Pitts Original. If that’s not enough (it might be – I don’t want to over-do it) I have some KC Masterpiece Hickory sauce. The Tony Roma’s is a bit too vinegary, I think. The KC Honey Smoke would probably be better with chicken. The Jim Beam was good, only it’s not the taste I’m looking for.

I guess I’ll have to go to the store to get some buns. (I’ll also have to see if I have to spend points to get a free turkey, or if I can get it just by virtue of having the required number of points.)

2

I’ve made both pork and beef with barbque sauce in the crock. I usually cook on low until the meat is falling off the bone. Mmmmm.

3

The first time I made High Country BBQ Beans, I tossed in some neck bones, cooked them until the meat fell off the bones, then added pre-cooked ham.

4

I’ve made this recipe and it’s freaking awesome.

I also made my own BBQ sauce - ketchup, little vinegar, some soy sauce, worchestshire, and almost every spice in my cabinet.

  • Peter Wiggen