Archive for the 'Soul Food Recipes' Category

Barbeque Beef Sandwiches 2

Wednesday, March 16th, 2011
  • 4 pounds boneless beef chuck
  • 2 cups water
  • 1 onion stuck with 3 whole cloves
  • 2 bay leaves
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried mustard
  • 1 cup ketchup
  • 2 tablespoons cider or white vinegar
  • 2 tablespoons Worcestershire sauce

Place meat, water, onion, bay leaf in pressure cooker
Cook 30 minutes
Allow vent to cool down on its own (or, if preferred, double the amount of water and simmer in a heavy saucepot until tender, about 3 hours)

Meat Patties Barbecued

Wednesday, March 16th, 2011
  • 1-1/4 lb ground meat
  • 1 egg
  • 2 tb finely chopped onion
  • 2 tb finely chopped green pepper
  • 1 tb soy sauce
  • 1 tb tomato ketchup
  • 2 tb half-half
  • 1 tb cornstarch

    Sauce 1:

  • 1/2 c ketchup
  • 1/4 c water
  • 1 tb lemon juice

    Sauce 2:

  • 1 tb brown sugar
  • 1 tb worcestshire sauce
  • 1 ds hot pepper sauce

Stir to blend well
Add dash salt and black pepper
In a large mixing bowl combine ground meat, egg and onion
Add green pepper, soy sauce, and ketchup

Barbecue Beef Sandwiches

Wednesday, March 16th, 2011
  • 3 pound beef rump roast 
  • 3 tablespoon flour 
  • 15 oz tomato sauce 
  • 1/2 cup onions, chopped 
  • 1/3 cup brown sugar, packed 
  • 2 tablespoon lemon juice 
  • 1 tablespoon beef instant bouillon 
  • 2 teaspoon chili powder 
  • 1 each garlic clove, chopped fine 
  • 1 teaspoon dry mustard 
  • 1  hamburger buns    

Rub flour into roast
Place in bottom of crockpot and add remaining ingredients, except buns
Cook on low for about 14-16 hours
Serve over buns

Carolina Pork Barbeque

Wednesday, March 16th, 2011
  • 1 pork butt (shoulder)
  • 1 gal cider vinegar
  • 10 ozs Worcestershire sauce
  • 6 ozs chili sauce
  • 1-1/4 ozs crushed red pepper flakes

Mix all sauce ingredients together
Use as a basting sauce for the meat

The pork has to be barbecued – cooked long and slow over a real wood fire, preferably hickory or oak (if you do not like the burping hickory gives you)

The cooking temperature should be around 220 degrees. It takes at least 1-1/2 hours per pound, or until internal temperature reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done.

BBQ Beef Ribs with Soul

Monday, March 14th, 2011
  • 5 lb Beef short ribs
  • 3 c Black Jack BBQ Sauce

Place ribs in a flat pan or dish
Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork
Marinate 8 hrs. turning once

Remove ribs from marinade and brush off excess sauce to avoid burning
Broil or cook over coals for 10 minutes
Brush with marinade and cook 4-5 minutes more

Heat remaining sauce and serve with ribs
Ribs may be cooked in a covered pan in a 350 deg. oven for 1-1/2 hours if desired

© 2020 - Sitemap - Privacy Policy