Which is best St. Louis Ribs? Carolina pulled pork? Texas brisket?
Ever since man put meat over fire there has been an argument of what barbecue is best. Or is it BBQ. Wait, it could be Bar-B-Que. Well….which is it?
The word, no matter how you spell it comes originally from the Spanish word barbacoa. They may have gotten it from somewhere in the Caribbean themselves. The number and varied ways of spelling it is only outdone by the number and varied ways that barbecue can be done.
- BBQ
- Barbecue
- Barbeque
- BarBQ
- Bar-B-Cue
- Bar-B-Q
- Bar-B-Que
- Barbicue
- Barbacue
- Barbie
Regardless of how you spell it, there are millions that claim theirs is the best.
Crocked BBQ Beef
While maybe not the best, it was easy and really good.
Brisket, spices and a few other things.
BBQ sauce.
With the slow cooker making this so tender, it was a breeze to shred.
I added some beans to give it some additional texture.
Delicious!
Crocked BBQ Beef
source Google.com
INGREDIENTS
- 1 tbsp olive oil
- 2 lbs rump roast (or other cut)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 10 ounces BBQ sauce, divided
- Tortillas
- Mexican shredded cheese
DIRECTIONS
In a skillet, over medium high heat, heat the olive oil. Add the roast and brown well on all sides. Remove roast and place in the crock pot
Season roast with seasonings and salt and pepper, then top withheld of the BBQ sauce. Place the lid on and cook on low for 6-8 hours, depending on the type of slow cooker you have. When the beef begins to shred easily, you’re nearly there. Pull the beef and shred. Drain fat, but keep flavorful juices and add the shredded beef back in. Add remaining BBQ sauce, mix well, and cook for another hour to warm up.
Serve on tortillas and top with cheese. Roll up tortillas.
Reblogged this on Scyranth's Castle and commented:
omg…
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