North Carolina Chopped BBQ

Title: North Carolina Chopped BBQ

Categories: Crockpot, Main dish, Sandwiches, Meats

Yield: 3 servings

1 1/2 lb Beef roast

1/2 ts Salt

1/2 ts Celery seed

1/16 ts Cinnamon, ground

3/16 c Vinegar, cider

1/4 c Catsup

1/4 ts Chili powder

1/4 ts Nutmeg, ground

1/4 ts Sugar

1/2 c Water

Vinegar, cider; to taste

Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the

next 9 ingredients in a saucepan and bring to a boil. Pour over roast and 40 minutes to the pound, until done,

basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and chop

into fairly fine pieces. Season to taste with additional vinegar and hot

sauce. Serve hot with coleslaw and corn bread.

Sylvia's comments: I found some stew meat marked WAY down, bought several

99/lb!

ingredients, including the still-frozen meat, in the crockpot this morning.

Tonight it was done, I just mashed up the meat with a fork and knife and served it over rice. The vinegar produces a very interesting taste.

However, it came out kind of soupy; next time I'll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far as we

know, it is indigenous to that state. Original recipe calls for pork

shoulder roast.

FROM: Spoonbread and Strawberry Wine

Apple's comments: I made this for supper tonight and it is GOOD! :)

22, 1993 by J.APPLEBURY

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI

71511,2253, GT Cookbook echo moderator at net/node

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