Sweetness
with a bite – fork tender meat – messy eating: all are part of
the phenomenon known as Bar
B Que.
Here is a great example using a chuck roast of beef. Texas is known
for using beef, whereas most of the rest of the South uses pork.
There's a tomato based sauce from Louisiana to Georgia, mustard based
sauce in the Carolina's. Sweet & smoky in Missouri, etc etc. Each
has found a way into our lives.
Our
roast tonight is prepared with a nod to that wonderful style of
cooking, low and slow with a blend of sweetness and spices that
satisfies and forces us to lick our fingers! It ain't Bar B Que if
you don't need a shower afterwords.
Ingredients:
2
– 3 lbs thick cut chuck roast
1
Tbs Kosher salt
1
Tbs brown sugar
1 Tbs smoked paprika
2 tsp white pepper
1 tsp garlic powder
1 Tbs smoked paprika
2 tsp white pepper
1 tsp garlic powder
grated
½ of an onion
1
tsp ground mustard
½
tsp liquid smoke (too
much of this gives a taste of hot dogs!)
foil
Directions:
Line
a roasting tray with foil and spray a rack inside that.
Lay
out some foil and place the roast, uncovered.
In
a small bowl mix: salt, brown sugar, smoked paprika, white pepper and
garlic powder.
Rub
this all over the roast covering it well, both sides and the edges.
Let
this sit on the counter for at least half
an hour while
you
preheat
the oven to 225
degrees.
Mix
together the grated onion, ground mustard, and add the ½ tsp of
liquid smoke, mix well. Spread in a thin layer over the top of the
roast.
Wrap
the roast well in foil, sealing the edges. This will help keep the
meat juicy. The use of smoked paprika and the touch of liquid smoke
will give it that out door smoked flavor. The dry rub of spices and
the grated onion will go to produce a Maillard
reaction,
giving this roast the wonderful flavor we're looking for.
Place
in center rack of oven.
Roast
3.5
hours!
The
temperature should read 145
degrees,
and the meat should be fork-tender. Check it with an instant read
thermometer stuck right through the foil. Remove from oven and let
sit & rest for 15
minutes before
opening and carving up.
NOTE:
Your
meat will continue to cook slightly after removing from the oven. Aim
for 150
degrees
for serving a medium roast.
Slice
the meat against the grain for the most tender bites. Serve pieces of
meat on a platter. If you like, have some of your favorite sauce on
the side however you'll find the meat doesn't need it.
Feel
free to add a green vegetable as a side, and possibly serve with rice
& your heated sauce for that.
For
our music:
https://www.youtube.com/watch?v=2Fe11OlMiz8&index=53&list=PLyn1b86Ad_a6KrXeRMyX2LMSgStSeQUgb
Happy
to be a slave for my Master Indy.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via
@amazon
About
Bar Be Que and Slavery:
Slavery
can be traced back to the earliest records we have. It was known in
the very
first civilizations dating
back as far as 3500
BC,
as well as in almost every
other civilization.
It existed in many different forms: chattel slavery, indentured
servitude, forced labor, etc. In fact not all slavery was
non-consensual.
See the Jewish practice of “the Opening of the Ear”
Today
there is a portion of people who self-identify
as
slaves, Consensual
slavery,
(yours truly as an example). Granted the word slave
can be confusing. However I for one can feel a kinship with the
millions of my brothers & sisters in bondage. I'm not attempting
to diminish the horrors of African-American slavery in the Old South.
I'm just saying there were and are other forms of slavery.
Fast
forward to a favorite meal in these United States: Bar- B- Que. This
was a creation of the enslaved! It was their recipes and traditions
that developed our national cravings for this enterprise. It started
as a blend of African and First Nationer cooking.
Bar-B-Que
is a whole culture! It is so much more than simply a sauce from a
bottle. It is a way of cooking, as well as an event that was always
integrated! Whites and Blacks, even in the deepest South joined
together sharing a great meal and a great time.
This meal was prepared after
studying the recipes and ways of cooking Bar B Que from the late
1700's.
Here is a link to one such
presentation you might like:
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