Cook's Country Shredded BBQ Beef
Serves 8 to 10.
Ingredients
Spice Rub and Beef
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper
1 boneless beef chuck-eye roast (5 to 6 pounds)
3 cups wood chips , soaked for 15 minutes
Barbecue Sauce
1 onion , chopped fine
4 garlic cloves , minced
1/2 teaspoon chili powder
1 1/4 cups ketchup
3/4 cup brewed coffee
1/2 cup cider vinegar
1/2 cup packed brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon pepper
Instructions
1. For the spice rub and beef: Combine salt, pepper, and cayenne in small bowl. Quarter roast and remove excess fat and gristle. Rub meat all over with salt mixture and transfer to large disposable aluminum roasting pan. (Salt-rubbed meat can be wrapped tightly in plastic and refrigerated for 24 hours.)
2. Seal soaked wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Arrange roasting pan with beef on cooler side of grill and barbecue, covered, until meat is deep red and smoky, about 2 hours.
3. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Flip meat over, cover pan tightly with foil, and bake until fork inserted into meat can be removed with no resistance, 2 to 3 hours. Transfer meat to large bowl, tent with foil, and let rest 30 minutes. While meat rests, skim fat from accumulated juices in pan; reserve 2 tablespoons fat. Strain defatted juices; reserve 1/2 cup juice.
4. For the barbecue sauce and to finish: Combine onion and reserved fat in saucepan and cook over medium heat until onion has softened, about 10 minutes. Add garlic and chili powder and cook until fragrant, about 30 seconds. Stir in remaining ingredients and reserved meat juices and simmer until thickened, about 15 minutes. Using 2 forks, pull meat into shreds, discarding any excess fat or gristle. Toss meat with 1/2 cup barbecue sauce. Serve, passing remaining sauce at table.
Cook's Country Ranch Potato Salad
Ingredients
3 pounds red potatoes , peeled and cut into 3/4-inch chunks
Salt
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup white wine vinegar
1/4 cup drained jarred roasted red peppers , chopped fine
3 tablespoons finely chopped fresh cilantro leaves
3 scallions , chopped fine
1 garlic clove , minced
1/8 teaspoon dried dill
2 teaspoons pepper
2 tablespoons Dijon mustard
Instructions
1. Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2 tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and pepper in large bowl.
2. Drain potatoes, then spread in even layer on rimmed baking sheet. Whisk mustard and remaining vinegar in small bowl. Drizzle mustard mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Transfer cooled potatoes to bowl with mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serve. (Salad can be refrigerated in airtight container for 2 days.)
NOTES:
1) This is very similar to our beef brisket except for using a different cut of meat (Chuck roast).
2) Our rub and sauce are very similar as well (this sauce has coffee in it).
3) And it's a great ranch dressing recipe.
4) No pix.
