Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Georgia Bar-Bq Hash none 3 pounds lean pork roast 3 pounds lean beef roast or chuck 1 pound white meat chicken; (optional) 1 large onion 1 large can tomatoes; (28 ounce) 1 can white corn 1 can creamed corn 1 cup cider vinegar 2 tablespoons black pepper 1 tablespoon ground red pepper 1/2 table spoon of crushed red pepper. 1 tablespoon salt. Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment. Mastercook Formatted By Kurt Lucas Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
