(6 ounces) 2 Ts salt 1/2 C brown sugar -- packed 1/4 C cider vinegar 3 Ts worcestershire souce 1 t dry mustard Combine the ingredients and put into a slow cooker or crockpot in order given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high for 8 hours. With a wire whisk, stir mixture until meat is shredded. Serve on long hard rolls or hamberger buns. "Tis like a visit with a friend to use her recipe" From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister) Formatted for MealMaster by Janet Newcomer, Dec 1996. Norma's comment: I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.
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KtC's Canadian BBQ Beer Pork Ribs
Episode 481
The Perfect SPICY Goatmeat Recipe| Peppered Goatmeat
To Boil Goatmeat 1kg Goat Meat 1 tsp Curry Powder 1 Maggi Cube 1 tsp Seasoning Salt 1 tsp Blackpepper ¼ Large Onion 3 Bay Leaves ½ tbsp Ginger Garlic Paste 2 tsp Coriander Seeds Ground 1 tsp Whitepepper 2 tsp Thyme 2 cups Water
To Fry Goatmeat 3 tbsp Oil ½ tsp Blackpeppe ½ tsp Whitepepper ½ Onion Adjust Taste ( I adjusted with a maggi cube) Green Onion and Parsley for Garnishing
NB: Boil meat until water almost dries out or just little water remaining so it will be used to blend. Reason being that, you want all the spices used in boiling to still be when frying.
#goat #spicygoat #spicy
Burger and beef BBQ made by me
BOPIS | GANITO LANG PALA KADALI MAGLUTO NG PANALONG BOPIS
INGREDIENTS:
PORK LAMAN LOOB (LUNGS/ KIDNEY/ LIVER) CARROT 1 PIECE DICED SINGKAMAS HALF DICED GARLIC 4 CLOVES MINCED ONION 1 PIECE MINCED GINGER DICED RED AND GREEN BELL PEPPER SLICED INTO DICED SILING LABUYO 7 PIECES SLICED STAR ANNISE BAY LEAVES GROUND PEPPER BLACK PEPPER POWDER FISH SAUCE 1/4 CUP SOY SAUCE 1/ 4 CUP WHITE VINEGAR 1/4 CUP OYSTER SAUCE 60 GRAMS ANNATO OIL 1/ 4 CUP ____________________________________________________ Recent Upload:
HOW TO COOK PORK BARBEQUE ALA TURO TURO:
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We invited Guy Fieri, the President and Founder of Flavor Town to the MUNCHIES Test Kitchen to show how to a make BBQ brisket in a pressure cooker, a truly out of bounds recipe. He works with Culinary Director Farideh Sadeghin to get through as much innuendo as possible in 11 minutes. When you taste the brisket you'll be like, this cooked in 30 minutes??? It's that tender.
The fall apart meat gets nestled between a toasty buttered bun and topped with a bright, yogurty broccoli slaw. Mr. Fieri imparts his wisdom on a very special guest by teaching him the hunch method, a stance that makes it possible to enjoy your sandwich without getting it all over yourself.
Check out the recipe here:
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