Kitchen Table Chat Recipes

Texas Barbecued Beef

Ingredients:
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns

Directions:
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for
10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain
juices off. Remove meat; shred with forks. Discard fat. Put back on
crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco.
Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split
buns.
Serves 8.

Ingredients-
1 yellow onion, chopped
4 celery stalks, chopped
1/2 cup ketchup
1/2 cup water
2 cups Worcestershire sauce
1/2 cup vinegar
2 1/2 teaspoons ground cumin
2 1/2 teaspoons chili powder
2 1/2 teaspoons hot sauce
2 1/2 teaspoons black pepper
2 1/2 teaspoons kosher salt
1/4 cup liquid smoke flavoring
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/2 cup, plus 2 tablespoons molasses

Directions-
Puree onions and celery. In a large sauce pot combine the puree and the remaining ingredients and simmer for 30 minutes.

Makes approx. 7 cups.

INGREDIENTS
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
DIRECTIONS
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 4 to 6 hours on Low.