mediocre to yum!

[susandennis]

joyce talked me into (ok, made a suggestion in a tweet) to making faux barbecue in the crock pot. Barbecue, to me, starts with beer while you watch guys dig a fire pit and ends two days later when the meat is ready to come off the smoker... hence the snarky faux. But, I digress. Anyway, I chopped and then tossed everything into the crock pot and had the result for dinner on Saturday. It wasn't horrible but it wasn't that good either.

But, rather than just toss the rest, I thought I'd get it cold first. Today, I hollowed out a roll, buttered and lightly toasted it, filled it with the stuff and topped it with cheese for another trip under the broiler and, damn, if the end result wasn't just quite tasty!

My lunch fare has been sub par recently and this is a lovely little surprise.

Comments

[mhaithaca.livejournal.com]

The trick to barbecue is always low-and-slow, but what happens along the way is important, too. You didn't specify, but I do a pork shoulder (or "Boston butt") in my Crock-Pot all day on low, with very little else needed. I either rest it on top of sliced onions or sliced apples, and generally use either a half bottle of dark beer, or some cider vinegar and molasses. (If I'm using a Crock-Pot that runs hot, I start it on high until it gets to temp, and then set it on warm instead of low.)

[susandennis]

sounds good. i think, however, once this batch is et, i'm over the jones :)

[mhaithaca.livejournal.com]

I have to imagine it will return! When it does, you can also try my mom's magical vegetarian-curing pot roast. (http://mhaithaca.livejournal.com/255364.html)

[angelamermaid.livejournal.com]

Recipe?

[susandennis]

seriously, don't use this one - there have to be better ones.

some cubed pork, some cubed beef, some tomato paste, an onion chopped, some brown sugar and some vinegar.

but, really, don't do it - the lunch was good but only as a salvage :)