.profile-img { float: left; margin-top: 0; margin-right: 5px; margin-bottom: 5px; margin-left: 0; padding: 4px; border: 1px solid #5588aa; } .profile-data { margin:0; text-transform:uppercase; letter-spacing:.1em; font: normal normal 78% 'Trebuchet MS', Trebuchet, Arial, Verdana, Sans-serif; color: #999999; font-weight: bold; line-height: 1.6em; } .profile-datablock { margin:.5em 0 .5em; } .profile-textblock { margin: 0.5em 0; line-height: 1.6em; } .profile-link { font: normal normal 78% 'Trebuchet MS', Trebuchet, Arial, Verdana, Sans-serif; text-transform: uppercase; letter-spacing: .1em; } /* Footer ----------------------------------------------- */ #footer { width:660px; clear:both; margin:0 auto; padding-top:15px; line-height: 1.6em; text-transform:uppercase; letter-spacing:.1em; text-align: center; } -->

Tuesday, May 19, 2009

Tasty Tuesday

I love when the weather starts to get warmer and I can take my Dutch Oven out of hibernation. So, in honor of my Dutch Oven, here is a very tasty (and fairly easy) recipe.

Beef Barbecue Sandwich

2lbs. beef roast
1 bottle liquid smoke
1 can cola soda or 1 1/2 c beef broth
1 to 2 bottles barbecue sauce
swiss or cheddar cheese slices
sauteed onions
toasted onion rolls or hoagie buns

Marinate roast in liquid smoke overnight. Place roast in a oiled Dutch oven and pur the soda over the top. Cover and cook with 16-20 coals (400 deg), with a 1 (bottom)-to-3 (top) ratio, for 1 1/2 to 2 hours or until the meat separates easily. Add more moisture if needed, and rotate the oven and lid while cooking. Using a fork, shred the meat, then stir in the barbecue sauce and heat through. Serve on buns with cheese and onions. Yummy!!!

No comments: