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Barbecued Beef
April 22, 2003

I have made this dish using a beef chuck roast twice and a pork loin roast 3 times. I personally like the pork better, but my family likes them both. I serve on buns or over rice w/ a salad. I usually reduce the vinegar just a bit for family preference. Also, I trim the meat thorougly before cooking to eliminate fat in the BBQ sauce. I tried the suggestion of making a second batch of BBQ sauce once, but found that I had trimmed the meat enough to eliminate most fat. Plus, I liked the flavor of the BBQ sauce that had been cooking all day with the meat. This dish is great for parties, family events, etc. This recipe is a keeper!

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