I have the pleasure and the distinct honor of releasing my first single title cowboy book in FOUR WEEKS!!!!!
March 15, 2016, "Back in the Saddle" (Waterbrook/Multnomah)....
So for the next few weeks, I'm going to feature some of the recipes developed by Angelina and Isabo in the kitchen of the Double S Ranch... these are crowd-pleasin' favorites, and when you've got a hungry mob of cowboys and kids... and one crotchety but rich ranch owner... you want food that satisfies.
We aim to please here at the Double S!
This wonderful recipe works great for backyard barbecues, picnics, football games and yeah... ranch suppers, on the run! Here you go!
Pulled Beef Barbecue
2 large, thick chuck roasts.
Pepper, to taste
1 tablespoon granulated garlic
1 package Lipton onion soup mix
Place chuck roasts in large roasting pan. Sprinkle with garlic and black pepper. Sprinkle one packet of onion soup mix over the roasts. Cover tightly and slow-roast at 300° for two hours. Check to make sure roasts aren't drying out, add hot water as needed, reseal and return to oven for another two hours or until meat falls apart when poked (nicely!) with a fork...
Allow to cool to a good temperature for handling.
Remove from pan to big board or platter. Pull beef (separating out the fat and discarding it) either with hands or two forks.
Put pulled beef into the pot of a slow cooker (Crock Pot style) and re-warm on lowest setting. Add favorite barbecue sauce (ours is Famous Dave's Rich and Sassy) until just moist. Folks can add more as they serve themselves!
Serve on toasted or grilled rolls, a stick-to-your-ribs guy-friendly sandwich!
And for a rare treat here in the cafe, we're doing a giveaway over the next few weeks! My amazing and wonderful folks at Waterbrook/Multnomah have donated some copies of "Back in the Saddle" for giveaways! Leave a comment and we'll happily toss your name into Colt Stafford's cowboy hat!