| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Pork Picnic Roasts, Butt |
|
|
26 |
| 1 |
|
Boneless cross rib roast |
|
|
Beef Chuck 5 1/2 |
| 1 |
|
12oz Embasa sliced |
|
|
jalepenos in escaeche |
| 1/3 |
|
Bottle hickory smoke |
| 1/4 |
c |
Top Hat chile powder |
| 4 |
|
Chicken bouillion cubes |
| 1/3 |
c |
Garlic powder |
| 1/2 |
c |
Olive oil |
| 1 |
|
Red onion, diced |
| 3 |
T |
Prauge powder #1 |
| 1 1/2 |
t |
Sage |
| 2 |
t |
Celery seed |
| 2 |
t |
Celery salt |
| 3 |
t |
Cumin |
| 2 |
t |
Black pepper |
| 1 |
|
3-oz bottle Gephart chili |
|
|
powder |
| 1/3 |
c |
Balsamic vinegar |
| 1 |
|
21oz Wilderness apple pie |
|
|
filling |
| 2 |
qt |
Ice water |
| 1 |
|
White onion, finely diced |
| 3 |
|
Green onions, diced |
INSTRUCTIONS
Chunked up all the meats for grinding reserving the bones from the
pork. In a big pot I put 8 cups of water and the bones. Took 1/3 of
each meat and added it to pot also. Added to pot "part 1". Slow
boiled this for 1 1/2 hours. Removed the meat from the juice stock and
reserved the stock. Gave the bones to neiborhood dogs. While the stock
was still hot I took 4 cups of this and added 2 cups Minute rice and
just let it sit. Refriged this meat till cooled. In a large tub with
the other meat added the now cooled meat and added "part 2". Ground
all this with course grinding plate, then added rice mixture and
blended together. Let sit in frigerator overnight. Next added about 2
quarts ice water, 1 white onion finely diced and 3 bunches of green
onions diced and mixed thouroughly. Then cased them in 32mm casings.
Good stuff Posted to bbq-digest by "Gustafson, Paul"
<GustafsP@augsburgfortress.org> on May 7, 1999, converted by MM_Buster
v2.0l.
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