| 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 |
cn |
(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 |
lg |
Red onion; diced |
| 3 |
tb |
Prauge powder #1 |
| 1 1/2 |
ts |
Sage |
| 2 |
ts |
Celery seed |
| 2 |
ts |
Celery salt |
| 3 |
ts |
Cumin |
| 2 |
ts |
Black pepper |
| 1 |
|
3-oz bottle Gephart chili powder |
| 1/3 |
c |
Balsamic vinegar |
| 1 |
cn |
(21oz) Wilderness apple pie filling |
| 2 |
qt |
Ice water |
| 1 |
|
White onion; finely diced |
| 3 |
bn |
Green onions; diced |
INSTRUCTIONS
MEAT
ADD PART 1
ADD PART 2
REST
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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