Grandmas Chopped Barbecue Recipes

Steps:

• In a large skillet over medium heat, combine the ground beef, onion, and green pepper. Cook until beef is browned, and drain off excess grease. Stir in the brown sugar, vinegar, ketchup and mustard, and season with cloves and salt. Simmer for 30 minutes on low. Serve on hamburger buns.

Steps:

• Place meat, water, onion and bay leaves in a large pot.
• Simmer covered until tender.
• Remove meat. Reserve 1 cup broth. Discard onion and bay leaves.
• Cool and shred meat.
• Melt butter in same pan and add chopped onion, sauté.
• Stir in sugar, salt, mustard, catsup, vinegar, Worcestershire sauce and 1 cup broth.
• Add shredded meat and mix gently.
• Simmer 30 minutes.
• Serve on rolls.

Steps:

• Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
• Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
• While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
• Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.

Steps:

• Mix tomato sauce, lemon juice, and brown sugar in a small bowl. Pour half of the sauce mixture into the crock pot.
• Layer pork chops in crock pot, and pour the rest of the sauce mixture on top. Make sure that the sauce is covering the pork chops.
• Cook on high for 3 hours or on low for 5 hours.

Steps:

• In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover. Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer, partially covered, for about three hours, or until very tender.
• Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
• Preheat oven to 350 degrees.
• Remove the pork from the Dutch oven, discarding the liquid. Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce. Baste every 15 minutes or so, turning the meat after 1 1/2 hours. It should roast for a total of about three hours with constant basting, so it does not dry out. The fat should be crisp.
• Remove pork from the oven, chop very finely with a large knife, and sauce again. The mixture should be moist, but not soupy. Serve warm, with cole slaw and white bread.

Steps:

• Mix ketchup, water, onion, lemon juice, brown sugar, Worcestershire sauce, paprika, salt, chili powder, and pepper together in a saucepan; bring to a boil. Boil for 5 minutes.