Everyday Mom's Meals: Tangy or Sweet

Wednesday, June 15, 2011

Tangy or Sweet

I've heard it say barbecue lovers fit into 2 categories. Either you love your bbq w/ a red based sauce (sweet) or a vinegar based (tangy) one. Well, for this girl, if it is a slow cooked pork (or beef) product, covered in sauce of any kind chances are I'm going to be a fan. I love good barbecue. But there are definite differences in the types, and technically there are more than 4! (Who knew bbq could be so complex?) According to armadillopeppers.com bbq in American "generally" falls into 1 of 4 categories:
  • Vinegar and Pepper
  • Mustard
  • Light Tomato
  • Heavy Tomato
The light tomato and mustard varieties coming from the Carolinas while the heavy tomato is the most commonly used and includes a sweetener of some sort. Me? I just want something tasty, and depending on my mood either is great for me! This time I wanted to find a more tangy recipe for some pulled beef sandwiches. Why? I don't know it just sounded good:) My mom had given me a beef roast and I thought "why not". I found this over at  A Good Appetite, another blog you should check out if you have time! It was exactly what I had in mind and anything that uses the crock pot so I don't have to heat up the house, that's an added bonus! So put on your cowboy hat, saddle up your horse and join us for some down home southern barbecue. (The hat and horse are optional!)

Crock Pot Shredded Beef

1 TBS Dijon mustard
1/2 c. bbq sauce (I'm using Jack Daniels original)
1 TBS red wine vinegar
6 oz. beer (I'm using Stella Artois)
1 1/4 lb. boneless beef roast (I'm using chuck)

Mix the Dijon, bbq sauce, vinegar in the crockpot. Cut the roast in half so the whole thing fits in the bottom of the crockpot. Put roast in crockpot and turn to coat both sides. Pour beer over top. Cook on low 6-8 hours until beef pulls away easily w/ a fork. Remove beef from sauce and shred w/ forks. Skim any fat from the sauce and mix as much as you like w/ the beef. Serve warm on buns.

*NOTE* I doubled this b/c my roast was about 3.5 lbs.





Mustard on FoodistaMustard

7 comments:

The Country Cook said...

Very nice recipe! I like so many types of BBQ but I'm like you - I just want something good. I grew up on Eastern Carolina BBQ (vinegar based pork bbq) which I love. Then we moved to Texas and we grew to love beef brisket. So I love BBQ in all its forms..lol. Thanks for sharing this one!

Krista said...

LOL,at least you have an excuse! I am just indecisive:) Sometimes I want the vinegar flavor of Carolina and others I want the sweet of southern. This is a good mix though b/c the meat itself comes out tangy and then we put some extra bbq sauce on top. They were totally addictive!

Tricia said...

This looks delicious! :-) I agree also, I just like a good BBQ sandwich! I do LOVE brisket, however! Here in Erie Ox roast is popular. To be honest, I have yet to try it and I've lived here 9 years!

Katie @ This Chick Cooks said...

This barbeque sounds tasty. Thanks for coming by to share! Have a great weekend.
Katie

Cookin' Canuck said...

This is the perfect recipe for summertime - easy and tasty. I'd love if you'd consider sharing it in the online Get Grillin' & summer bbq event I'm hosting right now (it's entree week). http://bit.ly/jjM7Qg

Krista said...

Sure, I'd love to share. Thanks for the invite:)

Marla said...

Hi! Thanks for adding you recipe to our Get Grillin' event. If you would like to be a part of our cheese giveaway please attach our sponsor links into this post (find it on our blogs in the entry rules.) If you do not want to be a part of the giveaway than no need to add the links. Up to you :) Thanks so much!