Today we must attend good friends daughters' wedding. It is to be held outside at a small park, with reception at same park afterwards. I was asked to make some of my signature Memphis-style bourbon bbq sauce. It's sweet, herby, some heat, with a smoky flavor courtesy of Jack Daniels (and a little Liquid Smoke!). It's about 90F, humid, and could rain-Yee-Hah!!! I'm already looking forward to Sunday when I'm making (in the air conditioned comfort of my own kitchen!) Beef Pot Roast. The recipe as follows:
Seasonings- onion powder, garlic powder, coarse ground black pepper, Lawrys seasoned salt.
Meat- 2 pcs of beef chuck about 2-1/2lbs. each. Roll,flop,turn meat in seasonings 'til coated.
Put seasoned meat on heavy duty aluminum foil(enough to wrap and seal meat completely).
Pour 1 can of cream o celery soup(unduluted) over meat, then a pkg of dry brown gravy mix over soup.
Wrap and seal tightly, roast for 3-1/2 hrs at 325F in oven.
Pour off juices into pan, thicken w/flour mixed with cold water, heat until gravy.
Meat is flavorful and dead tender, with gravy for potatoes, noodles, or on the meat.
Enjoy your week-ends!!!
Oh- A quick footnote! Thanks go out to Akelamalu (Awesome Dude Blogger Award!) Mike M (Fun Bag Friday Award) and Doggie B (Rockin' Blogger Award) you are very kind!