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4 to 5 lb. rump or blade roast 1 to 2 t. salt 1 to 2 t. pepper 1 to 2 t. dry mustard 1 to 2 t. cayenne 1/2 to 2 t. garlic powder 1 1/2 to 2 cups barbecue sauce (recipes follows)
Trim excess fat from roast, if needed. Combine seasonings and rub onto all sides of meat. Wrap in plastic wrap or put in plastic food storage bags. refrigerate 24 hours. Cook meat in a covered barbecue grill over low coals, turning to cook evenly until done, 1 1/2 to 2 hours. Meat may be cooked in a 325 oven if desired. Let meat rest for 10 to 15 minutes before slicing. Serve with warm Barbecue Sauce. Meat may be served as is or piled onto burger buns to make hearty sandwiches. Makes 12 to 16 servings Barbecue Sauce: 1 cup strong black coffee 1 cup Worcestershire sauce 1 cup catsup 1/2 cup cider vinegar 3 t. chili powder 2 t. salt 2 cups chopped onion 1/4 cup minced hot chili peppers (Serrano, Jalapeño, etc.) 6 cloves garlic, minced
combine all ingredients in a large pan; simmer 25 minuets. Press through a food mill or puree in a food processor or blender. For a thicker sauce, return to pan and simmer 15 to 20 minutes. Refrigerate between uses. Makes about 1 quart. Source: Marlboro country Cookbook