"Brick" > wrote in message
ster.com...
>
> On 28-Jun-2009, "Theron" > wrote:
>
>> "Brick" > wrote in message
>> ster.com...
>> >
>> > On 28-Jun-2009, "Theron" > wrote:
>> >
>> >> We tried this and liked it so much we did it again two days later.The
>> >> coke,
>> >> or cola is what makes it, though you really don't taste it.
>
> . . .
>
>>
>> No, it ain't barbecue. There's no doubt about that. It's basically a
>> braised
>> shoulder of pork or beef dish, sort of a grilled form of Beef Bourguignon
>>
>> and Pork Bourguignon[which I just made up]. The attractive thing about it
>> is
>> that it includes que flavor, the meat stays moist and falls apart, and
>> you
>> don't have to do anything in the kitchen. It stays on the grill
>> throughout.
>> The whole idea is to use whatever leftover barbecue sauce you have on
>> hand
>> that you just want to use up.
>>
>> Ed
>
> Thanks for the update Ed. I have a serious interest in any dish that can
> be eaten by a person using one hand only. That generally means meat
> that is cut up for the diner or which is tender enough to eat with a fork
> only. Prominent spices are also desirable. We just finished a pork dish
> which I make simply by browning whatever pork I happen to have
> (chops this time) and braising them to death with tomato, onion,
> celery and peppers. I use a lot of seasoned salt and a little red pepper
> flakes don't hurt.
>
> Like your dish, you can use beef or pork. Chuck is quite good. The
> veggies are likewise variable as you can imagine. Bell pepper is common,
> but I used red cubanella's this time. I didn't use potato, but they make
> a good variation on the theme.
>
> --
> Brick (Youth is wasted on young people)

Beef a la Flamande, one of our favorite braised beef dishes would work well
this way. Brown the beef chuck on the grill. I'm going to grill it on the
long slow slide. The beef, dark beer, caramelized onions, seasonings, and a
bit of roux all goes into the braise pan onto the grill, Braise indirectly
for about 2 hours, more or less depending on how long you grilled it
initially. Here's a recipe for the non barbecued version of this great
Belgian dish.
http://simplyrecipes.com/recipes/car...and_beer_stew/ It's
required you have the same dark beer with the dish. The chef, of course, has
one during the last hour of cooking.

Ed

BTW, I buy those disposable 2" high 8X6" aluminum pans in bulk from "Smart
and Final, or a similar place. The 2" height is just about right for enough
meat and sauce to serve 4 diners.