parsnips and rutabega would be nice in this if you are using pork, Lee
"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)