Add charcoal and soaked chips to fire as necessary to maintain heat and smoke. Remove meat to a serving platter and keep warm. Barbecued Corned Beef 1 3-12 lb corned beef flat cut 2 sweet onions coarsely chopped 1 bottle beer Peachy Keen Barbecue Sauce. Skim fat from cooking liquid. Cook over medium heat with lid slightly ajar for 3 hours.

Ingredients

Place roast in a Dutch oven and sprinkle with chopped onions.

Make another cut 14 inch from the first cut following the same angle and cutting all the way through.

Cover and bake at 325 for 2-12 to 3 hours or until meat is tender.

In a large Dutch oven or other heavy pot heat 2 tablespoons oil over medium-high heat.

Place the liver slices into the bag one at a time seal and toss to coat.

Add Barbecue Sauce and a little water to achieve desired consistency.

Transfer to a platter and pour off all but 2 tablespoons fat.

Place roast on a rack in a shallow. Sauce every 20 minutes. Cover and cook over coals 4 to 5 hours or until desired degree of doneness. In a resealable plastic bag mix the flour salt and pepper. When very hot remove the meat from the marinade and discard the marinade.

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Cook and stir over medium heat until heated through. If you want to make the stew first make bulgogi dont cook it and then continue on to the second recipe. Pour in beer stir and add to roasting pan. If you just want a barbecue stop after making bulgogi from these recipes. Cook for about 5 minutes.

Preparation And Explanation

Heat the oil in a skillet over medium heat. In a large skillet heat oil over medium heat.

Place a large double thickness of heavy-duty foil in a 9x13x2-inch panenough foil to cover and seal foil around the chuck roast. This is two recipes one for bulgogi a barbecued or grilled beef and the second one is for bulgogi stew jungol.

Rinse beef and pat dry. Cook covered on low 5-6 hours or until meat is tender.When ready to cook prepare a charcoal or table-top grill with a fairly fine grill surface.

Place onion and water in a 5-qt. In a nonstick skillet brown roast in oil on all sides over medium-high heat.

Spoon 12 cup meat mixture onto each roll. Heat the oven to 325 degrees.Add the ribs and brown on all sides turning with tongs 5 minutes a side.

Add water to the top of beef. Pour the mixture over the meat and set aside to marinate at room temperature for 1 hour stirring occasionally.

Mix the cream of mushroom soup onion soup mix and barbecue sauce directions below together. Brown ribs in batches. Combine next 10 ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Place roast in a large roasting pan and scatter chopped onions over.

Season with salt and pepper. In a bowl mix the water ketchup brown sugar vinegar Worcestershire sauce and garlic powder. Cover with tomatoes water sugar and Worcestershire sauce. Steps to Make It. Directions In a small bowl combine the first 11 ingredients.

In a large bowl combine Worcestershire sauce liquid smoke garlic powder salt and pepper. Yellow or sweet potato peeled and sliced. Directions Cut roast in half and place in a 3- or 4-qt. Grill the meat until nicely browned about 2 to 3 minutes per side. Shred with two forks and return to slow cooker.

12 oz Barbecue Sauce 8 oz Pepper Relish 1 can sliced peaches Optional. Stir in Liquid Smoke if desired. Season the ribs all over with salt. Place chuck roast on the foil in pan. Transfer to a 5-qt.

In a small saucepan combine remaining ingredients. In a small bowl combine the ketchup brown sugar barbecue. Add to slow cooker. In a small saucepan combine remaining ingredients. 12 oz Barbecue Sauce 8 oz Pepper Relish 1 can sliced peaches Optional.

Add to slow cooker. In a large bowl combine Worcestershire sauce liquid smoke garlic powder salt and pepper. Season with salt and pepper. Mix the cream of mushroom soup onion soup mix and barbecue sauce directions below together. Pour the mixture over the meat and set aside to marinate at room temperature for 1 hour stirring occasionally.

In a small bowl combine the ketchup brown sugar barbecue. Add water to the top of beef. Add the ribs and brown on all sides turning with tongs 5 minutes a side. Heat the oven to 325 degrees. Spoon 12 cup meat mixture onto each roll.

Transfer to a 5-qt. In a nonstick skillet brown roast in oil on all sides over medium-high heat. Place onion and water in a 5-qt. When ready to cook prepare a charcoal or table-top grill with a fairly fine grill surface. Cook covered on low 5-6 hours or until meat is tender.

Place chuck roast on the foil in pan. Rinse beef and pat dry. This is two recipes one for bulgogi a barbecued or grilled beef and the second one is for bulgogi stew jungol. Place a large double thickness of heavy-duty foil in a 9x13x2-inch panenough foil to cover and seal foil around the chuck roast. In a large skillet heat oil over medium heat.

Season the ribs all over with salt. Heat the oil in a skillet over medium heat. Cook and stir over medium heat until heated through. Place roast on a rack in a shallow. Transfer to a platter and pour off all but 2 tablespoons fat.

Stir in Liquid Smoke if desired. Add Barbecue Sauce and a little water to achieve desired consistency. Place the liver slices into the bag one at a time seal and toss to coat. In a large Dutch oven or other heavy pot heat 2 tablespoons oil over medium-high heat. Cover and bake at 325 for 2-12 to 3 hours or until meat is tender.

Shred with two forks and return to slow cooker. Make another cut 14 inch from the first cut following the same angle and cutting all the way through. Place roast in a Dutch oven and sprinkle with chopped onions. Add charcoal and soaked chips to fire as necessary to maintain heat and smoke.