This is a recipe I found this on Page 14 of our farmer-oriented AGRI-VIEW paper on May 13, 1988, and I made this up for the high school graduation parties we had for our children. Other times, I've made this up and had it frozen in family-sized portions for when we'd get so busy with seasonal work around here. Since then, I've had a number of requests for it.
BARBEQUE (100 servings)
BARBEQUE (100 servings)
18 pounds GROUND BEEF (CHUCK)
2 tablespoons SALT
1 of No. 10 can (the biggie!) of CATSUP
1/2 cup CIDER VINEGAR
1 teaspoon ground BLACK PEPPER
1/4 cup WORCESTERSHIRE SAUCE
4 cups (1 quart) finely chopped CELERY
2 cups finely chopped ONIONS
1 cup prepared MUSTARD
1 cup BROWN SUGAR
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Brown GROUND BEEF (this works great in a Nesco type roaster)-- drain fat. Add all other ingredients, mix well, and continue heating on low heat for 1 to 1-1/2 hours, checking and stirring occasionally to make sure nothing is sticking on bottom or sides of roaster.
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