Georgia Bar-b-q Hashbbq list, hash 2 pounds lean pork roast; up to 3 2 pounds lean beef roast or chuck; up to 3 1 pound white meat chicken; (optional) 1 large onion 1 large can tomatoes; (28 ounce) 1 can white corn 1 can creamed corn 1 cup cider vinegar 2 tablespoons black pepper 1 tablespoon ground red pepper 1/2 tablespoon crushed red pepper 1 tablespoon salt Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment. Posted to the BBQ List on July 8, 1998 by George Tracy |
