Barbeque Sandwiches with Baked Potatoe Salad

11 Sep

My family has their favorite recipes that I have been making for years over and over again.  This recipe for barbeque is no exception.  Back in the early 90’s I was intrigued by the Amish lifestyle and cooking.  I came across a great cookbook at the library and as usual I enjoyed reading it.  I copied many recipes but this is the one recipe I continue to make.  The recipe makes a good amount and I never ever have to worry about having too much and disposing of the excess.  The potatoe salad is one I created upon having had some from the deli section at Lowe’s Food Store.  I had asked them for the recipe but they would not give it out.  Top secret, who knows but it wasn’t hard to figure it out.  This is what I came up with and its a big hit with the family.

The barbeque is adapted from Marcia Adams Cooking From Quilt Country

Barbeque Sandwiches

  • 2 lbs london broil
  • 2 lbs pork tenderloin
  • 2 quarts water
  • 2 ribs celery, cut in large pieces
  • 1 large onion, cut in large pieces
  • 2 carrots, cut in large pieces
  • 2 bay leaves
  • 8 whole cloves
  • 1 teaspoon salt
  • 10 whole peppercorns
  • 12 buns

Place meats, vegetables and seasonings in the crock pot and cook on low for 5 hours until meat is tender. 

Remove the meat and shred.

Barbeque Sauce

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup water
  • 1 cup catsup
  • 1/2 cup cider vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons celery salt
  • 1/2 teaspoon each chili powder, cumin, black pepper and salt

In a large saucepan melt butter and saute onions until the onion is transparent.

Add the remaining ingredients and mix well.  Simmer over low heat until mixture is thick.  This will take about 15 minutes.

Add the shredded meat to the sauce and simmer for 5 minutes.  Serve on buns.

Baked Potatoe Salad

  • 4 large baking potatoes
  • 1/2 cup each mayonnaise and sour cream
  • 3 green onions chopped
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 bacon bits
  • salt and pepper to taste

Wash potatoes.  Pierce with fork and sprinkle salt over the potatoes.  Bake in 400 oven for 1 hour.  Remove from oven and cut potatoes into chunks.  Add remaining ingredients. 


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