Ingredients
4 lb. chuck roast
1 Tbsp. vinegar
salt and pepper
1 bottle catsup (small)
1 c. pickle relish
1 can tomato sauce
2 Tbsp. Worcestershire sauce
buns
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Post oak chunks — the wood behind Central Texas barbecue
Mesquite chips — intense smoky flavor for Texas-style beef
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Post oak chunks — the wood behind Central Texas barbecue
Mesquite chips — intense smoky flavor for Texas-style beef
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cover meat with water; add 1 tablespoon vinegar, salt and pepper to taste. Simmer slowly until meat is very tender and can be pulled apart with a fork (approximately 2 to 3 hours). Drain liquid from meat and tear apart with fork until fine. Add remaining ingredients. Simmer a few minutes more to blend flavors. Serve on hamburger buns.