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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
The classic charcoal grill — direct and indirect grilling, smoking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
The classic charcoal grill — direct and indirect grilling, smoking
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Heat a small amount of vegetable oil in a stock pot, ad d onions and garlic, season thoroughly with salt and lots of pepper, cook until clear, then add meat. Sear well, stirring to make sure all pieces heat evenly. Add tomatoes and appx 4-6 cups of water. Bring to a boil, add carrots. Boil for appx 1 hour, then add potatoes. Add seasonings if desired (I use a barbecue rub, or simply add my favorite bbq sauce, 1/2 cup or so. The real flavor comes from the meat and tomatoes, though). Cook, loosely covered, on medium heat for appx 3 hours until meat has fallen apart, tomatoes are completely cooked away, and potatoes have cooked apart. Stir continuously while cooking to keep from burning. Serve over rice.