Barbecued Roast Beef With Chunky Chow Chow Relish Recipes

BARBECUED BEEF ROAST

Steps:

• In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.

BARBECUED ROAST BEEF WITH CHUNKY CHOW-CHOW RELISH

Steps:

• BARBECUED ROAST BEEF:.
• Pierce Rotisserie or Oven /Roast all over with fork. Place in large sealable freezer bag with Diana sauce original; refrigerate for 8-12 hours. Discard marinade after use. (If using Premium Rotisserie/oven roasts, marinate for 1-2 hours or simply rub all over with some of the sauce).
• Place drip pan under grill; add 1/2 inch of water to pan. Preheat barbecue to medium-high (400F) . Cook using indirect heat or Rotisserie. Cook roast at constant heat in closed barbecue until thermometer reads 140F for medium-rare, about 20-25 minute per lb. Transfer to cutting board, cover with foil and let stand for up to 30 minutes. Serve warm, carving into thin slices or cover and refrigerate for up to 2 days.
• INDIRECT HEAT: Place roast on grill over drip pan that is moved ot one side and filled with 1/2 inch of water ; turn off heat under just the roast. Insert meat thermometer into middle of roast. (If using a 3-burner barbecue, position roast and drip pan in center of barbecue, turn off center burner) ROTISSERIE: insert spit rod lengthwise through center of roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast avoiding spit rod.
• CHUNKY CHOW-CHOW RELISH:
• Cook cauliflower florets and carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in green peppers, chopped red onions, Diana sauce, vinegar, minced fresh parsley and hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups.

BARBECUED PORK WITH CHOW FUN

Steps:

• Cut noodles into pieces, 1 1/2" long and 1/2" wide.
• Set aside.
• Heat 2 tbsp of oil in wok to 400°F.
• Add Chow Fun, and stir-fry quickly until it is well heated.
• Add 1/2 tsp salt and the soy sauce.
• If it's too dry, add the chicken stock.
• Remove from wok.
• Heat 2 tbsp of oil in wok to 400°F.
• Stir-fry pork for 1 minute.
• Add bok choy, sprouts, and scallion, and 1/2 tsp salt.
• Stir-fry for 2 minutes (may be prepared in advance to this point).
• Add chow fun and stir until heated throughout.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.