Recipes: Two of them!

While I was fretting over my act of stupidity (deleting photos from the blog) and then later paying attention to Tibow, Mr. Big Food was fixing a fine Sunday Supper--Oven Barbequed Beef for Sandwiches, and Spicy Green Bean Salad. 

Tonight Mr. Big Food is making jambalaya from a recipe he's never made before. I'm excited.

Jambalaya-- because, you know, if we have jambalaya LSU will win. It's called "thinking scientifically," don't you know?

OVEN BARBEQUED BEEF FOR SANDWICHES

Enough for about 12 sandwiches, but easily multiplied

3 lb lean beef roast

1 Tbsp plus ½ tsp liquid smoke

Hot oil (for searing roast)

10-12 oz prepared barbeque sauce (see recipes in Grillin’ … section)

¼ C water

3 Tbsp onion, chopped

½ C chili sauce (preferably homemade—see recipes in Basics section)

2 tsp prepared mustard (preferably homemade—see recipes in Basics section)

½ tsp garlic salt

1 Tbsp sugar

Dash Worchestershire sauce

Good sandwich buns (preferably homemade—see recipes in Baked Goods section)

Sprinkle roast with 1 Tbsp liquid smoke and let stand 20 minutes. Preheat oven to 300^o. Sear roast on stove top in small amount of hot fat in Dutch oven or stock pot. Place meat in roaster, cover, and bake 30 minutes. Remove from oven and stir in half of the bottle of barbeque sauce, water, and onion flakes. Recover and return to oven, cooking 3 hours or until roast is very tender. Remove meat and slice, chop, or shred (however you like your barbeque for sandwiches). Pour remaining sauce in roaster into Dutch oven and stir in remaining ingredients (except buns), including ½ tsp liquid smoke and remaining half bottle of prepared barbeque sauce. Stir meat into sauce and simmer on stove top about 20 minutes. Serve warm on buns.

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SPICY GREEN BEAN SALAD

1 quart cooked fresh or frozen cut green beans, or canned (drained)

1 Tbsp red onion, chopped (or more, to taste)

1 C Ro*tel, drained

1 tsp sugar

¼ C mild vinegar

2 Tbsp mayonnaise OR any creamy salad dressing (preferably homemade—see recipes in Basics and this sections)

Salt, pepper OR Creole seasoning, to taste

Mix all ingredients well, and either chill or serve. Mix before each serving.