Monday, June 16, 2008

BBQ Beef with Baked Beans and Cole Slaw

We have had a tough time with BBQ beef.  We have always used brisket and it comes out tough and dry.  So, this time we used an eye of chuck roast; specifically, it was an eye of chuck, and finally got a product we liked.  Start by making a rub by mixing  1/4C paprika, 1T Aleppo Pepper flakes, 1T ground cumin, 2 cloves of garlic, minced, and salt and pepper to taste.  Rub the meat about 24 hrs. before cooking.  Place the meat on a slow grill for about 5 hrs (at 250 F).  The beans and slaw have been here before.  Top the beef with your favorite bbq sauce and serve as a sandwich or just sliced meat.



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