We had an odd set-up at my last office. My practice and a competing OB/GYN practice were on the same floor of our medical plaza. When patients got off the elevator, they turned right to our office or left to theirs. There were many confused patients and when I first started, even I was confused! Our offices shared quite a few things, including the employee break room.
The other Practice Director and I tried to organize events so our respective staffs would interact more with each other. One of those events was a potluck for everyone working the day before Thanksgiving. We posted a sign-up sheet and encouraged everyone to participate, including the physicians. Because this was right before Thanksgiving and I had to catch a flight later that evening, I opted to bring something easy. When I wrote BBQ on the sign-up sheet, I wasn’t prepared for the line of questioning I was about to receive.
Western or Eastern? That was the main question everyone wanted to know, after all, we were in North Carolina. I didn’t want to admit it but I couldn’t remember which was which. I knew one was a vinegar-based sauce and the other tomato but what I was making wasn’t even real BBQ by North Carolina terms. There wasn’t any pork involved and it was going to be cooked on the stove of all things! I finally relented to their line of questioning and told them it was Ohio BBQ. Even though there were many skeptics, a few took me seriously. After all there are some great chefs from Ohio. Michael Symon sound familiar?
So here is my mother-in-laws BBQ BEEF recipe (I guess you could do pork if you wanted) that I made for the potluck and which everyone loved. Even those die-hard Carolinians who could preach volumes on the difference between Eastern and Western BBQ.
OHIO BBQ
Ingredients:
- 3 lbs beef stew meat
- 3 beef bouillon cubes
- 14 0z ketchup
- 14 oz water
- 3 tbsp brown sugar
- 3 tbsp white vinegar
- 3 tbsp Worcestershire sauce
- Place the beef and bouillon cubes in a large pot and cover with water. Bring to a boil on the stove and the reduce to a simmer (just bubbling) for 2-3 hours.
- Once the beef is very tender, remove from the stove and drain the water. Shred the beef while it’s hot with two forks.
- Add the ketchup, water, brown sugar, vinegar and Worcestershire sauce and stir well. Simmer for another 30-45 minutes.
- And there you have it, Ohio BBQ! Make a huge bunch and freeze the leftovers. Thaw it out whenever you need a quick, easy meal.
About Sarah
Twitter: scentednights
says:
Yum! That looks so good. Can’t wait to try it!
Twitter: dedastudios
says:
Pinned! Looks delicious!
Thanks!
Twitter: ScentsSackSassy
says:
That looks amazing!! Definitively trying that this week!!!
We were JUST talking about Bar-B-Q on the way home from church today and I was looking for a recipe! Can’t wait to try this out!
Let me know what you think. I hope you enjoy it!
Twitter: brettbmartin
says:
oh, that looks awesome!
Twitter: CinnyBBS
says:
How do you always post such nommy looking recipes!
Ah, thanks! I just love to eat soo much!!
I love BBQ! My mom lives in Ohio and I’m going to share this with her. She cooks for the local church and she can serve this up next time!
Oh that’s awesome! It really is too easy to make and I really think it tastes great!
Twitter: longwait4bella
says:
That pasta salad looks yummy too!
I really like your photos. They look great!
Twitter: formulamom
says:
This would be great for Memorial Day!
I’m totally craving these sandwiches now!
That looks really tasty!
Twitter: savinginseconds
says:
Pinning this, I would love to make your recipe!