If you don't know what a hoe cake is, it's pretty much fried cornbread. This BBQ recipe makes A LOT, the recipe says 10-14 servings and it might even be more. I think we could get at least 4 meals out of it, but the leftovers are tasty so it only stretches to about 2-3, but even then it's a good deal. I like recipes like that, where it makes so much that you can eat it, and then freeze the rest for another time. And this one freezes very well. And the hoe cakes, well one day I decided I didn't want no stinking buns for my BBQ, that I wanted hoe cakes. Now it's J's favorite way to have BBQ.
Betty's Barbecue (I don't know who the hell Betty is, but she makes damn good BBQ!)
1 boneless beef rump roast (3-4 lbs)
1 pork tenderloin (1 lb)
2 cups water
1 envelope onion soup ix
1 garlic clove (minced)
1/4 cup finely chopped celery
1/2 cup barbecue sauce (your choice, but recipe calls for Kraft "Original" and that is what I always use, makes a nice simple flavor)
1/2 cup ketchup
1 tbsp brown sugar
Place beef and pork in Dutch oven. Combine water, soup mix, and garlic; pour over meat. Cover and bake at 325F for 2 1/2 to 3 hours or til meat is very tender. Remove meat and cool; use 2 forks to shred the meat. Skim fat from drippings; discard fat. Saute' celery in drippings til tender. Add barbecue sauce, ketchup, and brown sugar; bring to boil. Stir in shredded meat, heat through. Serve with buns or bread or.....Hoe Cakes, recipe below!
2 cups corn meal
1 teaspoon salt
2 cups boiling water
oil for frying
Boil water in microwave or on stovetop. In a large bowl combine the corn meal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup. Pour the boiling water over the cornmeal and stir it up. The cornmeal will swell up, absorbing the water, and making a very thick batter. Heat some oil in a large skillet over med-high heat, enough to coat bottom of pan good. Now scoop up a little of the cornmeal mush (about 1/4-cup) and shape it into a patty. It will still be warm from the boiling water, so be careful not to burn yourself. You can let it cool down some more first if you like. Plop the patty into the hot fat, and get it to frying. Make some more, until you have a whole pan full. When the underside is crispy brown, turn them and cook the other side. When both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch. This recipe makes about 12 hoe cakes.
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