Doc Boyle's Barbq Recipe

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Doc Boyle's Barbq Ingredients

3 lb pork roast, fat trimmed,
1 boiled, cooled, shredded by
1 your own little fingers so
1 as to be stringy.
1 medium onion, chopped fine
1 cl garlic, minced
2 tbsp oil
2 tbsp brown sugar
1 tbsp horseradish
2 tbsp vinegar
1/8 tsp black pepper
1/8 tsp cayenne pepper
1/2 tbsp dry mustard
1 tsp salt
1/2 cup celery
1 cup water
4 tbsp reallemon concentrate
1 cup red gold catsup
3 tbsp worcestershire sauce

A Recipe for
Doc Boyle's Barbq

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

Doc Boyle's Barbq

Without rice, even the cleverest housewife cannot cook.
Chinese Proverb

Doc Boyle's Barbq Directions

To prepare: Cook onion and garlic in oil until lightly brown. Add dry
ingredients and blend in. Add remainder. Simmer slowly for 1 to 2
hours.

Serves: 3

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Doc Boyle's Barbq Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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