My family has a BBQ recipe that nobody seems to know where it came from.  Why?  Well, when you think of a shredded beef BBQ, you don’t think “Michigan”.  In fact, when I watch shows about BBQ, they talk about North Carolina, South Carolina, Memphis and Texas, but never even mention Michigan.  And hardly do you ever see shredded beef BBQ.  So, we have a family recipe that is truly a family secret.

I bought a 2 lb beef roast and decided that I would try to cook the family beef BBQ recipe for the first time.  I won’t reveal what the spices are, so don’t look for the ingredients.  It basically starts out like a regular beef roast, in that you put vegetables and pot roast into a slow cooker until the beef gets to the point that it will fall apart when you stick a fork into it.  My parents have a slow cooker, I have a crock pot, issues ensue.   After cooking the roast for 4 hours, I have to switch to the oven for 1 hour.  I also sliced off the back fat, which I put back into the pot, but in the long run it probably makes the entire recipe a little less fatty.  After the beef is ready, you pull it from the pot and it easily shreds with a couple of forks.

The next half of the cooking is where the “magic” comes in. As with pork BBQ, it is all about slow cooking the beef with the ingredients to make sure the spices infuse throughout the meat.  Since I don’t have the slow cooker, I move the beef to a large sauce pan, where I add the dry and wet ingredients.  The only ingredient I will share is that I used W ketchup.  This was the last bottle I had from a box I had bought earlier and I figured I might need to use it up quickly.  The ketchup is a darker red color and has more of a vinegary taste, which may have affected the look and color of the beef BBQ.  Also, I did also use another ingredient that wasn’t exactly the same as the recipe and added some molasses.  My guess is, that with different items and not keeping the fat on the beef is what made the final outcome more red than the normal orange like look I am familiar with.  Also, since I only had 2 lbs and the recipe calls for 3 lbs, that might have affected the outcome, which gave it a more tomato taste to it.  In the end, just like our family turkey stuffing, it will probably take everyone sitting down together and agreeing on the exact recipe that might not be the same as the card we all have.

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