Try Root Beer Barbeque sauce for a new spin on a BBQ favorite.
Beef Chuck Roll # 116 A Favorite barbeque sauce as needed. Barbeque seasoning as needed. Capacity 30 – 60 lb (14 - 27 kg) 20 lb (9 kg) per pan
Season meat as desired. Place in 12"x 20"x 2 1/2" (GN 1/1) pan and cover with plastic wrap. Cook 250° F (120° C) Hold 160° F (70°C) Time 6 hours for half load 8 hours full load. Add 4 c.(946 ML) hot water to drip pan. Vents closed. Overnight cooking absolutely. After holding for 6 hours. Remove meat from oven. Save meat juice and bring to boil and skim fat off. Shred meat. Incorporate the hot meat juices in the Shredded meat. Add hot barbeque sauce see below recipe. And you are almost back to original weight.
Chef William Rakow
Root Beer Barbeque Sauce Makes: 1 1/2 Cups (355 ml)
2 c. (473 ml) Favorite Root Beer 1 c. (237ml) Ketchup 1 tsp. (5 ml) Liquid Smoke 1/4 c. (59 ml) Fresh lemon juice1/2 Lemon peel, grated 1/4 c. (59 ml) Pineapple juice 1/2 tsp. (2.5 ml) Ground ginger 3 tsp. (15 ml) Worcestershire sauce 1/2 tsp. (2.5 ml) Crushed garlic 2 T. (30 ml) Brown sugar1/2 tsp. (2.5 ml) Onion powder 2 T. (30 ml) Molasses ¼ tsp. (1.2 ml) Cayenne pepper 1/4 tsp (1.2 ml) Allspice
Bring Favorite Root Beer to a boil over medium heat. Reduce heat and simmer until liquid is reduced to 1c. Combine rest of ingredients in heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer until sauce is reduced to 1 1/2 c. (355 ml) about 20 minutes. Season with salt and pepper. Keep refrigerated.
Great for hot food arrangement in Alto-Shaam deli case.