Last weekend, we were fortunate enough to be invited up to our friend’s cabin for the day.
I always enjoy when we get invited up there. It’s located in an old ghost town that is only accessible these days by an old fire route. Mostly now it’s just a bunch of hunting camps, but many of the old buildings are still partially standing, and there is an old graveyard somewhere, although we have yet to find it.We were treated to a wonderful lunch( I provided the cookies ), and challenged to a friendly shoot out. Zombie targets were involved. I’m happy to report that the paper zombies did not survive.
This is our friends recipe, and he is both a butcher and an excellent cook. We first had it on a prior visit up to the cabin. It was so good, that Mr Ginge beat me to the punch and asked him how he made it. And we’ve made it many times since we got the recipe. It’s perfect for the summer months because you just throw it in the crock pot and let it do it’s thing all day. So it doesn’t heat up your house. Which in last weeks heat wave, was golden.
A few notes on the recipe: A blade roast is key. I have tried it with different roast, and they either haven’t shredded or not worked nearly as well. Also, this is one of those recipes that can’t be hurried up. It really needs the full 8 hours to get all tender.
Steve’s Pulled Beef
- 1 2lb boneless blade roast
- 2 tbsp montreal steak spice
- about 1/4 beef broth or water
- 4 buns
- bbq sauce
- Rub the roast with steak spice and place in your slow cooker. Pour the beef broth into the bottom, secure the lid and set to low for 8 hours.
- After 8 hours, remove the roast and shred with 2 forks. If there are any large bits of fat, be sure to remove them. They aren’t very tasty. Return the shredded beef to the broth, mix, and continue cooking on low for another 1/2 hour.
- Slice the buns in half, pile on some meat and add your favourite toppings. I like mine with a bit of BBQ sauce and some sharp cheddar cheese.