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Field Day is my favorite Ham Radio Event. For the past 30+ years, my Field Day job has been Chief Cook for my club in Meriden, CT.  I try to vary the menu a bit from year to year.  Dogs and Burgers always, of course.  Another item that has been added to the permanent list is my World Famous Award Winning RoadKill™ Stew.

 

Here is the recipe.  Note that is the original recipe I began with about 30 years ago, and over the years I've tinkered with it quite a bit.  I usually triple it, and don't bother with the onion rolls (we have burger rolls available, but no one makes sandwiches out of this anyway).  None of the quantities are critical, but be careful with the cayenne.  A little goes a long way!  I don't usually get boneless roasts -- I think bone-in are more flavorful.  Olive oil works just fine, and so do regular onions.  I substitute sweet red peppers for the green ones, and cut back on the brown sugar.  And I use some maple syrup in place of a portion of the honey.

 

I don't brush the meat before I cook it.  But I do roast it fat side up.  When I shred it, I discard most of the remaining fat.  Cook the sauce in a large pot, add the meat, and simmer it at the lowest heat possible for a while.  Refrigerate overnight, serve it in a crock pot set on low, and bask in the compliments.   If for some unfathomable reason you have any left, it freezes just fine.

 

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5-6 lbs. boneless pork butt

 

For the BBQ Sauce:

 

2 Tblspns canola oil

2 Tblspns chopped garlic

1/2 cup chopped green pepper

2 cups chopped green onion

1 28 oz. can crushed tomatoes

1 cup chili sauce

1/4 cup apple cider vinegar

3 tblspns chili powder

1/2 tspn cayenne

2 tspns cumin

2 tblspns brown sugar

1/4 cup honey

2 tblspns lime juice

 

Saute garlic, onion, and green pepper. Then add all other ingredients.

Cook  30-45 minutes.  Thin with water, if necessary.  Yields one quart.

 

For the pork:

 

Brush the meat with 1 cup of the BBQ sauce. Bake at 300 deg. for 5 hours, until the meat falls apart. Let cool, then shred or chop it, and mix with remaining sauce.  Ladle mixture onto mini-onion rolls.  Makes 10-12 sandwiches.

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