Local Radar

Paid for by the Joan Herlong for Probate Judge Committee

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Paid for by the Candidate

No fuss bar b que

web posted Apri 24, 2006

Needed:
Scallion onions
Garlic cloves
Worchestershire Sauce
Salt
Pepper
Bar b que sauce (homemade or favorite brand)

Take an average size Boston Butt roast (5 to 7 pounds) and rinse well. Place on aluminum foil. Use the wide foil and enough to wrap the roast at least once.

Peel and cut garlic into about 1/4 inch pieces.

Take a boning knife and cut slots about 2 to 3 inched deep into the meat. Spread each hole open with knife and insert a piece of garlic in hole. Take one scallion onion (roots removed) and push it into the hole forcing the garlic into the meat at the same time. Cut remaining stalk of onion off level with the meat.

Liberally cover meat with Worchestershire Sauce then salt and pepper. Let stand refrigerated for 10 minutes. Remove from refrigerator and apply bar b que sauce. Wrap meat with foil and seal all edges (see foil instructions below). Wrap meat again with second layer of foil.

Place on grill over indirect heat (gas grill is best due to time of cooking for “no fuss” cooking) and cook for 5 – 6 hours. Turn meat every 1 1/2 hours.

When done, remove meat from foil (be careful when opening foil, steam will be released) and place meat on cutting board and chop. Serve hot. Serves 8 to 10 people.


Foil instructions: Place meat in center of foil and take both ends of the long side of foil and meet at the top. Fold the side portions of the foil upward on the side of the meat and then around. Fold the long ends of the foil downward and then cover and fold with side folds. Repeat second wrap in same manner but invert meat before wrapping.
 

 

Featured Dining

Hong Kong

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Heritage Jubilee 2006
Volunteers may contact Chairperson Joel Jolly. Phone: 803-637-9971
or Email here