Blackstrap Barbeque Braised Beef

Blackstrap Barbeque Braised Beef

The weather is not exactly cooperating for outdoor grilling here in St. John's these days, so this is one way of getting my barbeque fix. This is a beef pot roast that is braised in my own Blackstrap Barbeque Sauce and shown served on grilled slices of country loaf from Georgestown Bakery here in St. John's. It also serves well with mashed potatoes and roasted corn as a very flavorful supper meal.

The recipe for the BBQ sauce can be found here:
http://rockrecipes.blogspot.com/2008/05/blackstrap-barbeque-sauce.html

• 3 lb beef pot roast, blade or cross rib cuts work well
• 3 cloves minced garlic
• 1 medium onion diced
• 4 tbsp canola oil
• 2 cups blackstrap barbeque sauce
• 1 ½ cups beef stock
• Salt and pepper to season

Heat the oil in a heavy bottomed skillet. Season the meat with salt and pepper and brown the pot roast on all sides in the skillet. Move the pot roast to a small roasting pan.

Add all the remaining ingredients to the skillet to deglaze the pan, then pour the braising liquid over the beef in the roasting pan. Cover and roast in a 325 degree F oven for 2-3 hours until the meat is fully cooked, tender and falls apart easily.

Fried Chicken Wings with Blackstrap BBQ Sauce

Fried Chicken Wings with Blackstrap BBQ Sauce

This is probably the most requested dish that I have ever served when entertaining guests in my home. They have been a mainstay at many a celebration with friends over the years and some are not shy about requesting them in advance when an invitation is extended. We don't like to disappoint. ;)

3 pounds chicken wings, washed, trimmed and cut in pieces.

Mix together

2 cups flour
2 teaspoons freshly grated nutmeg
½ tsp cayenne pepper
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp dry oregano
1 tbsp dry basil

Dip the chicken wings into an egg wash made from
2 eggs
4 tbsp milk

Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 15-20 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch. Serve with Blackstrap Barbeque Dipping Sauce. Find that recipe here: http://rockrecipes.blogspot.com/2008/05/blackstrap-barbeque-sauce.html

Blackstrap Barbeque Sauce

Blackstrap Barbeque Sauce

• One 14 ounce can plain tomato sauce
• 4 tbsp apple cider vinegar
• 1/3 cup blackstrap molasses (substitute regular fancy molasses if necessary or if you don't like the strong flavor of blackstrap)
• 1 tsp ground ginger
• 1 tsp cayenne pepper (optional or to taste)
• 1 tbsp ground fennel seed
• 1 tsp freshly ground black pepper
• 1 tablespoon ground dry oregano
• ½ tsp kosher salt

Simmer all ingredients together slowly for about a half hour.