Recipe - County Fair Barbecue Sandwiches

2 One half pound Boneless chuck roast;
trimmed
2 One half pound Boneless pork shoulder;
trimmed
2 qt Water
2 Ribs celery; cut in large
pieces
1 lg Onion; cut in large pieces
2 Carrots; cut in large pieces
2 small Bay leaves
8 Whole cloves
1 teaspoon Salt
One fourth teaspoon Black pepper
12 Buns

BARBECUE SAUCE
2 tablespoon (One fourth stick) butter
1 cup Chopped onion
1 One half cup Water
1 cup Catsup
One half cup Cider vinegar
1/3 cup Granulated sugar
1 tablespoon Plus 1 t Worchestershire
sauce
1 tablespoon Brown sugar
2 teaspoon Celery salt
One half teaspoon Paprika
One half teaspoon Chili powder
One half teaspoon Ground cumin
One half teaspoon Black pepper
One half teaspoon Salt

The following recipe and information is from "Cooking from Quilt County"
the wonderful Amish cookbook written by Marcia Adams:

"This is not a thin sloppy Joetype sandwich; it is oldfashioned County
Fair Barbecue, like you haven't eaten in years. Flavorful cuts of beef and
pork are simmered until tender, then cooked with a robust tomoato sauce and
seasoned with cumin, paprika, and chili powder.

Preheat oven to 325F. Place meats, vegetables and seasonings in a large
roaster. cover and bake for 3 hours. Remove pork, continue baking the beef
for another hour, or until very tender. Shred and cut the meats into
bitesize pieces while still warm. (Reserve the broth for another use. It
freezes very well.*)

In a large, heavy saucepan, saute butter and onion for sauce until the
onion is transparent. Add the remaining ingredients, and mix well. Then add
shredded meats. Simmer over low heat until mixture is quite thick, but
still juicy. This will take approximately 15 minutes. Don't stir too often;
you want the meat to stay in goodsize pieces. Serve on hot buns.

Makes 1012 sandwiches

* plm: This broth makes a wonderful base for soups. Be sure you keep it!
Posted to TNT Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" pmakolon@mail.wiscnet.net on Aug 11, 1997