Freezer Food Friday-Live from Houston

Well, I skipped "Not So Best of Small Town Mexico" this week because I am not there and I really don't want to sit and waste time thinking about Small Town. I am in Houston at Grammy's house. We are having a great time. Highlights so far:

• Fearlessly drinking water directly from the faucet
• Drinking real milk (from a glass, not the container. I do mind my manners when I am not at my parents' house)
• Jogging outside
• Spending time with my great friend Grammy
• Target
• Walmart
• Marshalls
• Gap
• Old Navy
• Chuck E. Cheese (ok, this was more of a highlight for the kids)
• Sitting in the hot tub
• Going to a movie that was neither dubbed nor sub-titled

And some more things to come before we leave:

• Houston Aquarium
• BBQ with old friends from Venezuela
• Church in English
• Banana splits
• Blueberry muffins
• More hot tub
• Shopping
• Probably a little more shopping (so sorry Guapo!)

Anyway, in honor of Grammy, I am going to share one of her best recipes (with her permission of course) that I freeze often and is a huge hit with Guapo and the kids. It is her famous BBQ Beef and it is as follows:

5-6 lb roast

Marinate 1 hour in:

2 cups Water
3 Tbsp. Worcestershire Sauce
2 Tbsp. BBQ Sauce
1 Tbsp. Liquid Smoke

Bake in marinade for 5-6 hours at 350 degrees covered. Turn each hour

Cool-Pour off marinade-shred beef by hand

Sauce:
1/4 cup butter
3 Tbsp. Liquid smoke
3 Tbsp. Worcestershire Sauce
26 oz. Ketchup

Simmer 1 hour. Pour over shredded beef. Bake 1/2 hour at 250 degrees.

This makes delicious BBQ beef. And pork. Whenever I ask for "roast beef" in Mexico they always give me a beef tenderloin so, I go with pork instead. They sell that prepackaged and I don't have to ask anyone for it. Grammy says that Nantie Meg has also done it with turkey. I'm pretty sure it would be great with chicken too. The recipe is easily doubled, tripled, quadrupled, etc.

I don't mean to mess with perfection, but there are a couple of things I do differently. First, because I am lazier than Grammy, I cook the meat in the crock-pot until it is tender. And second, I have a bigger sweet tooth than Grammy, so I always throw a little brown sugar into the sauce. Not sure how much. Enough to satisfy my sweet tooth.

Freeze the extra that you have in Ziploc freezer bags. You can move a bag from the freezer to the fridge the morning that you are going to serve it; buy some buns, chips, serve raw veggies and dip and voila! Dinner is served in a matter of minutes.

Try it! You will love it, I promise.