Chile, Barbecued Meat and Sauce recipes (enough for a Small Village)

(Recipes Large Enough for a Small Village)

Chile

You take 50 pounds of good quality steak, cut up in one" cubes. Throw it in a big pot that you have 50 gallons of water boiling. Now throw in 5 pounds of loose sage (more or less to taste) and 25 pounds of fresh chilies (more or less to taste). Add about a cup of salt (more or less to taste). Stir once an hour. Let the fire die down to coals and throw on wood as necessary. Allow to cook for about three days.

Serve over red beans and rice or, my favorite, black beans and corn.

Barbecue?

First you take a half a cow and get the darned thing on a spit (that's the hardest part) and then you get half a dozen guys to lift the spit onto the forks. From now on the rest is easy. Smother the thing with sauce and cook until is just starts to get a tiny bit black on the outside. I don't bother with temperatures, I just cut from the outside.

Sauce:

In a 5-gallon bucket you pout in 2 quarts of Grade B Vermont maple syrup, 2 bottles of Tabasco sauce, 4 ounces of sage, a pound (or 2) of minced garlic, a 1/4 cup of salt, a 1/4 cup of black pepper, 4 bottles of Guiness, and a cup of George Dickel #7. Now add whatever else you like, I usually throw in about a 1/2 cup of Worcestershire sauce but that's mine. Take a good electric drill, put in a paint mixing blade and use it to stir. Now take a clean string mop, dip it into the bucket and swab the beef with your sauce. Start the beef turning at about 3 rpms and swab every 15 minutes. You can start to serve in about three hours if you have the fire right.

Charles A.
(3/26/11)