---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
       Title: North Carolina Chopped BBQ
  Categories: Crockpot, Main dish, Sandwiches, Meats
       Yield: 3 servings
   1 1/2 lb Beef roast
     1/2 ts Salt
     1/2 ts Celery seed
    1/16 ts Cinnamon, ground
    3/16 c  Vinegar, cider
     1/4 c  Catsup
     1/4 ts Chili powder
     1/4 ts Nutmeg, ground
     1/4 ts Sugar
     1/2 c  Water
            Vinegar, cider; to taste
            Sauce, Tabasco; to taste
   Brown roast in a small amount of fat and place in a Dutch oven. Mix the
   next 9 ingredients in a saucepan and bring to a boil. Pour over roast and
   cover.  Bake in a preheated 325^ oven, 40 minutes to the pound, until done,
   basting occasionally with drippings.
   Transfer roast to a chopping board.  Remove meat from the bone and chop
   into fairly fine pieces. Season to taste with additional vinegar and hot
   sauce.  Serve hot with coleslaw and corn bread.
   Sylvia’s comments: I found some stew meat marked WAY down, bought several
   packages ($.99/lb!) and stuck them in the freezer.  Then I put all the
   ingredients, including the still-frozen meat, in the crockpot this morning.
   Tonight it was done, I just mashed up the meat with a fork and knife and
   served it over rice.  The vinegar produces a very interesting taste.
   However, it came out kind of soupy; next time I'll leave out the water and
   increase the catsup.
   This is the most popular barbecue dish in North Carolina, and, as far as we
   know, it is indigenous to that state. Original recipe calls for pork
   shoulder roast.
   FROM:  Spoonbread and Strawberry Wine
   Apple’s comments: I made this for supper tonight and it is GOOD!  :)
   Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]
   From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
   71511,2253, GT Cookbook echo moderator at net/node 004/005