Ingredients

6 lbs cooked prime rib roast
1 tablespoon salt
1 teaspoon black pepper
1 1/2 cups da ultimate barbecue sauce
3 large onions
1 bell pepper, chopped

Check out your local restaurant the morning after its Prime Rib Special night. Often the last 2″ to 4″ of the Prime Rib is not served. I got these from Rossario’s Italian Restaurant in Madison, Wisconsin. These pieces are delicious and make a wonderful BBQ Sandwich.

Directions

1. Trim overcooked meat and fat from meat. Grind coarsely.
2. Chop 2 of the onions, slice thinly the third and set aside. Chop bell pepper.
3. Put all into a heavy Dutch Oven.
4. Using medium high heat bring up to a low simmer for 10 minutes. Stir well!
5. Remove from heat, cover with sliced onion. Garnish liberally with da ultimate barbeque sauce.
6. Let set for 5-10 minutes and serve a heaping spoonful on each bun.

Ingredients

1 medium onion, chopped
1 stalk celery, chopped
1 (32 ounce) bottle barbecue sauce
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup water
1/4 cup rice vinegar with red pepper flakes
1/4 cup hot sauce
1 lemon, sliced
2 tablespoons liquid smoke, Hickory flavored

This recipe is taken from the book “the ultimate GULLAH cookbook”. The book is written to remember the folks from Coastal Carolina’s low country of southeastern USA.

Directions

1. Combine all ingredients in a heavy pot. Blend well.
2. Cook over medium heat for 30 minutes.
3. Taste and adjust seasoning or taste as desired. Cook for 10 more minutes. Do not boil and stir well.
4. Remove from heat and allow to cool.
5. Let sit in refrigerator overnight.
6. Bring to room temperature before using.