Double Q Chili

Posted on February 25, 2011 by admin-2qq

(3) LBS. LEAN GROUND BEEF , DEER MEAT, OR TURKEY
(1) 15.5 OZ. CAN DARK RED KIDNEY BEANS
(1) 15.5 OZ. CAN RED BEANS
(1) 15.5 OZ. CAN PINTO BEANS
(1) 15.5 OZ. CAN MANWICH
(1) 15.5 OZ. CAN TOMATO SAUCE OR (1) 8 OZ. CAN TOMATO SAUCE & 8 OZ. DOUBLE Q BBQ SAUCE/ (ORIGINAL OR SPICY)
(1) 10 OZ. CAN RO-TEL TOMATOES
(6) OZ. FROZEN OR FRESH CHOPPED ONIONS
(6) OZ. FROZEN OR FRESH CHOPPED GREEN PEPPERS
(1) PACKAGE WILLIAMS ORIGINAL CHILI SEASONING FOR (2) LBS. MEAT
(2) TEASPOONS DOUBLE Q DRY RUB & ALL PURPOSE SEASONING
(2) TEASPOONS CUMIN POWDER
(1) OZ. WORCESTERSHIRE SAUCE

BROWN MEAT, CHOPPED ONIONS, & CHOPPED GREEN PEPPERS.
ADD CHILI SEASONING, DRY RUB & CUMIN AFTER BROWNED. MIX IN WELL.

COMBINE REMAINING INGREDIENTS IN LARGE CROCK POT OR REGULAR POT.

ADD MEAT, COVER, AND BRING TO A SLOW BOIL, SIMMER FOR A COUPLE OF HOURS.

REMOVE AND REFRIGERATE OVERNIGHT. NEXT DAY HEAT & SERVE.

BEST IF IT SITS OVERNIGHT BEFORE SERVING

GREAT TOPPED WITH FRESH CHOPPED ONIONS, GRATED CHEESE, & CORN CHIPS.

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Double Q Brisket or Pork for the Slow Cooker

Posted on February 24, 2011 by admin-2qq

ONE 4-6 LB. BRISKET OR ONE 4-6 LB. BOSTON BUTT (BONE IN)

ONE BOTTLE DOUBLE Q BBQ SAUCE (ORIGINAL OR SPICY)

ONE BOTTLE DOUBLE Q DRY RUB

6 QUART CROCK POT

WASH MEAT THOROUGHLY WITH COLD WATER, PAT DRY, BRUSH WITH EXTRA VIRGIN OIL AND LIBERALLY APPLY DOUBLE Q DRY RUB AND COOK IN CROCK POT (FAT SIDE UP) ON LOW FOR APPROXIMATELY 8 HOURS OR UNTIL THE MEAT FALLS APART. THE BOSTON BUTT IS DONE WHEN THE BONE IS CLEAN WHEN PULLED OUT.

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