2-3 lb lean pork roast 1 Cup cider vinegar
2-3 lb lean beef roast or chuck 2 Tbs black pepper
1 lb white meat chicken (optional) 1 Tbs ground red pepper
1 onion (large) ½ Tbs crushed red pepper
1 can tomatoes (28 ounce) 1 Tbs salt
1 can white corn 1 can beef broth (large)
1 can creamed corn
InstructionsCook meat on BGE until done.
Cool meat and cut meat into large chunks.
Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and meat back into the pot and add one large can of tomatoes - juice and all. Add corn, vinegar, and seasonings. Simmer a few minutes. Add the beef broth to the meat until it reaches the consistency of stew. NotesServe over white rice or bread with dill pickles on the side as a condiment.Number of Servings: Time to Prepare: