Chili BBQ Beef

Bring beef to room temperature, rinse and blot-dry on both sides and ends for seasonings to adhere.  Keep the fat located in its places for flavoring the meat more than anything else.  When meat is cooked and cooled enough, remove all the fat when shredding it– easy to find.

Season with coarse salt and McCormick Grill Mates Spicy Montreal Steak seasoning.

Heat oil on a high flame; sear meat on both sides.  Do this in the very pan or skillet that meat will slow-cook in in the oven.  Do everything in one pan; 7 ingredients– the meat, onions, salt, McCormick seasoning, thyme, chili sauce, and ketchup.  Make is simple.

When meat has a good color of sear on both sides, carefully lift it and place onion underneath the meat. Turn off the stove-burner heat.  Already have the oven set at 225°, preheated.

In a bowl, mix together this sauce with your favorite ketchup.  I prefer Heinz ketchup for this.

Choose for your taste buds the right amounts of both sauces.  Add fresh thyme.  Make enough of it, combined, to add to the meat a second time after it’s out of the oven and torn into barbecue for bread.

Thickly base the top of the meat with the ketchup and oriental chili sauce with thyme.  Don’t forget to do the sides.  Cover with aluminum foil and slow-cook.  This will take 3 to 4 hours.

Let meat rest before tearing apart with a butter knife and fork.  I want some chunks in this, not just shreds of delicious meat.  Mix a little of the sauce into the cooked meat, tasting a little at a time to adjust flavors of sauce if need be.  Add more ketchup.  I find that ciabatta rolls are suitable for this barbecue.

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