- 4 -6 lbs elk
- 2 onions, quartered
- 2 tablespoons light brown sugar
- 1 tablespoon paprika (be liberal)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 3/4 cup apple cider vinegar (again be a little more liberal)
- 4 teaspoons Worcestershire sauce
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne
Place the quartered onions in a crock pot. Combine brown sugar, paprika, salt and pepper: rub over the roast. Place the roast over the onions in the crock pot. Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture. Cook on low* for 18 hours (and no less than 10 hours). Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking. Drain and save some of the juice or remove meat if you want. Pull apart the meat with a couple of forks. Re-add juice to get to the right flavor. This is where you can add the sauce from below.
*Sometimes you might need to switch between low and warm for a little while
South Carolina Mustard Barbecue Sauce
Not all barbecue sauces are red. The Midlands of South Carolina’s make a bright yellow, mustard-based sauce. The mustard barbecue sauce can be traced to German settlers in the 18th century. If you’re going to grill, use this sauce toward the end of the cook time because the sugar will caramelize fast, then burn.
Ingredients
4 Tbsp. butter 1/2 onion, grated 1/2 cup yellow mustard 1/2 cup brown sugar 1/2 cup cider vinegar 1 Tbsp dry German mustard 2 tablespoons ketchup 1 tablespoon paprika 1 teaspoon cayenne 1 bay leaf 1 1/2 teaspoons garlic powder Salt to taste Preparation
Heat the butter over medium heat until it’s frothy, then add the onion and sauté for 3-4 minutes. Do not let the onions brown. Add everything else, stir well and simmer slowly for 30 minutes or more. Let sit in the refrigerator overnight. building sandwiches
Cole Slaw
Ingredients
½ cup mayonnaise 1½ tablespoons Dijon mustard 2 tablespoons light brown sugar 2 tablespoons apple cider vinegar ½ lemon, juiced 1 teaspoon kosher salt 1 teaspoon cayenne 1 teaspoon freshly ground black pepper 4 cups finely shredded green cabbage (about ½ head) 4 cups finely shredded purple cabbage (about ½ head) 2 large carrots, grated Preparation
Combine the cabbage and carrots in a large bowl. In another bowl, stir together the remaining ingredients. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with salt and pepper. Chill for 2 hours in the refrigerator before serving.