Texans like Bob and I are pretty particular about our barbecue sandwiches. We like them piled HIGH with lean meat that's been slow cooked until it's so tender it practically shreds itself. Add a sweet-and-spicy sauce that lets the delicious beef flavor shine through and you've got the main ingredients for one of our go-to meals.
Adapted from an idea in a Fix It and Forget-It cookbook, this simply delicious recipe turns everyday chuck roast into a bbq lover's delight. It takes around 10 hours, start to finish, but most of that time (9 hours) is hands off while the crockpot works its magic.
When Charlotte and I go to NYC to visit our Big City son, one of our favorite stops is the Brooklyn Flea In Fort Greene. It's a smaller, urban version of Canton First Monday Trade Days and there's always something that'll catch your eye.
Charlotte found the perfect pair of Justin cowboy boots (Size 5...yes, I'm serious) in this outdoor bazaar and I'm always looking for something to eat or drink (walking makes me hungry). They're usually three-deep at the counter for Dough (artisanal handcrafted doughnuts) and just the sight of the lobster roll at the Red Hook Lobster Pound makes my mouth water.