Table Scraps: It's A Friendly Backyard Throw Down

The folks in my neighborhood don't need an excuse to have a cookout. But during a recent weekend we actually had plenty of reasons to fire up the grill.

Jeff and Mara Nivens' son, Chase, came home from college, bringing with him a couple of friends. A friend had retired after a 30-year career. And, my daughter Dana and granddaughter, Taylor, drove into town from Texas for a two-week vacation.

So we did what we do best - we celebrated.

One of the great things about a neighborhood soiree is that everyone pitches in, spreading cooking duties between many households.

What originally started out to be a Sunday afternoon bash, got under way Saturday with a small afternoon prelude of burgers, salads and live music.

The following afternoon we did it again. But this time, there were appetizers, pasta, potatoes, tossed and frogs-eye salads, and those always addictive deviled eggs.

Of course, when you throw a neighborhood gathering, the most important person is the designated griller, which in our case is always Jeff. For "Round 2," he cooked hot dogs.

I made a huge crock pot filled with Dana's favorite barbecued beef.

It was convenient, because I made it the day before, and easy, because it kept warm for late-arriving guests on a small table near an electrical outlet.

"Hot dogs; we got hot dogs," Jeff hollered. The dogs disappeared fast. But no one had touched my double batch of barbecue.

"We're going to be eating sandwiches for breakfast, lunch and dinner," I thought to myself. "Get your beef here," I pleaded.

After a first look at the beef in the cooker, one of my neighbors, who is a West Virginia transplant, said, "This reminds me of home."

I was encouraged.

Shortly after, the fork-tender brisket was being piled onto buns almost as fast as we could make large pitchers of ice-cold beer margaritas.

It turned out my fears were unfounded.

With the unofficial closing of summer - Labor Day - fast approaching, I suggest you grab any excuse and your neighbors to celebrate.

This barbecued beef can be made the day before and warmed up just before serving or prepared in your slow cooker.

BARBECUED BEEF SANDWICHES

3 to 4 pounds beef chuck roast or beef brisket

1 1/2 cups ketchup

1 package onion soup mix (1 1/4 ounce)

1 tablespoon chili powder

3 tablespoons vinegar

2 tablespoons Worcestershire sauce

2 teaspoons prepared mustard

1 teaspoon finely chopped fresh garlic

Heat oven to 350 degrees. Trim fat from meat. Place meat in Dutch oven or roasting pan. In medium bowl, stir together all remaining ingredients, pour over meat and cover. Bake, turning meat once or twice, for 2 1/2 to 3 1/2 hours or until tender. Remove meat from sauce; skim off fat. Shred meat; return to sauce. Serve on buns.

Makes about 18 sandwiches.

Note: A slow cooker can be used. Cut meat to fit cooker; pour sauce over meat. Cook on high for 4 to 5 hours or until tender. Follow same directions above.

Source: "Land O' Lakes Treasury of Country Heritage Meals & Menus"