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Today is September 25, 2022

Debris BBQ Beef on Pistolettes for Ship Island

Main Dishes



4 1/2 to 5 lbs. beef chuck roast
Salt and black pepper to taste
1 large onion, chopped
2 Tbsp. vinegar
2 Tbsp. dark-brown sugar
Juice of 1 large lemon
1 cup Heinz Chili Sauce
5 Tbsp. Worcestershire sauce
1 Tbsp. liquid hickory smoke
1/2 Tbsp. Coleman’s Hot English mustard
1 tsp. chili powder
3 bay leaves
1/2 cup water
1 cup red wine
1/2 cup chopped celery
1 head garlic, peeled and minced
1 tsp. garlic powder
1 Tbsp. Cajun seasoning


Preheat oven to 325 F. Season the roast with salt and pepper. In a large mixing bowl, combine all the other ingredients and mix thoroughly. Transfer roast to a Dutch oven, and pour the mixture on top. Cook for 6 hours, covered, periodically basting with the pot liquor. When the meat is tender and falling apart, remove from oven. Once cool, transfer to a cutting board and using two forks, shred the meat. Return the meat to the Dutch oven and cook in the oven, covered, for another 15 minutes. Remove and slather onto fresh pistolettes or crusty French bread with mayonnaise. Yield: 10 to 12 servings
  Chef’s note: If not serving immediately, transfer the meat to a resealable container and refrigerate for up to 1 week, or freeze for up to 6 months. These make ideal and always-at-the-ready sandwiches onboard and are equally as tasty cold as they are reheated.


From “On the Coast: Mississippi Tales and Recipes,” by Troy Gilbert and Matthew Mayfield. Recipe reprinted with permission from Pelican Publishing Co.

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