Brenda’s BBQ Pitt: A beacon for the Montgomery Boycotts

February has been a month filled with inspiration and love.  This is the last week to celebrate Black History month, and the African American Chef’s who have greatly contributed to America’s cuisine. My first post was dedicated to African American Chef’s Zephyr Wright and Abby Fisher.

In this post, I wanted to acknowledge this wonderful black American chef duo who changed contributed to American cuisine, while fighting for Civil rights. Larry and Jereline Bethune.

This couple’s restaurant, named Brenda’s BBQ Pit, became a center for Civil rights in Montgomery, Alabama. Their efforts greatly contributed to the success of the Montgomery Bus Boycotts. Brenda’s BBQ Pit is the oldest BBQ restaurant still in operation to this day. 

This recipe is dedicated to Chefs Larry and Jereline Bethune. It is a Beef Barbecue recipe. 

Happy Eating! 

Beef Barbecue Recipe

Ingredients

• 3 pounds- 1 boneless chuck
• 1 Cup Barbecue sauce
• 1/2 Cup Apricot preserves
• 1/3 Cup chopped green or sweet red onion.
• 1 small onion, chopped
• 1 Tablespoon Dijon Mustard
• 2 teaspoons of brown sugar
• 12 sandwich rolls, split

Cooking Directions

1. Cut the Roasst into quarters; place in a greased 5 qt slow cooker.
2. In a bowl, combine the next 6 ingredients
3. Pour over roast.
4. Cover and cook on low for 6-8 hours, until meat is tender. 
5. Remove roast and thinly slice.
6. Return meat to slow cooker and stir gently. 
7. Cover and cook 20-20 minutes longer.
8. Skim fat from sauce.
9. Serve beef and sauce on rolls.

Serves: 12