I know it as New England Boiled Dinner and it's always been one of my favorites. The only thing I do different is include Rutabaga, 5 cubes beef bouillon and Lipton soup mix to the water.
So tender, you don't need a knife... The only thing I did different was I used Louisiana Seasoning when I seared it, which gave it a nice blackened appeal. I substituted carrots with brussel sprouts.
I made this dish and it was really good but as a suggestion, do not add brown sugar to the glaze...bbq sauce already has it in there and it was too sweet for my taste.
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