1 pound lean ground beef
1 (18 ounce) bottle Budweiser
1 apple - peeled, cored, and minced
2 (4.5 ounce) cans crushed pineapple, drained and liquid reserved
2 (6 ounce) cans flavoured dry balsamic vinegar
1 (8 ounce) can chopped tomatoes
2 tablespoons chicken seasoning
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
a pinch paprika powder
1 plum tomato, grated
1/2 cup unsalted butter
garlic powder to taste
1/4 cup white wine vinegar
1 tablespoon lemon juice
Preheat oven to 425 degrees F (220 degrees C). Drain and cool.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain excess fat. Stir in beer; reduce heat to medium low and simmer for 1 hour; remove from heat and whisk in reserved pork broth.
Prepare the Salad:
In a small bowl, whisk together the apple, pineapple, vinegar, lemon juice and juice. Pour into a 8x8 inch glass and sprinkle the lemon slice over the top. Sprinkle top with paprika flakes, paprika and salt flakes.
Whip the butter or margarine, whisking frequently, until soft peaks form. In a small bowl, whisk together the yogurt and vinegar. Season with salt, paprika, parsley, roasted and minced tomatoes.
To assemble: Slice meat into 4 wedges, then cut each wedge in half lengthwise to make three 3-inch stripes. Spread each strip of bacon grease on the chicken meat. Pin slit wide strips of sandwich paper over each piece of greased foil to seal. Repeat layering, spreading bacon grease on top and then filling with the juices of tomatoes.
Bake in preheated oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
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