Barbecue Beefy Buns Food

BARBECUED BEEF ON BUNS

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

STEAMED BBQ BEEF BUNS

Steps:

• For the filling, place the beef in a small saucepan and add the ketchup, sugar, vinegar, soy sauce, hoisin sauce, ginger and 5-spice and stir occasionally over medium heat until the sauce reduces a little, about 5-7 minutes. Set aside to cool.
• For the dough, sift the flours, sugar and baking powder into a large mixing bowl. Add the milk, water and oil and stir this with a wooden spoon until it becomes too difficult to do so. Turn the dough out onto a work surface and knead the dough by hand until it feels smooth and elastic, about 5 minutes. Set this back in the bowl, cover the bowl with plastic wrap and let the dough rest on the counter for an hour.
• On a lightly flour work surface, cut the dough into 8 equal pieces. Roll each piece to as close to ¼-inch (6 mm) as possible, then using a 4-inch (10 cm) round cutter, cut out a circle. To fill each bun, hold a piece of dough in the palm of your hand and shape it with your fingers to make it more like a cup. Put a tablespoonful of the beef filling in the centre and then pinch the edges of the dough up and around to seal it in - it does take a bit of practice to make precise folds, so have patience. Place each bun, with the pinched end up, on a 2-inch (5 cm) square piece of parchment paper.
• Fill the bottom of a wok or other large pot that will hold a large bamboo steamer with water and bring this to a full boil over high heat. Arrange 4 buns into the steamer (if you have 2 baskets, you can stack them, with 4 buns in each). Cover and steam for 13-15 minutes - the buns will open up as they steam - this is expected. Remove the steamed buns with tongs and serve within 40 minutes of steaming.

SLOW-COOKED BARBECUED BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

BEEFY CHEESE BUNS

Steps:

• Combine beans, barbecue sauce and beef in medium saucepan.
• Cook over medium heat, stirring occasionally, until heated through (5 to 7 minutes).
• Spoon about 1/3 cup beef mixture onto bottom half of each bun.
• Arrange 2 cheese triangles on beef mixture.
• Cover top half of bun.

BARBECUED ROAST BEEF ON A BUN

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

BARBECUE BEEF ON BUNS (A FANTASTIC RECIPE!)

Steps:

• Place the chuck roast in a very large pot and cover with water. The water level must be at least 2 inches above the top surface of the roast. If you don't have a large enough pan a large soup pot will work, but the water level fills the pan over three-fourths full, and you will have lots of splatters on your stovetop (to alleviate this problem, cover your entire stovetop, except for the heating element you have your pan sitting on, with aluminum foil). It's imperative that you always keep the water level at least 2 inches above the roast. If you use a soup pot, add more water about every 30 minutes! When I cook the roast I USE A LID to partially cover the pot.
• Bring the water to a boil, and cook for about 3 hours until the meat is tender. (I keep the heat a little lower than medium-high, which is a fairly strong boil. Recently I cooked a chuck roast weighing 4.16 pounds and it took 3 hour and 15 minutes, I'm sure the cooking time will vary according to the weight of the meat and how hard the meat boils).
• Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a LARGE saucepan thoroughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and onion. Cover and refrigerate for later use. Don't use a medium saucepan because the sauce gets so hot that it can pop out of the pan and can burn your hand.
• When the roast is done, remove it from the water with a sharp meat fork and place it on a platter to cool slightly.
• When the roast is cool enough to handle, shred the meat by hand (I shred the beef with a dinner fork, and then pull the larger pieces of meat apart with my fingers).
• Remove the barbecue sauce from the refrigerator, and over high heat, stirring constantly, bring the sauce to a boil. Remove from heat and cool.
• Pour the sauce over the meat, and refrigerate for at least 8 hours before serving in order for the sauce flavors to absorb into the meat.
• When ready to serve, reheat the meat on the stove, in the microwave, or in an electric slow cooker.
• Serve on buns.
• Note: I freeze any meat that I don't use up within 3 to 4 days. I use fold-top plastic sandwich bags, placing 1/2 cup barbecue beef in each bag. I then, place all the little bags within a large freezer bag and place them in the freezer. One 4.16 pound beef chuck roast will give you approximately 15 servings (1/2 cup each).

BARBECUED BEEFY BEANS

Steps:

• Heat vegetable oil in a large skillet over medium heat; sauté ground beef with onions until beef is browned and onions are tender.
• Pour off excess fat, and add remaining ingredients.
• Pour into a 1 1/2-quart casserole dish, and bake at 350°F for 30 minutes.

BARBECUE BEEFY BUNS

Steps:

• Brown ground beef with onion and green pepper in butter in skillet, stir frequently and then drain.
• Add remaining ingredients except buns of course; mix well.
• Simmer, covered for 15 minutes. Serve on buns.