Barbecued Beef Sandwiches Food

BARBECUE BEEF FOR SANDWICHES

Steps:

• Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
• In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
• Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
• With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

VERY BEST BARBECUE BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.

BBQ BEEF SANDWICHES

Steps:

• In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.

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.

OPEN-FACED BBQ BEEF SANDWICH

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
• Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
• Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
• Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
• Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
• Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.

ITALIAN BARBECUED BEEF SANDWICHES WITH HOT AND SWEET CAPRESE SALAD

Steps:

• Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal.
• Reheat the sauce over medium-low heat to warm.
• Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine.
• Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables.
• Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches.

BARBECUED BEEF SANDWICHES

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

SPICY BARBEQUED BEEF SANDWICHES

Steps:

• To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat.
• Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.
• Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat.

BARBECUED ROAST BEEF SANDWICHES

Steps:

• In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
• Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.

BBQ BEEF SANDWICH RECIPE

Steps:

• Stack meat on microwaveable plate; top with cheese.
• Microwave on HIGH 30 sec. or until cheese is melted.
• Spread roll with sauce; fill with meat, onions and lettuce.

SNAPPY BARBECUE BEEF SANDWICHES

Steps:

• Place beef in a dutch oven.
• Combine all remaining ingredients, except the buns.
• Pour over beef.
• Cover and bake at 350° for 5 hours, turning beef occasionally.
• Shred beef with a fork.
• Serve on buns or rolls.
• Note: can keep this warm in a crock pot.
• This recipe can also be cut in half.

TANGY BARBECUED BEEF SANDWICHES

Steps:

• In a Dutch oven, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in ketchup, brown sugar, water, Worcestershire sauce, mustard, vinegar and salt; heat through. Serve on buns. Freeze option: Place cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

BARBECUE BEEF SANDWICHES

Steps:

• Put the chuck roast in the crock pot. pour the can of coke over the roast, sprinkle the onion salt on top of the roast add the minced garlic and then smother the whole thing with barbecue sauce.
• Cook it on low for 8 - 10 hours. the meat will practically shred itself when you insert a fork into it. Just continue to move the fork around and mix the meat completely with the sauce.

BAKED BARBECUED BEEF SANDWICHES

Steps:

• Preheat oven to 325°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In a Dutch oven, brown roast in oil on both sides; drain. Combine water, ketchup, onion, vinegar, Worcestershire sauce, chili powder, garlic and remaining salt and pepper; pour over meat. , Cover and bake 2-1/2 to 3 hours or until meat is tender. Remove roast; let stand 5 minutes before slicing, Skim fat from cooking juices. Return meat to the pan; heat through. Serve on rolls.

ADRIENNE'S OVERNIGHT BARBECUED BEEF SANDWICHES

Steps:

• Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
• Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

BBQ BEEF SANDWICHES

Steps:

• Place all ingredients in a slow cooker.
• Cook on high for approximately 5 hours (longer is okay).
• Add more bbq sauce (to taste) and salt and pepper and make sure the meat has come off the bone and is stringy.
• Cook for a further 30 minutes.
• Serve on toasted buns.

JOHN MADDEN'S BBQ BEEF SANDWICHES

Steps:

• In a large saucepan or small soup pot, brown onions in butter until tender.
• Add all other ingredients including cooked and shredded beef.
• Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours.
• (I can't vouch for the crock pot method, but stovetop works just fine!).
• Serve on buns or rolls.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

QUICK BARBECUED BEEF SANDWICHES

Steps:

• Heat oil in saucepot. Add onion and cook until tender.
• Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 minute Add beef and heat through. Serve beef mixture on rolls.