Bbq Beef Bacon Egg Open Face Sandwiches Food

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.

WHITNER'S BBQ HOT OPEN-FACED BRISKET SANDWICH

Steps:

• For Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.
• For Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.
• Continue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.
• For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.
• Liberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.
• Remove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.
• Place 5 to 6 slices brisket over slices of white bread and spoon gravy on top.
• Combine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.

OPEN-FACE BACON & EGG SANDWICH WITH KETCHUP

Steps:

• Cook eggs in medium nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. or until set, stirring frequently. Remove from heat.
• Place bacon pieces on muffin halves.
• Top with cheese, eggs and ketchup.

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.

BEEF BARBECUE

Steps:

• Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

OPEN FACE BACON JAM AND EGG SANDWICH #A1

Steps:

• Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
• Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
• To a small nonstick skillet, add one egg at a time and cook sunny side up.
• While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
• To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
• Note: extra jam can be stored in the refrigerator for up to 2 weeks.