Beef Onions In Barbecue Sauce Food

BACON AND ONION BARBECUE SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.

BBQ SAUCE

Steps:

• In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.

BARBECUED ONION MEAT LOAVES

Steps:

• In a large bowl, combine the egg, milk, 2 tablespoons barbecue sauce, stuffing and onion soup mix. Crumble beef over mixture and mix lightly but thoroughly. Shape into 5 loaves; arrange around the edge of a microwave-safe dish., Microwave, uncovered, on high for 4-1/2 to 5-1/2 minutes or until no pink remains and a thermometer reads 160°. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce. If desired, sprinkle with minced parsley.

BARBECUED TRI-TIP WITH CARAMELIZED RED ONIONS

Steps:

• For caramelized red onions:
• Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Stir in chives.
• For tri-tip:
• Prepare barbecue (medium heat). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
• Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.

BAR-B-QUE SAUCE

Steps:

• In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

IRENE'S BARBEQUE SAUCE

Steps:

• In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.
• Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.

PATSY'S BEST BARBEQUE BEEF

Steps:

• In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
• Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
• Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.

BEEF & ONIONS IN BARBECUE SAUCE

Steps:

• Heat oven to 325.
• Cut beef steak lengthwise in half and then crosswise into 1/4" strips; set aside.
• Shake flour in oven bag.
• (Leave excess flour in bag).
• Place sauce ingredients and onion in bag.
• Squeeze bag to mix well, blending in flour.
• Place beef in bag, turning to coat.
• Place bag in 13 x 9" pan, arranging ingredients in even layer.
• Close bag with nylon tie.
• Cut 6 1/2-inch slits in top.
• Bake 45-50 minutes or until beef is tender.
• Serve beef in rolls.

BEEF BARBECUE SAUCE

Steps:

• Cook onion and garlic in olive oil in a non-reactive sauce pan until tender. Add beef stock, vinegar, syrup, worcestershire sauce, tomato sauce, chili powder, salt and chili peppers. Bring to a boil and simmer for 30 minutes.

CARAMELIZED ONIONS WITH BARBECUE SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)

BOURBON VIDALIA ONION BARBECUE SAUCE

Steps:

• Heat oil and butter and sautee onions and garlic till tender about 5 minutes.
• Add rest of ingredients bring to boil then simmer for 30 minutes.
• Using a hand blender puree till onions are very fine.
• Cool and jar.
• Baste on any meats you want to be finger licking GOOD!

BRAISED BEEF & ONIONS

Steps:

• Heat oven to 325°F Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Add onions, wine and hoisin sauce. Cover; bake 45 minutes.
• Stir flour into tomato sauce in small bowl. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, for 45 minutes or until meat and vegetables are tender. Serve over hot cooked spaetzle or noodles of choice.
• Recipe Tip
• Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. It lends a sweet, spicy and salty flavor to food. Look for it bottled in the Oriental food section of the supermarket.

GRILLED BURGERS WITH ROQUEFORT MAYONNAISE AND BARBECUED RED ONIONS

Steps:

• Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.
• Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops.

BBQ'ED BEEF AND BACON STUFFED ONIONS

Steps:

• Cut onions in half crosswise, peel and remove centers leaving 2 or 3 layers of onion. Set aside.
• Finely chop enough onion centers to make 1 cup.
• Combine chopped onion, ground beef, egg, salt, 1/4 cup bbq sauce and bacon.
• Mix well and make 6 large meatballs.
• Fit meat mixture into 6 onion halves, mounding it up so that the second half of onion fits over it.
• Place stuffed onions in a shallow baking pan.
• Bake in a 350° oven for 45 to 60 minutes. Baste with remaining bbq sauce during the last 25 minutes of cooking time.
• Onions may be cooked on grill. Wrap in foil and cook over hot coals for 30 minutes. Carefully open foil packets and baste onions with bbq sauce. Grill for another 25 minutes or until onions are tender and meat is done. Makes 6 servings.
• *You can also bake the halves and not put them together. Top them with a slice of cheddar at the end if desired.