Chopped Bbq Beef Sandwich Food

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.

CHOPPED BEEF SANDWICHES

Steps:

• Microwave the leftover brisket in a microwave-safe bowl or container, covered by a damp paper towel until warmed to your liking.
• Transfer the brisket to a work surface and chop into small bits and pieces. You should have about 3 1/2 cups of chopped brisket. Add it to a small mixing bowl, along with the BBQ sauce and stir to coat.
• Serve on a hamburger bun and top with desired toppings.

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.

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.

NORTH CAROLINA EASY CHOPPED BARBECUE

Steps:

• Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
• Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
• Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
• Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
• Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

CHOPPED BARBECUE-CHICKEN SANDWICH

Steps:

• Heat a grill to medium-high. Season chicken with salt and pepper. Lightly brush grates with oil. Grill chicken, flipping halfway, until cooked through, about 4 minutes a side. Brush both sides with barbecue sauce and continue cooking, flipping once, until caramelized and lightly charred in places, about 2 minutes more. Transfer to a cutting board and let stand 10 minutes, then coarsely chop.
• Combine cabbage, scallions, mayonnaise, celery seed, and vinegar in a bowl. Season to taste and toss to combine.
• Grill buns, split-sides down; until lightly golden, about 1 minute. Serve with chopped chicken and drizzle with more barbecue sauce. Top with coleslaw.

CHOPPED BARBECUE BEEF SANDWICH

Steps:

• On cutting board, cut beef into small pieces.
• Place in saucepan and mix in barbegue sauce until evenly coated and moist. Heat over low-medium until warmed.
• Spoon onto bun and top with onion & pickle slices. Top with additional barbeque sauce as desired.

LEFTOVER ROAST BEEF BAR-B-QUE SANDWICH FILLING

Steps:

• Shred or cut roast into thin slices (I shred).
• Mix enough bar-b-que sauce to make moist.
• Put into bowl with a lid.
• Refrigerate overnight or freeze.
• When ready to use, thaw, if frozen and microwave until hot, usually 2 minutes at a time until hot.
• Serve on buns with sliced onion and pickles.