Crock Pot Bar B Que Beef Food

CROCK-POT BAR-B-QUE BEEF

Steps:

• Trim beef to remove fat; cut meat into large cubes about 2" x 2" (save fat & meat trimmings for latter).
• Coat the bottom of a large crock-pot cooker with a little olive or canola oil to prevent sticking, then place meat in the cooker with the onion, Cajun spice, and garlic.
• Mix together remaining ingredients (sauce) and pour over meat.
• Cover and cook on high for 4 to 5 hours, or until meat shreds easily - stir once or twice during cooking if you can.
• Remove the meat & onion from cooker with a slotted spoon and shred the meat with a potato masher or 2 forks, then pour about 1/2 cup of the sauce over the meat - serve with the remaining sauce on the side for those people that would like more sauce (or just save the extra sauce for other uses latter).
• If you not afraid of a few extra calories, boil the trimmed off meat & fat with a cup of water in the microwave (or on the stove) and then add just the "liquid" from that to the crock-pot. I like to trim the fat off the meat because not everyone likes fat in their sandwich, but the fat is full of flavor :).

SHREDDED BBQ BEEF

Steps:

• Preheat the oven to 325°.
• In a small bowl mix together all the BBQ Seasoning ingredients. Expert Tip - make sure all the brown sugar clumps are separated before moving on.
• Reserve 2 tbsp of the BBQ Seasoning and set aside.
• Pat the beef dry with paper towels. Then cut it into 3 inch chunks. Discard any large pieces of white fat.
• Season all sides of the beef with the BBQ Seasoning.
• In a large pot (that has a lid, like a Dutch oven) whisk together the beef broth, Worcestershire and tomato paste. Add the onions and garlic to the pot.
• Place the seasoned beef pieces on top of the onions in the pot.Expert Tip- mop up any excess seasoning with the beef pieces before placing in the pot.
• Pop the lid on and place in the preheated oven for 3 hours, until the beef shreds easily.Expert Tip- if at the end of 3 hours your beef is not tender, add 20 minute increments until it is ready.
• Remove the beef pieces from the pot, place on a rimmed baking sheet and shred with 2 forks.Remove any large pieces of fat you may come across.
• Optionally you can add the garlic and cooked onions from the braising liquid to your shredded beef. The actual braising liquid is discarded in this recipe. It can tend to be quite greasy and would also make your bbq beef greasy.
• Sprinkle 1/2 of the reserved BBQ Seasoning over the shredded beef and toss to coat. Give it a taste and add more seasoning to your liking.
• Mix the beef with 1/2 cup of your favorite BBQ Sauce.
• Serve the Shredded BBQ Beef on buns or rolls with additional BBQ sauce, coleslaw, pickles and/or cheese.... whatever toppings you like!

CROCKPOT SHREDDED BEEF BARBECUE

Steps:

• Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
• Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
• Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.

OVEN-BARBECUED CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Bend the wings and tuck the tips under the large joint to form a triangle.
• Season the chicken wings on both sides with salt and pepper.
• Set wings in a single layer in a large roasting or baking pan. Use two pans if you have to.
• Bake the chicken wings, turning once, until browned, about 45 minutes.
• Remove the wings from the oven.
• Pour off all the fat from the pan. If necessary, blot the wings with paper towels.
• Return the wings to the pan.
• Pour the barbecue sauce over the chicken wings and return to the oven.
• Bake for 10 minutes.
• Turn the wings over and bake 10 minutes longer.
• Serve hot, at room temperature, or cold.

SLOW COOKER BARBEQUE

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.