My Aunt Margarets Beef Barbecue In Buns Food

BBQ BEEF ON A BUN

Steps:

• Coat roast with marinade; place in resealable plastic bag. Add cola, squeeze our air and seal bag. Refrigerate overnight, turning once or twice. Lightly oil grill and preheat BBQ to medium. Combine sauce, broth , rosemary, thyme, garlic, pepper in a medium-size aluminum roasting pan. Remove roast from marinade; pat dry and discard marinade.
• Sear roast on all sides. Place roast on upper rack and roasting pan directly below roast on grill. Place a meat thermometer in center of roast, reduce heat to low and close lid. Cool until roast reaches 160F for medium, about 3 hours, basting every 20 miniutes with sauce from drip pan.
• Remove roast to cutting board, loosely cover with foil and let rest 30 minutes. Shave or slice very thinly and serve on Kaiser rolls with some of the sauce.

BEEF AND PORK BUNS

Steps:

• Distribute the meat evenly over the bottoms of the kaiser rolls. Place approximately 2 ounces of the barbecue sauce over the meat. Place the top of the roll on the meat and serve with a knife and fork.

BARBECUE BEEF ON BUNS (A FANTASTIC RECIPE!)

Steps:

• Place the chuck roast in a very large pot and cover with water. The water level must be at least 2 inches above the top surface of the roast. If you don't have a large enough pan a large soup pot will work, but the water level fills the pan over three-fourths full, and you will have lots of splatters on your stovetop (to alleviate this problem, cover your entire stovetop, except for the heating element you have your pan sitting on, with aluminum foil). It's imperative that you always keep the water level at least 2 inches above the roast. If you use a soup pot, add more water about every 30 minutes! When I cook the roast I USE A LID to partially cover the pot.
• Bring the water to a boil, and cook for about 3 hours until the meat is tender. (I keep the heat a little lower than medium-high, which is a fairly strong boil. Recently I cooked a chuck roast weighing 4.16 pounds and it took 3 hour and 15 minutes, I'm sure the cooking time will vary according to the weight of the meat and how hard the meat boils).
• Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a LARGE saucepan thoroughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and onion. Cover and refrigerate for later use. Don't use a medium saucepan because the sauce gets so hot that it can pop out of the pan and can burn your hand.
• When the roast is done, remove it from the water with a sharp meat fork and place it on a platter to cool slightly.
• When the roast is cool enough to handle, shred the meat by hand (I shred the beef with a dinner fork, and then pull the larger pieces of meat apart with my fingers).
• Remove the barbecue sauce from the refrigerator, and over high heat, stirring constantly, bring the sauce to a boil. Remove from heat and cool.
• Pour the sauce over the meat, and refrigerate for at least 8 hours before serving in order for the sauce flavors to absorb into the meat.
• When ready to serve, reheat the meat on the stove, in the microwave, or in an electric slow cooker.
• Serve on buns.
• Note: I freeze any meat that I don't use up within 3 to 4 days. I use fold-top plastic sandwich bags, placing 1/2 cup barbecue beef in each bag. I then, place all the little bags within a large freezer bag and place them in the freezer. One 4.16 pound beef chuck roast will give you approximately 15 servings (1/2 cup each).

BARBECUED BEEF ON BUNS

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

HOMESTYLE ALBERTA BEEF ON A BUN

Steps:

• Place frozen roast in roasting pan.
• Heat, uncovered, at 450 degrees for 45 minutes (30 minutes for smaller roast).
• Remove roast from oven, and season with garlic and pepper.
• Cover, decrease heat to 275 degrees, and roast for approx 4 hours until fork tender.
• Pull apart roast with fork.
• Layer ingredients into slow cooker (1 layer beef, 1 layer au jus from roasting pan, 1 layer BBQ sauce). Repeat until all ingredients have been added.
• Heat on low until warmed through and bubbling (2-3 hours).
• Spoon onto sliced Kaiser rolls, and enjoy!

QUICK BEEF BUNS

Steps:

• Cook beef, pepper & onion in skillet over med. heat until brown. Remove from heat and stir in bread crumbs, barbecue sauce and salt. Set aside.
• Preheat oven to 375º. Separate crescent roll dough in 4 rectangles on lightly floured board. Roll dough in 8x4 rectangle-cut crosswise in half. Place 2 tbsp of meat mixture on each half. Top with some mozzarella. Pull corners of dough toward the center and twist. Pinch to seal. Place buns on greased cookie sheet. Repeat with rest. Makes 8 buns.
• In small cup, beat egg yolk and 1 tsp water with fork until blended. Brush top of buns.
• Bake 10-15 minutes or until golden.

BBQ BEEF ON A BUN

Steps:

• Cook roast in oven with garlic, 1 c water some salt,and pepper on 325 for 3-4 hours till falls apart tender.
• In a sauce pan brown onions in butter. Lower heat and add ketchup till bubbling.
• Add brown sugar and molasses, taste to check if there is enough brown sugar. If not add 1T-2T more.
• Add lemon juice and cook for about 10 more minutes. Add meat and cook 10 min more.
• Serve over buns or rolls with cheddar cheese and onion slices if desired.