Roy Rogers Bbq Sauce Food

ROY'S DELICIOUS BBQ SAUCE/MARINADE

Roy's Delicious BBQ Sauce/Marinade image

I love this recipe. It is the only one that I make since a lake friend brought it to the lake with chicken soaked in it. Its delicious. I do not use as much salt as the recipe calls for because the other ingredients in the recipe are already salty so I just salt to taste. I think that the recipe actually calls for too much salt but I put the amount it called for so I wasnt altering the recipe.

Provided by Gingerbear

Categories Sauces

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups ketchup
6 tablespoons minced onions
4 teaspoons celery seeds
3 teaspoons salt
1/4 teaspoon cayenne pepper
10 tablespoons Worcestershire sauce
6 tablespoons lemon juice
6 tablespoons salad oil (I use olive oil)
4 tablespoons honey
1 clove garlic, minced

Steps:

mix together and let come to a boil.
Let cool.

ROY ROGERS REGULAR ROAST BEEF SANDWICH

Roy Rogers Regular Roast Beef Sandwich image

Roy Rogers used to be a large chain of fast food restaurants owned by the Marriot Corp. established in Falls Church, VA in 1968. It is now a very small chain in the Midatlantic and Northeast. They obtained a loyal following for their excellent roast beef sandwiches, burgers, and fried chicken. They were bought out by Hardees in the early 1990s which was an utter disaster for Hardees as no Roy Rogers regulars liked Hardees food. I grew up liking Roy's Roast Beef sandwiches but it's impossible to find a copycat recipe online. From admissions of Roy's, a former employee and America's Test Kitchen, here is tried authentic recipe for their roast beef sandwiches. They use USDA choice Steamship Round (the entire Round of Beef). This recipe results in a deliciously tender and juicy roast beef sandwich exactly how Roy's makes it. To improve flavor beyond Roy's try searing the beef in a saute pan prior to slow roasting. Roy's acknowledges this will enhance flavor but is cost prohibitive for them. A single 4 lb. roast will yield 20 sandwiches.

Provided by VanScoy

Categories Roast Beef

Time 3h20m

Yield 1 sandwiches, 1 serving(s)

Number Of Ingredients 5

Ingredients

3 1/4 ounces beef eye round (USDA Choice)
2 ounces kaiser rolls (Maier's Italian)
2 tablespoons beef broth (or canned Consomme)
1 tablespoon barbecue sauce (Open Pit Regular)
1 tablespoon horseradish sauce (Creamy)

Steps:

Preheat oven to 225°F Insert an oven safe remote thermometer into the center of the roast and program the thermometer to alert at 115°F Place the roast on a rack over a foil lined baking pan. Slow roast in the oven uncovered until the thermometer alerts. Turn the temperature of the oven down to 175F and continue roasting. The idea is that this tough cut of meat will become most tender if slow roasted with an internal temp under 122F as long as possible.
Change the alert temperature of the thermometer without opening the oven to 130°F When the alert is reached remove the roast from the oven and let rest inside an unsealed gallon sized ziploc baggie. This will capture the juices while resting. The roast will be pink throughout. This is how it should look at this point.
When the roast is room temperature, seal the baggie and place in the refrigerator over night. The cold temperature will help enable thin slicing.
Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each sandwich to be made. (I purchased a Harbor Freight deli slicer for $65 on Ebay). Heat the beef broth or consomme in a saucepan until simmering and add in the reserved juices. When the sauce is simmering place the cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds. This will finish cook the beef, add the flavor of Roy's sandwiches without toughening the meat. Anything over a minute will toughen the meat. A Roy's employee acknowledged this is how they finished the beef.
Place the meat directly from the broth on an untoasted bun bottom. Spoon a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce.

GOLD RUSH SAUCE (FRENCH'S MUSTARD RECIPE)

Gold Rush Sauce (French's Mustard Recipe) image

This recipe came from an old French's mustard booklet. My mom used to make it and put on everything from grilled steaks and burgers to chicken, even on corn, vegetables, and burger buns. Nothing says summer grilling is here to me than some of this on the first steak of the season! We jazz it up sometimes changing type of mustard, as well as changing the the dry ingredients, but the original is GREAT!

Provided by The Amazing Christy

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/2 lb butter (can use margarine-watch for trans fats)
1/4 cup prepared mustard
1 tablespoon sugar
1 tablespoon minced dry onion
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 1/2 teaspoons salt
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Steps:

Allow butter to come to room temperature.This time is not included in prep time.
Combine all other ingredients; add gradually to butter mixing throughly.
Grill steaks or hamburgers on one side, turn, spread cooked side with butter mixture.
When other side is cooked, spread with mixture.
Store in refrigerator.

Nutrition Facts : Calories 1185.7, Fat 124.5, SaturatedFat 77.8, Cholesterol 325.4, Sodium 4211.5, Carbohydrate 20.7, Fiber 1.8, Sugar 14.7, Protein 3.6

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Roy Rogers Bbq Sauce Food

ROY'S DELICIOUS BBQ SAUCE/MARINADE

ROY ROGERS REGULAR ROAST BEEF SANDWICH

GOLD RUSH SAUCE (FRENCH'S MUSTARD RECIPE)

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