Sweet Spicy Smoky Beef Sandwich Food

SWEET AND SMOKY BBQ BRISKET SANDWICHES

Steps:

• Trim fat on brisket to 1/4 inch.
• Rub brisket evenly on both sides with Sweet & Smoky Rub.
• Cover with plastic wrap.
• Let stand at room temperature for one hour.
• Prepare grill for indirect medium-low heat (275 to 300 degrees Fahrenheit).
• Preheat grill by turning all burners to high with lid closed.
• Turn off burner(s) on one side of the grill.
• Turn burner on the other side to medium-high.
• Carefully place foil pan under grates on unlit side of grill to catch drippings.
• Place beef, fat-side up on unlit side of grill.
• Close lid.
• Grill six to seven hours or until internal temperature of thickest part of beef is 175 to 180 degrees.
• Gently move and turn brisket every two to three hours.
• Meanwhile, mix mayonnaise, RedHot Sauce, sugar, Seasoned Salt and pepper in large bowl.
• Add coleslaw mix.
• Toss to coat well.
• Cover and refrigerate until ready to serve.
• Carefully remove brisket from grill and wrap in foil.
• Return beef to grill, placing it back on unlit side.
• Cook 30 to 60 minutes longer or until internal temperature reaches 190 degrees.
• Remove from grill.
• Let stand 15 to 20 minutes.
• Slice brisket.
• Serve brisket on toasted rolls.
• Top with slaw and Bar-B-Q Sauce.

SMOKEY CHIPOTLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SWEET & SMOKY PULLED PORK SANDWICHES

Steps:

• In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SWEET & SMOKY BBQ BEEF FOR SANDWICHES

Steps:

• Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
• In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
• Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.) Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
• Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
• When the time is up check tenderness. The meat should pull apart with a fork easily.
• Remove the roast from the pan to a plate if it is done.
• The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
• On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
• Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.

SWEET & SPICY PULLED PORK SANDWICHES

Steps:

• Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.

SWEET, SPICY & SMOKY BEEF SANDWICH

Steps:

• Mix first 4 ingredients; spread onto bread slices.
• Fill with remaining ingredients.

SWEET & SPICY BEEF

Steps:

• In a large skillet, brown ground beef. Drain and set aside.
• Cook brown rice according to package directions.
• Heat oil in skillet and saute onion and peppers until tender. Stir in water chestnuts, pineapple, soy sauce, garlic-ginger sauce, and spices. Bring to boil; reduce heat and simmer until sauce thickens.
• Stir in cooked rice.

SPICY BEEF SANDWICH

Steps:

• Spoon garlic/caper butter on cut surfaces of the Roll.
• Add beef and lettuce and cut on the diagonal.

SPICY ROAST BEEF SANDWICHES

Steps:

• Spread butter over the cut sides of rolls. Layer the beef, cheese and peppers on the bottom halves; replace tops. Wrap each sandwich in foil. , Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until the cheese is melted.