Badazz Barbecue Beef Recipes

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BARBECUED BEEF



Barbecued Beef image

This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.

Provided by CORWYNN DARKHOLME

Categories     100+ Everyday Cooking Recipes

Time 10h20m

Yield 12

Number Of Ingredients 10

1 ½ cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (4 pound) boneless chuck roast

Steps:

  • In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
  • Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
  • Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g

BBQ BEEF BRISKET



BBQ Beef Brisket image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 32

One 4-pound brisket
1 tablespoon plus 1 teaspoon kosher salt
1 packed tablespoon light brown sugar
1 tablespoon dried shallots
2 teaspoons garlic powder
2 teaspoons smoked sweet paprika
1 teaspoon cayenne pepper
Buttered toasted buns or Buttermilk Cheddar Corn Cakes (recipe follows)
Crunchy Ranch Slaw (recipe follows), for serving
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup
1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon granulated sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

Steps:

  • Allow the brisket to come to room temperature for 30 minutes.
  • Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
  • Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
  • Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
  • Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
  • Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
  • Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
  • Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
  • Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
  • Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

BEEF BARBECUE



Beef Barbecue image

We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. -Karen Walker Sterling, Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 12 servings.

Number Of Ingredients 8

1 boneless beef chuck roast (3 pounds)
1 cup barbecue sauce
1/2 cup apricot preserves
1/3 cup chopped green or sweet red pepper
1 small onion, chopped
1 tablespoon Dijon mustard
2 teaspoons brown sugar
12 sandwich rolls, split

Steps:

  • Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

Nutrition Facts : Calories 218 calories, Fat 7g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

ALL-AMERICAN BARBECUED BEEF WITH NOODLES



All-American Barbecued Beef with Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

salt to taste
1 lb ziti or rigatoni
1 onion
1 Tbsp vegetable oil
2 Tbsp Worcestershire sauce
1 lb ground round
3 to 4 Tbsp barbecue sauce
1 can (14 1/2 oz) crushed tomatoes
4 to 6 drops Tabasco sauce (optional)

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Meanwhile, peel and finely slice the onion. Heat oil in a large skillet over medium-high heat. Add the onions and saute just to coat them with oil, about 1 minute. Reduce heat to medium, add Worcestershire sauce, and cover the skillet. Cook until the onions are tender, 4 to 5 minutes. Uncover skillet, add the beef, and cook, stirring to break up the lumps, just until it is no longer pink, about 1 minute. Add the barbecue sauce and crushed tomatoes. Simmer, stirring occasionally, until the mixture is hot, about 3 minutes. Season to taste with salt and Tabasco sauce. Drain the pasta and divide it among six shallow bowls. Spoon sauce over each portion, and serve immediately.

BADAZZ BARBECUE SAUCE



Badazz Barbecue Sauce image

Give the other barbecue sauce(s) in your fridge to your neighbours - you won't need or want them any more.

Provided by Millereg

Categories     Sauces

Time 25m

Yield 5 cups, approximately, 20 serving(s)

Number Of Ingredients 13

1 very large onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup butter
3 tablespoons apple cider vinegar
1 cup bottled water
1 1/3 cups bottled chili sauce
2 tablespoons brown sugar
1 teaspoon cayenne pepper
3 tablespoons reduced-sodium Worcestershire sauce
1/2 tablespoon mustard
1/2 lemon, juice of
1 can beer (chef's choice)
black pepper, to taste

Steps:

  • In a saucepan, sauté the onion and garlic in the butter.
  • When the onions are transparent, add everything else.
  • Bring to a boil and then simmer for about 15 minutes OR until you can't stand the amazing aroma!
  • Store refrigerated.

BARBECUED BEEF



Barbecued Beef image

Provided by Molly O'Neill

Categories     lunch, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless rib steak, trimmed of fat
1/2 cup soy sauce
1/2 cup water
1/4 cup sugar
1 tablespoon sake
1 tablespoon minced scallion
1 teaspoon finely chopped garlic
1 teaspoon sesame oil
1/2 cup soybean paste mixed with 1/4 cup water
2 green Korean or Thai hot peppers, seeds and veins removed, sliced
2 large cloves garlic, very thinly sliced
Large outer leaves from two heads of red-leaf lettuce

Steps:

  • Using a very sharp knife, cut the beef into very thin slices, each about 5 inches long and 2 inches wide. Place them in a large nonreactive bowl and set aside. In another bowl, combine the soy sauce, water, sugar, sake, scallion, garlic and sesame oil and stir until the sugar is dissolved. Pour the mixture over the meat and set aside to marinate at room temperature for 1 hour, stirring occasionally.
  • When ready to cook, prepare a charcoal or table-top grill with a fairly fine grill surface. When very hot, remove the meat from the marinade and discard the marinade. Grill the meat until nicely browned, about 2 to 3 minutes per side. (Alternatively, preheat a large cast-iron skillet over high heat and cook the meat slices a few at a time, turning once, until browned.) Transfer to a warmed platter.
  • Place soybean paste, hot peppers and garlic in separate bowls and place lettuce leaves on a plate. Serve with rice and side dishes (recipes follow). To eat, top a lettuce leaf with a piece of meat and your choice of garnishes or side dishes, fold the leaf over the filling and eat with your fingers.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 39 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 3134 milligrams, Sugar 16 grams, TransFat 2 grams

CONTEST WINNING BARBECUED BEEF SANDWICHES



Contest Winning Barbecued Beef Sandwiches image

The great thing about this recipe-especially for non-cabbage lovers!-is that you can't taste the cabbage in the meat. Yet, at the same time, it adds a nice heartiness and moistness to it. I credit my mother for my love for cooking. My grandmother, too...I remember how she made barbecued beef on weekends when grandkids visited. Home for my husband, our daughter (she's 12) and me is a small village on the banks of the Mississippi River.

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 10 servings.

Number Of Ingredients 9

2 pounds beef stew meat
2 cups water
4 cups shredded cabbage
1/2 cup barbecue sauce
1/2 cup ketchup
1/3 cup Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
10 hamburger or other sandwich buns, split

Steps:

  • In a Dutch oven, combine the beef and water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until tender. Drain cooking liquid, reserving 3/4 cup. , Cool beef slightly; shred and return to the Dutch oven. Add the cabbage, barbecue sauce, ketchup, Worcestershire sauce, horseradish, mustard and reserved cooking liquid. Cover and simmer for 1 hour. Serve warm in buns.

Nutrition Facts : Calories 290 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 637mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

BARBECUED BEEF ROAST



Barbecued Beef Roast image

Try this roast for baked-in barbecue flavor! My daughter makes it in the slow cooker and it turns out great that way, too. Leftovers? Shred and serve in buns. Luana Kempf-Ashley, North Dakota.

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10 servings.

Number Of Ingredients 13

1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon ground mustard
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash ground nutmeg
3 drops hot pepper sauce
1 tablespoon Liquid Smoke, optional
1 beef sirloin tip roast (3-1/2 pounds)

Steps:

  • In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.

Nutrition Facts :

BARBECUED ROAST BEEF ON A BUN



Barbecued Roast Beef on a Bun image

I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.

Provided by Chef John

Time 16h40m

Yield 6

Number Of Ingredients 11

2 teaspoons kosher salt
1 ½ teaspoons white sugar
1 ½ teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
1 ½ pounds boneless top round steak
2 tablespoons barbecue sauce
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
⅛ teaspoon ground turmeric
3 cloves garlic, minced
6 (2 ounce) hamburger buns, split

Steps:

  • Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
  • Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
  • Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
  • Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
  • Cover and refrigerate for 4 to 12 hours.
  • Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
  • Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
  • Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
  • Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 32.3 g, Cholesterol 57.1 mg, Fat 9 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 1052.6 mg, Sugar 6 g

VERY BEST BARBECUE BEEF SANDWICHES



Very Best Barbecue Beef Sandwiches image

These sweet and tangy barbecue beef sandwiches definitely live up to their name. Friends will want the recipe-they're that good.

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 12 servings.

Number Of Ingredients 16

1 boneless beef chuck roast (3 to 4 pounds)
1-1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
12 kaiser rolls, split
Dill pickle slices, optional

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.

Nutrition Facts : Calories 417 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 1g fiber), Protein 28g protein.

BADAZZ BAKED BEANS, BEEF AND BACON



Badazz Baked Beans, Beef and Bacon image

Make and share this Badazz Baked Beans, Beef and Bacon recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb bacon, diced
1 small onion, chopped
1 lb ground round, browned (poetry in motion, eh?)
2 (16 ounce) cans pork and beans
1/2 cup molasses
1/2 cup ketchup
1/2 teaspoon dry mustard
1 dash Worcestershire sauce
salt

Steps:

  • Fry the bacon until crisp.
  • Remove from the pan and sauté the onion and ground beef in the bacon drippings; drain if there is too much liquid.
  • Combine all ingredients and place in a casserole dish.
  • Bake uncovered in a 350°F oven for 45 minutes.

Nutrition Facts : Calories 651.1, Fat 35, SaturatedFat 12.5, Cholesterol 91.2, Sodium 1298.1, Carbohydrate 61.2, Fiber 9.5, Sugar 20.7, Protein 26.6

PATSY'S BEST BARBEQUE BEEF



Patsy's Best Barbeque Beef image

This is a very easy, very good barbeque beef.

Provided by Patsy Snyder Hennessey

Categories     100+ Everyday Cooking Recipes

Time 12h30m

Yield 12

Number Of Ingredients 12

1 bunch celery, chopped
3 large onions, chopped
1 medium green bell pepper, chopped
1 ¼ cups ketchup
½ cup water
3 tablespoons barbeque sauce
3 tablespoons cider vinegar
⅛ teaspoon hot pepper sauce
2 teaspoons chili powder
2 tablespoons salt
1 teaspoon pepper
6 pounds boneless beef chuck roast, trimmed and chopped

Steps:

  • In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
  • Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
  • Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 13.7 g, Cholesterol 103.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 28.2 g, SaturatedFat 9.3 g, Sodium 1700.9 mg, Sugar 9.7 g

BEST BARBECUED BEEF



Best Barbecued Beef image

If the French had colonized The Wild West, barbecue might taste more like this broiled top round.

Provided by MARBALET

Categories     100+ Everyday Cooking Recipes

Time P2DT1h10m

Yield 8

Number Of Ingredients 10

4 pounds top round roast
¼ cup lard
½ teaspoon crushed red pepper flakes
8 tablespoons unsalted butter
½ cup cider vinegar
1 tablespoon fresh chopped tarragon
1 ½ cups red wine
⅓ cup onion, shredded
2 tablespoons Worcestershire sauce
1 clove garlic, minced

Steps:

  • Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
  • In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
  • Preheat broiler.
  • Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.

Nutrition Facts : Calories 618.1 calories, Carbohydrate 3 g, Cholesterol 175 mg, Fat 40.5 g, Fiber 0.2 g, Protein 49 g, SaturatedFat 18.6 g, Sodium 159.6 mg, Sugar 1.1 g

BADAZZ BARBECUE BEEF



Badazz Barbecue Beef image

Make and share this Badazz Barbecue Beef recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 6h25m

Yield 12 serving(s)

Number Of Ingredients 19

1 1/2 lbs lean ground beef
2 lbs celery, finely chopped
1 tablespoon malt vinegar or 1 tablespoon apple cider vinegar
1 teaspoon mustard powder
1 tablespoon brown sugar
2 teaspoons paprika
1 tablespoon chili powder
seasoning salt, to taste
pepper, to taste
chili sauce or ketchup, to taste
1 tablespoon olive oil
2 teaspoons reduced-sodium Worcestershire sauce
1 dash Tabasco sauce
2 tablespoons barbecue sauce (recipe ID# 23123)
1 teaspoon liquid smoke
1 large onion, finely chopped
1 medium green bell pepper, finely chopped
2 cloves garlic, minced
1 (8 ounce) can no-salt-added tomato sauce

Steps:

  • In a large skillet, sauté the beef, onion, celery, green pepper, and garlic in olive oil until the beef is completely done.
  • In the meantime, make a seasoning mixture by combining the Worcestershire sauce, Tabasco sauce, brown sugar, seasoning salt, pepper, vinegar, mustard, paprika, and chili powder in a measuring cup and mixing well.
  • When the meat is done, add the seasoning mixture.
  • Stir in well and cook for 20 minutes.
  • Add the tomato sauce, Badazz BBQ sauce, liquid smoke, and chili sauce or ketchup.
  • Bring to a boil, remove from heat, and transfer to a crockpot.
  • Cover and simmer on low setting for several hours.

Nutrition Facts : Calories 146, Fat 7.3, SaturatedFat 2.5, Cholesterol 36.9, Sodium 128.2, Carbohydrate 7.6, Fiber 2.3, Sugar 4.3, Protein 12.6

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Mar 15, 2016 - Give the other barbecue sauce(s) in your fridge to your neighbours - you won't need or want them any more.
From pinterest.com


29 BEEF IDEAS | COOKING RECIPES, BEEF DISHES, BEEF RECIPES
May 5, 2019 - Explore Badazz 420's board "Beef" on Pinterest. See more ideas about cooking recipes, beef dishes, beef recipes.
From pinterest.com


ABOUT BAD AZZ BBQ
Bad Azz BBQ is a local and family-owned barbeque company based near Pittsburgh’s historic Southside. We have both a brick-and mortar pickup location and a mobile smoker unit. Our family has always had a passion for cooking. My dad, Scott Bradley Sr., was the home Cook-in-Chief. Eventually he mastered the art of smoking meats and was soon ...
From badazzbbq.com


HOW TO BARBECUE BEEF - GREAT BRITISH CHEFS
by GBC Kitchen. To ensure that the meat is tender and not chewy, remove the membrane and simmer the ribs in water for about 1 hour before marinating or adding to the barbecue. This process will reduces the cooking time. Ribs can be wrapped in a foil parcel to trap the moisture while cooking, but leave enough space for the meat to breathe.
From greatbritishchefs.com


BARBECUED SHREDDED BEEF | RICARDO
In a large ovenproof pan, brown the meat in the oil. Add the barbecue sauce. Cover and bake for about 3 hours or until the meat is fork-tender. Remove the meat from pan and let cool on a plate. With a fork, shred the meat. Bring the sauce back to boil and reduce for 8 to 10 minutes or until syrupy. Add the shredded meat and stir to combine.
From ricardocuisine.com


THE BEST BBQ BEEF CROCK POT RECIPE YOU WILL EVER MAKE
First, you want to add 1 cup of water into your crock pot. Place your roast on top of the water, and then begin adding in all your seasonings. I pour them on top of the roast and then gently massage it into the meat. Next, sprinkle the Worcestershire sauce and liquid smoke on top of the roast. Set to low for 8 hours or high for 4-5 hours.
From onecrazyhouse.com


BADAZZ BARBECUED BOOZY BRITISH BANGERS RECIPE - WEBETUTORIAL
Badazz barbecued boozy british bangers is the best recipe for foodies. It will take approx 40 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make badazz barbecued boozy british bangers at your home.. Badazz barbecued boozy british bangers may come into the following tags or occasion in which you are looking to create your …
From webetutorial.com


CROCKPOT SHREDDED BEEF BARBECUE - THE CHUNKY CHEF
2018-04-22 Instructions. 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.
From thechunkychef.com


BBQ BEEF AND BEANS - BUDGET BYTES
2019-06-23 Add the oil and minced garlic to a large skillet. Sauté the garlic for one minute over medium heat. Add the ground beef and continue to sauté until cooked through. If using a higher fat content beef, drain the excess fat before moving on to the next step. Rinse the two cans of beans, then drain them well.
From budgetbytes.com


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