BARBECUED BEEF ON BUNS
My mother-in-law gave this recipe to me, and my family loves it. I like to serve it at buffet meals when company comes over.
Provided by Taste of Home
Categories Lunch
Time 3h55m
Yield 20 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
BARBECUED ROAST BEEF ON A BUN
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
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
BARBECUE BEEF ON BUNS (A FANTASTIC RECIPE!)
My husband gives this recipe thumbs up with a 10 star rating. I hope this gives you an indication of just how good this barbecue beef is. DON'T LET THE LENGTH OF THIS RECIPE SCARE YOU-IT'S REALLY A VERY, VERY EASY RECIPE! I clipped the recipe out of our local Sunday newspaper several years ago. The recipe received such rave reviews they decided to run the recipe a second time. The barbecued beef must be refrigerated at least 8 hours before serving in order for the sauce flavors to absorb into the meat. You will find that the prepared bbq beef freezes extremely well, without sacrificing any flavor (see Note). One 4.16-pound chuck roast will give you approximately 15 servings (1/2 cup each).
Provided by Lindas Kitch
Categories Lunch/Snacks
Time 3h
Yield 14 serving(s)
Number Of Ingredients 9
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).
BARBECUE BACONLOAF BUNS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 12 servines
Number Of Ingredients 13
Steps:
- Cook the bacon in a skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon; set aside. Pour off all but 1 tablespoon of the drippings. Add the onion to the skillet; saute until soft, about 8 minutes. Let cool.
- Preheat the oven to 375 degrees F. Combine the bacon, onion, beef, panko, cheese, eggs, 2 tablespoons barbecue sauce and the parsley in a large bowl; season with salt and pepper and mix with your hands until just combined.
- Spray a 12-cup muffin pan with cooking spray. Pat the meat into each muffin cup to just below the top. Spread 1/2 tablespoon barbecue sauce on each. Bake until cooked through, 12 to 15 minutes. Let cool in the pan.
- Meanwhile, butter the buns and toast cut-side down in a skillet over medium-high heat. Sandwich the meatloaves on the buns; top with pickles and serve with extra barbecue sauce.
- Photography by Johnny Miller
BARBECUED BEEF ON BUNS
Number Of Ingredients 14
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.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
SLOW-COOKED BARBECUED BEEF SANDWICHES
Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. -Tatina Smith, San Angelo, Texas
Provided by Taste of Home
Categories Lunch
Time 8h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.
Nutrition Facts : Calories 458 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1052mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein.
BBQ BEEF ON A BUN
During the Calgary Stampede, literally thousands of these sandwichese are consumed. The secret to tender meat is marinating over night and cooking it "low and slow" on the grill.
Provided by Chef mariajane
Categories Roast Beef
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 443.5, Fat 13.3, SaturatedFat 4.6, Cholesterol 93.7, Sodium 794.3, Carbohydrate 40.9, Fiber 1.5, Sugar 9.2, Protein 37.4
BARBECUED BEEF
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
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
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