Beefbarbecuebiscuits Recipes

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

BARBECUED BEEF

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.

BARBECUED BEEF SANDWICHES

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

BEEF BARBECUE BISCUITS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the barbecue sauce, onion and brown sugar; set aside. , Separate dough into 10 biscuits; flatten into 5-in. circles. Press firmly onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons of beef mixture into each cup; sprinkle with cheese. , Bake at 400° for 10-15 minutes or until biscuits are golden and cheese is melted.

OVEN BARBECUED BEEF BRISKET

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

BREAKFAST BISCUITS

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• Whisk together the flour, powdered milk, baking powder, sugar, cream of tartar, salt and cayenne pepper in a medium bowl. Using a pastry cutter, cut the butter bits and shortening into the dry mixture until blended thoroughly. Mix in the cheese, then fold in the buttermilk until the dough comes together.
• On a lightly floured surface, turn out the dough and press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes, then set aside to cool a little.
• For the sandwiches: Next, add the sausage patties to a skillet over medium heat and fry until cooked through. Set aside and keep warm. In the same skillet, fry the eggs, turning them over to cook the yolks through.
• Now make a sandwich by cutting a biscuit in half. Put a sausage patty on the bottom half. Top with an egg, some hot sauce and a slice of cheese. Cover with the top and eat, or wrap in foil to keep warm.

BARBECUE BEEF SANDWICHES

Steps:

• In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.

SARAH'S BOOZY BBQ SAUCE

Steps:

• Combine brown sugar, ketchup, vinegar, whiskey, mustard, Worcestershire sauce, salt, paprika, pepper, and liquid smoke in a saucepan. Simmer for 15 minutes, stirring occasionally. Place in jars and refrigerate until use.

GROUND BEEF 'N' BISCUITS

Steps:

• In a large skillet, cook the beef, celery and onion over medium heat, until meat is no longer pink; drain. Stir in the flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes. , Transfer to a greased 13x9-in. baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. , Bake, uncovered, at 350° for 20 minutes or until biscuits are golden brown and cheese is melted.

BEEF AND BISCUIT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
• Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
• Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
• Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

BREAKFAST BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
• In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
• Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

BISCUITS AND BEANS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, barbecue sauce, brown sugar, onion and salt; mix well. Bring to a boil. , Transfer to a greased 2-qt. baking dish. Separate biscuits and arrange over the hot beef mixture. Sprinkle with cheese. , Bake, uncovered, at 400° for 18-20 minutes or until biscuits are golden brown.

BARBECUE BEEF BRISKET SANDWICHES

Steps:

• Place brisket in a Dutch oven. Combine the next 10 ingredients; pour over brisket. Add water; bring to a boil. Reduce heat; cover and simmer for 4-1/2 to 5 hours or until meat is tender. , Remove brisket and discard cooking juices. Shred meat; return to Dutch oven. Add barbecue sauce and cook until heated through, stirring frequently. Serve on hamburger buns.

BBQ BISCUITS

Steps:

• Preheat oven to whatever temperature the biscuits that you are using calls for; fry ground beef, drain, and saturate with BBQ sauce; add brown sugar to taste; flatten and stretch biscuits to fit into muffin pan holes; place meat mixture into the middle of each biscuit; place into oven until biscuits rise; sprinkle shredded cheese on top and place back into the oven for about a minute or until cheese melts.
• Best when eaten hot.
• To reheat, place in plastic sandwich bag and place in microwave for about 30 seconds to 1 minute.

CONTEST WINNING BARBECUED BEEF SANDWICHES

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.

VERY BEST BARBECUE BEEF SANDWICHES

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.

BARBECUE BEEF-FILLED BISCUITS

Steps:

• Heat oven to 375ºF.
• Brown meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.
• Separate biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin pan cups. (See tip for what to do with remaining 2 biscuits.)
• Spoon meat mixture into biscuit cups; press gently into cups with back of spoon.
• Bake 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted.

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.