John Maddens Bbq Beef Sandwiches Recipes

JOHN MADDEN'S BBQ BEEF SANDWICHES

Steps:

• In a large saucepan or small soup pot, brown onions in butter until tender.
• Add all other ingredients including cooked and shredded beef.
• Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours.
• (I can't vouch for the crock pot method, but stovetop works just fine!).
• Serve on buns or rolls.

JOHN MADDEN'S MESS

Steps:

• Rinse and pick over beans; place in a medium-sized bowl and cover with water; let soak overnight.
• The next day, drain beans and place in a medium-size saucepan and add one quart of water.
• Bring to a boil over high heat, lower heat, cover; let simmer until beans are tender, 60 to 90 minutes.
• Meanwhile, cook bacon in a Dutch oven or large skillet until crisp; remove with slotted spoon onto paper towels to drain.
• Pour off all but two tablespoons of the bacon fat; saute ground beef, large onion and garlic in bacon fat over high heat for about 5 minutes, stirring often.
• Add cooked bacon, undrained tomatoes, chili powder, salt, oregano and cayenne; stir well and bring to a boil.
• Lower heat, cover, and simmer for about 60 minutes, stirring every so often; steal some liquid from the beans and stir it in if mixture gets too thick.
• Now would be a good time to cook that spaghetti.
• Drain beans, add to meat/tomato mixture, and heat just to serving temperature.
• To serve, place hot drained spaghetti on a large platter and spoon all the chili on top.
• Cut tamales into pieces and arrange over chili.
• Finally, scatter raw onion and dried red peppers over top, and serve.

ADRIENNE'S OVERNIGHT BARBECUED BEEF SANDWICHES

Steps:

• Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
• Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.

TING-TOWN BARBEQUE BEEF SANDWICH

Steps:

• To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
• Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
• About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
• To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

BBQ BEEF SANDWICHES

Steps:

• In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.

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.