Open Faced Bbq Beef Brisket And Cheese Melts Recipes

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WHITNER'S BBQ HOT OPEN-FACED BRISKET SANDWICH



Whitner's BBQ Hot Open-Faced Brisket Sandwich image

Provided by Food Network

Categories     main-dish

Time 13h35m

Yield 10 servings

Number Of Ingredients 22

1/2 cup kosher salt
2 tablespoons ground black pepper
2 tablespoons Whitner's BBQ Rub, recipe follows
2 tablespoons brown sugar
2 ounces (4 tablespoons) butter
1/2 cup all-purpose flour
1 tablespoon chili powder
1 tablespoon kosher salt
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought)
1 whole brisket
Cheap white bread
1/4 cup paprika
1/4 cup kosher salt
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons ground mustard
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder

Steps:

  • For Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.
  • For Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.
  • Continue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.
  • For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.
  • Liberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.
  • Remove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.
  • Place 5 to 6 slices brisket over slices of white bread and spoon gravy on top.
  • Combine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.

OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS



Open Faced BBQ Beef Brisket and Cheese Melts image

Yum, yum, yum! A crafty - and delicious - way to use up leftovers.

Provided by Allison Hazell

Categories     Sandwiches

Time 1h10m

Number Of Ingredients 15

1-1/2 lb crock pot cooked beef brisket or eye round (see recipe below if you are not doing this from leftovers)
1 medium onion, chopped
1 green pepper, chopped
1 Tbsp cilantro
1 tsp oregano
2-3 c reserved gravy/au jus from crock pot
2-3 Tbsp your fave BBQ sauce (I used Famous Dave's Sweet and Spicy)
4 slice lightly toasted rye bread with seeds (or not)
4 slice Swiss or sharp white chedder cheese to cover
fresh cilantro or parsley, for garnish
BEEF AND AU JUS - IF STARTING FROM SCRATCH
3 lb beef brisket or eye round
1 can(s) low sodium beef broth
1 can(s) water
1 pkg dry Italian salad dressing seasoning

Steps:

  • 1. IF STARTING FROM SCRATCH, HERE'S HOW TO COOK THE CROCK POT BEEF: Place 3 lbs of beef into crock pot with beef broth, water and Italian seasoning. Cook for 10 hours on low. This beef and it's au jus can be used for a number of recipes, including chimichanga filling, tacos, shredded beef nachos, etc.
  • 2. With 1-1 1/2 lbs of shredded tender beef remaining in crock pot, remove enough liquid to keep it totally drenched but not too soupy. Put that liquid aside for another use. Add chopped onion, pepper, cilantro and oregano into the crock pot with remaining beef and au jus. Turn crock pot up to high and cook for 40-60 mins.
  • 3. Take mixture out of crock pot and place in bowl. Add your BBQ sauce and combine.
  • 4. Place heaps of meat mixture onto the lightly toasted rye bread slices. Top with cheese. Broil until cheese melts and is bubbly brown.

OPEN FACED TEXAS BURGER



Open Faced Texas Burger image

Served on Texas toast, this open-faced burger will be the talk of the table tonight!

Provided by Opal Jackson-Cakmak

Categories     Burgers

Number Of Ingredients 1

see below

Steps:

  • 1. Ingredients 2 tablespoons chopped onion 1 small garlic clove, minced 1/8 teaspoon dried thyme 2/3 cup shredded Colby-Monterey Jack cheese, divided 2/3 pound ground beef 2 slices frozen garlic Texas toast 1/2 cup tomato sauce 1-1/2 teaspoons packed brown sugar 1/2 teaspoon Worcestershire sauce 1/2 teaspoon A.1. steak sauce Directions In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties. In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions. Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

TEXAS STYLE BARBECUED BEEF BRISKET



Texas Style Barbecued Beef Brisket image

Good for a day when you just don't feel like grilling, but want barbecue. This is good served with Texas toast and slaw! You can soak up the pan juices with the toast.

Provided by Lynette !

Categories     Beef

Time 7h15m

Number Of Ingredients 11

1 large sweet onion, sliced
3 clove garlic, chopped
1 Tbsp chili powder
1 Tbsp jarred beef soup base
1 Tbsp worcestershire sauce
1 tsp ground cumin
1/2 tsp pepper
1 1/2 tsp hickory liquid smoke
2-3 lb beef brisket flat, trimmed
1/4 c beer
3 Tbsp bottled chili sauce

Steps:

  • 1. Lightly grease a 6 quart slow cooker; add onion and garlic.
  • 2. Stir together the chili powder and the next 5 ingredients. Rub over the brisket; place the brisket over the onion mixture in the slow cooker.
  • 3. Whisk together beer and chili sauce. Slowly pour the mixture around the brisket (to avoid removing spices from the brisket).
  • 4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, or until fork tender. Uncover and let stand in the slow cooker for 20 minutes.
  • 5. Remove the brisket from the slow cooker; cut brisket across the grain into thin slices. Return brisket to the slow cooker, and spoon the pan juices over the meat.

BARBECUED BRISKET



BARBECUED BRISKET image

This recipe was given to me by one of my co workers.

Provided by Eddie Jordan

Categories     Beef

Time 5h20m

Number Of Ingredients 8

4 TO 5 lb beef brisket
1 tsp onion salt
1 tsp celery salt
1 tsp garlic salt
liquid smoke flavoring
salt and pepper
vegetarian worcestershire sauce
1 c barbecue sauce

Steps:

  • 1. Trim all fat from brisket. Place in a pan deep enough so foil placed over top of pan will not touch top of meat.
  • 2. Sprinkle with seasoning and pour liquid smoke over brisket.
  • 3. Cover pan with foil: marinate overnight in refrigerator. Before roasting sprinkle with salt, pepper, and worcestershire.
  • 4. Cover with foil or lid and bake in a 275 degree oven for 5 hours.
  • 5. One half hour before end of baking time pour barbecue sauce over meat. Cool, slice thin, reheat before serving. Serve with barbecue sauce.

OPEN-FACED BEEF SANDWICHES



Open-Faced Beef Sandwiches image

"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

Steps:

  • In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Nutrition Facts :

SMOKEHOUSE BRISKET SANDWICH



Smokehouse Brisket Sandwich image

Provided by Food Network

Time 5h5m

Yield 1 hoagie

Number Of Ingredients 37

1 small onion, sliced julienne
2 ounces olive or vegetable oil or bacon fat
1 diced fresh jalapeño
10 to 12 ounces chopped or pulled Smokehouse Brisket, recipe follows
1/4 cup Rube's BBQ sauce, recipe follows
2 slices smoked Gouda
1 toasted hoagie roll
1/2 cup mesquite powder
1/2 cup brown sugar
1/3 cup smoked paprika
1/3 cup kosher salt
1/4 cup au jus powder mix
1/4 cup granulated sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons mustard powder
2 tablespoons onion powder
2 tablespoons ground black pepper
One 8- to 12-pound brisket
1/2 cup liquid hickory smoke
20 ounces dark coffee
1 cup plus 2 tablespoons dark brown sugar
5 ounces molasses
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoons hot sauce
2 quarts ketchup
1/4 cup liquid hickory smoke
2 tablespoons yellow mustard
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
1 teaspoon chili powder
2 teaspoons mustard flour
2 teaspoons ground black pepper

Steps:

  • Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
  • For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
  • For the brisket: Preheat oven to 350 degrees F.
  • Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
  • To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.

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