GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY
Here's what you need: baby back ribs, paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, chili powder, barbecue sauce, honey, bread, butter, sesame seed, large onions, fresh parsley
Provided by Alvin Zhou
Categories Lunch
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 300°F (150°C).
- Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
- Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
- Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
- Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
- Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
- With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, Sugar 27 grams
BBQ BOLOGNA SANDWICH
Provided by Food Network
Categories appetizer
Time 3h22m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Prepare a smoker.
- Using a large, 2-pronged fork, poke several holes into bologna. Place bologna in the smoker and smoke for 3 hours over indirect heat, or until ends of bologna start to swell.
- Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees F.
- Cut bologna into 1/2-inch to 1-inch thick slices. When oil is hot, fry bologna slices, 1 at a time, for 1 minute each. Remove each slice to a paper towel-lined plate to drain. Place each slice of bologna between 2 pieces of Texas toast, first topping with a small scoop of cole slaw and then drizzling with BBQ sauce.
BIG DOG SANDWICH
Provided by Food Network
Time 22h20m
Yield 1 serving
Number Of Ingredients 50
Steps:
- Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
- Preheat a smoker or oven for cooking at about 225 degrees F.
- Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
- Let sit 30 minutes, then chop meat.
- Grind beef and fat together through a meat grinder and put into a bus tub.
- Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
- Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
- Put hog casings in warm salt water and let sit in the refrigerator overnight.
- Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
- Special equipment: a meat grinder; hog casings; sausage stuffer
- Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
- Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
- Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.
TING-TOWN BARBEQUE BEEF SANDWICH
This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic.
Provided by Xoloitzcuintli
Categories Main Dish Recipes Sandwich Recipes Beef
Time 7h40m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 355 calories, Carbohydrate 35.3 g, Cholesterol 51.6 mg, Fat 15.1 g, Fiber 1.7 g, Protein 17.5 g, SaturatedFat 5.6 g, Sodium 801 mg, Sugar 9.9 g
FRESH FRIED LARGEMOUTH BASS
Steps:
- Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized plastic bag. Zip and shake until evenly combined.
- Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.
- Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 20.4 g, Cholesterol 77 mg, Fat 26.7 g, Fiber 1.2 g, Protein 23.6 g, SaturatedFat 3.9 g, Sodium 3799 mg, Sugar 0.4 g
BBQ PORK FOR SANDWICHES
This is so easy and very tasty. Serve on buns with French fries or potato chips.
Provided by KMB233
Categories Main Dish Recipes Pork Pulled Pork
Time 4h45m
Yield 12
Number Of Ingredients 3
Steps:
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.2 g, Cholesterol 82.9 mg, Fat 18.1 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 7 g, Sodium 623.2 mg, Sugar 10.9 g
A BIG SANDWICH
This is one BIG sandwich--it has different kinds of meat and cheeses. This is a great sandwich to take to a picnic.
Provided by CrAzYcOoKeR222
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the cucumber, tomato, onion, and salad dressing; set aside.
- Cut one inch off the top of bead; set aside.
- Carefully hollow out top and bottom of loaf, leaving in a 1/2-inch shell.
- (discard the removed bread or save for another use) Layer a fourth of the ham, salami, pork, and cheese in side the shell.
- Top with a third of the vegetable mixture.
- Repeat layers ending with the meat and cheeses, gently pressing down to flatten as needed.
- Replace bread top; wrap tightly in plastic wrap.
- Refrigerate until serving.
Nutrition Facts : Calories 525.8, Fat 28.8, SaturatedFat 14.5, Cholesterol 90, Sodium 960.4, Carbohydrate 37.4, Fiber 2, Sugar 5.6, Protein 28.9
BIG SANDWICH
I got this from an old Taste of Home and adapted it to suit my family's tastes. Very good quick Saturday night supper!
Provided by pines506
Categories Lunch/Snacks
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Slice bread lengthwise into fourths.
- So you still have a long loaf, with 4 long pieces for layering.
- Place first layer on baking sheet and spread with mayonnaise.
- You want enough to cover the bottom, but not too much or when the sandwich is heated, your stuff will slide right off.
- Layer ham and american cheese.
- Place another piece of bread on top.
- Layer roast beef, onion and provolone.
- Place another piece of bread on top.
- Layer turkey, bacon and tomato.
- Place top piece of bread on.
- Melt butter and stir in garlic powder.
- Brush all over top and sides of sandwich.
- Tent with aluminum foil and bake at 350 for about 15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 1332.3, Fat 46.7, SaturatedFat 21.2, Cholesterol 131.8, Sodium 3152.8, Carbohydrate 161.9, Fiber 9.5, Sugar 2.4, Protein 62.9
STICKY MOUTH SANDWICH
Sinfully delicious. You can substitute 1/2 banana, sliced, for the apple. I also tried one time substituting crushed pineapple for the layer of apple slices and it tasted good, although it made the sandwich a bit soggy. I personally prefer using whole wheat bread, but most other people seem to favor the white or French bread. A friend of mine liked to substitute chocolate-hazelnut spread for the honey, but I dislike chocolate so I can't personally vouch for this variation.
Provided by echo echo
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Generously slather peanut butter on 1 slice of bread.
- Cover with a layer of apple slices and sprinkle with raisins, cashews and coconut.
- Spread honey on the second slice of bread and place it on top of the sandwich.
Nutrition Facts : Calories 716.1, Fat 22.9, SaturatedFat 7.6, Sodium 907.2, Carbohydrate 114.6, Fiber 7.8, Sugar 38, Protein 18.3
THE BBQ BIG MOUTH SANDWICH
A spur of the moment, with what was at hand lunch. I used my "Recipe #235623" recipe left over from last night, a coleslaw recipe from "Cooking With Beer", thick slice slab bacon, and a local store bought ham salad. A Shadows original. P.S. The cooking time is for the bacon.
Provided by Chef Shadows
Categories Lunch/Snacks
Time 15m
Yield 1 large sandwhich, 1 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon on medium heat with lime pepper and garlic flakes.
- Toast bread lightly.
- Spread brown mustard on 2 slices and blue cheese dressing on remaining 2 slices.
- Place beef barbecue on 1st slice of toast that has mustard on it.
- Top with half of coleslaw.
- On next piece of toast (one with blue cheese dressing) spread ham (or shrimp) salad.
- Top this layer with slaw.
- Stack on first layer.
- On 3rd slice of toast (brown mustard) place bacon.
- Top with cheddar cheese.
- Layer on top of other layers.
- Place last slice of toast, dressing side down on top of all.
- Secure with large toothpicks.
- Place in microwave for approximately 20 seconds, just enough to heat cheese.
- Remove from microwave and slice diagonally.
- Serve with chips and pickle if so desired.
Nutrition Facts : Calories 810.8, Fat 51.5, SaturatedFat 17.2, Cholesterol 86.2, Sodium 2099.8, Carbohydrate 57.2, Fiber 2.9, Sugar 5.5, Protein 29.6
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