Barbecue Beef Cheese Melts Recipes

OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS

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.

BRISKET MELT

Steps:

• For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
• For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
• For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
• For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
• For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
• Preheat a smoker to 250 degrees F.
• Smoke brisket until it has a developed crust, 14 to 16 hours.
• Preheat the oven to 350 degrees F.
• Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
• Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
• Melt 2 slices cheese on the other side of half of the toast.
• Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.

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.

BARBECUE CHEDDAR MELT

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), milk, hot water, barbecue sauce and onion. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat.
• Cover; let stand 5 minutes (sauce will thicken as it stands). Top with chips just before serving.