Barbecued Beef In Crusty Rolls Recipes

SLOW COOKER BBQ BEEF SANDWICHES

Steps:

• Combine all ingredients except rolls & slaw in the slow cooker.
• Cook on low for 8-10 hours or until meat is fork tender.
• Remove beef from the slow cooker and shred with a fork.
• Skim any fat off of the liquid and add beef back into the sauce. Cook an additional 20-30 minutes.
• Serve on rolls with slaw.

BARBECUED ROAST BEEF

Steps:

• Put meat in roaster pan with 1 1/2-2 inches of water.
• Sprinkle meat with dry seasonings, salt and pepper and rub over meat.
• Pour sauces over meat.
• Cover and bake in oven at 325°F for 5 hours.
• (You may be able to use a crockpot too!)
• While meat is baking, you can make the sauce.
• Combine all sauce ingredients in saucepan.
• Bring to boil.
• Lower heat.
• Cook and stir for 10 minutes; set aside.
• Take meat out of oven and let set for about 10 minutes.
• Slice meat as thinly as you can.
• Cover with barbecue sauce and keep warm till ready to serve.

BARBECUED BEEF IN CRUSTY ROLLS

Steps:

• 1. Mix all ingredients except beef, rolls and cheese in 1 quart casserole.
• 2. Cover and microwave on high until hot and bubbly - 2 to 3 minutes then stir.
• 3. Mix beef into sauce.
• 4. Cover and microwave until beef is hot - 3 to 5 minutes.
• 5. Fill rolls with beef mixture and cheese slices and serve.

BARBECUED ROAST BEEF ON A BUN

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

SPICY BARBEQUED BEEF SANDWICHES

Steps:

• To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat.
• Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.
• Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat.

SHREDDED BBQ BEEF HOAGIES

Steps:

• Place roast in Dutch oven and add broth, onion and celery.
• Bring to a boil, reduce heat, cover and simmer for about 2 1/2 hours or until meat is tender.
• Remove roast and cool slightly.
• Shred meat with two forks.
• Remove vegetables from cooking liquid and discard, then skim off fat and reserve 1 1/2 cups of cooking liquid.
• Return the 1 1/2 cups of liquid to Dutch oven, then stir in rest of ingredients.
• Return shredded beef to pan and bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.