Bbq Stuffed Baker With Chopped Beef Recipes
NEELY'S BBQ BAKED POTATO
Steps:
- Preheat oven to 400 degrees F.
- Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
- Mix all the ingredients and set aside.
BBQ GROUND BEEF-STUFFED CHICKEN
Here's a neat twist on sausage stuffing-made instead with ground beef and savory BBQ sauce and baked into a roasting chicken.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Brown meat with vegetables in skillet on medium-high heat; drain. Stir in 1/4 cup barbecue sauce.
- Place chicken in 13x9-inch baking dish. Squeeze lemon juice over outside of chicken and inside body cavity. Season with pepper. Stuff chicken with meat mixture. Brush with remaining barbecue sauce.
- Bake 45 min. Reduce oven temperature to 325ºF. Cover chicken with foil; bake 30 min. or until done (165ºF). Let stand, covered, 10 min. before serving chicken with the stuffing.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
BBQ'ED BEEF AND BACON STUFFED ONIONS
Make and share this BBQ'ed Beef and Bacon Stuffed Onions recipe from Food.com.
Provided by Wildflour
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut onions in half crosswise, peel and remove centers leaving 2 or 3 layers of onion. Set aside.
- Finely chop enough onion centers to make 1 cup.
- Combine chopped onion, ground beef, egg, salt, 1/4 cup bbq sauce and bacon.
- Mix well and make 6 large meatballs.
- Fit meat mixture into 6 onion halves, mounding it up so that the second half of onion fits over it.
- Place stuffed onions in a shallow baking pan.
- Bake in a 350° oven for 45 to 60 minutes. Baste with remaining bbq sauce during the last 25 minutes of cooking time.
- Onions may be cooked on grill. Wrap in foil and cook over hot coals for 30 minutes. Carefully open foil packets and baste onions with bbq sauce. Grill for another 25 minutes or until onions are tender and meat is done. Makes 6 servings.
- *You can also bake the halves and not put them together. Top them with a slice of cheddar at the end if desired.
Nutrition Facts : Calories 449.6, Fat 23.8, SaturatedFat 8.8, Cholesterol 143.8, Sodium 1053.9, Carbohydrate 22, Fiber 2.7, Sugar 8.5, Protein 35.4
BBQ STUFFED BAKER WITH CHOPPED BEEF
Provided by Food Network
Time 6h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the brisket: Mix the red pepper, salt, sugar and black pepper together. Sprinkle the brisket. Place on your backyard smoker with mesquite wood (if available, oak will work as well) for approximately 6 hours at 250 degrees F. Make sure the fat is soft (the best way to tell if it is done).
- For the potatoes: Wash the potatoes thoroughly and bake in the oven for 45 to 60 minutes at 350 degrees F.
- For the BBQ sauce: Mix the water brown sugar, Worcestershire sauce, mustard, oil, liquid smoke, lemon juice, chili powder, pepper and onion powder in a saucepot. Bring this mixture to boil over high heat. Add the ketchup, reduce the heat and simmer for 30 minutes.
- When the brisket is done, trim most of the fat and chop it into small cubes. Place it into a bowl and add BBQ sauce to desired consistency.
- Chop the green end of the onions into small pieces.
- Split open the potatoes and the add sour cream, butter and cheese. Spoon in the BBQ beef and top with chopped green onions.
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BBQ BEEF STUFFED POTATOES - BUDGET BYTES
From budgetbytes.com
4.8/5 (4)Total Time 1 hr 10 minsServings 2Calories 1058 per serving
- Preheat the oven to 400 degrees. Wash the potatoes well and then dry them off with a clean dish towel. Prick the potatoes several times on all sides with a fork. Rub about a half teaspoon of vegetable oil over the surface of each potato and then sprinkle lightly with salt. Place the potatoes on a baking sheet covered with foil and bake for one hour or until the potatoes are tender all the way through (test the tenderness by squeezing the potato with an oven mitt or clean dish towel to protect you from the heat).
- While the potatoes are baking, thaw and reheat your shredded beef. Mix 1/4 cup of your favorite BBQ sauce in with the shredded beef. Thinly slice the green onion.
- Once the potatoes are finished cooking, slice each one lengthwise from end to end. Use a dish towel or oven mitt to protect your hands and push each end of the potato in toward the center to make it pop open. Pile half of the BBQ beef into each potato and top with about 2 tablespoons of shredded cheese. Return the potatoes to the still warm oven for a few minutes, or until the cheese is melted.
- Once the cheese is melted, drizzle about one tablespoon of BBQ sauce over top of each potato and then sprinkle with green onions. Place of dollop of sour cream on top of each and enjoy!
LOADED BBQ BRISKET BAKED POTATOES - WAYS TO USE …
From runningtothekitchen.com
5/5 (9)Category Main DishesCuisine AmericanCalories 312 per serving
- Poke a few holes in each potato using the tines of a fork or knife. Rub with the avocado oil and place on a parchment lined baking sheet. Bake for about 1 hour, turning potatoes halfway through until fork tender. Remove and let rest until cool enough to handle.
- Slice the potatoes down the middle and pinch the ends together to open up the middle of the potatoes.
BBQ BEEF STUFFED POTATOES | KEVIN IS COOKING
From keviniscooking.com
5/5 (3)Calories 559 per servingCategory Dinner, Main
- Trim the ends from the red onion and slice vertically. Place in a slow cooker that has been coated with cooking spray.
- In a small bowl combine the brown sugar, tomato paste, Worcestershire Sauce, chili powder, salt and pepper. Stir to mix and rub evenly on both sides of the boneless chuck roast. Place roast on top of red onions.
- Rub potatoes with oil or bacon fat and season all over with salt and pepper. Wrap each potato in parchment paper (See Note 2) and place on top of roast. Cover with lid and cook on Low for 8 hours.
BBQ STUFFED BAKED POTATOES - HEY GRILL, HEY
From heygrillhey.com
Reviews 3Servings 4Cuisine Barbecue, Comfort FoodCategory Main Dish
- Preheat the grill or oven. Preheat your pellet grill, smoker, or oven to 375 degrees F. These potatoes can be cooked in just about anything you have available.
- Prep the potatoes. Wash and scrub your potatoes well. Coat all sides of the potatoes with olive oil, and season with kosher salt
- Bake the potatoes. Place the seasoned potatoes directly on the grill grates. Close the lid and cook for 45 minutes or until the potatoes are easily pierced with a fork.
- Reheat the brisket. During the last 15 minutes of cooking the potatoes, place the brisket in a cast iron skillet and into the grill/oven. The brisket should be heated and tender when your potatoes are done.
BBQ BEEF-STUFFED POTATOES RECIPE | COOKING LIGHT
From cookinglight.com
Servings 6Calories 385 per servingTotal Time 8 hrs 15 mins
- Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper in a small bowl; rub generously over roast.
- Place red onion slices in bottom of a 5- to 6-quart slow cooker coated with cooking spray; top with roast.
TEXAS BBQ RESTAURANT SHARES SIGNATURE STUFFED BAKED …
From goodmorningamerica.com
Estimated Reading Time 2 mins
BAKED POTATO WITH CHOPPED BBQ BEEF BRISKET RECIPE
From potatogoodness.com
Cuisine AmericanTotal Time 1 hr 50 minsCategory BakedCalories 228 per serving
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BRISKET-STUFFED BAKED POTATOES RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
Category Brisket, Side DishesPublished 2018-05-24Estimated Reading Time 3 mins
- Set up your grill for indirect grilling and heat to medium-high. Brush or scrape the grill grate clean and oil it well.
- Scrub the potatoes thoroughly with a vegetable brush. Rinse well and blot dry with paper towels. Prick the skin of each potato all over 4 to 6 times with a fork.
- Place the potatoes on the grill over the drip pan away from the heat. Toss the wood chips on the coals or, if using a gas grill, place in the smoker box.
- Meanwhile, make the stuffing: Melt 2 tablespoons of butter or heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the sliced scallions and cook, stirring occasionally, until lightly browned, 4 minutes.
- Cut each cooked potato in half lengthwise. Using a spoon, scrape out most of the potato flesh, leaving a 1⁄4-inch- thick wall next to the skin. Very roughly chop the scooped potato flesh and place it in the saucepan with the scallions.
- Scoop the potato mixture back into the potato skins, mounding it in the center of each. Sprinkle the remaining cheese over the potatoes and top with the 2 tablespoons thinly sliced butter.
- Just before serving, reheat the potatoes on your grill (still set up for indirect grilling) until the stuffing is browned and bubbling, 20 to 30 minutes, or as needed.
BBQ GROUND BEEF STUFFED SWEET POTATOES - SNACKING IN SNEAKERS
From snackinginsneakers.com
Ratings 5Estimated Reading Time 8 minsServings 4Total Time 1 hr 10 mins
- Preheat the oven to 400 degrees. Clean the sweet potatoes. Poke the potatoes with a fork a few times, and then place on a baking sheet (make a foil packet for each if you like easy clean up!). Drizzle olive oil over them and sprinkle with salt. Bake for 45-55 minutes, or until tender.
- When the potatoes are about 20 minutes from being done, start preparing the beef. Add the beef, onion, carrots, and bell pepper to a large skillet over medium heat. Cook for about 5-6 minutes or until the beef is browned, breaking up meat as it’s cooking.
- Drain excess fat from skillet if necessary. Then add the salt, garlic powder, and paprika and cook for another minute.
- Stir in the tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard. Let simmer for about 5 minutes, or until sauce has reduced a bit. Remove from heat.
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5/5 (14)Total Time 17 minsServings 4Calories 367 per serving
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