Barbecue Beef Cheese Melts Recipes

Steps:

• Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into 3 evenly-sized patties.
• Warm a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
• Warm a second griddle over medium heat. Butter 1 side of each bread slice. Place a slice of bread onto the griddle, butter-side down. Add a slice of cheese, a burger, and a second slice of cheese. Top with another slice of bread, butter-side up. Repeat with remaining burgers.
• Cook until bread is golden brown on the bottom, 3 to 5 minutes. Flip and cook until the other side is golden brown and cheese is melted, 3 to 5 minutes more.

Steps:

• Preheat a smoker for cooking at 225 degrees F.
• Trim any excess fat from brisket. Sprinkle the brisket liberally with kosher salt. Stir together the black pepper, granulated garlic and 1/4 cup Cajun spice, then sprinkle all over the brisket. Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 195 degrees F, about 12 hours.
• Let the brisket rest and cool completely, preferably overnight.
• Preheat the smoker for cooking at 250 degrees F. Cut the brisket into 1/2-inch cubes. Spread these cubes in an even layer on a sheet tray. Sprinkle with brown sugar, the remaining 1/4 cup Cajun spice and the BBQ Sauce. Mix thoroughly with your hands to ensure every piece is coated. Spread them out in an even layer and put the tray back in the smoker with fresh soaked wood chips to smoke for 2 hours. Remove from smoker.
• Hollow out the ciabatta. Add Mac and Cheese, some brisket burnt ends, green pear, some Cheddar and BBQ Sauce. Close the sandwich and place on a flattop panini press until cheese melts, about 1 minute. (Save the remaining meat for another use.)
• Combine light brown sugar, ketchup, pineapple juice, molasses, liquid smoke, mustard, salt, black pepper, granulated garlic, Cajun spice and 1 cup water in a stainless steel saucepan. Heat on low heat, stirring constantly and scraping the bottom with a wooden spoon so the sugars do not burn on the bottom of the pan, until it comes to a simmer. Simmer until desired consistency has been achieved, for about 1 hour. Allow to cool completely, then transfer to a clean plastic container or mason jar and store in the fridge.
• Melt butter in a saucepan over medium heat. Add flour to hot melted butter and whisk constantly for 3 minutes. Slowly add milk while continuing to whisk, then continue to cook, whisking, until sauce is thickened and bubbling. Remove from heat and stir in Cheddar, salt, pepper and Cajun spice. Stir until smooth and velvety, then fold in precooked noodles. Return to low heat and stir constantly until noodles are heated through. Serve.

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.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pat out three 1/3-pound hamburger patties, pressing each patty down with your index and middle fingers to get a nice, flat burger instead of a ball. Season patties on both sides with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers, 10 to 12 minutes, flipping halfway. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Meanwhile, melt butter in a saucepan over low heat. Increase heat to medium-low, add onion, and saute until tender, 5 to 7 minutes.
• Place 3 slices of bread on the grill. Top each with a slice of American cheese, a cooked patty, sauteed onions, a slice of Swiss cheese, and the remaining bread. Grill sandwiches until cheese melts, about 1 minute per side.

Steps:

• Heat oven to 350° F. Spray 13x9 inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread into pan.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.) Remove from oven.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook bell pepper and onion 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot. Spread over baked bread base. Top with cheese and pickle slices.
• Bake 5 to 6 minutes or until cheese is melted. Cut into squares.

Steps:

• Mix first 3 ingredients in small bowl. Spread bread slices with dressing mixture; fill with remaining ingredients to make 2 sandwiches.
• Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Steps:

• Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.
• Warm tortillas in the microwave according to pack instructions - this makes them more bendable. Divide the cheese mix over one half of each tortilla. Fold over the other half to make 8 half-moons, then press down to seal.
• Brush the tops with a little oil, then sit, oil-side down, on a hot area of the barbecue. Cook for a couple of mins until crisp and golden, brush the uncooked side with oil, then flip over for another few mins. Slice into wedges, then pile onto a platter while you cook the rest.