Beefbarbecue Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

Steps:

• Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

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.

Steps:

• Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
• In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
• Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
• With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

Steps:

• In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
• Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
• Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
• Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
• Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
• Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Meanwhile, peel and finely slice the onion. Heat oil in a large skillet over medium-high heat. Add the onions and saute just to coat them with oil, about 1 minute. Reduce heat to medium, add Worcestershire sauce, and cover the skillet. Cook until the onions are tender, 4 to 5 minutes. Uncover skillet, add the beef, and cook, stirring to break up the lumps, just until it is no longer pink, about 1 minute. Add the barbecue sauce and crushed tomatoes. Simmer, stirring occasionally, until the mixture is hot, about 3 minutes. Season to taste with salt and Tabasco sauce. Drain the pasta and divide it among six shallow bowls. Spoon sauce over each portion, and serve immediately.

Steps:

• In a large bowl or pot, soak the meat in cold water to cover and refrigerate overnight. Remove meat from water, wipe clean and set aside. Strain soaking water and reserve 1/3 cup.
• Peel ginger and grate against the finest side of the grater, keeping a bowl beneath to catch juices. Measure out 1 tablespoon of ginger juice. In a small saucepan, combine the 1/3 cup reserved water, papaya puree, ginger juice, honey and soy sauce. Cook over very low heat 10 minutes; do not let boil. Remove and allow to cool slightly.
• In a blender, combine 6 tablespoons of the cooked sauce, pear, pineapple, onion, rice wine, garlic, pepper, scallions and sugar. Puree until smooth. Stir in sesame seeds. Pour into small saucepan and cook over low heat 30 minutes, stirring occasionally.
• Place beef on a plate. Pour 6 tablespoons of the marinade onto plate and rub into beef. Rub sesame oil into beef. Set aside 10 minutes.
• Prepare grill. Grill meat 2 minutes on each side, or until brown on outside, for medium beef.

Steps:

• Heat oven to 375ºF.
• Brown meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.
• Separate biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin pan cups. (See tip for what to do with remaining 2 biscuits.)
• Spoon meat mixture into biscuit cups; press gently into cups with back of spoon.
• Bake 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted.

Steps:

• In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered,for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325° for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.

Steps:

• Barbecue Sauce:.
• In saucepan mix all ingredients for Barbecue Sauce.
• Simmer uncovered for 30 minutes.
• Preheat oven to 350°.
• Mix all ingredients except Barbecue Sauce.
• Shape mixture into 16 patties; place in ungreased baking pan, 13 X 9 X 2 inches.
• Pour Barbecue Sauce over patties.
• Bake uncovered 1 hour.

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.

Steps:

• Stir together brown sugar, cumin, chili powder, salt, pepper, and mustard in a bowl. Pat steak dry and rub all over with 2 tablespoons spice mixture. Reserve remainder for sauce. Marinate steak at room temperature while making sauce.
• Cook onion in oil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, stirring, until golden brown, 5 to 10 minutes. Stir in ketchup, Worcestershire sauce, and reserved spice mixture and bring to a boil over moderately high heat, stirring occasionally. Reduce heat and cover, then simmer until onions are very tender, about 5 minutes. Transfer to a blender and purée with water (use caution with hot liquids) until very smooth (add additional water, 1 tablespoon at a time, if necessary), then transfer to a bowl.
• Meanwhile, preheat gas grill burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Oil grill rack, then grill steak, covered, 4 to 5 minutes per side for medium-rare. Brush steak all over with some of sauce and grill 30 seconds per side.
• Transfer to a cutting board and let stand 5 minutes. Cut steak into thin slices and serve with remaining sauce.

Steps:

• Heat oil in non-stick skillet.
• Add onion, garlic, peppers and green onions, and cook until onion is starting to brown.
• Add ground beef and cook, stirring occasionally until cooked through.
• Add tomatoes and season with salt and pepper.
• Add barbecue sauce and cook until all is well-coated. Remove from heat.
• Preheat oven to 350ºF.
• Spray a large baking pan with cooking spray.
• Arrange alternate layers of potatoes, beef mixture, and cheese, ending with potatoes. (reserve 1/4 cup cheese).
• Cover with foil and bake 40 minutes.
• Uncover and top with remaining cheese.
• Bake, uncovered, until potatoes are cooked through, about 15 minutes more.
• Serve immediately.

Steps:

• In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
• Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
• Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.

Steps:

• Place beef in a slow cooker and add beer.
• Cook on low overnight.
• Next day drain and shred, meat should fall apart very easily.
• Mix sauce ingredients together and add to meat.
• cook on low in slow cooker until ready to serve.

Steps:

• Shred or cut roast into thin slices (I shred).
• Mix enough bar-b-que sauce to make moist.
• Put into bowl with a lid.
• Refrigerate overnight or freeze.
• When ready to use, thaw, if frozen and microwave until hot, usually 2 minutes at a time until hot.
• Serve on buns with sliced onion and pickles.

Steps:

• In a small saucepan, combine the first nine ingredients. Cook over medium-high heat for 4-6 minutes or until heated through. Serve on buns, using a slotted spoon.