GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY
Here's what you need: baby back ribs, paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, chili powder, barbecue sauce, honey, bread, butter, sesame seed, large onions, fresh parsley
Provided by Alvin Zhou
Categories Lunch
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 300°F (150°C).
- Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
- Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
- Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
- Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
- Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
- With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, Sugar 27 grams
GIANT BREAKFAST SANDWICH
Supersize your next brunch with a breakfast sandwich that's big enough for a hungry crowd. For the ultimate bite, serve the wedges drizzled with maple syrup.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 8 to 12 servings (1 large sandwich)
Number Of Ingredients 9
Steps:
- Position an oven rack in the upper third of the oven and preheat to 425 degrees F.
- Prepare enough dough for 16 biscuits according to the biscuit mix package instructions. Pat the biscuit dough into an 8-inch-wide by 1/2-inch-thick disk and transfer to a 12-inch ovenproof nonstick skillet. Brush the top of the biscuit with the cream.
- Bake on the top rack until golden and no longer wet on the inside, 25 to 30 minutes. Turn the biscuit out onto a cooling rack and wipe the skillet with paper towels.
- Form the sausage into an 11-inch circle on a piece of wax paper. Add 1 tablespoon of the oil to the cleaned skillet. Lift the sausage with the wax paper, flip it over into the skillet and carefully peel off the wax paper. Turn the heat to medium high and cook until browned on the bottom, about 5 minutes. Invert a large plate over the skillet. Using oven mitts, carefully flip the sausage onto the plate, then slide it back into the skillet to cook on the other side, about 5 minutes more. Remove to a plate.
- Wipe out the skillet with paper towels, return to medium heat and add 1 tablespoon oil. Crack the eggs one at a time into the skillet in a circle, overlapping very slightly. Once all the eggs are in, loosen the edges with a spatula. If the eggs are sticking, add up to 1 tablespoon of additional oil. Sprinkle with salt and pepper. Cover with a lid and reduce the heat to medium low. Cook until the whites are set but the yolks are still runny, 3 to 5 minutes.
- Slice the biscuit in half horizontally. Place the sausage patty on the cut side of the bottom piece, arrange the cheese slices on top of the sausage (a slight overhang is okay) and slide the hot eggs on top of the cheese. Drizzle the eggs with hot sauce and cover with the top of the biscuit. Finish with a drizzle of maple syrup or honey if desired.
EASY BBQ BEEF FOR A CROWD
Make and share this Easy BBQ Beef for a Crowd recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325. Place 28x18" piece heavy duty aluminum foil in roasting pan. Combine seasoning ingredients; spread on beef steaks. Place roast in center of foil; top with onions and chili sauce. Bring shorter ends of foil together above steaks; fold down to seal. Fold in sides of foil to seal.
- Bake in 325 oven 1-3/4 hours or until roast is fork tender. Carefully open foil. Remove steaks; keep warm.
- Toppings are optional.
Nutrition Facts : Calories 677.5, Fat 36.2, SaturatedFat 13.9, Cholesterol 117.4, Sodium 1093.9, Carbohydrate 46, Fiber 4.9, Sugar 10.2, Protein 38.6
SANDWICH FOR A CROWD
My husband and I live on a 21-acre horse ranch and are pleased to invite friends to enjoy it with us. When entertaining, I rely on no-fuss make-ahead entrees like this satisfying sandwich. -Helen Hougland, Spring Hill, Kansas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- Cut bread loaves in half lengthwise. Hollow out both halves of each loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together. , Wrap and refrigerate for at least 2 hours. Cut each loaf into 7 slices.
Nutrition Facts : Calories 297 calories, Fat 15g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 1141mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
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