My Aunt Margarets Beef Barbecue In Buns Recipes

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.

Steps:

• For the maple hot butter: Melt butter in a small saucepan over medium-low heat. Whisk in the maple syrup and hot sauce. Keep warm.
• For the burgers: Combine the sausage, beef, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a mixing bowl. Use your hands to divide the meat into four 4-ounce balls.
• Place a large cast-iron griddle over medium-high heat until warm, then add butter to grease the griddle. Place the balls of meat on half of the griddle and smash into round patties, about 4-inches wide, using a flat spatula. Fry until evenly browned, 3 to 4 minutes per side. Lay a slice of cheese over each patty. Invert a metal bowl over the patties to melt the cheese until it fries into crispy lace on the sides of the burgers, about 2 minutes.
• For the French toast buns: Meanwhile, whisk together the cream, milk and eggs in a bowl. Soak the potato buns briefly in the mixture, about 20 seconds per half.
• Place on the other half of the griddle (you may have to do this in batches) and griddle until golden brown and cooked through, about 2 minutes per side. Remove to a plate and drizzle with the maple hot butter, reserving some for the patties.
• Place avocado slices on the bottom French toast buns, then top with cheesy patties. Drizzle the remaining spicy maple butter over the patties. Top with the remaining French toast buns and serve immediately.

Steps:

• In a large bowl, combine the saltines, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 patties. In a large skillet over medium heat, brown patties in batches on both sides. Place in a large roasting pan. , Combine the ketchup, onion, Worcestershire sauce, sugar and vinegar; pour over patties. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Serve on buns.

Steps:

• In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.

Steps:

• Place peppers, onions and meats into a large pot. Stir vigorously to mix together. Do NOT brown the meat!
• Add the sauces.
• Turn the stove on at this point to medium heat. Cook the raw meats and veggies in the sauces for about 15 minutes until the meats begin to break up and cook.
• Reduce the heat to medium/low, cover, and continue cooking for about an hour, stirring frequently to break up the meats.
• Taste for seasoning and add the brown sugar if you like your barbeque sweeter. Continue cooking and stirring for another hour, until flavors are melded.
• Leave cover off for the last 15 minutes to thicken the bbq. Serve on hamburger buns.