Open Faced Bbq Beef Brisket And Cheese Melts Recipes

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 in pan.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.
• Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
• Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.

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:

• Preheat the oven to 450 degrees F.
• Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
• Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
• Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
• Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
• Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

Steps:

• On a hot griddle, add the clarified butter, and then add the onions. Cook until just tender, and add the mushrooms. Season with salt, and cook until caramalized. Set aside to cool.
• To assemble the sandwich, top one slice of the bread with 2 slices of mozzarella, 5 ounces sliced brisket, 2 tablespoons of the Steak Sauce, half of the caramelized onions and mushrooms and 2 more slices of mozzarella, then top with another slice of bread. Repeat for the remaining sandwich. Ladle some clarified butter on the griddle and place the sandwiches in the butter. Cook the sandwiches on both sides until the bread is toasted, the meat is warm and the cheese melts.
• Heat the oil in a medium saucepan set over medium-high heat. Saute the garlic, shallots and portobello for 3 minutes. Add in the Worcestershire, vinegar, ketchup, sugar, mustard, salt, chili powder and allspice. Simmer for 15 minutes. Add 2 cups water, and then cook for 10 minutes. Add in the soy sauce and molasses, and cook for 5 minutes. Blend until smooth and cool.

Steps:

• In a large roaster, season brisket with salt and pepper.
• Cover bottom of roasting pan with sliced onions.
• Lay brisket on top of onions in roaster.
• In a bowl, mix the prepared BBQ sauce with minced garlic.
• In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
• Cover with foil; refrigerate for 24 hours.
• Remove from fridge.
• In a bowl, mix together wine, ketchup, brown sugar and soup.
• Pour over brisket; mix slightly to combine with BBQ sauce.
• Cover tightly with foil.
• Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
• Remove from oven; let stand 20 minutes before slicing.
• Slice thinly against the grain; serve with remaining sauce.

Steps:

• In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Steps:

• Preheat oven to 250°.
• Line roasting pan with enough aluminum foil to fully cover brisket (make sure the ends also have enough foil to keep the juices in the foil).
• Lay the brisket flat in the pan with the fat side up.
• Cover with soup mix.
• Combine cranberry sauce and bbq sauce until blended and pour over brisket.
• If using gingerbread cookies, pulverize in a food processor and spread over brisket.
• Seal brisket inside foil, tenting the top up slightly.
• Cook for 6-8 hours (can be done overnight). When fork slides into meat easily it is done.
• Pour sauce into a container and serve as gravy on the side. Let the brisket cool until warm.
• Shred with fork and place meat in a crock pot. One hour before serving, add 2 cups water and 1 cup sauce and turn crock pot to low heat.

Steps:

• Stir together first 4 ingredients.
• Spread mixture evenly over cut sides of muffin halves; sprinkle evenly with cheese.
• Broil 5 inches from heat 2-3 minutes or until cheese is melted.
• Serve immediately.