Tangy Barbecue Sandwiches Recipes
TANGY BARBECUE SANDWICHES
Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. -Debbi Smith, Crossett, Arkansas
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender. , Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.
Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 659mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
SLOW-COOKER TANGY BARBECUED BEEF SANDWICHES
The right blend of brown sugar, basic seasonings, and a jolt of vinegar and lemon give slow-cooked beef caramelized flavor with a kick.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 22
Number Of Ingredients 12
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except buns.
- Cover; cook on Low heat setting 5 to 6 hours, stirring occasionally. Cut off top of each bun; pull some of bread out of each bun. Fill buns with beef mixture.
Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 500 mg, Sugar 12 g, TransFat 1/2 g
ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ
This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!
Provided by ENGLISHNWOODS2
Categories Everyday Cooking
Time 8h30m
Yield 24
Number Of Ingredients 11
Steps:
- Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
- Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
- Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 10.7 g, Cholesterol 60.2 mg, Fat 13.7 g, Fiber 0.1 g, Protein 16.3 g, SaturatedFat 5.4 g, Sodium 594.5 mg, Sugar 9.3 g
TANGY SLICED PORK SANDWICHES
Hot pork bun sandwiches, great for small or big kids on a chilly afternoon. Serve with additional sauce on the side, if desired.
Provided by MARBALET
Categories Main Dish Recipes Sandwich Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 32 g, Cholesterol 64.5 mg, Fat 21.7 g, Fiber 1.3 g, Protein 15.1 g, SaturatedFat 10.6 g, Sodium 585.7 mg, Sugar 8.2 g
TANGY BARBECUE SANDWICHES
This is adapted from a crockpot cookbook I have. The original recipe contained water and cooked on high. We found that the meat is better cooked on low, and that the addition of the water makes it too soupy. We enjoy this on onion rolls from the bakery of our local grocery store. Sometimes we even spread the rolls with garlic butter and toast them under the broiler before loading with the meat. Great with Recipe #71203, #71203 or my Recipe #247747, #247747.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 8h10m
Yield 14-18 sandwiches, 14-18 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
- Add roast. Roll the roast around to coat with the other ingredients.
- Cover. Cook on Low 8-10 hours.
- Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway.
- Return meat to sauce. Heat well.
- Serve on buns with pickles, if desired.
TANGY BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
TANGY BARBECUED BEEF SANDWICHES
Every year for our church ice cream social, we'd fill six roaster ovens with these ingredients and let them simmer all day. Boy, did that barbecue smell good. If you want a meal that's ready to eat in 30 minutes, but can keep on the stove for late arrivals, this is the one. -Janet Sipes, Monmouth, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in ketchup, brown sugar, water, Worcestershire sauce, mustard, vinegar and salt; heat through. Serve on buns. Freeze option: Place cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.
Nutrition Facts : Calories 387 calories, Fat 15g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 2g fiber), Protein 25g protein.
TANGY BARBECUE HAM SANDWICHES
This is a quick, tasty recipe that everyone seems to like for lunch or dinner. Seeded buns are preferred at my house; No one likes the "wimpy" ones!
Provided by bunnee
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In 2-qt saucepan, combine soup, pineapple, root beer, onion, and brown sugar.
- Cook over medium heat, stirring often, for about 10 minutes.
- Add ham and toss gently to distribute.
- Continue cooking over medium heat for additional 5 minutes.
- Spoon ham onto buns or rolls and serve.
Nutrition Facts : Calories 282.3, Fat 6.2, SaturatedFat 1.9, Cholesterol 39.3, Sodium 1357.1, Carbohydrate 34.6, Fiber 1.3, Sugar 15, Protein 21.2
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