How To make Barbecue Beef Sandwiches

Deep South BBQ Beef Sandwich

Deep South BBQ Beef Sandwich
#ad @ReynoldsBrands #ReynoldsPartner In this video I show you how to make old fashioned southern BBQ beef sandwiches that have a delicious and authentic hickory smoke flavor due to the low and slow smoking process, followed by wrapping the beef in Reynolds Wrap® Heavy Duty Foil and finishing it off in the pit, which insures that the meat will not only be super tender, but very juicy, while preserving all the smoky goodness of the beef and also makes for very easy cleanup. You can find other no mess, no fuss recipes utilizing the Reynolds Wrap® Heavy Duty Foil here:
This video was sponsored by Reynolds Wrap® and Reynolds Wrap® is not associated with any of the other potential brands used in this video

Italian Beef Sandwich Recipe | Slow Cooker | Best Homemade Italian Beef | Everyday BBQ

In this video I will show you ANOTHER way to make some AWESOME Italian Beef Sandwiches in your Slow Cooker! This is an easy and delicious way to cook homemade Italian Beef and it's absolutely glorious! Whether your having a party or just cooking dinner, this is an awesome meal that everyone will enjoy! Thanks for watching I hope you enjoy! THANKS FOR YOUR SUPPORT!

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Ingredients Needed:

- I used 4 lbs total of Chuck Roast and Boston Arm Roast (1 each) any roast will do!
- 4-6 Cups of beef broth (depending on how much gravy you want.
- Good Bread for the sandwiches
- Garlic Powder 1 Tsp
- Garlic Cloves (I used 10)
- Basil 1/2 Tsp
- Oregano 1/2 Tsp
- Black Pepper 1/4 Tsp
- Mozzarella Cheese
- Pepperoncini (or banana peppers)
- DON'T FORGET THE HOT GIARDINIERA MIXTURE! Get it HERE:

Directions:

- Sear your roast(s) in a hot pan with oil on ALL sides seasoning with salt and pepper
- Preheat your slow cooker (with beef broth in it) to LOW
- Place half the spice mixture (see video for clarification) into the broth and mix
- Place roasts into broth them add remaining ingredients (see video)
- Allow to cook ON LOW for 6+ hours or until fork shred tender
- Shred beef and allow meat to continue to absorb flavors in cooker for 1-2 hours for best taste
- Build your sandwich and ENJOY!!!!


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Disclaimer: This video and description contains amazon affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission. In addition, this video is in no way sponsored by nor endorsed by Taco Bell and should not be taken as a reflection of an actual Taco Bell menu item (although I'd love if they see it and put it on the menu lol)

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- Modern Rock Boy Modern Rock Boy by Audionautix is licensed under a Creative Commons Attribution license (
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Barbecue Chopped Beef Sandwich

Chef Tom smokes up a chuck roast on the Yoder Smokers YS640s Pellet Grill for a Barbecue Chopped Beef Sandwich! 

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These Are The Best Sliders I've Ever Had | BBQ Short Rib Sliders Recipe

The NFL Playoffs are quickly approaching and hopefully your team is looking good. If not, drown your sorrows in these delicious BBQ Beef Short Rib Sliders! Let's #Makeithappen

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Shopping List:
12 pack hawaiian sweet rolls
1 beer
1 quart beef stock
2.5 lbs boneless beef short ribs
1 cup bbq sauce
1 cup fried onions
10-12 slices smoked gouda cheese
2 carrots
1 onion
rosemary and thyme
1 head of garlic
2 tbsps tomato paste
salt and AP seasoning
1 tsp beef base
3 tbsps butter
1 tbsp garlic paste
2-3 tbsps diced parsley

Barbecue Pulled Beef Sandwich

Smoked Chuck Roast Recipe for fall-apart tender BBQ Beef - used to make the best Barbecue Pulled Beef Sandwich

#pulledbeefsandwich #smokedchuckroast #howtobbqright

Smoked BBQ Pulled Beef Sandwich

WHAT MALCOM USED IN THIS RECIPE:
- Swine Life Prime Beef Rub
- Killer Hogs Hot Rub
- Royal Oak Tumbleweed Fire Starters
- HowToBBQRight Tel-Tru Smoker Thermometer
- Thermoworks DOT
- Killer Hogs The BBQ Sauce

BBQ Chuck Roast - This recipe is great for making pulled BBQ beef. Chuck Roast is inexpensive and cooks just like a brisket on the grill.

I start out seasoning the brisket with a good dose of Swine Life’s Prime Beef Rub followed by a light coat of my Killer Hogs Hot Rub. Let the seasonings work on the roast for 30 minutes or so while the pit comes up to temperature. For this cook I fired up my Outlaw Patio stick burner running hickory splits. Once the pit stabilized at 300 degrees the roast goes on the cooking grate.

After 2 hours the color is just right for wrapping. At this point the roast goes into an aluminum pan along with some beef au jus. Pour the beef jus mixture into the pan but not directly over the top of the roast. It should come about half way up the sides of the chuck roast. Add a few pats of butter to the top of the roast and insert a probe thermometer to monitor the internal temperature. Cover the pan with foil and continue cooking until it practically falls apart! Total cook time was about 4 1/2 hours on this roast.

When the internal temp hits 200°F I start checking for doneness. Stick the probe into different areas of the roast and see how it feels. If it’s soft like sticking a warm knife into room temp butter then it’s done. If you feel any resistance it’s not ready just yet. It’s typically going to be somewhere between 208 and 215 degrees for an easy pull. You can also use a couple forks to see if it’ll shred.

When the roast is ready take it off the pit and let it hang out for 30 minutes. Put on a pair of cotton gloves with nitrile gloves over the top and start pulling the roast apart by hand. Separate any fat that didn’t render and be sure to save the pan drippings for a little extra added moisture.

I serve it up sandwich style with a creamy jalapeño slaw on a toasted onion roll. Combine equal parts of the beef jus with your favorite bbq sauce and you have an excellent serving sauce for beef.

Barbecue Pulled Beef Sandwich Ingredients 
- 3 1/2 lbs Chuck roast
- 1/4 cup Swine Life Prime Beef Rub
- 2 Tablespoons Killer Hogs Hot Rub
- 16oz water
- 1 Tablespoon beef base (Better than Bouillon brand)
- 1/2 stick butter 

Barbecue Pulled Beef Sandwich Directions
1. Season Chuck roast with Prime Beef rub followed by a layer of Hot Rub. 
2. Prepare smoker for indirect cooking at 300 degrees using hickory wood for smoke. 
3. Place roast on pit and smoke for 2 - 2 1/2 hours or until the outer surface is a dark mahogany color. 
4. Combine the water and beef base in a small pot over medium heat until it reaches a slight simmer. 
5. Place the roast into a 1/2 size aluminum steam pan and pour the beef liquid around the roast reserving 1/4 cup liquid. 
6. Place pats of butter on top the roast and cover with aluminum foil. 
7. Continue to cook the roast until it hits 210 degrees internal then remove from pit and rest for at least 30 minutes. 
8. Carefully remove the riser from the pan and pull by hand. Mix a little if the pan juice with the meat and serve. 

Jalapeño Slaw Recipe
- 1 bag cole slaw
- 1 cup quick pickled jalapeño onions* recipe below
- 1/2 raw jalapeño finely chopped
- 1/2 cup mayonnaise 
- 2 Tablespoons pickling liquid* from below
- 2 Tablespoons sugar
- 1 Tablespoon corse ground black pepper
Combine the Mayo, pickling liquid, sugar, and black pepper in a small bowl. Add the slaw, finely chopped fresh jalapeño, and quick pickled jalapeño onions to a large bowl. Pour in the Mayo mixture and stir to combine. Rest in the refrigerator for one hour before serving. 

Quick Pickled Jalapeño Onions
- 1 sweet onion chopped
- 1 fresh jalapeño sliced then rough chopped
- 1 cup apple cider vinegar
- 1 cup water
- 1 Tablespoon sugar
- 1 Tablespoon kosher salt
Combine vinegar, water, salt, and sugar in a boiler pot. Heat mixture over medium high heat until it reaches a boil. Place onion and jalapeño in a bowl, pour hot liquid over the top, and cover with lid. Place in refrigerator for 3-4 hours.

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Italian Shredded Beef Sandwiches | Grill Nation

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