How To make Barbecued Beef

BBQ Beef Short Ribs - slow cooked!

Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a simple homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky.

BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and it makes its own barbecue sauce (and it might be the best you ever have in your life!).

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BBQ Seekh Boti | Beef Boti Recipe By Chef Hafsa | Hafsas Kitchen

Today you'll learn how to make BBQ Seekh Boti | Beef Boti Recipe By Chef Hafsa | Hafsas Kitchen


buhat hi tasty banti hai yeh recipe

you'll need following ingredients to make it

Beef Tenderlion (undercut) 500g
3/4 tsp salt
1/2 tsp red chilli powder
1 tsp kashmiri lal mirch
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp black pepper powder
1/4 tsp garam masala powder
1/4 tsp turmeric
1/2 tsp chopped green chilli
1/4 tsp crushed red chilli
1 tsp ginger garlic paste
1 tsp raw papaya paste
oil 1 tsp
1/2 tsp tikka masala
1/2 tsp kachri powder
1/4 tsp ajwain (carom)



coal 1 kg
more oil as required
angethi
seekhen


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Beef BBQ on Bamboo Stick Recipe (Filipino Style)

Beef BBQ Recipe

Full Recipe

INGREDIENTS
2 lbs beef chopped
1/2 cup soy sauce
1 can 7 up
2 tbsp brown sugar
2 tsp garlic powder
1 tsp ground black pepper
1 small lemon

INSTRUCTIONS
1. Combine beef, soy sauce, 7 up, brown sugar, garlic powder, ground black pepper, and lemon juice in a large bowl. Mix these ingredients thoroughly.
2. Marinate beef for at least 1 hour or longer, overnight is fine.
3. Skewer beef on a bamboo stick.
4. Make basting sauce by combining banana ketchup, rice vinegar, and olive oil on a separate bowl.
5. Preheat the grill for 5 minutes using medium high heat.
6. Put beef on the grill. Flip every 3 minutes and baste barbecue sauce occasionally to keep the beef moist.
7. Barbecue is ready when beef starts to sizzle and the sauce caramelized.

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EASY BBQ Chopped Beef Recipe | Simply Mamá Cooks

Today I am going to show you how to make bbq chopped beef brisket in the slow cooker. You can also freezer prep the meat for dinner. This is such a versatile recipe and a great way to make dinner easy.

Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.

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⭐️ EASY Freezer Prep Meals For Dinner

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INGREDIENTS
3 lbs (1.36 kg) beef brisket flat (or chuck roast)
1 package beef onion soup mix
1/4 packed cup dark brown sugar
2 Tbsp chili powder
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp lemon pepper
3/4 cup ketchup
1 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
4.5 qt slow cooker


DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!

How TO Make Chopped Beef Sandwiches
Easy BBQ Brisket In The Slow Cooker

EASY BBQ Beef For Delicious Gameday BBQ Beef Sandwiches

My favorite way to make BBQ Beef for sandwiches is to smoke up a Chuck Roast out on the grill. But that’s not always doable, especially in winter months when the temperature outside makes outdoor cooking difficult, if not impossible. So here is one of my most requested recipes, an Easy BBQ Beef prepared in the warmth of your kitchen, perfect for gameday, or any day.

BBQ Beef Seasoning Ingredients

¾ cup Beef Broth
2 TBSP Worcestershire Sauce
2 TBSP Brown Mustard
2 tsp Kosher Salt
1 tsp Coarsely Ground Black Pepper
1 tsp Granulated Garlic
1 tsp Smoked Paprika
½ tsp Chili Powder


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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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