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How To make Barbecued Beef In Crusty Rolls
Servings: 4
1/3 c Catsup 2 T Vinegar
2 T Finely Chopped Onion 1 ea Finely Chopped
Garlic Clove 1 1/2 t Worcestershire Sauce 1 t Packed Brown Sugar
1/8 t Dry Mustard 1 ea Dash Pepper
2 c Cut-up Cooked Beef 4 ea French Rolls, Split
4 ea Slices American Cheese
Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. -----------------------------------------------------------------------------
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Roast Beef Recipe - Works on the BBQ or in the oven - BBQFOOD4U
Roast Beef Recipe
Showing everyone an easy and delicious way to cook a roast beef on a barbecue with hickory wood smoking away.This can be cooked on any barbecue with this easy to follow step by step video recipe.
Help support a small food video creator so I can make more recipes for people to enjoy. I have over 150 original recipes creations to get done but can't really afford to get it done without outside help so anything truly helps.
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Herb Crusted Beef Tenderloin
Whole Beef Tenderloin with an Herb Crust Smoked on the PK Grill
#beeftenderloin #smokedbeeftenderloin #howtobbqright
Herb Crusted Grilled Beef Tenderloin
WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 5 Flexible Curved Boning Knife
- Plastic Shaker
- White Hand Saver Gloves
- Thermoworks DOT
- Pecan Wood from
For this recipe I start with a PSMO whole beef tenderloin. You can save some money by buying the tenderloin whole and trimming it yourself. If you want to skip this step just ask your butcher for a center cut piece of beef tenderloin. This is the same cut used to create filet mignon steaks.
First mix up the herb seasoning for the crust. It’s a combination of dry herbs (parsley, rosemary, thyme, oregano, etc…) called Herbs de Provence mixed with Kosher salt and ground black pepper. Place the seasonings in a shaker dredge and shake to combine. Next apply a little olive oil to the outer surface of the beef so the herb mixture sticks. Shake on a generous amount of the herb blend and let the beef tenderloin rest for about 30 minutes.
For this cook I used my PK 360 charcoal grill set up for 2 zone, indirect cooking. A chimney of Royal Oak coals is placed on one side of the grill and a void is created on the opposite end. I run the intake vents open under the coals and close off the exhaust above them. On the cool end it’s just the opposite. The intake is closed and the exhaust is open 100% creating a draft throughout the grill.
The beef tenderloin is placed on the far end (cool side) and I add a couple small chunks of pecan to the hot coals for smoke flavor. It takes about 40 minutes for the beef tenderloin to cook but I highly recommend using an internal thermometer like the Thermoworks DOT to monitor the internal temperature.
The DOT is set for 125 degrees and cooking the tenderloin in this two zone set up brings it up nice and slow. I did rotate the tenderloin half way through the cooking process so it would cook even.
Once it hit 125 I took it off the grill and placed a sheet of aluminum foil over it loosely. It needs to rest for at least 15 minutes to calm down, this will help keep all the juice inside the meat. At this point it’s ready to serve. I sliced it into 1” thick portions and served with a creamy dill horseradish sauce. The recipe is below if you want to give it a try.
Herb Crusted Grilled Beef Tenderloin Ingredients:
- 1 center cut beef tenderloin
- 1 Tablespoon olive oil
- 3 Tablespoons Herb de Provence
- 1 Tablespoon kosher salt
- 1 Tablespoon course ground black pepper
Directions:
1. Prepare charcoal grill for indirect 2 zone cooking.
2. Remove excess fat and sinew from outer surface of beef tenderloin
3. Combine herbs de provence, salt, and black pepper in a shaker dredge. Apply olive oil to the outside of the beef tenderloin and season well with the herb mixture.
4. Allow the beef tenderloin 30 minutes to come to room temperature.
5. Place the tenderloin on the cool side of the grill away from the fire. Add 2 small chunks of pecan wood to the hot coals for smoke.
6. Insert probe thermometer into the center of the tenderloin and cook until the temperature reaches 125 degrees about 40 minutes. (rotate the tenderloin 1/2 way through cooking process)
7. Rest the tenderloin for 15 minutes loosely tented with aluminum foil. Slice into desired thickness and serve with Creamy Dill Horseradish sauce (recipe below)
Creamy Dill Horseradish Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoon prepared horseradish
- 1 Tablespoon lemon juice
- 1/2 Tablespoon fresh chopped dill
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Combine ingredients in a small bowl and refrigerate until ready to serve.
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Beef enoki rolls - easy and delicious!
Bulgogi Beef Recipe - How to Make Korean-Style Barbecue Beef
Learn how to make a Bulgogi Beef Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Bulgogi Beef Recipe!
BAKED SIOPAO | MEAT BUNS | SIOPAO ASADO | Dough + Asado Filling + Sauce ALL IN Recipe
BAKED SIOPAO | MEAT BUNS
SIOPAO ASADO
-a popular Filipino soft bread rolls/buns filled with sweet & savory meat (chicken/pork/beef) and served with sweet sauce. It is traditionally cooked by steaming but have it’s baked version too which is also known as toasted siopao.
✔️Dough
1 cup lukewarm water [240 ml]
2 tsp [6 grams] instant yeast
1/4 cup [50 grams] sugar
1/4 cup [30 grams] milk powder
1/4 cup [60 ml] veg. oil
3 cups all purpose flour [384 grams]
1/2 tsp salt
✔️Asado Filling
400 grams boiled & shredded chicken meat (or pork)
1 small onion (chopped)
1 clove garlic (minced)
1/2 cup [100 grams] brown sugar
1/4 tsp ground black pepper
1/8 tsp salt
1/8 cup [30 ml] oyster sauce
1/4 cup soy sauce [60 ml]
1 cup [240 ml] water
2 tbsp cornstarch (dilluted in water)
3 pcs. small star anise
*cheese (optional)
✔️Sauce
1 & 1/4 cups [300 ml] water
1/4 cup [60 ml] soy sauce
1/2 cup [100 grams] brown sugar
1/4 tsp black ground pepper
2 pieces star anise
2 tbsp cornstarch (dilluted in water)
✴️Bake @ 180C for 20-30 mins. or until golden brown.
✴️The same recipe can be steamed too. Steam for 15-20 mins @ medium heat.
⬇️TRY THIS⬇️
STEAMED SIOPAO ASADO | STEAMED MEAT BUNS
➡️
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Meat stuffed Pita aka Lebanese Arayes. So easy and So good! #shorts
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Also known as a Lebanese Arayes. I seen @woodfiredstove make these and had to try my take on it. These were unbelievably good! So simple to make.
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????????????????????????????????????????????:
•Pita pocket bread
•1 lb of America Wagyu Ground Chuck
•1 c of Italian Parsely
•1 jalapeño
•1 tbsp roasted garlic paste
•1 tbsp Worcestershire sauce
•1 tbsp BBQ seasoning
????????????????????????????????????????????????:
•Mince parsley and jalapeño
•Add all ingredients to a bowl and mix
•Cut Pita bread in half and stuff with filling
•Coat outside of bread with olive oil
•Grill till done and serve with
•Serve w/ Tahina sauce or yogurt
????????????????????: @chargrillergrills AKORN
????????????????????????????????: @jealousdevilcharcoal
???????????????????????? ????????????????: @alpinebutcher American Wagyu Chuck
????????????????????: @barrel_falls_bladeworks
????????????????????????????????????: @blazingstarbbq Beef
????????????????????: @wsauceofficial
???????????????????????????? ????????????????????: @annieshomegrown Goddess Creamy Tahini
????????????????????????: @cleanspaceproject
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#lebanesefood #lebanesearayes #pitabread #pitapocket #easyrecipe #simplerecipe #recipes #chargriller #tftibbq #foodstagram #bbq