How to Make Barbeque Beef | Slow Cooker Recipes | Allrecipes.com
Check out the top-rated recipe for Slow Cooker Barbeque at
In this video, you'll see how to make simple slow cooker barbequed beef. Bottled barbeque sauce makes it super easy. Add a chuck roast and just a few other ingredients to the crock pot in the morning, and come home to tender BBQ beef. Try it on hamburger buns with coleslaw or spooned over noodles or rice.
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BBQ Beef Chuck Cheddar Cheese Sandwich | Recipe | BBQ Pit Boys
Pass on the same old Pulled Pork sandwich, and add this BBQ Pit Boys fav to the menu -a BBQ Cheddar Beef sandwich that will satisfy the hungry at your Pit. Check out this easy to do recipe.
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Barbecue Beef Sandwiches, Cole Slaw, Potato Salad, BBQ Beans, An Inside BBQ Lunch
Barbecue Beef Sandwiches, Cole Slaw, Potato Salad, BBQ Beans, An Inside BBQ Lunch
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Competition Style BBQ Pork Butt
When you’re cooking barbecue for competition you’re in search of one thing and one thing only: the perfect bite.
This competition-style pulled pork is sure to provide the most tender, juicy, and flavorful bite of pork you can imagine.
This pork butt recipe works great for competition-style pork, but can also be easily achieved in your backyard too. Great pulled pork isn’t just for competitions, it’s an amazing addition to your family barbecues as well.
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Chopped Brisket Sandwich | Quick and Easy Recipe | Heath Riles BBQ
If you have some leftover brisket, this is a delicious and easy sandwich you can make. I've stopped in a Buc-ee's or two while traveling, and I wanted to recreate their chopped brisket sandwich at home.We had some leftover brisket from a previous cook recipe on our channel. Check out our Easy Smoked Brisket recipe on the Traeger Timberline 1300:
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INGREDIENTS:
• Heath Riles BBQ Sweet BBQ Sauce
• Leftover brisket, chopped
• Pickles
• Onion
• Sandwich Buns
DIRECTIONS:
1. Take your leftover brisket out of your fridge or freezer. We vacuum sealed our brisket and heat it back up in the bag.
2. Slice your brisket and chop the slices into small pieces.
3. Assemble your sandwich. Take about a handful of your chopped brisket and place it on your bottom bun. Drizzle some Heath Riles BBQ Sweet BBQ sauce over your chopped brisket, and place your sliced onion and pickle chips on top.
4. Once you have your sandwich assembled, it's time to dig in!
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Pulled Beef Bao Buns Recipe
These pulled beef bao buns are one of my favorite Asian dishes in all times! The steamed buns are so soft, light and pillowy. Filled with delicious and rich slow cooked pulled beef. This dish may seem like a complicated, but if you follow all steps you will learn how to make the best bao buns with the best meat filling.
Full printable recipe + tips how to make the best bao buns:
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Recipe makes about 15 buns.
For the buns:
3 1/2 cups (440g) Flour
2 tablespoons Sugar
2 teaspoons Instant-dry yeast
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1¼ cup (300ml) Milk
2 tablespoon Oil
For the filling:
1kg brisket beef or other cut *read recipe notes
Salt
Pepper
2 cups (480ml) Beef stock
2 tablespoons (25g) Honey/brown sugar/white sugar
1/3 cup (80ml) Soy sauce
4 Garlic cloves, minced
2 Onions, sliced
1/3 cup (80ml) BBQ sauce
1 tablespoon Ginger, grated
For pickled veggies:
2 Carrots, thinly sliced
2 Cucumbers (seedless), thinly slices
1 Red onion, thinly slices
1/2 cup (120ml) Rice vinegar
1/4 cup (60ml) Water
2 tablespoons Sugar
1 teaspoon Salt
Directions:
1. Make the filling: Preheat the oven to (325°F) 160°C.
2. Season the meat with salt and pepper generously on all sides. Heat 1 tablespoon oil in a large skillet. Brown the joint on all sides over high heat and transfer to a large ovenproof dish.
3. In the same pan heat 2 tablespoons of oil and sauté onions for 5 minutes. Add garlic and sauté for 2 minutes.
4. Add the onions and garlic to the meat, add beef stock, sugar/honey, soy sauce, BBQ sauce and ginger. Cover with an oven proof lid or a foil and bake for 3-4 hours, until the beef is very tender. Open the lid every hour and turn over the beef.
5. Transfer the beef to a clean chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork. Place the pulled beef back into the dish and bake, uncovered for 15-20 minutes (this step is optional).
6. Make the buns: in a large bowl or in a bowl of a stand mixer place flour, yeast, sugar, salt and baking powder. Mix. Add milk and oil, whisk until dough is formed. Knead the dough for about 7-8 minutes.
7. Place the dough in a lightly oiled bowl, cover with a plastic wrap and let rise until doubled in size, about one hour.
8. Once the dough has doubled in size, punch the dough gently to resale air bubbles and knead for 1 minute.
9. Roll out the dough into 1/4-inch (1/2cm) thick. Then, using a cookie cutter or a glass, cut 3½-inch (9cm) circles. Gently roll the circle to an ovel shape, then lightly brush the dough with oil and fold. Gently roll/press the buns over the top. Take the leftover dough and repeat the process.
10. Place the buns on a parchment paper squares. Then place the buns in the steamer. Cover and let rise for 20-30 minutes.
11. Cook the buns: in a large pan or a wok bring water to a boil. Place the steamer in the pan with the boiling water and cover with a lid. Steam the bao buns for 10 minutes, then turn the heat off and leave the buns in the steamer, covered for 2-3 minutes.
12. Make pickled veggies (optional): in a small saucepan heat water, vinegar, sugar, salt, until the sugar has dissolved. Allow to cool, then pour the liquid over the veggies, seal and refrigerate for at least 4 hours or overnight. I would recommend making this step a day ahead.
Equipment I used in this video:
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