BARBECUED BEEF ON BUNS
My mother-in-law gave this recipe to me, and my family loves it. I like to serve it at buffet meals when company comes over.
Provided by Taste of Home
Categories Lunch
Time 3h55m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.
Nutrition Facts :
HOT CORNED BEEF BUNS
It wouldn't be St. Pat's Day without corned beef...and folks will love these savory sandwiches from Toni Keyworth. "My mother-in-law gave me this recipe. It always proves to be fast when time is short," she writes from Yale, Michigan. "I've also placed the filling between slices of bread and cooked the sandwiches like grilled cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over buns. Spoon corned beef mixture over bun bottoms; replace tops. Place in an ungreased 13x9-in. baking pan. Cover with foil. Bake at 425° until heated through, 15-20 minutes.
Nutrition Facts : Calories 490 calories, Fat 35g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1438mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
BARBECUE BEEF ON BUNS (A FANTASTIC RECIPE!)
My husband gives this recipe thumbs up with a 10 star rating. I hope this gives you an indication of just how good this barbecue beef is. DON'T LET THE LENGTH OF THIS RECIPE SCARE YOU-IT'S REALLY A VERY, VERY EASY RECIPE! I clipped the recipe out of our local Sunday newspaper several years ago. The recipe received such rave reviews they decided to run the recipe a second time. The barbecued beef must be refrigerated at least 8 hours before serving in order for the sauce flavors to absorb into the meat. You will find that the prepared bbq beef freezes extremely well, without sacrificing any flavor (see Note). One 4.16-pound chuck roast will give you approximately 15 servings (1/2 cup each).
Provided by Lindas Kitch
Categories Lunch/Snacks
Time 3h
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Place the chuck roast in a very large pot and cover with water. The water level must be at least 2 inches above the top surface of the roast. If you don't have a large enough pan a large soup pot will work, but the water level fills the pan over three-fourths full, and you will have lots of splatters on your stovetop (to alleviate this problem, cover your entire stovetop, except for the heating element you have your pan sitting on, with aluminum foil). It's imperative that you always keep the water level at least 2 inches above the roast. If you use a soup pot, add more water about every 30 minutes! When I cook the roast I USE A LID to partially cover the pot.
- Bring the water to a boil, and cook for about 3 hours until the meat is tender. (I keep the heat a little lower than medium-high, which is a fairly strong boil. Recently I cooked a chuck roast weighing 4.16 pounds and it took 3 hour and 15 minutes, I'm sure the cooking time will vary according to the weight of the meat and how hard the meat boils).
- Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a LARGE saucepan thoroughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and onion. Cover and refrigerate for later use. Don't use a medium saucepan because the sauce gets so hot that it can pop out of the pan and can burn your hand.
- When the roast is done, remove it from the water with a sharp meat fork and place it on a platter to cool slightly.
- When the roast is cool enough to handle, shred the meat by hand (I shred the beef with a dinner fork, and then pull the larger pieces of meat apart with my fingers).
- Remove the barbecue sauce from the refrigerator, and over high heat, stirring constantly, bring the sauce to a boil. Remove from heat and cool.
- Pour the sauce over the meat, and refrigerate for at least 8 hours before serving in order for the sauce flavors to absorb into the meat.
- When ready to serve, reheat the meat on the stove, in the microwave, or in an electric slow cooker.
- Serve on buns.
- Note: I freeze any meat that I don't use up within 3 to 4 days. I use fold-top plastic sandwich bags, placing 1/2 cup barbecue beef in each bag. I then, place all the little bags within a large freezer bag and place them in the freezer. One 4.16 pound beef chuck roast will give you approximately 15 servings (1/2 cup each).
TOASTED BURGER BUNS
Provided by Bobby Flay
Time 2m
Yield 4 servings
Number Of Ingredients 0
Steps:
- I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
BARBECUED ROAST BEEF ON A BUN
I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.
Provided by Chef John
Time 16h40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
- Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
- Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
- Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
- Cover and refrigerate for 4 to 12 hours.
- Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
- Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
- Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
- Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 32.3 g, Cholesterol 57.1 mg, Fat 9 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 1052.6 mg, Sugar 6 g
HOT CORNED BEEF BUNS
I am always looking for ways to use leftover meat, this recipe I am looking forward to making post St. Pat's Day. This recipe came from QC.
Provided by lets.eat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine corned beef, shrd. cheddar, mayo., onion, and relish.
- Spread atop buttered/toasted burger buns, replace tops. Place on cookie sheet, vent with aluminum foil.
- Bake at 425' for aprx. 15-20 minutes or until heated through.
Nutrition Facts : Calories 493.5, Fat 31.2, SaturatedFat 10.5, Cholesterol 100.7, Sodium 1367.1, Carbohydrate 29.5, Fiber 1.1, Sugar 5.1, Protein 22.9
More about "hot beef buns on the grill food"
HOT CROSS BUNS ON THE GRILL - SMOKED BBQ SOURCE
From smokedbbqsource.com
- Add the cinnamon, nutmeg, sugar and 1 teaspoon of salt to the mixing bowl. Mix on low speed until all combined - 30 to 60 seconds.
HOW TO PERFECTLY TOAST BUNS ON THE GRILL | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
BBQ BEEF ON A BUN - SOBEYS INC.
From sobeys.com
BEST BUNS FOR BURGERS - TOP 7 BURGER BUNS - SIMPLE …
From simplegrillrecipes.com
QUICK BEEF CHEESEBURGERS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
HOW TO TOAST HAMBURGER BUNS LIKE A BOSS - COOKING CHEW
From cookingchew.com
HOW TO TOAST HAMBURGER BUNS LIKE A RESTAURANT - THE KITCHEN CHAIR
From thekitchenchair.com
HOW TO MAKE GRILLED BREAD | DEVOUR | COOKING CHANNEL
From cookingchanneltv.com
28 BEST GROUND BEEF RECIPES FOR THE GRILL - TRAEGER GRILLS
From traeger.com
18 QUICK GRILLING RECIPES TO MAKE ALL SUMMER | FOOD & WINE
From foodandwine.com
THE BEST HOT DOG AND HAMBURGER BUNS FOR SUMMER COOKOUTS
From thekitchn.com
WHAT TO DO WITH LEFTOVER HAMBURGER BUNS: 10+ IDEAS - SHELF …
From shelfcooking.com
HOT BEEF CHEESE BUNS STOCK PHOTOS - DREAMSTIME.COM
From dreamstime.com
3 SIMPLE WAYS TO KEEP YOUR HAMBURGERS WARM - MY BACKYARD LIFE
From mybackyardlife.com
TIPS & TRICKS: TOASTING BUNS ON THE GRILL - CHEFSTEPS
From chefsteps.com
10 BEST ROAST BEEF ON A BUN RECIPES - YUMMLY
From yummly.com
SLOW COOKER BEEF ON A BUN RECIPE - CALGARY CO-OP
From calgarycoop.com
THE BEST BURGER! - GIMME SOME GRILLING
From gimmesomegrilling.com
HOT DOGS AND BUNS ON A GRILL STOCK PHOTO - DOWNLOAD IMAGE …
From istockphoto.com
THE BEST GRILLED HAMBURGER SLIDERS | YELLOWBLISSROAD.COM
From yellowblissroad.com
HOW TO TOAST HAMBURGER BUNS ON GRILL - SWEET NECTAR …
From sweetnectardk.com
PERFECT GRILLED BURGERS - JESSICA GAVIN
From jessicagavin.com
NICE BUNS! 8 WAYS TO CUSTOMIZE A STORE-BOUGHT BUN - FOOD COM
From foodnetwork.com
HOT-BEEF BUNS ON THE GRILL - CHAMPSDIET.COM
BACKYARD BBQ PARTY CALCULATOR | CALCULATE THIS!
From calculate-this.com
BURGER BUNS: BAKED ON THE GAS GRILL - COOKISTRY
From cookistry.com
HOW TO GRILL HOT DOG BUNS - SWEET NECTAR DESSERT KITCHEN
From sweetnectardk.com
CHEF JOHN'S BBQ ROAST BEEF ON A BUN REWARDS YOUR PATIENCE
From allrecipes.com
HOW TO KEEP HAMBURGERS WARM & MOIST AFTER GRILLING - BBQ HOST
From bbqhost.com
BEEF TALLOW BRIOCHE BUNS RECIPE - ALL THINGS BARBECUE
From atbbq.com
WHAT'S THE CORRECT WAY TO EAT A HAMBURGER ON A HOT DOG BUN?
From bonappetit.com
HOW TO KEEP BURGERS WARM AND MOIST AFTER GRILLING
From kitchenwarerater.com
WARM YOUR BUNS: THE ART OF PREPARING HOT DOG BUNS
From amazingribs.com
HOW TO GRILL HAMBURGERS ON A GAS GRILL - 101 COOKING FOR TWO
From 101cookingfortwo.com
HOT CROSS BUNS- GRILL BAKED - SMOKINLICIOUS® WOOD RECIPE …
From smokinlicious.com
HOT BEEF ON BUN - RECIPE | COOKS.COM
From cooks.com
HOT ROAST BEEF SANDWICHES - THE PIONEER WOMAN
From thepioneerwoman.com
BEST STEAMED BBQ BEEF BUNS RECIPES - FOOD NETWORK
From foodnetwork.ca
COOKISTRY: BAKING BUNS ON A GRILL
From cookistry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love