Hot Beef Buns On The Grill Food

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BARBECUED BEEF ON BUNS



Barbecued Beef on Buns image

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

1 boneless beef chuck roast (3 pounds)
1 medium onion, chopped
1/2 cup chopped celery
Water
1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons ground mustard
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
Few drops hot pepper sauce
Hamburger buns

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



Hot Corned Beef Buns image

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

1 pound deli corned beef, chopped
1 cup shredded cheddar cheese
2/3 cup mayonnaise
2 tablespoons dried minced onion
1 tablespoon dill or sweet pickle relish
2 tablespoons butter, softened
6 hamburger buns, split

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!)



Barbecue Beef on Buns (A Fantastic Recipe!) image

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

4 lbs chuck roast, boneless (purchase a beef chuck roast)
2 1/2 cups hunt's brand ketchup
2 1/2 tablespoons Worcestershire sauce
3/4 teaspoon black pepper, freshly ground
1 tablespoon chili powder
1/4 cup cider vinegar
1/2 cup sugar
1 tablespoon onion, very finely diced (I used 2 tablespoons)
8 hamburger buns (we like hoagie buns best- 1 cup barbecue beef fits nicely on 1 large hoagie bun or 1/2 cup for half )

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



Toasted Burger Buns image

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



Barbecued Roast Beef on a Bun image

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

2 teaspoons kosher salt
1 ½ teaspoons white sugar
1 ½ teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
1 ½ pounds boneless top round steak
2 tablespoons barbecue sauce
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
⅛ teaspoon ground turmeric
3 cloves garlic, minced
6 (2 ounce) hamburger buns, split

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



Hot Corned Beef Buns image

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

1 lb leftover chopped corned beef
1 cup shredded cheddar cheese
2 tablespoons dried onion flakes
1 tablespoon dill or 1 tablespoon sweet relish
2/3 cup mayonnaise
6 hamburger buns, buttered and toasted

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

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