BEST BARBECUE SANDWICH RECIPES

ALL-AMERICAN BARBECUE SANDWICHES RECIPE: HOW TO MAKE IT

All-American Barbecue Sandwiches Recipe: How to Make It image

I came up with this delicious BBQ sandwich on my own. Out of all my barbecue recipes, this one's my husband's favorite. It's also a big hit with family and friends who enjoy it at our Fourth of July picnic.—Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 18 servings.

Number Of Ingredients 10

Ingredients

4-1/2 pounds ground beef
1-1/2 cups chopped onions
2-1/4 cups ketchup
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
18 hamburger buns, split

Steps:

In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

VERY BEST BARBECUE BEEF SANDWICHES RECIPE: HOW TO MAKE IT

Very Best Barbecue Beef Sandwiches Recipe: How to Make It image

These sweet and tangy barbecue beef sandwiches definitely live up to their name. Friends will want the recipe—they’re that good.

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 20 minutes

Prep Time 20 minutes

Cook Time 08 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1-1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
12 kaiser rolls, split
Dill pickle slices, optional

Steps:

Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.

Nutrition Facts : Calories 417 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 881mg sodium, CarbohydrateContent 45g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

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