Barbecue Beef Recipes
Barbecue Beef Recipes questions and answers
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Q: Beef short ribs in slow cooker or barbecue, any recipes or tips, it's 12:30 pm want to eat by 8pm?
A: Light a fire and tell me what seasons you have You can use some kinda meat seasons that you have or just salt and pepper just season them up while the fire is getting started. When the fire is ready put them on and let them start to cook good. When you get them started good and you know they are not done take them off and wrap them up tight in tin foil. Put them back and let them cook a couple hours this will keep them from drying out and make them so tender. You will know when they are done when the bone pulls out easy.
Q: Barbecue pork/beef ribs & sauce recipes?
ok im looking for new bbq/sauce recipes i hear alot about southerrn bbq but never had it so any 1 with a good recp. plz share heres how i do mine my pork ribs i take'em rite out the pack season with salt,pepper,soul seasoning,& what evers in the cabinet & on the grill they go my sauce i mix a bunce of sauces together with a lemon & a beer ketchup & heat slow all day ti'll my bbq is done people say all my bbq/sauce is really good but i be whiching that grilling show on that channel versus & i cant even start to imagine what they bbq be tasting like so i really wanna get some good recipes for this summer & i use a charcoal grill thx....
A: who does grilling better than a Texan? No one :o)
Lone Star Barbecue Spareribs
You can vary the sauce for the spareribs according to your taste, of course, but you and yours will love it "by the book." The recipe easily doubles if you are feeding more than 4 or 5 people and have a grill or pit to accommodate that much meat. Remember, you are not grilling directly over the coals, so you won't be able to use the entire grill surface.
4 pounds beef or pork spareribs
olive oil
salt and freshly ground black pepper
4 tablespoons butter
1 medium onion, chopped
5 garlic cloves, minced or put through a garlic press
2 large, ripe tomatoes, chopped
1 6-ounce can tomato paste
1/4 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1/2 cup brown sugar
1 heaping tablespoon Dijon mustard
salt to taste
cayenne pepper to taste
1/2 cup red wine (not the cooking variety)
juice of 1 lemon
You'll be grilling the ribs for about an hour and a half, saucing them during the last 15 minutes. This sauce contains brown sugar and other ingredients that will flame up, so indirect grilling is called for. Start your charcoal or wood or fire up your gas grill. Rub the slab of ribs all over with the olive oil, sprinkle liberally with salt and pepper, and rub it in. Cover and set aside.
Start your sauce: In a large skillet over medium heat, melt the butter. When it begins to bubble, add the onion and garlic and sauté until translucent, about 3 minutes. Add all remaining ingredients, stir and turn heat to medium-low. Cook for 20 to 30 minutes until mixture is somewhat reduced and thickened. Taste the sauce and adjust the seasonings, if you think it necessary.
When your grill is ready, put the ribs, bone side down, in the center of the grill. Make sure that the drippings won't drip directly onto the heat source. Cover the grill and open the vents enough to make sure there's air flow. Grill the ribs for 1 hour, turning at 30 minutes and one hour.
If you need to build up your fire again, add more coals at this point. Be sure to keep the lid closed at all times unless you are tending the ribs or the coals.
About 15 minutes before they are due to be ready, give the ribs a good basting on both sides with the sauce. Bring the sauce back to a gentle boil for a few minutes. When the ribs are done to your liking, take them off the grill and serve immediately with the sauce on the side.
Q: i need a recipe for barbecue beef ribs!?
A: grill them!
Q: There was a barbecue beef/sloppy joe recipe in Guideposts sometime before May of 2007. ?
It had green pepper, steak sauce, worcestershire sauce, onion, tomato. I made a bunch for a family reunion and now have misplaced the recipe. Thanks for your help!
A: Try their web site. If is not there, you can contact them. It is a the bottom of the page.
http://www.guidepostsmag.com/food/
Q: What is best cut of beef for shredded beef barbecue?
I want to make shredded beef barbecue on a bun for a group of people and have had conflicting info on the best cut of beef to use...rump, brisket, etc. Appreciate recipes, too.
A: I use pork butt roast, turns out perfect every time. Just trim the fat. I put it in the crock pot on low with seasonings, including brown sugar, after 2 hours I pour a can of Coke over it (the BEST tenderizer). At 4 hours, I take it out, place in a bowl to cool. When it is cool enough to work it shred with two forks (or the last time my hubby cut ours up and put in the Food Processor, it worked awesome!!), drain the juice from the crock. Put the shredded meat in a bowl and add your favorite BBQ sauce, as much or as little as you want. Mix it through, return to crock and heat it through. Serve with crusty buns, and pickles. Yummo
Q: what are some recipes for baked beans with ground beef added?
I had this at a barbecue but it just seemed like it was just baked beans with ground beef added in the oven is it just that simple.. it was very good though does anyone have any real easy recipes
A: I agree this is SO good!!!!
BAKED BEANS WITH GROUND BEEF
1 lb. ground beef
1/2 c. chopped onions
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. vinegar
2 tsp. sugar
1/2 c. ketchup
1 med. size can pork and beans
Brown hamburger meat with onions. Drain. Mix remaining ingredients with hamburger and onion. Put into baking dish and bake 350 degrees for 30 minutes.
Q: I'm looking for a pressure cooker recipe for beef short ribs. I don't want barbecue. Thanks!?
I want something that may make a gravy, but is not soup. Hubby doesn't like barbecue (silly man!) so I need something else...but not too complicated. i don't have a lot of time. Thanks!
A: I followed these recipes from Better Homes and Gardens for slow cooker. They work and tastes pretty good.
Short Ribs with Leeks
Makes 6 servings
Prep: 30 minutes
Cook: Low 7 to 8 hours, High 3-1/2 to 4 hours; plus 10 minutes
Ingredients
8 ounces fresh mushrooms, halved
4 medium carrots, cut into 1-inch pieces
4 medium leeks, cut into 1-inch slices
2 pounds boneless beef short ribs
2 teaspoons finely shredded lemon peel
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
3/4 cup beef broth
1/3 cup dairy sour cream
1 tablespoon all-purpose flour
Directions
1. Place mushrooms, carrots, and leeks in a 3-1/2- or 4-quart slow cooker. Place beef over vegetables. Sprinkle with lemon peel, pepper, rosemary, thyme, and salt. Add broth.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Use a slotted spoon to transfer meat and vegetables to serving dish. Cover with foil to keep warm. Skim fat from remaining cooking liquid. Measure 1 cup cooking liquid. Place in a small saucepan. In a small bowl stir together sour cream and flour. Stir into cooking liquid using a whisk. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 1 minute more. Ladle sauce over meat and vegetables. Makes 6 servings.
Nutrition facts per serving:
calories: 173
total fat: 8g
saturated fat: 4g
cholesterol: 33mg
sodium: 252mg
carbohydrate: 10g
fiber: 2g
protein: 15g
vitamin C: 10%
calcium: 5%
iron: 12%
Short Ribs with Horseradish Sauce
Makes 6 servings
Prep: 25 minutes
Cook: Low 9 to 10 hours, High 4-1/2 to 5 hours
Ingredients
3 large carrots, cut into 1-inch pieces
2 medium onions, cut into wedges
3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
1/2 cup dry red wine
1/4 cup beef broth
2 tablespoons Dijon-style mustard
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
1 recipe Horseradish Sauce (see recipe below)
Directions
1. Place carrots and onions in a 4- to 5-quart slow cooker. Place beef on top of vegetables. In a small bowl stir together wine, broth, mustard, garlic, salt, thyme, and pepper. Add broth mixture and bay leaf to cooker.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3. Use a slotted spoon to transfer ribs and vegetables to a serving dish, reserving cooking liquid. Discard bay leaf. Skim fat from liquid. Pour some of the cooking liquid over ribs to moisten. Serve with Horseradish Sauce. Makes 6 servings.
Horseradish Sauce: In a small bowl, combine one 8-ounce container light dairy sour cream, 2 to 3 tablespoons prepared horseradish, and 1/8 teaspoon salt. Cover and chill until ready to serve.
Nutrition facts per serving:
calories: 499
total fat: 27g
saturated fat: 13g
monounsaturated fat: 10g
polyunsaturated fat: 1g
cholesterol: 120mg
sodium: 617mg
carbohydrate: 10g
total sugar: 3g
fiber: 2g
protein: 47g
vitamin C: 11%
calcium: 10%
iron: 25%
Q: what can I use in place of barbecue sauce in a recipe. my husband does not like barbecue sauce?
I am making a ground beef skillet casserole. the recipe calls for 1/2 cup prepared barbecue sauce. My husband does not like barbecue sauce. What can I use in place to make the meal declicious.
A: Salsa for sure good flavor and don't have to add green pepper or onion:-)
Q: Need an easy recipe for beef round steak with these ingredients?
I have a couple pounds worth of beef round steaks about an inch thick. I need to cook them in the oven or in a frying pan. I have Worcestershire sauce, teriyaki sauce, soy sauce, barbecue sauce, and most of the common spices and condiments.
A: These are not the most tender cuts of beef, but can be if marinated before cooking (overnight is best). Either the teriyaki sauce with additional soy if desired, plus a tsp. or two of ginger and/or garlic would be a good marinade. Or, use the BBQ sauce with some Worcestshire added for an extra 'punch'. Meat could be cubed for kabobs broiled in the oven, or sliced thin for a stir-fry. Or, put them in a baking dish, pour the sauce/marinade over them, cover with foil and bake at about 300 degrees for 1 1/2 to 2 hours, remove the foil and turn the oven up to broil for about 5 mins. (will reduce the amount of liquid)...the slower cooking should tenderize the meat.
Q: Does the Bible have any recipes in it besides barbecued lamb, goat or beef?
OK, Fish and flatbread, yummy.
Bugs and honey, milk and honey.
Anything else?
Hey Jesus M, do I seem shy?
A: Yes, grilled fish.
Q: tri tip beef recipe-marinade?
I would like to marinade the tri tip beef. I will be barbecuing it in the Weber (charcoal). Any ideas for the marinade?
A: Here are two:
1.) 1/2 Tablespoon sea salt
1/2 Tablespoon cracked black peppercorns
1 Tablespoon minced garlic
1 Tablespoon grated fresh ginger root
1 Tablespoon soy sauce
1/2 Tablespoon white pepper
1 Tablespoon brown sugar
Mix all the ingredients well, cover the meat with them and place in plastic bag in refrigerator at least an hour, better overnight.
2.) 4-6 cloves crushed garlic
1 ounce Jack Daniels
1/4 Teaspoon Balsamic vinegar
1/2 Teaspoon honey
1/4 Cup olive oil
Mix all the ingredients well, cover the meat with them and place in plastic bag in refrigerator at least an hour, better overnight.
Q: Brazilian bbq recipe?
I just had Brazilian barbecue last night for the first times last night and it was so delicious. Does anyone have the recipe on they make their barbecue beef? I think it's called "churasquerias".
A: http://bbq.about.com/od/beefrecipes/r/bl90612a.htm
KEY: salt water
Q: Help! Cooking Question - Convert from a dutch oven?
The following recipe requires a dutch oven, and I don't have one, nor do i plan on buying one. I'd still like to make this recipe. Does anyone know how i can convert this recipe to work with a roasting pan?
Thank in advance!
Barbecued Beef Sandwiches
INGREDIENTS
* 1 boneless beef chuck roast (about 3 pounds)
* 2 teaspoons salt, divided
* 1 teaspoon pepper, divided
* 2 tablespoons vegetable oil
* 2 cups water
* 1 cup ketchup
* 1 large onion, chopped
* 1/4 cup cider vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon chili powder
* 1 garlic clove, minced
* 12 kaiser rolls, split
PREP 10 min.
COOK 150 min.
TOTAL 160 min.
DIRECTIONS
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In a Dutch oven, brown roast in oil on both sides; drain. Combine the water, ketchup, onion, vinegar, Worcestershire sauce, chili powder, garlic and remaining salt and pepper; pour over meat.
Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove roast; slice. Skim fat from cooking juices. Return meat to the pan; heat through. Serve on rolls. Yield: 12 servings.
A: Usually, In my book, a dutch oven can be a big pot with a cover on a stove top to brown, at least. Consider a Reylonds oven roasting bag and put everything in, following directions, and bake it in a roasting pan.. Good luck?:) I realize, you can put a dutch oven in the oven but try to make do. Chuck roast needs to be cooked....crock pot could do too.
Q: Barbecued Rib Rub...HELP?
I bet my brother that I could cook Ribs better than he can. We are each Barbecuing two racks of babyback pork ribs, and we're cooking on Webbers. The only rule is that we can't use any storebought rubs or sauces.
I think i want to use a rub, but I have never cooked ribs before. I really enjoy cooking, and I've barbecued burgers, beef, lamb, etc.
Any tips would be appreciated. And I need an easy, tasty rub recipe.
A: For the rub
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
For the mop sauce (optional)
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon salt
2 cups hickory chips or chunks, soaked in cold water
1. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)
2. Combine the ingredients for the rub (the paprika, black pepper, sugar, salt, celery salt, cayenne, garlic powder, mustard, and cumin) in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight.
3. Set up the grill for indirect grilling and preheat to medium (about 350 degrees). Place a drip pan in the center. If using a gas grill, place all the chips in the smoker box or smoker pouch and preheat the grill to high. When smoke appears, lower the heat to medium. If using a charcoal grill, toss the wood chips on the coals.
4. Place the ribs on the grill over the drip pan and cover the grill. Cook the ribs until cooked, 1-1/4 to 1-1/2 hours. Start basting with mop sauce after 30 minutes, basting every 20 minutes. If using a charcoal grill, replenish the coals after 1 hour. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.
5. Transfer the ribs to a cutting board or platter. Mop one final time with mop sauce and sprinkle with the remaining rub. Serve with your favorite barbecue sauce on the side.
care of:
http://www.bbqu.net/season3/307_4.html#dry_ribs
Q: Should this meatloaf turn out ok?
I have guests coming over for dinner tomorrow and they want meatloaf. I have already prepared it and put it in the fridge and I didn't use any kind of recipe. I used choped onion, celery, a red pepper and clove of garlic mixed together to fill a cereal bowl. About a pound and a 1/2 or so of ground beef. Three small eggs, 1/4 cup of unsalted crushed crackers and 3 broken up pieces of white bread. 1 teaspoon salt and some pepper.
I mixed some Ketchup with some mustard, barbecue sause and honey and layered it through the meatloaf and on top. Will this be ok, or probably turn out terrible?
Thanks for your answers!
Oh yeah, it's made but not cooked yet, don't want to taste raw meat... yuck! :-)
A: sounds absolutely wonderful.u could use half italian sausage for the meat mixture to zip it up a lil bit tooo..........I always add some sort of garlic powder or onion soup mix or italian seasonings or spice it up with a lil bitta cayeene and honey for a sweet spicy bite to make your mouth water and boost your metabilism :) give it a little bitta time to sit together and get all happy together......are you making any sort of bread or salad with it? I like to make some nice crispy garlic bread and a big heaping pot of smashed potatoes and with some sweet white kernel corn to top it off......have fun! Oh and a nice good wild berry mix with a light syrup to put over some angel foooood cake and whip cream to top it all off.......summer seasonal berries are the perfect dessert....