oils).
Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a
Combine onion, garlic, wine, barbecue sauce, soy sauce and oil in a shallow dish. Add beef and turn to coat. Cover with plastic wrap then chill overnight. Before cooking, set beef aside at room temperature for 1 hour.
Preheat grill. Drain beef, reserving marinade, and transfer to a rack inside a large foil tray. Add enough water to come halfway up sides and place on grill. Cook over low heat, covered, for 45 mins for medium, or until cooked to your liking. Brush regularly with marinade. Let rest for 15 mins then slice and serve.
Place beef in a dutch oven.
Combine all remaining ingredients, except the buns.
Pour over beef.
Cover and bake at 350\u00b0 for 5 hours, turning beef occasionally.
Shred beef with a fork.
Serve on buns or rolls.
Note: can keep this warm in a crock pot.
This recipe can also be cut in half.
Barbecue Chicken:
Rinse chicken halves
Brown onion and ground beef.
Mix all other ingredients in a large pot.
Stir in onion and beef.
Simmer on low flame for about 3 hours, stirring occasionally.
Serves 4.
I usually double the recipe to freeze some.
Serve on buns or over spaghetti.
I have used and given this recipe for over 40 years and all have enjoyed it.
Brown your hamburger and sausage together.
Drain well.
Add barbecue sauce enough to just moisten meat, set aside.
Season roast with garlic powder, onion powder, salt & pepper.
Power one bottle of barbecue sauce over meat.
Cook on low for 6 to 8 hours.
Remove meat, shred & return to slow cooker.
Pour the second bottle of barbecue sauce over the meat & stir.
Cook for one more hour.
Serve on your favorite buns.
Brown beef, sausage and onion.
Add rest of ingredients.
Mix well and simmer for 1 hour or longer.
This recipe can be cooked in a crock-pot.
Brown beef, sausage and onion first.
Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.
Place roast in a large Dutch oven and fill half way with water; add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast.
Place hot roast in a serving bowl and pour on your favorite barbecue sauce. Stir until well blended. Serve on your favorite buns.
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
quart slow cooker, place beef. In 4-cup measuring cup
Heat oven to 400\u00b0.
Cook ground beef and 1/2 cup of the onions in a 10-inch skillet until beef is browned; drain.
Stir in barbecue sauce.
Spoon into ungreased 13 x 9 x 2-inch baking dish. Sprinkle with cheese.
Stir baking mix, milk and eggs until blended.
Pour over beef mixture.
Sprinkle with remaining onion. Bake 25 to 27 minutes or until crust is light golden brown. Serves 8 to 10.
In skillet brown meat in hot oil.
Drain off fat.
Place onion rings, green pepper and garlic in crockery cooker.
Place meat atop; sprinkle with salt and 1/8 teaspoon pepper.
Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix.
Cover; cook on low-heat setting for 8-10 hours.
Turn cooker to high-heat setting.
Blend 1/4 cup cold water slowly into cornstarch; stir into stew.
Cover and cook till thickened and bubbly, stirring occasionally.
Serve over hot rice.
Pour barbecue sauce over beef so meat is coated but no sauce sits in bottom of dish.
Place beef on bun.
Cover with remaining bun.
Place sandwiches on paper towels.
Cook in microwave, depending on your oven until meat is hot.
Heat oven to 400\u00b0.
Cook ground beef and 1/2 cup onions in 10-inch skillet until beef is brown; drain.
Stir in barbecue sauce.
Spoon into ungreased 13 x 9 x 2-inch baking dish. Sprinkle with cheese.
Stir baking mix, milk and eggs until blended.
Pour over beef mixture.
Sprinkle with remaining onions. Bake 25 to 27 minutes or until crust is light brown.
Makes 8 to 10 servings.
Cook ground beef and 1/2 cup of onion; drain.
Stir in barbecue sauce.
Spoon into ungreased 13 x 9-inch pan or baking dish; sprinkle with cheese.
Take a large 5 to 7 pound beef brisket (the best, rump, round, or like roast).
Place in a pan lined with heavy foil.
Sprinkle with onion salt, garlic salt and celery salt.
Pour on 1/2 to 3/4 bottle of Wrights liquid smoke.
Wrap foil tightly around roast. Place into 250\u00b0 oven for 6 to 8 hours.
Uncover and top with any good bottled barbecue sauce.
Bake for another 40 minutes, uncovered.
Can be served hot or cold.
Slice or shred.
I shred mine when cool and freeze in plastic bags.
Delicious!
Place beef brisket in container; sprinkle with liquid smoke. Cover and marinate overnight.
Drain.
Sprinkle with Worcestershire sauce and salts.
Bake covered at 250\u00b0 for 4 to 6 hours (according to size; 4 pounds for 3 hours, 5 pounds for 4 hours and 6 pounds for 5 hours) until tender.
Drain and top with barbecue sauce and bake uncovered for 30 minutes.
In crock-pot, cook roast until tender and breaks apart.
Drain. Juice can be saved for flavoring a soup.
Add 1 bottle barbecue sauce and cook slowly until beef is flavored.
In a covered Dutch oven or saucepan, simmer beef in water for 1 1/2 hours or until tender.
Drain cooking liquid, reserving 3/4 cup.
Cool beef; shred and return to Dutch oven.
Add cabbage, barbecue sauce, ketchup, Worcestershire sauce, horseradish, mustard and the reserved cooking liquid.
Cover and simmer for 1 hour.
Serve warm in buns.
Serves 10.