Best Tangy Barbecue Sandwiches Recipes
TANGY BARBECUE SANDWICHES
Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. -Debbi Smith, Crossett, Arkansas
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender. , Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.
Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 659mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
TANGY BARBECUE BEEF SANDWICHES (SLOW COOKER)
This is a go to recipe that I use often when having a gathering. I found this recipe years ago in Taste of Home. The sauce makes these sandwiches! The beef shreds easily and everyone just loves the taste. This will serve up to 20 so it is a great large crowd recipe. Or make it and freeze some for later.
Provided by Deb Crane
Categories Sandwiches
Number Of Ingredients 16
Steps:
- 1. Mix all sauce ingredients together. Place in a large slow cooker.
- 2. Add the roast. Cover and cook on high for 6-7 hours or until tender. I like to do this at least a day ahead of time. Let it cool. Shred the beef and return it to the sauce.
- 3. Serve with a slotted spoon adding a heaping helping on a good bun! Yum! Crowd pleasing! :)
- 4. NOTE: This time I almost doubled the meat. About 7 pounds of chuck roast and there was no need to double the sauce. Turned out perfect! And made enough to feed the hungry crowd! This is fairly inexpensive if you have alot of people to feed.
TANGY BARBECUE SANDWICHES
This is adapted from a crockpot cookbook I have. The original recipe contained water and cooked on high. We found that the meat is better cooked on low, and that the addition of the water makes it too soupy. We enjoy this on onion rolls from the bakery of our local grocery store. Sometimes we even spread the rolls with garlic butter and toast them under the broiler before loading with the meat. Great with Recipe #71203, #71203 or my Recipe #247747, #247747.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 8h10m
Yield 14-18 sandwiches, 14-18 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
- Add roast. Roll the roast around to coat with the other ingredients.
- Cover. Cook on Low 8-10 hours.
- Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway.
- Return meat to sauce. Heat well.
- Serve on buns with pickles, if desired.
TANGY BARBECUE BEEF SANDWICHES
A quick, tangy sauce gives these family-pleasing sandwiches lots of zip. "I've had this recipe for years," writes Sharon Zagar of Gardner, Illinois. "I've given it out many, many times."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. , Stir in the tomato sauce, ketchup, brown sugar, barbecue sauce, mustard and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes to allow flavors to blend. Spoon 3/4 cup onto each bun. ,
Nutrition Facts : Calories 348 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 719mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
TANGY BARBECUE SANDWICHES
Steps:
- 1. In a slow cooker, combine the first 12 ingredients; mix well.
- 2. Add roast.
- 3. Cover and cook on high for 6-7 hours or until tender.
- 4. Remove roast; cool.
- 5. Shred meat and return to sauce; heat through.
- 6. Use a slotted spoon to serve over split hamburger buns.
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