Sliced BBQ beef

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Quoted message said:

We're having lots of people this weekend and I was thinking of having
BBQ beef that can be served on kaiser rolls. Not the shredded kind, but
thinly sliced. What cut should I use and, if anyone knows of a good
recipe for this, pls advise. I'm just beginning to search. THanks Liz

Brisket is traditional Texas BBQ fare.

Do not trim
Cook fat side up
Cur across the grain.

http://www.texascooking.com/features/apr99brisket.htm

For other recipes and cooking methods google "Texas Brisket"

Dimitri

On Thu, 14 Jul 2005 15:36:54 -0700, b13171 wrote:

on kaiser rolls.

The bun is critical to the good BBQ sandwich. A kaiser roll is not a BBQ
sandwich bun. We TEXANS use a small hambuger bun or TEXAS toast(i.e. the
thick white bread).

Here's a foolproof beef brisket recipe. I get a pan big enough for the
brisket. Dump in a bottle of A! and a bottle of worchestershire. Slice
some onions, garlic green pepper. let it soak for a day or 2. then cook
for 10-12 hrs at 200 in the oven. if you want it smoked, you can do that on
your grill for about an hour. it's fine either way. I know it isnt real
bbq, but it is easy and fool proof.
<[email hidden]> wrote in message
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Quoted message said:

We're having lots of people this weekend and I was thinking of having
BBQ beef that can be served on kaiser rolls. Not the shredded kind, but
thinly sliced. What cut should I use and, if anyone knows of a good
recipe for this, pls advise. I'm just beginning to search. THanks Liz

Tony Montano said:

Here's a foolproof beef brisket recipe. Dump in a bottle of A! and a bottle of worchestershire.
for 10-12 hrs at 200 in the oven. I know it isnt real bbq

You are right A1 and worchestershire flavored brisket is not BBQ.
Can you slice this or is it string meat?

Thanks, I should have mentioned that we are not outdoor grillers and
want something that I can actually cook in the house. This sounds as if
it will be great. Thanks Liz

Liz Wrote:
We're having lots of people this weekend and I was thinking of having
BBQ beef that can be served on kaiser rolls. Not the shredded kind, but
thinly sliced. What cut should I use and, if anyone knows of a good
recipe for this, pls advise. I'm just beginning to search. THanks
Liz--------------------------------------------------
RESPONSE: You can make your BBQ beef in the way a few of the cheaper
restaurants near us does, just buy a good grade of roast beef from your
local deli sliced thin and slimmer in Cattleman's BBQ sauce with choices
of rolls, bread, or texas toast, what ever or buy a roast beef fix it
your self and slice.
The FoodNetwork has excellent recipes for making Memphis BBQ beef also.

Quoted message said:

We're having lots of people this weekend and I was thinking of having
BBQ beef that can be served on kaiser rolls. Not the shredded kind, but
thinly sliced. What cut should I use and, if anyone knows of a good
recipe for this, pls advise. I'm just beginning to search. THanks Liz

There's a good one that will serve your purposes in the rfc cookbook.
It's by Cyndi Hackett:

Oven BBQ Beef

2.5 lb chuck roast
1 large onion
1 cup ketchup
1 cup water
2 TB brown sugar
2 TB vinegar
4 TB lemon juice
3 TB Worcestershire sauce

Brown beef, add onion, combine remaining ingredients and pour over.
Cookin 350°F oven for 2 to 3 hours. Cool. Shred meat with a fork and
return to the oven to simmer in its sauce for 15-20 minutes. She notes
that the recipe can be easily doubled or tripled.

When I made it I added a fair amount of lemon zest the the final
simmer, which was nice but not really needed. I used chuck roast with
bones, but boneless would work, too, of course. -aem

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Quoted message said:

Thanks, I should have mentioned that we are not outdoor grillers and
want something that I can actually cook in the house. This sounds as if
it will be great. Thanks Liz

Go to the same place and page down to the OVEN METHOD.

http://www.texascooking.com/features/apr99brisket.htm

Dimitri

"ms. tonya" <[email hidden]> wrote in message
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Quoted message said:

Liz Wrote:
We're having lots of people this weekend and I was thinking of having
BBQ beef that can be served on kaiser rolls. Not the shredded kind, but
thinly sliced. What cut should I use and, if anyone knows of a good
recipe for this, pls advise. I'm just beginning to search. THanks
Liz--------------------------------------------------
RESPONSE: The FoodNetwork has excellent recipes for making Memphis BBQ

beef also.

Quoted message said:

Except Memphis BBQ Beef is not done in an oven or a slow cooker or on a
stove top and it's not sliced, it's pulled pork. The OP has already said
they aren't "grillers" so I guess smoking a pork roast would be out of the
question.

Jill

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

"ms. tonya" <[email hidden]> wrote in message
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Quoted message said:

Liz Wrote:
We're having lots of people this weekend and I was thinking of having
BBQ beef that can be served on kaiser rolls. Not the shredded kind, but
thinly sliced. What cut should I use and, if anyone knows of a good
recipe for this, pls advise. I'm just beginning to search. THanks
Liz--------------------------------------------------
RESPONSE: The FoodNetwork has excellent recipes for making Memphis BBQ

beef also.

Quoted message said:

Except Memphis BBQ Beef is not done in an oven or a slow cooker or on a
stove top and it's not sliced, it's pulled pork. The OP has already said
they aren't "grillers" so I guess smoking a pork roast would be out of the
question.

Jill

This should actually read it's smoked beef, pulled. But in my experience
most Memphis BBQ is pork, anyway. I've lived in the Memphis area 30+ years
and rarely ever see BBQ beef.

Jill

"jmcquown" <[email hidden]> wrote

Quoted message said:

Except Memphis BBQ Beef is not done in an oven or a slow cooker or on a
stove top and it's not sliced, it's pulled pork. The OP has already said
they aren't "grillers" so I guess smoking a pork roast would be out of the
question.

I'm confoosed. Smoking it turns pork into beef?

nancy

"Nancy Young" <[email hidden]> wrote in message
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Quoted message said:

"jmcquown" <[email hidden]> wrote

Quoted message said:

Except Memphis BBQ Beef is not done in an oven or a slow cooker or on a
stove top and it's not sliced, it's pulled pork. The OP has already

said

Quoted message said:

Quoted message said:

they aren't "grillers" so I guess smoking a pork roast would be out of

the

Quoted message said:

Quoted message said:

question.

I'm confoosed. Smoking it turns pork into beef?

nancy

Read my correction, silly! When I read "Memphis BBQ" my mind does not
wander towards cows since most Memphis Q is pork.

Jill

jmcquown said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

"ms. tonya" <[email hidden]> wrote in message
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Quoted message said:

Liz Wrote:
We're having lots of people this weekend and I was thinking of having
BBQ beef that can be served on kaiser rolls. Not the shredded kind,
but
thinly sliced. What cut should I use and, if anyone knows of a good
recipe for this, pls advise. I'm just beginning to search. THanks
Liz--------------------------------------------------
RESPONSE: The FoodNetwork has excellent recipes for making Memphis BBQ

beef also.

Quoted message said:

Except Memphis BBQ Beef is not done in an oven or a slow cooker or on a
stove top and it's not sliced, it's pulled pork. The OP has already
said
they aren't "grillers" so I guess smoking a pork roast would be out of
the
question.

Jill

This should actually read it's smoked beef, pulled. But in my experience
most Memphis BBQ is pork, anyway. I've lived in the Memphis area 30+
years
and rarely ever see BBQ beef.

Jill

BBQ'd (Smoke Roasted) chuck or even sirloin should work for the thin sliced
application. The chuck I pulled off at 135° internal would have been superb
sliced very thin and served on sandwiches. A thin au jus type dressing with
a touch of red wine in it would make it outstanding. For braggin' rights
though,
I think I'd use sirloin. Use some nice fruit wood for smoke, not hickory,
oak or
mesquite. I'm beginning to wonder why people don't smokeroast more beef.
I mean other then brisket.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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"Brick" <[email hidden]> wrote in message
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Quoted message said:

jmcquown said:

"jmcquown" <[email hidden]> wrote in message
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"ms. tonya" <[email hidden]> wrote in message
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>
>
> Liz Wrote:
> We're having lots of people this weekend and I was thinking of

having

Quoted message said:

Quoted message said:

Quoted message said:

> BBQ beef that can be served on kaiser rolls. Not the shredded kind,
> but
> thinly sliced. What cut should I use and, if anyone knows of a good
> recipe for this, pls advise. I'm just beginning to search. THanks
> Liz--------------------------------------------------
> RESPONSE: The FoodNetwork has excellent recipes for making Memphis

BBQ

Quoted message said:

Quoted message said:

Quoted message said:

beef also.
>
Except Memphis BBQ Beef is not done in an oven or a slow cooker or on

a

Quoted message said:

Quoted message said:

Quoted message said:

stove top and it's not sliced, it's pulled pork. The OP has already
said
they aren't "grillers" so I guess smoking a pork roast would be out of
the
question.

Jill

This should actually read it's smoked beef, pulled. But in my

experience

Quoted message said:

Quoted message said:

most Memphis BBQ is pork, anyway. I've lived in the Memphis area 30+
years
and rarely ever see BBQ beef.

Jill

BBQ'd (Smoke Roasted) chuck or even sirloin should work for the thin

sliced

Quoted message said:

application. The chuck I pulled off at 135° internal would have been

superb

Quoted message said:

sliced very thin and served on sandwiches. A thin au jus type dressing

with

Quoted message said:

a touch of red wine in it would make it outstanding. For braggin' rights
though,
I think I'd use sirloin. Use some nice fruit wood for smoke, not hickory,
oak or
mesquite. I'm beginning to wonder why people don't smokeroast more beef.
I mean other then brisket.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

I'd agree with you Brick, but you've already changed your mind 😉 But
seriously, the OP said they want to use an oven, not a grill or a smoker.
So any mention of Memphis Q at this point doesn't make a lot of sense, be it
beef or the more common pork. But I agree with you on the smoked beef
roast; it's really tasty.

Jill