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

> wrote in message
oups.com...
> 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.
> wrote in message
oups.com...
> 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
>

On Fri, 15 Jul 2005 00:14:57 +0000, Tony Montano wrote:

> 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

> wrote in message
oups.com...
> 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

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.

"ms. tonya" > wrote in message
...
>
>
> 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.
>
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" > wrote in message
.. .
>
> "ms. tonya" > wrote in message
> ...
> >
> >
> > 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.
> >
> 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

On 16-Jul-2005, "jmcquown" > wrote:

> "jmcquown" > wrote in message
> .. .
> >
> > "ms. tonya" > wrote in message
> > ...
> > >
> > >
> > > 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.
> > >
> > 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" > wrote in message
...
>
> On 16-Jul-2005, "jmcquown" > wrote:
>
> > "jmcquown" > wrote in message
> > .. .
> > >
> > > "ms. tonya" > wrote in message
> > > ...
> > > >
> > > >
> > > > 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.
> > > >
> > > 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.)
>
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

"jmcquown" > wrote

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

Jill

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

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

Oven BBQ Beef

2=2E5 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=B0F 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