Bbq beef sandwiches or pulled beef, a great barbecue beef recipe. (2024)

FAQs

What is the best cut of meat for BBQ beef sandwiches? ›

Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling. This is the stuff we need to make delicious juicy pulled beef.

BBQ Beef Sandwiches Need a Great Bun

A fresh crusty Italian bun, a chewy Ciabatta bun or any great bun from the bakery section of your store would be perfect.

What should you serve with barbecue beef sandwiches? Go crazy with toppings such as pickles, onions, giardiniera and creamy coleslaw. On the side, any of these potluck salads will make the meal feel like an instant picnic.

How do you keep pulled beef moist? Place your shredded beef in an ovenproof dish or catering pan add in a little liquid to replace some of the lost moisture. This can be apple juice, cider vinegar, broth, or a thick BBQ sauce.

Grilling Filet Mignon

Black Angus filet mignon is the most tender cut of beef used for steaks.

As steaks cook quickly on the grill, tender cuts such as sirloin, ribeye and fillet give the best results. These cuts come from areas of the cow that do less work, whereas hard-working muscles are better for long, slow cooking.

More Ways to Serve

With Fries – Serve with a side of Air Fryer French Fries or Sweet Potato Fries. With Salad – Pair your slow cooker beef or sandwiches with a Macaroni Salad or Easy Garden Salad. As a Main Course – Turn your shredded beef into easy meal prep and portion it over White Rice with Roasted Vegetables.

The more mature and crumbly cheddars possess the delightful qualities that would be preferable for cheese boards and charcuterie, pairing beautifully with both whole muscle and cased cured meats. This also makes an old crumbly cheddar ideal for pairing with sausages, hot off the grill.

Those cuts have more fat running through the meat and so the shredded pieces are nice and juicy. Though brisket has a layer of fat on the surface, there actually is not that much fat or connective tissues running through it, so if you shred it then it's pretty lean.

Tea contains tannins, which are a natural tenderiser. Method: Make 1-2 cups of strong black tea, allow it to cool, and then immerse the beef in the liquid for up to 24 hours. The longer you leave the beef to marinade, the more tender it will be.

How to make beef fall apart? ›

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

“If you're cooking meat, you'll know it's done when it is fork-tender, meaning you can cut into it easily with just a fork,” she says. When meat is overcooked, it will be “tough and dry,” while overcooked vegetables will be mushy.

A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

Most delis roast lean cuts of meat, usually bottom, top or eye round from the cow's rump, an economical choice. I tested all three, roasting them low and slow so they stayed juicy and rare. All made very fine sandwiches.

Chuck. Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow, so it's done a lot of work over the life of the animal — with its abundant collagen, it's the type of cut that gets tough when grilled quickly, but becomes tender and juicier the longer you cook it.

The best BBQ meats for roasting directly over the grill include steaks, lamb chops, beef ribs, burgers, chicken wings, and seafood. If you're looking for something that needs cooking low and slow, then consider pork shoulder, brisket, or ribs.