BBQ BEEF SANDWICHES, like A&W’s - Secret Recipes (2024)

FAQs

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

Chuck roast is my preferred cut of beef, but brisket is a fabulous alternative. Some recipes call for shredded beef barbecue to be cooked all together… with both the sauce and the beef in the crockpot.

Some ideal cuts for barbecuing include: Beef: Beef fillet, blade steak, beef spare ribs, oyster blade steak, Porterhouse, rib eye, rump, round, scotch fillet, sirloin, tenderloin and T-Bone.

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.

Traditionally, beef and pork cuts are most common, but poultry (chicken and turkey) is widely prepared, and lamb and goat are regional favorites. Barbecue has its roots in using tougher, less valuable cuts of meats although today some barbecue establishments even cook prime rib as one of the menu items.

Chicken thighs are easily one of the easiest and best meats to throw on the grill. And this recipe takes the marinade to a whole new level, using the rind and fruit of oranges, lemons, and limes. The perfect crispy, grilled chicken to pair with any recipe or meal.

Beef Chuck Roast :

Beef chuck roast is a cheaper cut of meat that is perfect for BBQ. It's full of flavour and marbling, making it perfect for slow cooking on the BBQ.

Bottom Round Roast

It's one of the best cuts for roast beef, especially when prepared low and slow for maximum tenderness and flavor. You can also use it in pot roast, but go ahead and add some additional fat—like bacon—to contrast its leanness. Tarragon, thyme, and carrots complement such a meal well.

If you want to be the master of your gas grill, there are a few things to try. Larger fattier cuts of meat like beef briskets, pork shoulders or butts, and ribs are great for the low-and-slow method. Because barbecuing relies on indirect heat, you need to allow plenty of room for the smoke to penetrate the meat.

In terms of cooking methods, as we've touched on above, beef rump is best cooked using slow cooking methods such as braising or roasting, while sirloin is better suited for quick cooking methods such as grilling or pan-frying.

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.

What is the hardest meat to BBQ? ›

Brisket is BBQ royalty and one of the hardest and toughest meats to smoke.

Beef Brisket: Arguably the Lone Star State's favorite barbecue fare, beef brisket comes from the cow's pectoral muscles. This cut can be tough, as it originates in a muscular part of the body, but a grill master who knows what they're doing can transform it into something awfully tasty.

There is a little debate about the best cut for deli roast beef. The main contenders are top sirloin, the eye of round, and top loin (also called strip loin). (Some might argue for chuck or brisket, but for plain roast beef, those aren't the right answer.

Shoulder Cut

The pork shoulder is the most popular cut used to make pulled pork. The entire hog's front leg and shoulder make up the pork shoulder. This is often separated into two pieces at your local grocery store: the picnic roast and the Boston butt (also known as the Boston roast).

The main ingredient of an Italian beef is roasted, thinly-sliced sirloin tip or top round beef seasoned with Italian herbs like oregano and basil, plus spices including red and black pepper, and occasionally nutmeg and cloves.