This beef barbecue sandwich recipe is perfect for picnic lunches or just a quick, no-fuss lunch. Serve with a light green salad and pork and beans on the side. Ingredients are adjusted to conform to a renal diet plan.
People call it barbecue, barbeque, bar-b-q, bar-b-cue, BBQ and a number of other variations, but one thing’s for sure. The secret to a lip-smackin’, finger-lickin’ barbecue is the sauce. The secret to a great barbecue sauce is finding what you like and what works for you.
The recipe below is our suggestion for a basic barbecue sauce, but you can add other spices and/or remove the beer and replace it with fruit juices to make it your own. Some of the most essential ingredients you should have on hand for making great barbecue sauces include:
- Seasonings: onion powder, granulated powder, smoked paprika and cracked black pepper;
- Apple juice and apple cider vinegar, particularly when cooking pork;
- Fruit juices, which can be used as brine or marinade; and
- Condiments, such as mayonnaise and yellow mustard as pre-rubs and Worcestershire sauce as pre-rubs for briskets before adding dry spices.
Makes 14 servings
- 4 pounds chuck roast
- ¾ cup brown sugar
- 12 ounces beer
- 8 ounces no salt added ketchup
- 14 hamburger buns
- Preheat oven to 325°F.
- Mix together sugar, beer and ketchup in a medium bowl.
- Place roast in a 9×14-inch pan and pour sauce mixture to coat.
- Cover with foil. Roast for 2 to 5 hours or until meat falls apart.
- Cool then cut off fat and cut into small pieces.
- Reheat in sauce and serve on buns.
Nutrients per serving
Serving size: 1/2 cup beef and 1 bun