beef Archives

Slow Cooker Barbecue Beef Sandwiches

This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juicy beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.

The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.

Also try my slow cooker Hungarian beef.

Print Pin

5 from 1 vote

Slow Cooker Barbecue Beef Sandwiches

I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy.

Course Main

Cuisine American

Keyword beef, crockpot, sandwich, slow cooker

Prep Time 10

Cook Time 10

Total Time 10 10

Servings sandwiches

Calories 567kcal

Author Based on a recipe from The Crocking Girls

Equipment

slow cooker

Ingredients

3 pounds boneless chuck roast excess fat removed
1 ½ cups ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
16 onion rings cooked per package instructions
1 cup cheddar cheese shredded
8 large hamburger buns

Instructions

Place the roast into your slow cooker.
In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper and garlic powder. Pour the mixture over the beef.
Cover and cook on low 8-10 hours or until the beef is tender.
Carefully remove the beef from the slow cooker and shred with a fork.
Divide beef between buns.
Top with onion rings and cheese and serve.

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Prime Rib Chili

Prime rib chili is one of those things that just sort of happened. With the end of winter in sight I decided to start rummaging around in the freezer for anything I need to use up. I came across a nice rib roast that I’d forgotten about. I’d picked up a few of them last time they were on sale. They were so cheap in fact that I didn’t mind using a slightly more expensive cut of meat in a chili. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.

Other than the prime rib, this chili is pretty much your standard fantastic chili. I really love poblanos in a chili. To make them extra special I roast them on the grill or under the broiler first. For the same reason, I prefer fire-roasted tomatoes in my chili. That char adds a lot of flavor.

Amazon Fresh – Beef Broth, Carton, 32 oz

This chili is crazy good on cheese fries.

Also try my over the top smoked chili and some of Fat Johnny’s goulash.

Print Pin

3.50 from 2 votes

Prime Rib Chili

Prime rib chili is one of those things that just sort of happened. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.

Course Main

Cuisine American

Keyword chili, prime rib

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 376kcal

Author Based on a recipe from Todd English

Ingredients

2 pounds prime rib trimmed, cut into 1/2″ cubes
Kosher salt
ground black pepper
¼ cup olive oil
1 large red onion diced
2 poblano peppers seeded, chopped (optional: roast the peppers first and remove any loose skin)
4 cloves garlic minced
2-4 tablespoons chili powder
½ teaspoon cumin
½ teaspoon ground coriander
5 cups beef broth
1 14 1/2 ounce fire-roasted diced tomatoes
1 15 ounce dark red kidney beans rinsed and drained
2 tablespoons lime juice
pepper jack cheese shredded
cilantro chopped, for garnish (optional)

Instructions

Season the beef well with the salt and pepper.
Working in batches, heat some of the oil in a large Dutch oven or pot over medium-high heat and add the beef. Brown on all sides, 4-5 minutes, and remove to a plate.
Add the onion to the Dutch oven and cook 5 minutes.
Add the poblano and cook another 3 minutes.
Add the garlic and cook another minute.
Stir in the chili powder, cumin and coriander and cook another 3 minutes.
Add the broth, tomatoes and cooked beef.
Bring to a boil then reduce heat to a simmer and simmer uncovered for 45 minutes.
Add the beans and simmer another 15 minutes.
Remove from heat and stir in the lime juice.
Serve topped with cheese and garnished with cilantro.

Nutrition

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red

Le Creuset Magnetic Wooden Trivet, Acacia Wood with Black Silicone Rings

Coffee Rub for Beef

Coffee and beef go together like…. uh… well all other things that go together great. The coffee flavor mellows and enriches the beefy taste. My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender. Perfect. And that’s not the only great use of this rub, either. A little sprinkle on burgers just before grilling them really gives them a fantastic rich different flavor.

You can use whatever coffee suits your fancy when you make this coffee rub for beef, but for me, the best is the coffee from Cafe du Monde. It has a wonderful chicory flavor that is incredibly rich and compliments beef perfectly. You can now find Cafe du Monde coffee in most grocery stores, thankfully, so you don’t have to go to New Orleans to get it. However, going to New Orleans is never a bad idea, so next time you go, bring back some coffee.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

Print Pin

5 from 1 vote

Coffee Rub for Beef

My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender.

Course Spice Rub

Cuisine American

Keyword beef, rub

Prep Time 5

Cook Time 10

Servings cups

Calories 629kcal

Author Mike

Ingredients

2 cup brown sugar
2 cups ground black pepper
1 cup kosher salt
½ cup chili powder
½ cup garlic powder
½ cup onion powder
⅓ cup ground coffee

Instructions

Combine all ingredients.
Store in an air-tight container.

For smoking beef cuts

Rub all sides of the beef with prepared yellow mustard.
Apply the rub liberally. Wrap in foil or place in a resealable container and refrigerate for at least 4 hours, up to 12 hours, before smokng.

For burgers

Sprinkle the rub on both sides of the burger patties before cooking.

Nutrition

Nutritional values are approximate.

Elizabeth Karmel’s Adjustable Dry Rub Shaker with Holes for Medium and Coarse Grind Seasonings, Stainless Steel, 1-Cup Capacity

AOZITA 14 Pcs Glass Spice Jars with Spice Labels – 4oz Empty Square Spice Bottles – Shaker Lids and Airtight Metal Caps – Chalk Marker and Silicone Collapsible Funnel Included

CycleMore 15 Pack 4oz Glass Mason Spice Jars, Round Spice Containers with Silver Metal Caps and Pour/Sift Shaker Lids-40pcs Labels,1pcs Silicone Collapsible Funnel,1pcs Brush and 1pcs Pen Included

Beef Summer Sausage

Well, hot diggity dog! Get me some cheese and crackers and get them fast! This beef summer sausage came out tasting fantastic! Perfect texture, too. Boy, I could not have been happier with it. For my first time (of many) this was one of the best things I’ve ever made! I’m just giddy as can be! Great beefy flavor with a hint of smoke and pepper.

I made my beef summer sausage ‘log’ a bit bigger round than I had thought, close to 2 inches. Not that that was a bad thing, but next time I’ll shoot for a size that fits more perfectly onto a cracker. A little meaty overhang isn’t a bad thing, mind you.

And I might add a bit of heat next time. I’m thinking that a few good sized pinches of red pepper flake ought to do it!

Morton Tender Quick, 2 Lb Bag (Pack of 12)

Also try my homemade Italian sausage. I love serving smoked sausage with my Sriracha mustard dipping sauce.

Inspired by a recipe from Little Dairy on the Prairie.

Print Pin

5 from 1 vote

Beef Summer Sausage

Well, hot diggity dog! Get me some cheese and crackers and fast! This beef summer sausage came out tasting fantastic! Perfect texture, too.

Course Appetizer

Cuisine American

Keyword beef, sausage

Prep Time 5

Cook Time 16

Total Time 16 5

Servings pound

Calories 2304kcal

Author Based on a recipe from Little Dairy on the Prairie

Ingredients

2 pounds ground beef the leanest you can find, preferably
2 tablespoons Morton's Tender Quick
1 tablespoon liquid smoke
1 teaspoon smoked black pepper or use regular black pepper and add a bit more Liquid Smoke
1 teaspoon garlic salt

Instructions

Place the meat into a bowl and add the Tender Quick. Mix well. Cover and refrigerate overnight.
The next day, start by preheating your oven to 225 F.
Add the Liquid Smoke, pepper and garlic salt to the meat and mix very well.
Divide the meat into two equally-sized halves and form into logs.
Transfer to a baking sheet and bake for 4 hours.
Remove and let cool completely before slicing thin and serving with sliced cheeses and crackers.

Nutrition

Nutritional values are approximate.

D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb

Chef’sChoice 1520 Professional Electric Knife Sharpener for 20- and 15-Degree Straight-Edge and Serrated Knives, 3 Stage, White

Jolly Green Products Ekogrips Premium Heat-Resistant BBQ Gloves for Cooking and Meat Handling, Kitchen Oven Gloves, Fireplace Accessory, Campfire Gloves, BBQ Mitt, Dishwashing Gloves (Orange, L/XL)

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to assemble. They really couldn’t get any easier to cook. And best of all, they are the perfect cold-day food. Ground pork and beef get mixed together with rice and a few tasty spices to make a tender, flavor-packed stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure! You’ll want to load up your slow cooker and get to cookin’!

The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. A little hot sauce maybe? I’m not quite sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good. And when there’s sauce, there should be soppin’! So make some garlic bread or Texas toast and get ready for some soppin’ good deliciousness!

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my roasted cabbage wedges with onion Cajun sauce.

Print Pin

5 from 1 vote

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some.

Course Main

Cuisine American

Keyword cabbage, crockpot, rolls, slow cooker

Prep Time 30

Cook Time 8

Total Time 8 30

Servings cabbage rolls

Calories 183kcal

Author Based on a recipe from Sugar Apron

Equipment

slow cooker

Ingredients

For the cabbage rolls

1 head green cabbage large
1 large egg beaten
¼ cup chicken broth
¼ cup onion minced
1 teaspoon garlic powder
1 ¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
½ teaspoon sugar
½ pound ground beef lean
½ pound ground pork
1 cup rice uncooked
dried red pepper flake or hot sauce, to taste (optional)

For the sauce

1 15 ounce tomato sauce
2 teaspoon Worcestershire sauce
1 teaspoon paprika
1 10.75 ounce condensed tomato soup
dried red pepper flake or hot sauce, to taste (optional)

Instructions

Bring a large pot of water to a boil.
Remove the core from the cabbage but keep the leaves intact.
Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
Chop any remaining cabbage and use it to line the bottom of your slow cooker.
Place the remaining cabbage roll ingredients into a large bowl and combine well.
Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
Let cool 15 minutes before serving with sauce spoon over the tops.

For the sauce

Whisk together all ingredients.

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Peppered Jerky on the Nesco Snackmaster Pro

This peppered jerky was my second (very successful) attempt at making jerky on my newly-acquired Nesco Snackmaster Pro dehydrator. I (and my neighbors) were very pleased with the first batch which was Cajun-flavored. I followed the same simple process and in 14 hours we were all enjoying peppered jerky. The jerky had a nice light pepper flavor with just a bit of spicy kick. The pepper was not overwhelming at all, but it was there just enough to be very enjoyable. You can leave out the heat, but I always prefer a bit of kick to my jerky.

If this is your first time using your Snackmaster Pro to make jerky, here are a few things I’ve learned along the way so far. First, start with lean beef (I prefer top round). Place the beef into the freeze for about 90 minutes then slice it thin (1/4″ or slightly thinner) using a meat slicer. Second, follow the recipe below. No shortcuts. The marinade may have a strong odor at first, but that’s normal. Last, don’t over-dry the meat. Check it after 5 hours, or sooner if you cut your meat thinner than 3/16″ thick. Bend the jerky in the middle. If it just starts to tear it’s done. If it just bends, you need to dry it longer. Once you do a batch you’ll have the process down to an art and you’ll be enjoying peppered jerky on the Nesco Snackmaster Pro in no time!

NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

Also try my ground beef peppered jerky.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Print Pin

5 from 1 vote

Peppered Jerky on the Nesco Snackmaster Pro

This jerky had a nice light pepper flavor with just a bit of spicy kick. The pepper was not overwhelming at all, but it was there just enough to be very enjoyable.

Course Dehydrator

Cuisine Jerky

Keyword dehydrator, jerky, nesco snackmaster pro

Prep Time 8

Cook Time 6

Total Time 14

Servings /2 pound

Calories 646kcal

Author Mike

Equipment

Ingredients

1 pound beef top round sliced against the grain, 1/4″ or thinner
1 tablespoon AC Legg Peppered Jerky Seasoning heaping
½ tablespoon dried red pepper flake to taste, optional
1 teaspoon pink curing salt optional if you’re going to refrigerate the finished product
¼ cup water

Instructions

Place beef in a resealable bag or container.
In a small bowl whisk together the seasoning, red pepper flake if using, curing salt and water. Pour over the meat and seal. Shake to coat.
Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade and place flat onto Nesco trays. Do not overlap meat.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays from bottom to top every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good.
Let cool before storing in an airtight container.

Notes

This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

NESCO LT-2SG Plastic 13 1/2″ Add-A-Trays, accessory, Gray

NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray

Slow Cooker Beef Debris Po Boy

You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. It has to drip and run all over the place. That way I can dip my bread in the juices. Perfect. Like this slow cooker beef debris po boy. This is a sandwich of beauty and flavor and… messiness!

‘Debris’ refers to beef that is cooked and then cut into shreds. In this case, we cut the beef first then cook it until it completely falls apart. The sauce is absolutely incredible. You’ll want to just take a spoonful of it and eat it right out of the slow cooker.

The aroma of the beef cooking in the delicious sauce will drive you crazy all day long. You will find yourself doing like I did, trying to rush the clock forward to dinnertime. Fortunately this recipe for a slow cooker beef debris po boy makes a big batch so you’ll have plenty of it on hand to enjoy again and again.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

I love sandwiches topped with tender slow-cooked beef. Try my Italian slow cooker beef, spicy Italian, French dip and New Orleans roast beef sandwiches too.

Print Pin

5 from 1 vote

Slow Cooker Beef Debris Po Boy

You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. Like this slow cooker beef debris po boy.

Course Main

Cuisine American

Keyword beef, crockpot, sandwich, slow cooker

Prep Time 15

Cook Time 9

Total Time 9 15

Servings servings

Calories 604kcal

Author Based on a recipe from the Mar/Apr 2016 issue of Louisiana Kitchen & Culture

Equipment

slow cooker

Ingredients

For the beef debris

4 pounds chuck roast trimmed, cut into small pieces
6 tablespoons all-purpose flour divided
Kosher salt to taste
freshly ground black pepper to taste
4 tablespoons vegetable oil
1 tablespoon red wine I substituted balsamic vinegar
2 cups white onion chopped
1 cup celery chopped
8 cloves garlic chopped
2 tablespoons tomato paste
4 cups beef broth
2 tablespoons Kitchen Bouquet Browning and Seasoning Sauce
1 tablespoon onion powder
1 tablespoon garlic powder
dried red pepper flake to taste (optional)

For the sandwich build

10 sub rolls toasted
mayonnaise to taste
lettuce sliced, to taste
tomato sliced, to taste
dill pickle to taste

Instructions

For the beef debris

Place 4 tablespoons of the flour into a large bowl. Season with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Working in batches, coat the meat in the flour mixture. Shake off excess then transfer to the hot oil and brown on all sides. Transfer to a slow cooker set to low.
De-glaze the skillet with wine, scraping all of the goodies off the bottom of the pan.
Reduce heat to medium and add the onion and celery. Cook 10 minutes or until starting to soften.
Add the garlic and cook another 2 minutes.
Stir in the tomato paste.
Add the remaining 2 tablespoons of flour and stir well.
Slowly stir in the beef broth.
Add the Kitchen Bouquet and onion and garlic powders, stir.
Add the dried pepper flakes, if using, and stir.
Pour mixture into the slow cooker and stir.
Cook 8 hours or until the beef is fall-apart tender.
Adjust seasoning.

For the sandwich build

Split the bread horizontally.
Slather the loaves with mayonnaise and add the lettuce, tomato and pickles.
Spoon in the meat mixture and devour.

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Lone Star State Chili

Nothing beats a big pot (er…. slow cooker) of chili slow cooking all day long on a cold day. This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day. This is a great, easy chili.

For a nice twist on any recipe that uses canned diced tomatoes substitute fire-roasted diced tomatoes instead. They add so much more flavor than just ‘regular’ ole tomatoes. Specially to this slow cooker Lone Star State chili. If you’re lucky enough to live where there are good fresh tomatoes this time of year, put 3-4 onto the grill (or under the broiler) for a few minutes until they are nice and charred. Skin them, dice them and toss them into this chili for even more great tomato flavor.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Although it’s not a requirement, I prefer to brown any meats before I put them into the slow cooker. The browning adds color (of course) and a much better texture. And more flavor. In fact, I might just say it is a requirement!

Also try Roger Staubach’s chili-in-a-bag.

Print Pin

5 from 2 votes

Slow Cooker Lone Star State Chili

This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day.

Course Main

Cuisine American

Keyword chili, crockpot, slow cooker

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 520kcal

Author Mike

Equipment

slow cooker

Ingredients

¼ pound bacon diced
1 3 pound beef chuck cut into bite-sized cubes
1 stalk celery chopped
1 large carrot chopped
2 large sweet onions diced
6 cloves garlic minced
6 jalapenos seeded, diced
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 tablespoons chili powder mild or hot, your call!
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon brown sugar
1 28 ounce diced tomatoes use fire roasted for extra flavor
1 14 ounce beef broth

Instructions

Lightly brown the bacon and chuck in a large skillet.
Drain and transfer to a slow cooker set to low.
Add remaining ingredients.
Stir and cook 8 hours or until beef is tender, stirring occasionally. Add water if the chili gets too thick.

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Maryland Pit Beef on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Not too long ago I made a Maryland-style pit beef on my smoker. It came out fantastic, but left me wanting to try the same idea again, but make it easier. And when I think easy, I think about my Char-Broil Big Easy. So off I went, and let me tell you, this Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.

Maryland Pit Beef on the Char-Broil Big Easy

The Big Easy cooks high-and-fast, and you want this Maryland pit beef to come off rare, so keep an eye on it. I went about 5 degrees further than I wanted, but I was still absolutely thrilled with the results.

I made simple sandwiches from this beef after slicing it thin. Just a bit of Sriracha horseradish sauce and that’s it. That’s all it needed. The beef has such great flavor that I didn’t want to hide it with onion or lettuce or tomato… or anything.

Char-Broil The Big Easy Bunk Bed Basket

You can cook darned near anything on the Big Easy. Also try my tasty tender pulled pork.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Maryland Pit Beef on the Char-Broil Big Easy

This Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.

Course Main

Cuisine American

Keyword beef, Big Easy, Char-Broil

Prep Time 3

Cook Time 1

Total Time 3 1

Servings

Calories 414kcal

Author Mike

Equipment

Ingredients

For the beef

2 tablespoons seasoned salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon ground black pepper
3 pound top round beef roast

For the sandwiches

8 Kaiser buns
Sriracha horseradish sauce
8 slices sweet onion

Instructions

For the beef

Combine all of the spices.
Sprinkle all sides of the beef with 3-4 tablespoons of the rub. Don’t be shy with it.
Wrap the beef tightly in foil and refrigerate for up to 3 days, turning every 12 hours. The longer, the more flavor.
Fire up your Big Easy.
Remove the roast from foil and place into the Big Easy basket. Lower into the cooker and cook until the center reaches 125 F for rare, about 45 minutes. It’s easy to over-cook the beef, so start checking the temperature after 30 minutes.
Remove from the cooker and let rest 10 minutes before slicing thin.

For the sandwiches

Toast buns, if desired
Slather buns with the sauce.
Add plenty of onion then mound up the thinly-sliced beef.
Enjoy!

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Char-Broil Big Easy Rib Hooks

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.

For our simple smoked pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for smoking this beef.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.

Print Pin

5 from 1 vote

Smoked Pepper Stout Beef

Course Main

Cuisine American

Keyword beef, smoked

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 347kcal

Author Based on a recipe from The Wolfe Pit

Ingredients

4 pound chuck roast
kosher salt
ground black pepper
2 large green bell peppers sliced
1 large red onion sliced
3 large jalapenos chopped
6 cloves garlic minced
¼ cup Worcestershire sauce
1 12 ounce Guinness Extra Stout

Instructions

Fire up your smoker for cooking 225 – 250 F. Use a light wood such as hickory or a fruit wood.
Season the beef heavily with salt and pepper. Don’t be shy with the pepper.
Smoke until the beef reaches 165 F.
Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
Remove from smoker and let cook slightly before shredding the beef.
Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
Serve as desired.

Notes

Serve this fantastic beef on rolls with our creamy horseradish sauce! It’s out-of-this-world good!

Nutrition

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use

GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Slow Cooker Barbecue Beef Sandwiches

Equipment

Ingredients

Instructions

Nutrition

Share this:

Prime Rib Chili

Ingredients

Instructions

Nutrition

Share this:

Coffee Rub for Beef

Ingredients

Instructions

For smoking beef cuts

For burgers

Nutrition

Share this:

Beef Summer Sausage

Ingredients

Instructions

Nutrition

Share this:

Slow Cooker Stuffed Cabbage Rolls

Equipment

Ingredients

For the cabbage rolls

For the sauce

Instructions

For the sauce

Nutrition

Share this:

Peppered Jerky on the Nesco Snackmaster Pro

Equipment

Ingredients

Instructions

Notes

Nutrition

Share this:

Slow Cooker Beef Debris Po Boy

Equipment

Ingredients

For the beef debris

For the sandwich build

Instructions

For the beef debris

For the sandwich build

Nutrition

Share this:

Slow Cooker Lone Star State Chili

Equipment

Ingredients

Instructions

Nutrition

Share this:

Maryland Pit Beef on the Char-Broil Big Easy

Equipment

Ingredients

For the beef

For the sandwiches

Instructions

For the beef

For the sandwiches

Nutrition

Share this:

Smoked Pepper Stout Beef

Ingredients

Instructions

Notes

Nutrition

Share this: