Barbeque Beef Sammiches

From the Ray Lampe’s Big Green Egg Cookbook

If you like pulled pork then you’ll love Barbeque Beef Sammiches. So much flavor! Also, it’s so versatile. I can see this being a hit at a Superbowl party or a backyard BBQ. My wife had the genius idea of using this as the meat in a taco or burrito.

EGGcessories

ConvEGGtor
Drip Pan

Makes about 10 Sammiches

Ingredients

• 4 pounds of boneless beef chuck roast

Rub

• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon granulated sugar
• 2 teaspoons black pepper

Sauce

• 1 cup beef broth
• ½ cup ketchup
• ¼ cup firmly packed light brown sugar
• ¼ cup cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• ½ teaspoon cayenne pepper
• 1 large red onion, chopped
• 10 fluffy white hamburger buns

Directions

Prepare the EGG to cook indirect with a drip pan at 350° F with cherry wood added for smoke flavor.

To make the rub, combine all of the ingredients in a small bowl and mix well.

I used a Ziploc bag as you can see by the picture. Makes it easier to mix. A few shakes and done!

Cut the meat into 4 equal pieces.

I made half the recipe. That’s why you only see 2 pieces. I was a little off in the “halving” as you can see.🙂

Season the pieces on all sides with the rub, using it all.

Place the meat on the EGG cooking grid and cook for 1 hour.

Meanwhile, make the sauce. Combine all of the ingredients in a large bowl and mix well. Set aside.

Usually, a sauce gets heated up on the stove, thus the pot in the picture. This sauce gets cooked while the meat is in the second stage of the cook!

After the beef has cooked for 1 hour, transfer it to a disposable aluminum foil pan.

Pour the sauce over the top and cover the pan with foil, sealing it tightly.

And make sure it is tight. You want to keep all the liquid inside the pan.

Place the pan in the EGG and cook for 2 hours, or until the beef is falling apart tender.

Peak under the foil after 1 hour to check the level of the liquid. There should be about 1 inch of liquid in the bottom of the pan. If there isn’t, just add a little more beef broth or water.

When the meat is done, transfer it to a sheet pan, reserving the juices in the foil pan.

In about 15 minutes, the beef should be cool enough to handle.

It was more like 30 minutes for me. The outside was easy enough to handle, but the inside was still steaming hot!

Using your hands, shred the meat into strands, discarding any remaining big pieces of fat.

Return the meat to the foil pan and mix it with the juices. It should now be the proper consistency to make sammiches.

Look at how good that looks! I’m drooling as I write this. Ain’t no shame in that!🙂

If the meat needs a little more liquid, add a small amount of beef broth or water.

This is totally up to your discretion. I’m not a big fan of a wetter pulled pork so I was fine with not adding liquid. It was so juicy with a nice layer of sauce.

Using tongs, load up the buns with meat to serve.

I wasn’t a big fan of using buns for as the bread for the sandwich (sammich?!). It was a little too much bread. Along with the ideas I shared above we came up with another idea that I’m going to try with the leftovers. I’m going to toast two pieces of bread to replace the bun. I’m also going to dress the sandwich with a layer of coleslaw. Just a feeling, but I think it’ll really add to the flavor.