BBQ Beef w Pickle Slaw Sandwiches

Get Chef "Big Daddy" Aaron McCargo's recipes for Barbecued Beef with Pickle Slaw on Toasted Soft Rolls, Apple-Pear Cobbler, and more!

Barbecued Beef with Pickle Slaw on Toasted Soft Rolls
Here’s another way to make good use of the Shredded Beef Short Ribs on page 24. This is a great summery sandwich, although I eat it all year long, and the pickle slaw is incredibly refreshing. When you eat this, you’ll need a lot of napkins.
Serves 4 to 6

21/2 pounds boneless beef short ribs
2 tablespoons kosher salt, plus more as needed
2 tablespoons coarsely ground black pepper, plus more as needed
3 tablespoons canola oil
1 medium onion, sliced
5 cloves garlic, smashed
1 cup ketchup
3/4 cup beef broth
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
4 to 6 soft rolls, split
Pickle Slaw (see directions below)

Directions

Preheat the oven to 425°F. Season the short ribs generously with salt and pepper. In a large Dutch oven or similar pot, heat the oil over medium-high heat. When hot, sear the short ribs on all sides until the meat is crusty and nicely browned, 5 to 6 minutes total. Lift the short ribs from the pot and set aside on a platter.

Add the onion and garlic to the pot and cook, stirring, until nicely browned, about 5 minutes. Stir in the ketchup, broth, vinegar, lemon juice, Worcestershire sauce, sugar, and paprika and bring to a simmer. Taste and season with salt and pepper.

Return the ribs to the pot, cover, and roast in the oven until the beef is fork-tender, about 2 hours. Remove the pot from the oven and set aside to allow the meat to cool.

When the ribs are cool enough to handle, lift them from the pot, shred the meat using your fingers or a fork, and put it in a bowl. You will have about 3 cups of shredded short ribs. Set aside until ready to use.

Strain the cooking juices through a sieve into another bowl. Refrigerate the juices until you can skim and discard the fat that rises to the top, 20 to 30 minutes.

Spoon as much of the defatted cooking juices into the rib meat as needed to moisten it. You will need at least 1/4 cup and perhaps more.

Reheat the meat on high power in the microwave until heated through, 1 to 2 minutes. Preheat the broiler and toast the rolls, cut sides up, for 1 to 2 minutes, until nicely browned. Pile equal amounts of meat on the bottom half of each roll and top with pickle slaw. Put the top half of the roll on each sandwich, press gently, and serve.

Pickle Slaw
Makes 31/2 to 4 cups

Ingredients
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup julienned baby dill pickles
1/2 cup julienned carrots
1/3 cup thinly sliced red onion
2 jalapeño chile peppers, very thinly sliced
1/3 cup mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon smoked or kosher salt
1/4 teaspoon coarsely ground black pepper

Directions

In a large bowl, stir together the cabbages, pickles, carrots, onion, and jalapeños. In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. Pour the dressing over the vegetables and toss until well mixed. Cover and refrigerate the slaw for at least 30 minutes to marinate.

Ultimate Chicken Salad

Ultimate Chicken Salad
Ingredients
6 cups chopped or shredded cooked chicken breast meat
1 ½ cups mayonnaise
¼ cup finely diced onion
¼ cup finely diced celery
¼ cup sweet pickle relish
1 bunch (1 ounce) fresh chives, chopped
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon hot pepper sauce, such as Tabasco
1 teaspoon freshly ground black pepper

Directions
In a large bowl, toss the chicken with the mayonnaise, onion, celery, relish, chives, Worcestershire sauce, salt, hot pepper sauce, and black pepper. Cover and refrigerate for at least 1 hour and up to 2 days

Greek Chicken Wrap

Greek Chicken Wrap


Added by: Mission Foods

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Prep time: 5 minutes

Cook time: 12 minutes

Total time: 17 minutes







Ingredients

4 Mission 96% Fat Free Heart healthy 10 inch Burrito Tortillas

4 Boneless, Skinless Chicken Breasts

1/2 cup Fat Free Italian Dressing

1/2 cup Diced Tomatoes

14 ounce can chopped Black Olives drained

1/2 cup peeled and seeded Cucumber chopped

1 tbsp fresh Lemon juice

1/2 cup Fat Free sour cream mixed with 1 1/2 tsp crushed garlic and 1/2 tsp onion powder

2 cups Assorted Greens



Preparations

1. Marinate chicken in dressing 2 hours to overnight.

2. Combine tomatoes, olives, cucumber, lemon juice, and 1/2 cup of the sour cream mixture. Reserve.

3. Grill chicken, let cool, and cut into very thin strips.

4. Spread each tortilla with 1 Tbsp sour cream mixture.

5. Lay one quarter of chicken strips on tortilla, top with 1/2 cup of vegetable mixture and 1/2 cup of salad greens.

6. Fold in sides of tortilla and roll up tightly. Cut on a diagonal and serve.

(Makes 8)

BBQ Chicken Sandwiches w Coleslaw

Shredded BBQ Chicken Sliders with Creamy Cole Slaw

Homemade Finger Licking BBQ Sauce

1 ½ Cups ketchup

3 Tablespoons Dijon Mustard

4 Tablespoons worstershire sauce

2 Tablespoons apple cider vinegar

1 ½ Tablespoons lemon juice

4 Tablespoons brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt

2 large boneless skinless chicken breasts, cooked and shredded (I pressure cook mine)

Simple Coleslaw

16 oz bag of coleslaw mix

½ Cup mayonnaise or miracle whip

2 Tablespoons sugar

1 Tablespoon Dijon Mustard

1 teaspoon honey

Whole wheat dinner rolls, I used Alpine Valley (they were awesome, found them at Costco)

1. Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

2. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.

3. Spoon BBQ chicken onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls. Enjoy!

10-12 sliders

turkey burgers

Turkey Burgers

POSTED ON JULY 27, 2010 BY ANNIE

It’s still summer and we’re still grilling.  I just can’t get enough!  I use ground turkey quite frequently as a healthier substitute for ground beef, but I’ll admit that have always preferred a classic beef hamburger to any turkey burger I’ve tried.  Finally a recipe for turkey burgers came along that actually tempted me enough to try them.  I’ll be darned if these weren’t some of the best burgers we’ve ever made!  In fact I enjoyed them so much they went right back onto the menu for the following week – always a sign of a winner.  Most recently I prepared a full batch of patties (8 total), wrapped half of them in plastic wrap and stored in the freezer for a quick dinner at a later date.  They came in handy this weekend when I needed a quick meal for my dad, who tends to think it isn’t food if it didn’t come off the grill.  I’ll be sure to have these around as a freezer staple in the future.  (And just so you know, these buns freeze amazingly well too.  I always keep some in the freezer.)

Turkey Burgers
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Yield: 8 burgers
Ingredients:
3 tbsp. olive oil, divided
1/3 cup finely chopped red onion
4 cloves garlic, minced
2 lbs. ground turkey
1 tsp. kosher salt
1 tsp. black pepper
¼ cup chopped parsley
1 tbsp. minced fresh rosemary
1 tbsp. minced fresh sage
2 tsp. fresh thyme leaves

Directions:Heat the coals of a grill to medium-high.  Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium heat.  Add the onion and sauté about 3 minutes.  Add the garlic and cook about 2 minutes longer, until the onion is tender.  Remove from the heat and transfer to a large mixing bowl; let cool.

Once the onion mixture has cooled, add the ground turkey, salt, pepper and herbs to the bowl.  Mix well so everything is evenly blended.  Mix in the remaining 1 tablespoon olive oil.  Form the mixture into 8 equal sized patties.  When you are ready to grill, oil the grates of the grill with additional olive oil or vegetable oil.  Cook until evenly browned and cooked through, about 4-6 minutes per side.  Serve with toasted buns, lettuce, tomatoes, and condiments as desired.

Source: adapted from Simply Recipes

Chicken Caesar Focaccia Sandwiches

Recipe courtesy Sandra Lee, 2008

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

4 servings

Ingredients

• 1 bag Caesar salad kit
• 1/2 package (about 6 ounces) grilled chicken strips, chopped
• 1 loaf focaccia bread
• 8 (4-inch) rosemary stalks
• 8 cherry tomatoes

Directions

In a large bowl, combine all contents of salad kit and chicken strips. Toss to combine.

Cut focaccia loaf in half horizontally. Fill focaccia bread with chicken Caesar salad. Cut focaccia sandwich into 8 portions.

Take each rosemary stalk and strip bottom half of the rosemary from the stalk, leaving leaves at top.

Insert rosemary skewers through tomatoes.

Insert each rosemary-tomato skewer into the top of each sandwich.

Apple Maple Turkey Burgers

Apple Maple Turkey Burgers with Maple-Dijon Sauce

Recipe courtesy Sandra Lee

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

For Maple-Dijon Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons real maple syrup

For Burgers:

• 1 1/4 pounds ground turkey breast
• 1/4 cup real bacon bits
• 1/2 cup chunky applesauce
• 1 teaspoon poultry seasoning
• 2 tablespoons real maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Hamburger Buns
• Hamburger condiments

Directions

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 2 tablespoons maple syrup; set aside.

For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties.

Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.

Serve on buns with traditional burger condiments and a dollop of maple-Dijon sauce.

Note - Indoor: Prepare burgers as directed. Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. When oil is hot add burgers and cook 5 to 7 minutes per side or until done.

BBQ Pork Sandwiches- Paula Deens

• Cook Time:

  4 hr 0 min

• Level:

  Easy

• Yield:

  6 servings

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Ingredients

Dry rub:

• 2 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons dark brown sugar
• 2 tablespoons paprika
• 1/2 tablespoon cayenne
• 4 pound shoulder pork roast
• 2 cup apple juice
• 1 cup apple cider vinegar
• 2 tablespoons Worcestershire
• 1/2 tablespoon liquid smoke
• 1/2 tablespoon garlic powder
• 6 soft hamburger buns with seeds
• Bbq sauce
• Cole slaw

Directions

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.