|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 1,000 for beef barbecue
Heat butter in ... partially tender. Slice beef and serve with barbecue sauce. Makes 6 to 8 servings. Can be made in a slow cooker or on the gas grill, too.
Combine all ingredients ... occasionally. Add meat to sauce; heat thoroughly before serving. Leftover barbecue can be frozen, if desired. Yield: 6-8 servings.
In 8-inch nonstick skillet, combine barbecue sauce, mustard, honey, water and roast beef and stir to ... protein, 1/4 vegetable, 2 breads, 60 optional calories.
Wash and dry meat; put in crock pot. Add barbecue sauce, salt and brown sugar. Stir together and cook on ... a fork and mash beef in barbecue when done.
Preheat oven to ... skillet, brown ground beef with green peppers ... Stir in beans, barbecue sauce and 1 ... few minutes before removing from the oven.
Preheat oven to ... and refrigerate. Prepare barbecue sauce; set aside. Cut excess fat from beef. Slice meat ... occasionally. May be frozen. Makes 4 cups.
Cook beef all day. Cover over with water. Add onion and celery. When real tender cook down to 2 cups of liquid. Add catsup, barbecue sauce and sugar.
Dredge meat in ... drippings. Add 2 beef bouillon cubes and ... large bottle of barbecue sauce and small ... on rolls with sliced onions. Freezes nicely.
Cook ground beef and 1/2 cup ... Drain. Stir in barbecue sauce. Spoon into ... 350°F for 25 minutes or until crust is light golden brown. Make 8-10 servings.
Partially freeze round ... Dredge strips of beef in seasoned flour ... 30 minutes. Add barbecue sauce and sliced ... occasionally. Serve on hamburger buns.
top of page