Slices of beef tossed in a tangy sauce, topped with a napa cabbage slaw create this tantalizing collision of spicy and cool. A virtual explosion of flavors, this bun full of beefy goodness is a great way to offer something a bit different at your next backyard picnic. Preparing the roast the day before will give you a chance to attend your party instead of working it.

Print

Barbecue Beef Sandwich with Napa Slaw

Slices of beef tossed in a tangy sauce, topped with a napa cabbage slaw create this tantalizing collision of spicy and cool. A virtual explosion of flavors.

Course Main Course

Cuisine American, Southern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Ingredients

• roast beef sliced
• barbecue sauce
• Napa cabbage slaw
• dill pickles optional
• buns toasted

Instructions

• Place the slices of roast beef in a sauce pan with just enough water to cover the bottom of the pan. Cover with a tight-fitting lid and turn the heat to simmer.
• When heated add enough barbecue sauce to coat the meat.
• Hold on low until ready to serve (You may need to add a little more water and sauce depending on how long the meat simmers).

Serve

• Toast some buns and let your guests build their sandwich however they like. Just pile on the beef, top it with a spoon full of slaw, and crown it with some dill pickles. Delicious!

Notes

This is the perfect sandwich to serve at a BBQ. For a large group, prepare a roast in the crock pot the day before.

This is also a creative way to use up some leftover beef or pork roast, as well as chicken.

Print

Napa Cabbage Slaw

Cool and creamy slaw, so easy to make. Perfect companion for any BBQ dish!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Servings 12

Ingredients

• 1 head napa cabbage chopped
• 1 carrot shredded
• ¼ cup white onion diced
• 3 scallions sliced
• 3 tablespoons ranch dressing
• 3 tablespoons green goddess dressing
• 1 teaspoon celery seed
• salt and pepper to taste

Instructions

• Place cabbage, carrot, and onions in a large bowl.
• Mix dressings with celery seed.
• Pour dressing over and toss. (You may need more or less dressing depending on the size of your cabbage and your personal taste).

Toast some buns and let your guests build their sandwich however they like. Just pile on the beef and top with a spoon full of slaw and a dill pickle. How easy was that? Now go and enjoy your party.

When is comes to barbecue sauce, there sure are a lot of them on the market. Shelves are full of different kinds of sauces all claiming to be the best, smokiest, tangiest, or the spiciest, with a wide range of pricing from .89¢ to $5.00 a bottle. With so many options and attractive labels, it all gets a bit confusing.

That’s why I have taken to making my own. I find I really enjoy creating my own flavor of sauce to express my personal taste. For me it is fun to have several different varieties on hand to offer my friends when I am grilling. Barbecue sauce is not real difficult to make, and the odds are you probably have most of what you would need already in your pantry. So why not give it a go, and impress your guests by making your own private label sauce.

Because of its long history of being a major trailhead for cattle drives moving from the Southwest to their eastern markets, Kansas City is considered the epicenter of American barbecue. Everything is up to date in Kansas City with over 100 barbecue restaurants to choose from. Kansas City barbecue sauce gets its flavor from a combination of a sweet tomato sauce, herbs, and mustard, with a spicy, smokey kick. For me, I find this is a great “base sauce” to start with in creating my own flavor.

Have fun making this more or less spicy, or adding more smoke and less sugar. Experiment, just keep track of you’re changes and soon you will have branded your own “house sauce” that will have folks begging you for the secret.

Print

KC Style BBQ Sauce

A BBQ sauce with a big bold flavor. The perfect balance of spicy and tangy with just a little sweet.

Course Sauce

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cool 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 1 quart

Author Christoph

Ingredients

• 3 cups ketchup
• ¾ cup sugar
• ½ brown sugar, packed
• ¾ cup cider vinegar
• ½ cup water
• 2 tablespoon molasses
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon onion powder
• ½ chili powder
• ¼ liquid smoke

Instructions

• In a heavy sauce pan combine all ingredients and mix together well. Bring sauce to a boil, reduce heat and simmer for 1 hour, stirring often.
• Cool sauce at room temperature. Cover tightly and refrigerate.

Notes

This is a good base recipe that can be adjusted to your own taste. Keep track of your changes so you are able to reproduce them another time. This is one sauce that I do use measuring utensils when making. I also keep written notes of my changes for future versions. It is important not to add ingredients “along the way”. Get everything in the pot and allow it to cook. You can make your changes in the next batch. The sauce will take on a much different flavor after it has full developed and cooled.

Have fun making this more or less spicy, or adding more smoke and less sugar. Experiment, just keep track of you’re changes and soon you will have branded your own “house sauce” that will have folks begging you for the secret.