Beef Barbeque Sandwiches

8 Servings
Beef American
Picnics Advance Sandwiches Beef American Hors d'Oeuvre Summer Savory

-- Meat --
2 lbs Chuck or round ak
1 on
2 Whole ves
2 leaves, whole
Water
-- Sauce --
2 tablespoon ter
1/2 cup on finely chopped
2 tablespoon wn sugar
1/2 teaspoon t
1/2 teaspoon Dry tard
1 cup chup
2 tablespoon egar, white or cider
2 tablespoon cestershire sauce
1 cup Beef th reserved from cooked meat
-- Other --
1 package burger or other buns chopped

To prepare the meat: Insert the cloves into the whole onion. In a pressure cooker, cook beef, whole onion with cloves, bay leaves and water until the meat is done. (Follow the guidelines for your pressure cooker. I put my meat on the rack of the pressure cooker and add enough water to at least go half-way up the rack.) Remove meat and shred, discarding bones, gristle and fat. Reserve one cup of the broth for the sauce. To prepare the sauce: In a large saucepan, cook chopped onion in butter until tender. Add remaining sauce ingredients and stir. Add beef last. Cover and simmer on low at least 30 minutes or more. Serve on hamburger or other buns of your choice.


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Best Darn Barbeque

This barbecued pork is slow cooked all day with root beer, shredded and covered in your favorite barbecue sauce.

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Filipino Pork Barbeque

Click here for a larger picture of Filipino Pork Barbeque
20 Servings
Pork
Filipino
Sweet Pork BBQ Appetizers Main Dish Filipino Dish

2 lbs. k thinly sliced
20 bamboo wers
1 cup sauce
1 head lic minced
1 on finely chopped
1/4 cup of calamansi juice or on juice
1/2 cup of 7up sprite
1 teaspoon ground ck pepper
3 tablespoons of brown or white ar
1/2 cup of banana or ato catsup

Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda (this tenderizes and adds flavour to the pork barbeque) Mix well and keep in the refrigerator for at least 3 hours or overnight (turning occasionally). Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque. String the pork on the skewers. Over charcoal, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.


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