Barbecue Beef Sandwiches

Total Time:

6-8 hours and 45 minutes

Prep:

5 minutes

Cook:

6-8 hours and 45 minutes

Yield:

2-3 lbs of Chuck Roast

Ingredients
  • 2-3 lbs. Chuck Roast

  • 1 pkg. Onion Soup Mix

  • 1 18 oz. Maull’s Barbecue Sauce Bottle

  • 3-4 cups Water

  • Salt & Pepper:  To Taste

 

Place thawed chuck roast in a crock pot. Add salt & pepper, onion soup mix, and enough water to cover roast. Cover and cook on low for 6 to 8 hours or until tender. When done remove roast, cut off fat and shred beef into a casserole dish. Pour Maull’s Barbecue Sauce over beef and cook in oven at 350 degrees for 45 minutes.  Serve on toasted buns.

 

Submitted By:

Kayla

California, MO

Grandma’s Barbecue Sandwiches

Total Time:

1 hour

Prep:

5 minutes

Cook:

1 hour

Yield:

2 lbs of Roast Beef

Ingredients
  • 2 lbs. Roast Beef (sliced very thin)

  • 1 1/2 cups Maull’s Barbecue Sauce

 

Place very thinned sliced Roast Beef into a heavy bottomed pan on the stove. Pour Maull’s Barbecue Sauce over the meat. Cook on a low heat for about 1 hour or until all of the sauce is absorbed into the meat. Serve on hamburger buns.

 

Submitted By:

Patti

Camdenton, MO

B.B.Q. Meatball Sandwiches

Total Time:

1 hour

Prep:

5 minutes

Cook:

1 hour

Yield:

6 Meatball Sandwiches

Ingredients
  • 30 Meatballs (thawed or frozen)

  • 3 tbsp. Dill Relish

  • 1 cup Maull’s Barbecue Sauce

  • ¼ cup chopped Onion

  • 1 tsp. Garlic Powder

  • 6 Sandwich Rolls

 

Preheat oven to 350 degrees. Place meatballs in an ungreased 1 quart baking dish. In a separate bowl, combine Maull’s Barbecue Sauce, relish, onion, and garlic powder. Pour the sauce over the meatballs. Cover dish and bake for 1 hour. Serve on rolls.

 

Submitted By:

Fran

Moline, IL

Judy’s Sloppy Joes

Total Time:

20 minutes

Prep:

5 minutes

Cook:

15 minutes

Yield:

12 Sloppy Joes

Ingredients
  • 1 small Onion (chopped)

  • 1 lb. Ground Chuck

  • 1 16 oz. Can Tomato Sauce

  • ¼ cup Brown Sugar

  • ¼ cup Vinegar

  • 1 1/3 tbsp. Mustard

  • 2 tbsp. Maull’s Sweet-n-Mild Barbecue Sauce

  • 1 pinch Salt

  • 1 pinch Pepper

  • 1 pkg. Hamburger Buns

 

Brown onion and beef and drain. Return to skillet and add all other ingredients. Stir until mixed thoroughly and simmer for 15 minutes, stirring occasionally. Serve on hamburger buns.

 

Submitted By:

Judy Williams

Bixby, OK

Tooter’s Sloppy Joe

Total Time:

15 minutes

Prep:

5 minutes

Cook:

15 minutes

Yield:

12 Sloppy Joes

 Ingredients
  • 1 lb. Ground Beef

  • ½ can Condensed Tomato Soup

  • ½ cup Maull’s Barbecue Sauce

  • 1 Small chopped Onion

  • 1 pkg. Hamburger buns

  • Cheese slices

 

Combine and brown ground beef and onion. Drain off any fat and place back into skillet on medium heat. Add Maull’s Barbecue Sauce and ½ can tomato soup to mixture and stir (do not add water to soup). Cover, turn heat to low, and let simmer for 10 minutes, stirring often. Serve on hamburger buns, topped with 1 slice of cheese. Good with pickles and chips.

Linda’s Wolf Burgers

Total Time:

95 minutes

Prep:

5 minutes

Cook:

90 minutes

Yield:

1 Meatloaf, or 12 Burgers

 Ingredients
  • 2 lbs. Ground Beef

  • 2 slices Bread (broken into pieces)

  • 1 large Egg

  • 1 Shredded Carrot

  • 1 Chopped Onion

  • ¼ cup Milk

  • 3 tbsp. Maull’s Barbecue Sauce

  • ½ cup Diced Green or Red Peppers

  • ¼ cup Maull’s Barbecue Sauce

  • Salt & Black Pepper to Taste

  • Hamburger buns

 

Preheat oven to 350 degrees. Mix together the bread, egg, milk, carrots, onions, and peppers.Then add salt & black pepper to taste, along with 3 tablesppons of Maull’s Barbecue Sauce. Slowly add ground beef until mixed completely.  Form a loaf and put it into a meatloaf pan. Coat the loaf with a ¼ of a cup of Maull’s Barbecue Sauce and cover with foil. Bake for 90 minutes or until done. Slice and serve on hamburger buns.

 

Submitted By:

Linda Korrecta

Pontiac, IL

Tantalizing Tailgate B.B.Q. Burgers

Total Time:

30 minutes

Prep:

5 minutes

Cook:

25 minutes

Yield:

8 BBQ Burgers

 Ingredients
  • 8 ¼ lb. Burger Patties

  • 2 lbs. Ground Chuck

  • 1 small Yellow Onion

  • 1 Green Bell Pepper

  • 1 cup Maull’s Original Barbecue Sauce

  • Seasoned Salt

  • Black Pepper

  • 1 pkg. Hamburger Buns

  • Cheese (your choice)

 

Place burgers on aluminum foil and add the chopped onion and pepper. Pour a ½ a cup of Maull’s Barbecue Sauce over the patties. Add a dash of seasoning salt and black pepper and cook on low for 15 minutes. Turn patties over and add another ½ cup of Maull’s Barbecue Sauce. Let the patties simmer for 10 minutes and serve on hamburger buns with a slice of cheese.

 

Submitted By:

Joseph Miller

Louisville, KY

Gary’s Favorite Barbecue Pork Sandwich

Total Time:

5-6 hours and 15 minutes

Prep:

5 minutes

Cook:

5-6 hours and 15 minutes

Yield:

About 4 cups of rice and beans

 Ingredients
  • 5-6 lbs. Pork Butt Roast

  • 1 Onion (quartered)

  • 10-12 cloves Garlic (peeled)

  • 2 tbsp. Creole Seasoning

  • 1 24oz. Maull’s Barbecue Sauce bottle

  • Pickles (sweet or bread & butter)

  • Hamburger Buns

 

Place pork butt roast in a microwavable bowl and fill halfway with water. Microwave pork butt roast for 10 minutes. In a crock-pot, place microwaved roast fat side down and add water to bring the total water level up to 1 inch short of completely covering the roast. Add quartered onions and garlic and sprinkle Creole seasoning on the exposed roast.  Set crock-pot on high and cook for 5 to 6 hours or until tender.  Check water level every hour, adding more if needed. When done, remove from crock pot and throw away fat and bone. Pull meat apart and shred with fork. Top with Maull’s Barbecue Sauce and serve on hamburger buns with pickles.

BBQ Crock-Pot Pulled Pork

Total Time:

6-8 hours

Prep:

5 minutes

Cook:

6-8 hours

Yield:

12 BBQ Pork Sandwiches

 Ingredients
  • 3-5 lbs. Pork Butt or Pork Shoulder

  • 1 24oz. Maull’s Barbecue Sauce bottle

  • Slices Onion

  • Slices Jalapeno Peppers

  • Buns (your choice)

 

Cook pork in a crock-pot on high for 3-4 hours. Then, put on low and let cook overnight. The next morning, dump pork out of the crock-pot into a large pan to cool. Drain all grease, take out all bones, and pick all fat and gristle out of pork. Shred pork, and place back in a clean crock-pot.  Cover with Maull’s Barbecue Sauce and mix. Reheat and serve on buns.

 

Submitted By:

Jennifer Schenk

Newburgh, IN

Unfortunately, we don't offer shipping outside of the continental US. We apologize for any inconvenience.