Bbq Bear Buns Recipes

BBQ BEAR BUNS RECIPE - (4.5/5)

Steps:

• Each bear uses 4 rolls. Combine 2 1/2 rolls to form the head. Press them into a rounded triangle shape and place on sprayed baking sheet. Cut the leftover half roll in half to make the ears. Form them into round shapes and slightly flatten one side. Place the flat side slightly under the head. Press a hollow into each ear. For the muzzle, cut the last roll in half. Flatten one half into an oval and place on lower face. Divide the last half into two eyes and a nose and form them into teardrop shapes. Make indentations with finger and place the pointed ends of the teardrops into the indentations. Repeat to make six bear buns. Brush bear with beaten egg and let rise for 30 minutes. Just before baking repress ear depressions. Bake at 350°F 20-30 minutes. Let cool, slice and fill with Sloppy Joe Beans.

BARBECUE PORK BUNS

Steps:

• Sauce: Stir water into cornstarch in small cup until smooth.
• Add remaining four ingredients; stir. Set aside.
• Filling: Heat sesame oil in large frying pan on medium.
• Add green onion, garlic and ginger.
• Stir-fry for 1 minute, stirring constantly, until soft.
• Stir sauce mixture.
• Stir into green onion mixture until boiling and thickened.
• Add pork. Stir until coated.
• Turn into medium bowl.
• Chill for at least 1 1/2 hours until cold.
• Makes 1 cup of filling.
• Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
• Cool slightly.
• You should be able to hold your finger in water mixture and it should be almost hot.
• Process flour and yeast in food processor for 2 seconds until just combined.
• With motor running, gradually add liquid through food chute until dough comes together and forms ball.
• Process for 30 seconds.
• Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
• Place in large greased bowl, turning once to grease top.
• Cover with tea towel.
• Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
• Punch dough down and knead gently to remove any air pockets.
• Roll into cylinder shape.
• Cut crosswise into 12 portions.
• Roll or flatten each portion into 4 inch circle.
• Spoon rounded tablespoon of filling onto centre.
• Gather edges together over filling, twisting in clockwise direction to form"top knot".
• Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
• Cover with tea towel; let stand for about 1 hour until slightly risen.
• Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
• Steam for 15 minutes.
• This may have to be done in batches.

BARBECUED ROAST BEEF ON A BUN

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

BARBECUE BEEF ON BUNS (A FANTASTIC RECIPE!)

Steps:

• Place the chuck roast in a very large pot and cover with water. The water level must be at least 2 inches above the top surface of the roast. If you don't have a large enough pan a large soup pot will work, but the water level fills the pan over three-fourths full, and you will have lots of splatters on your stovetop (to alleviate this problem, cover your entire stovetop, except for the heating element you have your pan sitting on, with aluminum foil). It's imperative that you always keep the water level at least 2 inches above the roast. If you use a soup pot, add more water about every 30 minutes! When I cook the roast I USE A LID to partially cover the pot.
• Bring the water to a boil, and cook for about 3 hours until the meat is tender. (I keep the heat a little lower than medium-high, which is a fairly strong boil. Recently I cooked a chuck roast weighing 4.16 pounds and it took 3 hour and 15 minutes, I'm sure the cooking time will vary according to the weight of the meat and how hard the meat boils).
• Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a LARGE saucepan thoroughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and onion. Cover and refrigerate for later use. Don't use a medium saucepan because the sauce gets so hot that it can pop out of the pan and can burn your hand.
• When the roast is done, remove it from the water with a sharp meat fork and place it on a platter to cool slightly.
• When the roast is cool enough to handle, shred the meat by hand (I shred the beef with a dinner fork, and then pull the larger pieces of meat apart with my fingers).
• Remove the barbecue sauce from the refrigerator, and over high heat, stirring constantly, bring the sauce to a boil. Remove from heat and cool.
• Pour the sauce over the meat, and refrigerate for at least 8 hours before serving in order for the sauce flavors to absorb into the meat.
• When ready to serve, reheat the meat on the stove, in the microwave, or in an electric slow cooker.
• Serve on buns.
• Note: I freeze any meat that I don't use up within 3 to 4 days. I use fold-top plastic sandwich bags, placing 1/2 cup barbecue beef in each bag. I then, place all the little bags within a large freezer bag and place them in the freezer. One 4.16 pound beef chuck roast will give you approximately 15 servings (1/2 cup each).

BARBECUED BEAR

Steps:

• Trim all fat from bear steak and cut into 2-inch cubes.
• Sear meat on all sides with salt pork in a heavy fry pan.
• Place meat in casserole.
• Add rest of ingredients to fry pan and bring to a boil, stirring constantly.
• Pour sauce over meat in casserole.
• Cover and bake for at least 2 hours in a 325F oven, stirring occasionally until meat is tender.

BARBECUED BEEF ON BUNS

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

BBQ BEAR BUNS

Steps:

• Each bear uses 4 rolls.
• Combine 2 1/2 rolls to form the head.
• Press them into a rounded triangle shape and place on sprayed baking sheet.
• Cut the leftover half roll in half to make the ears.
• Form them into round shapes and slightly flatten one side.
• Place the flat side slightly under the head.
• Press a hollow into each ear. For the muzzle, cut the last roll in half. Flatten one half into an oval and place on lower face. Divide the last half into two eyes and a nose and form them into teardrop shapes.
• Make indentations with finger and place the pointed ends of the teardrops into the indentations. Repeat to make six bear buns.
• Brush bear with beaten egg and let rise for 30 minutes.
• Just before baking repress ear depressions.
• Bake at 350°F 20-30 minutes.
• Let cool, slice and fill with Sloppy Joe Beans.