# I'm making BBQ beef **URL:** \ **Category:** Cafe Society\ **Created:** [November 22, 2005, 6:37pm UTC](https://boards.straightdope.com/t/im-making-bbq-beef/332291 "2005-11-22T18:37:13Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 22, 2005, 6:37pm UTC](https://boards.straightdope.com/t/im-making-bbq-beef/332291/1 "2005-11-22T18:37:13Z")
No, not _real_ barbequed beef. I don’t have the proper wood-fired barbeque. Instead, I’m making it the way my ex-fiancée does: in a slow cooker. My friends and I like to get a 2½ pound ,two-inch-thick chuck roast, season it with Montreal Steak Seasoning, and put it on the BBQ grill to make a nice bloody steak. Since we werent’ filming yesterday I thought it would be good to grill it up. But we went to the AD’s house instead for pork chops. So I have this hunk of meat in the fridge. I could grill it myself, only I’m thinking I might do that for Thanksgiving. But I don’t want to let it sit in the fridge that long. Hmmm… Why not BBQ beef? I cut it into four pieces and put it in the slow cooker. Usually I just season it with salt and pepper, but this time I sprinkled on the Montreal Steak Seasoning. When it’s done I’ll shred it with a fork and mix in some BBQ sauce. I have a few different kinds of sauce, so I had a taste test. I think I’ll use Chris & Pitts Original. If that’s not enough (it might be – I don’t want to over-do it) I have some KC Masterpiece Hickory sauce. The Tony Roma’s is a bit too vinegary, I think. The KC Honey Smoke would probably be better with chicken. The Jim Beam was good, only it’s not the taste I’m looking for. I guess I’ll have to go to the store to get some buns. (I’ll also have to see if I have to spend points to get a free turkey, or if I can get it just by virtue of having the required number of points.) ---
**Author:** ![vetbridge](https://avatars.discourse-cdn.com/v4/letter/v/b5e925/32.png) [@vetbridge](https://boards.straightdope.com/u/vetbridge)\ **Post date:** [November 22, 2005, 7:42pm UTC](https://boards.straightdope.com/t/im-making-bbq-beef/332291/2 "2005-11-22T19:42:33Z")
I’ve made both pork and beef with barbque sauce in the crock. I usually cook on low until the meat is falling off the bone. Mmmmm. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [November 22, 2005, 10:42pm UTC](https://boards.straightdope.com/t/im-making-bbq-beef/332291/3 "2005-11-22T22:42:49Z")
The first time I made [High Country BBQ Beans](http://boards.straightdope.com/sdmb/showpost.php?p=6681375&postcount=33), I tossed in some neck bones, cooked them until the meat fell off the bones, then added pre-cooked ham. ---
**Author:** ![Doctor\_Who](https://avatars.discourse-cdn.com/v4/letter/d/ed8c4c/32.png) [@Doctor\_Who](https://boards.straightdope.com/u/Doctor_Who)\ **Post date:** [November 22, 2005, 10:50pm UTC](https://boards.straightdope.com/t/im-making-bbq-beef/332291/4 "2005-11-22T22:50:49Z")
I’ve made [this recipe](http://pork.allrecipes.com/az/SrgsZPlldPrkBBQ.asp) and it’s freaking awesome. I also made my own BBQ sauce - ketchup, little vinegar, some soy sauce, worchestshire, and almost every spice in my cabinet. - Peter Wiggen