- Home
- Beef
- How To make All American Barbecue Sandwiches
How To make All American Barbecue Sandwiches
4 1/2 pounds Ground beef
1 1/2 cups Onion
chopped
2 1/4 cups Catsup
3 tablespoons Prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons Vinegar
2 tablespoons Sugar
1 tablespoon Salt
1 tablespoon Pepper
18 Hamburger buns :
split
Recipe by: Sue Klapper In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Combine catsup, mustard, worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat through. Serve on buns.
How To make All American Barbecue Sandwiches's Videos
Grilled Grinder Sandwich
Viral TikTok Grinder Sandwich Recipe using a Grilled Pork Tenderloin and a Grinder Slaw
#grindersandwich #grindersalad #howtobbqright
Grilled Grinder Sandwich with a Cabbage Grinder Slaw
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning
- BBQ Gloves -
- Hand Savers Glove Liners
- Thermoworks Thermapen
- Red Handle 5 Flexible Knife
Pork Tenderloin Grinder Sandwich with a Grinder Slaw Recipe
Ingredients:
- 2 pork tenderloins
- 2 Tablespoons olive oil
- 2 Tablespoons Killer Hogs AP Seasoning
- 2 Tablespoon Italian Seasoning
- 1 loaf French bread
- 4 Tablespoons Garlic Butter
- 6-8 slices provolone cheese
- 1 tomato thinly sliced
Grinder Slaw Recipe
- 1 10-12oz bag shredded cabbage
- 1 small red onion thinly sliced
- 1/2 cup sliced pepperoncini peppers
- 1 cup mayonnaise
- 1 Tablespoons red wine vinegar
- 1 Tablespoon sub oil
- 2 teaspoons Killer Hogs AP Seasoning (you can sub salt, pepper and garlic to taste)
Directions:
1. Combine the shredded Cole slaw, red onion, pepperoncini, Mayo, red wine vinegar, & sub oil in a bowl. Season with AP seasoning and place in refrigerator for at least an hour.
2. Trim any fat or sinew from pork tenderloins and pat dry with paper towel. Combine AP seasoning and Italian seasoning in a dredge shaker and generously coat each tenderloin
3. Prepare charcoal grill for 2 zone grilling - hot and cool side.
4. Place each tenderloin on the cooking grate over the hot side of the grill. Cook for 1 minute each side then turn until all 4 sides have some color.
5. Move the tenderloins to the cool side and continue to cook until internal temperature reaches 135-140 degrees. Total cook time is about 15 minutes.
6. Remove the tenderloin from the grill and loosely cover with foil. Rest at room temperature for 10 minutes.
7. Split the French bread in half lengthwise and spread garlic butter on each side. Toast the bread lightly in the oven on broil or on the grill.
8. Slice the pork tenderloin into thin medallions. To build the grinder sandwich: place a couple slices of provolone on the bread followed by thin slices of the pork. Top with more cheese and place back in the oven or on the grill just long enough to melt the cheese. Top with the grinder slaw and slices of tomato along with the top half of French bread.
Connect With Malcom Reed:
Facebook -
Twitter -
Instagram -
TikTok -
Malcom's Podcast -
For Malcom's BBQ Supplies visit -
All-American Burger Dog! 4th of July Special
Learn how to make a Burger Dog! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this All-American Burger Dog 4th of July special recipe!
McRib Sandwich
Recipe for a Giant McRib Sandwich using a slab of smoked, boneless baby back ribs for the most delicious McRib Sandwich.
#mcrib #mcribsandwhich #howtobbqright
MacRib Sandwich
WHAT MALCOM USED IN THIS RECIPE:
- Ribs sourced from Compart Family Farms compartduroc.com
- Red Handled Filet Knife
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- Black Nitrile Gloves
- Tumbleweeds Fire Starters
- Killer Hogs Vinegar Sauce
- Killer Hogs The BBQ Sauce
- Basting Brush
Now this is how you do a rib sandwich the Right way! For my version I start with a whole rack of Compart Duroc Baby Back Ribs. Make sure the membrane is off the back of the ribs and use the tip of a knife to make a thin cut beside every bone. This will make it easy to “pop” the bones out when the ribs are fully smoked.
I seasoned the ribs with my AP and The BBQ Rub. Then they are smoked at 275°F for a couple hours using pecan wood. At this point you want to get the ribs tender, so I wrapped them up in foil with a little brown sugar, butter, and some vinegar bbq sauce. The foil breaks the ribs down - makes them tender which will make it easy to remove the bones.
After 1 hour and 45 minutes in the foil, the ribs are ready. Remove the ribs from the pit and open the foil. Gently pull each bone out of the rack and move the slab over to a cooling rack. Now brush a little special sauce on the back side (50/50 mix of my The BBQ Sauce and Vinegar Sauce). Carefully flip the ribs over and brush the meat side with the sauce. Place the cooling rack on the pit and let the ribs glaze for 15-20 minutes.
Now it’s time to make the MacRib Sammich - split a loaf of fresh French bread lengthwise. Spread a little butter on the bread and toast it in the oven on broil for 2-3 minutes. Drizzle some of the 50/50 sauce mixture on the bottom half of the bread and top with thinly sliced onion and plenty of dill pickle slices. Place the slab of ribs on on top followed by as much 50/50 sauce as you can stand. Place the top half of bread on top and cut into quarters using a “big” knife. Now you’re ready to pull them shirt sleeves up and dig into one of the the best sandwiches you’ve ever tried Just make sure you have plenty of napkins on hand!
MacRib Sandwich Ingredients:
- 1 slab Compart Duroc Loin Back Ribs
- 2 Tablespoons Killer Hogs AP seasoning
- 2 Tablespoons Killer Hogs The BBQ Rub
- 1/3 cup brown sugar
- 1 stick butter (split in half lengthwise)
- 3/4 cup Killer Hogs Vinegar
- 1/2 cup Killer Hogs The BBQ Sauce
- 1 loaf fresh French Bread1/2 onion thinly sliced
- Several hamburger style dill pickles (as much as you like)
MacRib Sandwich Directions:
1. Fire up bbq smoker for indirect cooking at 275°F using pecan wood for smoke
2. Remove membrane from back side of ribs and make a thin incision along each bone. (I also cut the end bones off the rack of ribs leaving about 10 bones)
3. Season each side with AP seasoning followed by a thin layer of mustard. Pat the seasoning into the meat and dust with The BBQ Rub. Let the ribs set meat side up for about 15 - 20 minutes while the smoker stabilizes.
4. Place the ribs on the smoker and cook for 2 hours.
5. Wrap the ribs: Double layer of foil, spread out the brown sugar, lay the butter on top, drizzle with 1/4 cup of Vinegar sauce, and place the ribs meat down. Wrap the foil tight around the ribs and place back on the smoker.
6. Continue to cook for 1 hour 45 minutes or until ribs are tender. Remove the ribs from the cooker and open the foil. Carefully remove each bone (they’ll pop out clean at this point).
7. Transfer the ribs to a cooling rack lined with foil. Combine the remaining sauces and brush on the back side. Flip the ribs over meat side up and brush with sauce.
8. Place the cooling rack on the pit and glaze for 15-20 minutes.
9. Slice the French bread in half lengthwise and spread with a little butter. Toast in the oven for 2—3 minutes on broil - don’t walk away
10. To build the sandwich: Drizzle some of the 50/50 sauce on the bottom half of the bread. Top with thinly sliced onion and pickles. Place the ribs on top and drizzle with more sauce. Add the top half of the bread and slice into quarters to serve.
Connect With Malcom Reed:
Facebook -
Twitter -
Instagram -
TikTok -
Malcom's Podcast -
For Malcom's BBQ Supplies visit -
BBQ Sandwich
I mean... I can't think of many better ways to spend 5 minutes than making this sandwich ➡️ Hot & smoky bbq sauce mixed with braised beef, aged cheddar cheese, leftover slaw, and red onion all on a Martin’s Potato roll. #shorts
⬇️CONNECT WITH ME⬇️
All-American Barbecue Sauce - Food Wishes
Buying barbecue sauce at the store is convenient, but making your own classic, Kansas City-style sauce at home is surprisingly fast, and easy. Above and beyond avoiding all kinds of artificial ingredients, you can customize the flavors to your tastes, and in just minutes, produce a sauce just as good, if not better than that stuff from the grocery store.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about All-American Barbecue Sauce, follow this link:
You can also find more of Chef John’s content on Allrecipes:
The Greatest BBQ Pork Sandwich (American BBQ vs Korean Style)
Click here to bundle your home and car insurance with GEICO. Thanks to Geico for sponsoring this video!
Look I make a lot of sandwiches on this channel but that's not a bad thing, especially when we're talking BBQ pulled pork sandwiches two different ways. These two sandwiches, American BBQ and Korean BBQ are very special and they deliver an experience unlike any other.
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
Recipe:
Blender:
Gochujang:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------