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How to Make Barbecued Roast Beef on a Bun - A Step-by-Step Guide

One of the most beloved and classic outdoor cooking techniques is barbecuing, and there's no better way to enjoy a hot summer day than with a delicious barbecued roast beef on a bun. This recipe combines the smoky flavors of barbecued meat with the convenience and portability of a sandwich, making it the perfect choice for a fun and flavorful outdoor meal.

The key to a truly tasty barbecued roast beef on a bun is in the preparation and cooking process. The roast beef is marinated in a...

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Ingredients

  • 2 teaspoons kosher salt
  • 1 ½ teaspoons white sugar
  • 1 ½ teaspoons freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 ½ pounds boneless top round steak
  • 2 tablespoons barbecue sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ⅛ teaspoon ground turmeric
  • 3 cloves garlic, minced
  • 6 (2 ounce) hamburger buns, split

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Additional Time: 16 hrs 15 mins
  • Total Time: 16 hrs 40 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    322 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 57mg
    • Sodium: 1053mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 26g
    • Vitamin C: 1mg
    • Calcium: 89mg
    • Iron: 4mg
    • Potassium: 366mg

    Categories

    Main recipes
    Beef recipes
    Barbecue recipes
    Sandwich recipes
    Grilled recipes