Recipes : Spicy Barbequed Beef Sandwiches : Food Network

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Spicy Barbequed Beef Sandwiches
2007, Robert Irvine, All rights reserved.

Directions
For the beef:

Ingredients
1 (2 1/2 to 3-pound) beef chuck pot roast, or other
cut suitable for roasting
1 tablespoon garlic powder
Salt
Freshly ground black pepper
1 tablespoon all-purpose flour
1 cup barbecue sauce, divided
2 tablespoons hot sauce, divided

12 Kaiser rolls or crusty Italian rolls, sliced

Directions
To cook en papillote (on the grill, enclosed in foil),
preheat grill to medium-high heat.

Rinse beef to remove any unwanted smells, pat dry with paper toweling and season
with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch
out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center,
folding the sides to seal, and leaving an opening at the top center through which
to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all
sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the
barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest
of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill

bagged beef directly on grill for about 30 minutes per pound. Ideally this should
be cooked until fork tender, so that you can pull it apart with a fork.

Let beef rest 10 minutes before carving into thin slices, or pulling it apart with
a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then
chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls.
Spoon a bit of the extra sauce over the meat.