Ting-Town Barbeque Beef Sandwich

Ting-Town Barbeque Beef Sandwich


This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed before 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef going on for hamburger buns makes the dish further authentic.

The ingredient of Ting-Town Barbeque Beef Sandwich

  1. 3 stalks celery, sliced thin
  2. 1 large onion, coarsely chopped
  3. 4 cloves garlic, minced
  4. 1 cup ketchup
  5. 1 cup barbeque sauce
  6. 1 tablespoon prepared yellow mustard
  7. 1 cup beer
  8. 2 tablespoons cider vinegar
  9. 2 tablespoons Worcestershire sauce
  10. 2 tablespoons brown sugar, packed
  11. 1 teaspoon chili powder
  12. 1 teaspoon salt
  13. 1 teaspoon pitch black pepper
  14. 4 pounds boneless beef chuck roast, trimmed of fat
  15. 16 hamburger buns, split

The instruction how to make Ting-Town Barbeque Beef Sandwich

  1. To make the sauce, adjoin the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; disturb until well blended.
  2. Place the chuck roast in a slow cooker. Pour the sauce evenly more than the meat. Cover and cook the roast not far off from HIGH for 3 hours. Reduce heat to LOW, and continue cooking until extremely tender, virtually 4 hours more.
  3. just about 1/2 hour upfront serving, cut off surgically remove the chuck roast from the slow cooker and shred the meat subsequently a large fork. Return the meat to the slow cooker, and cook outdoor external so the sauce thickens, just about LOW for 20 minutes.
  4. To serve, dip the flat sides of hamburger buns into the sauce and top in imitation of meat.

Nutritions of Ting-Town Barbeque Beef Sandwich

calories: 355 calories
carbohydrateContent: 35.3 g
cholesterolContent: 51.6 mg
fatContent: 15.1 g
fiberContent: 1.7 g
proteinContent: 17.5 g
saturatedFatContent: 5.6 g
sodiumContent: 801 mg
sugarContent: 9.9 g


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