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Pampered Chef: How to make BBQ Beef sandwich in DCB/Microwave??

  1. esavvymom

    esavvymom Legend Member Staff Member

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    Has anyone tried this? I see the chicken and Pork recipes. And I see Michael Reeves has a recipe for one using Ribeye steaks, but I have a freezer with several roasts in it. My DH doesn't like traditional roast, so I'd love to be able to try to make a BBQ Beef sandwich with them.

    I've found recipes using the various Beef Roasts that I have, plus some spices, etc....but they are for the regular crockpot and require minimum 3-4 hrs cook time...most are all day. What do you think? Can I pull it off in the microwave?

    I tried one once- but it became very dry. But I didn't have any water or anything in the DCB. Has anyone done this or something similar?
     
    Jun 1, 2009
    #1
  2. ChefPaulaB

    ChefPaulaB Veteran Member

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    I haven't tried it, but would love to know if it works... I'm thinking if you put a bottle of BBQ sauce (or made your own, we love Sweet Baby Ray's Honey BBQ Sauce) and a bottle of beer and did it like that and then shredded it... You would have to play with the times... maybe start at like 30 minutes and keep adding 10 minutes until it seems done (falling apart)... Let us know how it turns out!
     
    Jun 1, 2009
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  3. WLMcCoy

    WLMcCoy Advanced Member

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    this sounds sooo good..
     
    Jun 1, 2009
    #3
  4. esavvymom

    esavvymom Legend Member Staff Member

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    ok..I guess I can sacrifice a roast in the name of Pampered Chef. :D I'll let you know. Not sure if it will be tonight's or tomorrow night's dinner (if the meat is thawed in time!).
     
    Jun 1, 2009
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  5. ChefPaulaB

    ChefPaulaB Veteran Member

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    WE can always count on you to experiment for the rest of us!!! You rock!:D
     
    Jun 1, 2009
    #5
  6. esavvymom

    esavvymom Legend Member Staff Member

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    My DH may not be so enthusiastic about that though! *lol*
     
    Jun 1, 2009
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  7. AnnieBee

    AnnieBee Veteran Member Gold Member

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    I have to admit that I'm dubious about doing a beef pot roast in the microwave. Chicken and pork can be cooked quickly, whether it is on the grill, stove top or oven, so the microwave is not such a huge change. But cheap cuts of beef NEED slow cooking ie low temperature and LONG time to tenderise them. I don't think the DCB is going to work a miracle in the microwave and change this fact.

    However...

    ... I could be wrong :D! So if anyone has tried this and it works, please let us all know!
     
    Jun 1, 2009
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  8. AnnieBee

    AnnieBee Veteran Member Gold Member

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    Oops, I got called away mid-post!

    So, Bobbi, if I haven't put you off :D please let us know how it turns out!!

    Oh, and if it is a "good" cut of beef, then my theory may not apply, however if I was spending the money on an expensive roast, I think I'd rather do it properly in the oven than risk it in the microwave!
     
    Last edited: Jun 1, 2009
    Jun 1, 2009
    #8
  9. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    This made me think...I wonder what would happen if you did it at 50% power in the micro? It would take longer - but the benefits would also be that it would take less energy than the oven, and it wouldn't heat up the kitchen....

    I don't know, because I've been inclined to think like Annabel. I do my Roast in the oven or crockpot.
     
    Jun 1, 2009
    #9
  10. esavvymom

    esavvymom Legend Member Staff Member

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    well, In my case, we bought a side of beef with another friend...so I have several roasts of various cuts. My DH won't eat a 'regular pot-roast', and I'm not sure what else to do with the roasts...so it's not a big deal, nor a big expense. Fortunately, one of the DCB Ribs recipes saved us on the short-ribs that we had lots of...it makes those up very nicely (in the oven though).

    I'll try a few things and see how it works tonight and let you know.
     
    Jun 1, 2009
    #10
  11. esavvymom

    esavvymom Legend Member Staff Member

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    Normally, I wouldn't cook ANYTHING in the microwave like we do with the DCB....I mainly do this for Show-recipe practice. So I would normally do the oven, etc.
     
    Jun 1, 2009
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  12. ChefPaulaB

    ChefPaulaB Veteran Member

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    Well, if it doesn't turn out in the microwave like we're all hoping... then you could definitely do the same thing in the oven with the BBQ sauce and beer (or whatever)... or you could even just cook it in the oven in the DCB just with water or whatever and then shred and add BBQ sauce to it afterwards... I usually do a beef and pork roast together, then I have a lot of leftovers that I use for BBQ sandwiches, makes a great flavor making both together. But I always do it in the oven or crock pot... would be great if it works for the microwave... but this is still a great alternate way to use the roasts for hubby...
     
    Jun 1, 2009
    #12
  13. esavvymom

    esavvymom Legend Member Staff Member

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    So I'd say it was MIXED results.

    :thumbdown: As far as working for a Cooking show. I don't think it cooked in a short enough time. HOWEVER.....

    :thumbup: It was doable. I used this recipe I found (non-PC):

    1 boneless chuck roast
    1 large onion, chopped
    1-2 tsp. Ground cloves
    2 cups water


    I had a Chuck Roast (about 3.5 lbs). I had trimmed it of the huge chunks of fat and cut it unto smaller segments. I used my meat tenderizer (mine has dozens of small blades that slice into the meat....not a meat-"hammer" type tenderizer :D) I then added the onions, water, beef, cloves to the DCB and covered it.

    I cooked it at 80% power for 20 minutes first. Then took it out to stir the meat around, check it (not done enough yet) and then put it in for another 15 minutes. It was getting closer...so I did it another 10 minutes. Probably could have done another 15, but I wouldn't do any more than that. I removed the meat from the liquid so it could cool enough that I could handle it to shred it. It wasn't done QUITE enough for me to just shred with a fork, but I was able to do it some with a fork, some by hand. The Salad Chopper didn't really do much. It cut the meat some, but some pieces it just mushed (the ones that had a little fat in it). So I stuck with fork and finger method.

    I made up a batch of BBQ sauce (from PC Casual Cooking Cookbook). Poured all but about 1/4 cup of the liquid out of the DCB and then put the shredded beef back in. Poured on some BBQ to desired amount, stuck it in the oven to heat through. (Used the oven only because it was already on...but could have just done it in the microwave a few minutes).

    We ate it over toasted Texas Toast and it was very good. DH and my 8yr old son loved it.

    So it's doable to cut down the cooking time of a roast some. I think the combination of covering it with water and maybe cutting the power down. But depending on how long it cooks in the oven for you, I'd probably just stick to the oven, personally.


    But definitely wouldn't be SHOW-worthy because of the time, etc, IMHO. But I'm sure we could come up with a recipe to give to a customer later.
     
    Jun 1, 2009
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  14. jross93

    jross93 Member

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    thank you for sharing your results!
    Jen
     
    Jun 1, 2009
    #14
  15. Shawnna

    Shawnna Senior Member Gold Member

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    It may take too long for a show, but you could type up the recipe and add it to your other DCB recipes and give it to customers who purchase the DCB. And of course, it cooked much faster than crockpot or oven so it did save you some time.
     
    Jun 1, 2009
    #15
  16. ChefPaulaB

    ChefPaulaB Veteran Member

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    Good to know! Thanks for experimenting for us!!!
     
    Jun 2, 2009
    #16
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