2 beef briskets, trimmed about 12 lb, s.
6 cup barbeque sauce
2 cup water
50 each hamburger buns
Directions
Place briskets in a large roasting pan. Combine barbecue sauce and
water; pour over meat. Cover tightly and bake at 325 for 4 to 4 1/2
hours or until fork-tender. Remove meat from juices; cool. Skim fat
from juices. Thinly slice meat; return to pan and heat in juices.
Serve on buns.
Servings: 45 servings
Barbecued Beef Sandwiches For A Crowd Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Sandwich
The History of Recipes
It is possible to track the history of written recipes back into history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by his fellow Romans. He recounts how the meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and parsley. Later, there are a couple of interesting books which date from the fourteenth century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is popular today, but instead accounts of the types of food enjoyed by the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new herbs and spices prompted an increase in manuscripts on cooking, many of which are kept safe in private cookery archives. For the decades that followed, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes of the day. By the time we get to the 1900s, recipe publications are in great demand, mostly due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Barbecued Beef Sandwiches For A Crowd recipe.
