Spicy Barbequed Beef Sandwiches

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   Shake flour in the pouch to coat the inside.

5. 5

   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).

6. 6

   Seal the foil pouch by folding shut.

7. 7

   Grill bagged beef directly on grill for about 30 minutes per pound.

8. 8

   Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.

9. 9

   Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork.

10. 10

    Heat the reserved barbeque sauce and hot sauce in a small saucepan.

11. 11

    Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls.

12. 12

    Spoon a bit of the extra sauce over the meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.