We recently took the twins back to college on the east coast and were able to spend some time with my parents.  Believe it or not, my mom and I had a great time cooking.  Yes, that’s what we do to relax and share each other’s company – remember by mom is an actual chef with a cook book.

One of our favorite recipes for lunch or dinner is Pulled Beef BBQ on a homemade bun served with several side dishes.  We got quite ambitious and made Warm Potato Salad, Cole Slaw, and Baked Beans.  Don’t be scared off by the homemade buns, as they are so delicious and worth the effort.  This is such comfort food and of course, I add some bread and butter pickles on mine.  Heaven…

Pulled Beef BBQ

Homemade Hamburger Buns and

Cole Slaw

Serves 10-12



The UBER delicious Homemade Hamburger Buns.


  • 2 1/4 tsp active dry yeast
  • 1 C bread flour
  • 1 C all purpose flour
  • 1/2-1 C whole wheat flour
  • 1 C warm water
  • 1 large egg
  • 1 tbsp light cream
  • 3 tbsp melted butter
  • 1 tbsp sugar
  • 1 1/4 tbsp salt

For the egg wash

  • Beat the egg with the light cream


  • Line a cookie sheet with parchment paper.
  • Put the yeast, 1/2 C all purpose flour, and 1 tsp sugar into bowl of mixer.
  • With wire whisk, add egg, melted butter, 2 tsp sugar, and salt to yeast mixture.
  • Add the rest of the flour, starting with 1/2 C at a time.  (All flours are different and depending on mix of flours you use, adjust amount accordingly until you get a sticky dough).
  • Change to dough hook and knead for 10 minutes and add more flour if needed.
  • Form dough into a a ball on work surface, using a little flour if needed.
  • Roll in a bowl that has been greased with butter or oil – make sure entire ball is coated.
  • Cover with saran wrap and a towel and let rise in warm place until doubled.  This might take as much as two hours.
  • Turn dough out and pat out air bubbles and form into pie shape about 1/2 ” thick.
  • Cut with a knife into 10-12 pie shaped pieces.
  • Tuck and roll to make a ball with the ends twisted at the bottom to seal.
  • Flatten with your hand to about 1/2″.
  • Put dough on cookie sheets about 1 inch apart and cover with saran that has been oiled or make sure there is enough flour on rolls, so the saran doesn’t stick to them.  I like to sprinkle with flour.
  • Let rise 1 hour.
  • Remove saran and brush carefully with egg wash.
  • Bake at 375 for about 15 minutes or until golden brown.



Pulled Beef BBQ – Just get in there and use your hands!


  • 4 lb chuck roast
  • Barbecue seasoning
  • 1 whole onion sliced
  • 2 C ketchup (the coke bottle in the picture is homemade ketchup from our friend Laura)
  • 1/2 C brown sugar
  • 1/3 C cider vinegar
  • Olive oil
  • Salt and pepper


  • Rub chuck with BBQ seasoning and salt and pepper.
  • Let rest for 1/2 hour or more.
  • Brown chuck on all sides in 3 T olive oil.
  • Add onions and sauté 5 minutes – be careful not to burn the meat or onions.
  • Mix together the ketchup, brown sugar, and cider vinegar.
  • Cover the meat with the mixture.
  • Add 1 C water.
  • Bring to a boil on the stove and cover.
  • Roast in 325 degree oven for 2 hours or until tender.
  • Add more water or ketchup/cider mixture as needed.
  • When the meat has cooled, pull apart with two forks or clean hands



Cole Slaw with Celery Seed Dressing.


  • 1/2 head green cabbage thinly sliced
  • 1/2 head red cabbage thinly sliced
  • 4 carrots long grated
  • 1 sweet or red onion thinly sliced
  • 1 cup apple cider vinegar
  • 1 tbsp sugar or honey
  • 1/4 cup olive oil
  • 1 tbsp celery seeds
  • 1 tsp salt
  • 1/2 tsp pepper


  • Mix together the first 4 ingredients in a large bowl.
  • Whisk together the remaining ingredients in a small bowl.
  • Pour dressing over coleslaw and mix well.

Now, you can also make the Cole Slaw the way my mom makes it in her cook book and of course, says is the right way.

Serve the pulled beef bbq on the homemade hamburger buns with the sides of your choosing.  You may even want to put the cole slaw on the sandwich.  And, of course, don’t forget the pickles…


Trust me – they go down fast…