Short ribs are incredibly delicious on their own but I have to say putting them into tacos is an amazing dinner idea. If you find yourself with leftovers or if you’ve made a double batch, these tacos are a great way to enjoy them. 

We also love these quick and easy Ground Beef Tacos for any night of the week. 

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How to Make Short Rib Tacos:

• Remove cooked rib meat from bones.

• Dice the rib meat and add it to a skillet with 1/4 cup of water and place over low heat while you prep the rest of the ingredients. 
• Heat taco shells in a 350° oven.
• Shred lettuce and cheddar cheese.
• Dice tomatoes and green onions. 

• Fill taco shells with lettuce, cheese, tomatoes and onions and fill with chopped short rib meat. 
• Serve immediately. 

What are Short Ribs?

Short ribs are beef ribs that come from the brisket area, chuck plate or ribs. The meat will vary in thickness and have a small portion of the rib bone. It is a tough cut and is best cooked low and slow.

My Favorite Short Rib Recipes:

Smoked Beef Ribs are marinated in a glorious coffee and brown sugar mixture and slow smoked on your grill. They turn out so flavorful, tender and delicious.

Dutch Oven Short Ribs is one of our favorite hearty and delicious meals. We made this outdoors on the grill but it would be just as simple on your stovetop. 

Peach and Ginger Braised Short Ribs are slow cooked in coffee and then glazed with a decadent peach and ginger glaze. 

[mv_create key=”861″ layout=”grid” thumbnail=”https://www.missinthekitchen.com/wp-content/uploads/2018/01/Brisket-Tacos-Recipe-Plated-Photo.jpg” title=”Easy Recipes for Taco Night” type=”list”]A taco bar is a great way to feed a crowd or picky kids. Everyone can pick their favorite toppings like easy guacamole, sour cream or salsa ranch dressing.

We always have both crunchy and soft taco shells for taco night. My guys like to wrap the crunchy shell in a soft shell and then they don’t fall apart. Pretty smart!

I just love it when we have time to grill several things over the weekend that we can enjoy all week long. We added these short ribs to the grill while we were cooking a rump roast for dinner.

It was so easy to pull them out of the fridge to make tacos and have dinner on the table in about 15 minutes. We also love using leftover short ribs for these Short Rib Burritos. They are packed with flavor and get really crunchy on the grill!

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Short Rib Tacos

Short Rib Tacos are one of the most delicious ways to enjoy beef ribs! Pile your taco shells high with your favorite toppings along with smoked rib meat for a new spin on taco night! 

Course Main Dishes

Cuisine American

Keyword beef rib tacos, beef tacos, leftover short ribs

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 607kcal

Author Milisa

Ingredients

• 1 pound beef ribs cooked
• 8 taco shells
• ½ cup shredded cheddar cheese
• ½ cup shredded lettuce
• ¼ cup diced tomatoes
• ¼ cup diced green onions
• sour cream salsa, guacamole if desired

Instructions

• Remove rib meat from bones and dice.
• Place in a skillet with 1/4 cup water. Place over low heat to simmer.
• Bake taco shells according to package directions.
• Top taco shells with lettuce, cheese, tomatoes, green onions and rib meat.
• Add sour cream, salsa and guacamole if desired.

Nutrition

Serving: 1g | Calories: 607kcal | Carbohydrates: 20g | Protein: 31g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Cholesterol: 111mg | Sodium: 366mg | Fiber: 3g | Sugar: 2g

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Roast Beef Sandwich

Sandwiches are a simple dinner solution for busy weeknights and I’m here to tell you, they do not have to be ordinary or boring! 

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Just take me to the recipe! If you are just in search of the printable recipe card, use the jump to recipe button in the top right corner or just scroll down to the very bottom of the post. Otherwise read on for my favorite time saving trick for easy weeknight dinners!

Dinner time can be so hectic and stressful. One of our favorite ways to make meal time a little easier is to batch cook on the weekends. When we fire up the grill on Saturday or Sunday, we always add a smoked rump roast, whole chicken or do a double batch of beef ribs. 

It’s really just as easy to grill a large portion as it is a small portion and it’s such a time saver during the week if the main dish is already prepared. 

We can usually get a couple of meals out of one nice sized roast or a whole chicken. It’s also easy to freeze half to eat next week or later in the month. We also love to turn a chuck roast into Poor Man’s Burnt Ends.

How to Make the Best Roast Beef Sandwich:

Any cut of roast will make a delicious sandwich. Rump Roast is really tender and delicious but we most often cook a chuck roast, which is less tender but usually more affordable. 

• Pat roast dry with paper towels and season both sides with olive oil and Beef Rub. Use a sharp knife or large tined fork to pierce the roast and rub the seasonings down into the meat. 

• Prepare a grill to 300°. Cook roast over indirect heat for 30-40 minutes per pound until it reaches 145°. Allow roast to rest 10 minutes before slicing. 
• If you are batch cooking and preparing roast ahead. Cool roast for 30 minutes and do not slice. Wrap tightly in plastic wrap and place in refrigerator until ready to serve. 

• For the sandwiches: Thinly slice roast. For hot roast beef sandwiches, add 2 tablespoons butter or olive oil to a skillet and heat roast over medium heat, about 3-5 minutes, just until warm. 
• Butter buns and toast lightly. 

• Top buns with thin sliced roast, drizzle with homemade Horseradish Sauce and top with Easy Onion Strings if desired. 

This is one of the best Roast Beef Sandwiches that you’ll ever try! It makes a really simple dinner that the entire family can enjoy and it would be a huge hit for game day parties! Guaranteed! 

More Sandwiches to Try:

• Smoked Roast Beef Sandwiches have a delicious garlic rub and are slathered with a homemade Vidalia Onion Spread that is over the top delicious. 
• Roast Beef and Cheddar Sandwiches are just like the classic drive thru meal but even better with our homemade barbecue sauce!
• Mushroom and Swiss Roast Beef Sandwich is topped with white barbecue sauce for an incredibly delicious sandwich that will knock your socks off!
• Chicken Fried Steak Sandwiches are one of my favorites for a quick comfort food meal. A crispy coated tenderized steak topped with Sriracha Comeback Sauce. 
• Philly Chicken Sandwiches are always a hit with lots of peppers, onions and melted cheese on a toasted bun. 
• Blackened Shrimp Po Boys are a super easy dinner. Quick, easy and so delicious!

What to Serve with Roast Beef Sandwiches:

• Sweet Potato Fries are so so simple and the best side for burgers or sandwiches. Easy to make in the oven and healthy too!
• Creamy Dill Potato Salad is an easy make ahead side for any dinner and it’s the perfect addition to sandwich night.
• The Best Macaroni Salad is one of our favorite side dishes for every day dinners and a must have for any holiday dinner. It makes a big batch and is perfect for meal prepping to get dinner on the table in a snap.
• Air Fryer Roasted Potatoes are a simple addition to any dinner. Made with red potatoes flavored with garlic and rosemary. 

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Roast Beef Sandwich

Roast Beef Sandwich topped with homemade horseradish sauce and crispy onion strings on a toasted bun is a delicious dinner for any night of the week. 

Course Main Dishes

Cuisine American

Keyword hot roast beef, roast sandwich

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4 sandwiches

Calories 620kcal

Author Milisa

Ingredients

• 3- 4 pound beef roast chuck or rump roast
• 2 tablespoons olive oil
• ¼ cup Beef Rub

For the Sandwiches:

• 4 sandwich buns
• ¼ cup softened butter divided use
• 2 pounds thin sliced roast beef
• ½ cup horseradish sauce
• Easy Onion Strings optional

Instructions

• Coat roast with olive oil and season with Beef Rub. Use a sharp knife or large tined fork to pierce all over. Rub olive oil and seasonings down into the meat.
• Prepare grill to 300°. Add roast over indirect fire and cook 1 1 1/2 hours or until roast reaches about 155° internal temperature.
• Remove from grill and allow to rest 10 minutes before slicing.
• If you are not serving immediately, cool roast slightly and wrap in plastic wrap before slicing.
• To make the sandwiches: Add 2 tablespoons butter to a skillet and add sliced roast. Cook until just heated through. (Skip this step if you are making sandwiches just after grilling.)
• Butter each side of the buns with remaining butter and toast lightly.
• Top each bun with sliced roast beef, top with horseradish sauce, onions strings and top bun.
• Serve immediately.
• Store remaining roast beef wrapped in plastic wrap in refrigerator for up to 4 days.

Nutrition

Serving: 1g | Calories: 620kcal | Carbohydrates: 32g | Protein: 52g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 2572mg | Fiber: 2g | Sugar: 4g

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Serve these Smoked Beef Ribs up with Creamy Dill Potato Salad, The Best Macaroni Salad and a pan of pan of Skillet Cornbread and you are all set for a delicious meal. 

Smoked Beef Ribs

Beef Ribs make for a hearty and delicious meal. When cooked correctly, they are tender and flavorful. A great main dish for backyard cookouts, tailgating or for grilling with your family. 

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How to Make Smoked Beef Ribs:

• If your ribs are frozen, thaw completely in the refrigerator. Separate and place in a large bowl. 

• Prepare the marinade by adding brewed coffee, brown sugar, Worcestershire sauce, Italian seasonings, smoked paprika, garlic and salt to a saucepan.
• Bring to a boil and then lower to simmer for about 5 minutes. Cool before pouring over meat. Cool rapidly by placing in the freezer for about 15 minutes. 

• Pour marinade over beef ribs, cover and refrigerate at least 1 hour and up to 4 hours. 
• Prepare grill or smoker to about 300°.

• Place ribs over indirect fire and cook for 30 minutes. Brush with marinade once more. Continue cooking until internal temperature reaches about 185-190° for the most tender ribs.

• Ribs are cooked through at 145° but they will get more tender starting at about 165° and the most tender around 190°.

This coffee and brown sugar marinade gives the ribs so much flavor that they do not need barbecue sauce. If you really love sauce on your ribs, check out our Homemade Barbecue Sauce,Dr Pepper Barbecue Sauce and Jalapeno Barbecue Sauce recipes. 

If you happen to have a bit of leftover rib meat, these Short Rib Burritos are crazy-delicious and make a quick weeknight dinner.

More Rib Recipes to Try:

• Peach and Ginger Glazed Short Ribs are crazy delicious. I had a reader that tried them on the smoker and said, they were amazing. Cook these in the oven or on the grill. 
• Dutch Oven Short Ribs are great for camping or an outdoor weekend. Slow cooked with onions and potatoes in a barbecue broth. These ribs are tender and delicious. 
• If you are into pork ribs, we have Dr Pepper Barbecue Ribs, Smoked Spare Ribs and these incredible Smoked Baby Back Ribs and these Mustard BBQ Ribs are outrageously delicious.

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Smoked Beef Ribs

Smoked Beef Ribs are marinated in our favorite coffee and brown sugar marinade and slow smoked to perfection. These ribs are tender, juicy and so flavorful. 

Course Grilling

Cuisine American

Keyword beef ribs, ribs, short ribs

Prep Time 1 hour hour

Cook Time 2 hours hours

Total Time 3 hours hours

Servings 8 servings

Calories 895kcal

Author Milisa

Ingredients

• 4 pounds beef ribs
• 1 cup brewed coffee
• 1 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Italian Seasoning
• 1 tablespoon smoked paprika
• 1 tablespoon granulated garlic
• 1 teaspoon kosher salt

Instructions

• Prepare marinade by combining brewed coffee, brown sugar, Worcestershire sauce, Italian Seasoning, smoked paprika, garlic and salt in a saucepan.
• Bring to a boil then lower to simmer. Cook 5 minutes, remove from heat and cool to room temperature. Cool rapidly by placing marinade in the freezer for about 15 minutes.
• Place ribs in a large bowl and cover with marinade. Cover and refrigerate 1 hour or up to 4 hours.
• Prepare grill or smoker to 300°.
• Place ribs over indirect heat and brush with marinade. Cook 30 minutes, brush with marinade once more. Discard remaining marinade.
• Continue to cook until ribs reach about 165° about 1 more hour. For fall apart tender ribs, cook to 190°.
• Remove from grill and serve immediately.

Nutrition

Serving: 1g | Calories: 895kcal | Carbohydrates: 25g | Protein: 52g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 30g | Cholesterol: 191mg | Sodium: 460mg | Fiber: 1g | Sugar: 23g

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Brisket has become my number one favorite thing to eat. It makes the best barbecue sandwiches and then we enjoy great dishes like brisket tacos , Brisket Nachos, Jalapeno Poppers with Brisket and Bacon,  Brisket Taquitos and you don’t want to miss the Brisket Mac & Cheese! Need more inspiration? Check out all of our best Leftover Brisket Recipes!

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Easy Smoked Brisket

I have used many methods to cook brisket but this one is my favorite. It’s my husband’s top secret recipe and I’ve finally got the steps down and the photos to share with you. Finally!

How To Make Easy Smoked Brisket:

• Mix together the dry rub with brown sugar, Mrs Dash Seasoning, granulated garlic, black pepper and kosher salt.
• Remove brisket from packaging and pat dry with paper towels.
• Place on a large baking sheet or cutting board.
• Pour olive oil over brisket and half of dry rub.
• 
• Using a large fork or a knife, pierce meat all over and work oil and rub down into the meat.
• Prepare grill with hickory or oak wood for smoking. Ideal temperature is 250 degrees.
• 
• Place brisket on the grill and smoke for 3 hours, maintaining the 250 degree temperature.
• Remove brisket from grill and place on a large piece of heavy duty foil on a baking sheet.
• 
• Sprinkle remaining rub over entire meaty surface.
• 
• Wrap foil to make a sealed packet.
• Place in a 250 degree oven and bake for 30 minutes per pound.

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How to Slice and Store Brisket:

• You can serve the brisket immediately out of the oven or if you are making ahead, wrap tightly in plastic wrap and then foil. The plastic wrap will seal in the moisture and juices.
• Chilled brisket will yield the best, uniform slices. You can use a sharp knife or a meat slicer for really thin slices.
• Brisket will be tender enough to shred immediately or after refrigerating.
• Brisket will keep if well wrapped in the refrigerator up to 5 days.

How to Reheat Brisket:

• I like to add a little of my Dr Pepper Barbecue Sauce or Jalapeno Barbecue Sauce to a skillet and add the brisket slices and just get them hot enough that the barbecue coats the meat. It seriously doesn’t get any better than this.
• Add a spoon or two of creamy coleslaw and you are in barbecue brisket heaven.
• You can also add to a dry skillet or add a little beef broth to reheat.

With three hours of smoking, you are going to get all of the smoky flavor that you need. I like to pop it in the oven at that point to finish cooking and become so tender that it just melts in your mouth.

It doesn’t get any easier than this and it rivals any smoked brisket that I’ve had in Texas barbecue restaurants.

Brisket can be a very affordable option for entertaining. Try to get one that is trimmed well. I can usually find them in the range of $1.50-$2.50 per pound which in comparison to buying from the local barbecue joint at $13 per pound. That is quite a savings and I promise this method is just as good, if not better.

Since starting the Out Grilling site, we have been loving this Smoked Brisket with Brown Sugar Dry Rub. It follows the same method and uses a homemade dry rub that is outrageously delicious!

If you are looking for a traditional Corned Beef Brisket, try this one from Will Cook for Smiles and these Poor Man’s Burnt Ends are crazy delicious/.

Brisket is perfect for summer cookouts, July 4th parties, and just any celebration or get together with friends and family.

Delicious Dishes to Complete Your Meal:

• Creamy Coleslaw
• Creamy Dill Potato Salad
• The Best Macaroni Salad
• Grilled Mexican Street Corn
• Easy Party Punch

More Grilling Recipes to Check Out:

• Dr Pepper Barbecue Ribs
• Smoked Spare Ribs
• Spicy Honey Chicken Tenders
• Grilling the Perfect Steak
• Crack Burgers ~ Plain Chicken

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Easy Smoked Brisket

Easy Smoked Brisket Recipe with our tried and true method!

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 18

Calories 968kcal

Author Milisa

Ingredients

• 12-14 pound beef brisket
• ½ cup olive oil
• 3 tablespoons brown sugar
• 3 tablespoons Mrs Dash or other all purpose seasoning
• 1 tablespoon granulated garlic
• 1 tablespoon black pepper
• 2 teaspoons kosher salt

Instructions

• Remove brisket from packaging and pat dry with paper towels.
• Place on a large baking sheet or cutting board.
• Mix together the dry rub with brown sugar, Mrs Dash Seasoning, granulated garlic, black pepper and kosher salt.
• Pour olive oil over brisket and half of dry rub.
• Using a large fork or a knife, pierce meat all over and work oil and rub down into the meat.
• Prepare grill with hickory or oak wood for smoking. Ideal temperature is 250 degrees.
• Place brisket on the grill and smoke for 3 hours, maintaining the 250 degree temperature.
• Remove brisket from grill and place on a large piece of heavy duty foil on a baking sheet.
• Sprinkle remaining rub over entire meaty surface.
• Wrap foil to make a sealed packet.
• Place in a 250 degree oven and bake for 30 minutes per pound.
• You can serve the brisket immediately out of the oven or if you are making ahead, wrap tightly in plastic wrap and then foil. The plastic wrap will seal in the moisture and juices.

Video

Nutrition

Calories: 968kcal | Protein: 58g | Fat: 79g | Saturated Fat: 30g | Cholesterol: 308mg | Sodium: 400mg | Sugar: 1g

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I was pretty much jumping up and down to get my hands on this cookbook and I immediately knew this Christmas Brisket Fried Rice would be the first recipe I had to try. Brisket has become my absolute favorite food on the planet.

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Every couple of weeks my husband expertly cooks up an Easy Smoked Brisket. We usually just slice it and eat it, sometimes slathered in Dr Pepper Barbecue Sauce. On occasion I make it into Brisket Nachos, Jalapeno Poppers with Brisket & Bacon, Brisket Taquitos or Brisket Tacos but I had never even thought about fried rice.

Holy smokes is this ever delicious. It was inspired by two North American Jewish traditions: making brisket for Hanukkah and going out for Chinese food on Christmas. There’s also an awesome Not Your Mama’s Horseradish Brisket recipe included, can’t wait to make that too.

Brisket tends to disappear in about ten seconds, especially if all of the guys are around. So I was pretty anxious to make this Christmas Brisket Fried Rice before it all disappeared. The aromas coming from the kitchen were almost unbearable. I thought I was going to starve before I got this on the table.

I had told my guys what I was planning to make for dinner. Really you can’t go wrong with brisket, but I knew I was stepping outside what they consider a normal brisket dinner. They may have stopped listening when I said brisket.

When we dished it up, I was asked what the yellow things were and are these GREEN PEAS? Seriously? You made us dinner with eggs and GREEN PEAS? I will say this is probably the first time I’ve ever served green peas to my family. None of us like green peas.

I had to laugh and I promised them it would be delicious if they would just take a bite. Sure enough, it was gone in a flash and I’m pretty sure none of us were worse off after eating a few green peas.

I have bookmarked so many recipes to try from Bringing it Home, including the spaghetti pie and chocolate-dipped dulce de leche filled sandwich cookies! It’s definitely earned a spot on my shelf of favorite cookbooks. Pick one up for yourself and it would be a great gift this year for anyone who loves food!

This Easy Korean Ground Beef and Broccoli is another simple dinner idea for busy weeknights and if you are looking for more traditional fried rice, try this Shrimp Fried Rice!

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Christmas Brisket Fried Rice

Christmas Brisket Fried Rice is a fabulous way to change up the weekly dinner routine! A great recipe for leftover brisket!

Course Main Dishes

Cuisine American

Keyword 30 minute recipe, fried rice, leftover brisket

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Milisa

Ingredients

• 1 cup jasmine rice
• 3 teaspoons canola oil divided
• 2 large eggs lightly beaten
• Kosher salt
• 5 scallions cut crosswise into 1/2-inch lengths, white and green parts separated
• 3 tablespoons finely chopped peeled fresh ginger from a 3- inch knob
• 2 garlic cloves finely chopped
• ¾ pound brisket shredded (about 3 cups)
• ½ cup frozen peas thawed
• ¼ cup finely chopped cilantro stems plus 1/4 cup coarsely chopped cilantro leaves for serving
• 2 tablespoons soy sauce
• ¼ teaspoon freshly ground pepper
• Sriracha hot sauce for serving
• 1 lime cut into wedges for serving

Instructions

• Cook the rice according to package instructions. Spread on a baking sheet and let cool until ready to use.
• In a large wok or 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the eggs and 1/4 teaspoon salt and cook, stirring until just set, 2 to 3 minutes. Transfer the eggs to a plate and set aside.
• Add 1 teaspoon oil and the scallion whites to the skillet. Cook over medium-high heat, stirring occasionally, until fragrant and beginning to soften, 3 to 4 minutes. Stir in the ginger and garlic and cook until fragrant, about 1 minute more.
• Add the remaining 1 teaspoon oil, then the brisket and cook, stirring occasionally, until warmed through, about 3 minutes. Add the rice and cook, stirring frequently, until well incorporated and beginning to crisp, 3 to 4 minutes. Add the peas and reserved eggs. Stir well, breaking up the eggs with a wooden spoon, about 1 minute. Add the scallion greens, cilantro stems, soy sauce and a generous pinch of salt and pepper. Continue stirring, until the scallions are just tender, about 1 minute more. Adjust seasonings to taste.
• Sprinkle with cilantro leaves and serve warm with Sriracha and lime wedges.

Disclosure: I was provided with the cookbook for review purposes, all thoughts and opinions are my own. This post contains affiliate links. If you make a purchase through these links, I will earn a small amount at no cost to you.

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Grilled cheese sandwiches have always been on the short list of my favorite comfort foods.  This Barbecue Beef and Bacon Grilled Cheese features my favorite Kerrygold Dubliner with Stout, Blarney Castle and the ever amazing Kerrygold Butter.  

I used whole grain bread, a bit of leftover pot roast tossed with barbecue sauce and a bit of crispy bacon.  All of these things are great on their own and come together for an epic grilled cheese sandwich!

The last few weeks have been a little crazy.  I did finally get my bookwork done and off to the accountant with like 3 days to spare.  

I say this every year, but I need to do it monthly, not wait until April 3rd to even start.  I am so good to tell my college-age son that procrastination is not his friend.  Well guess where he gets that wonderful habit? Yes from yours truly.

So I get my bookwork done and then I was 2 1/2 days without internet.  Pure torture keeping up with my social media business with limited internet from my iPhone.  That was fun.  So then I was really behind.  

I have quite a backlog of recipes to share with you and although Sunday was National Grilled Cheese Day, I do believe that the wonderful grilled cheese sandwich is actually celebrated all month long.  Yay!

I cook a pot roast at least once a week and make many, many barbecue sandwiches.  The melty cheese takes the regular barbecue sandwich to the next level and a bit of bacon is always a good idea in my book.

So get to celebrating Grilled Cheese Month and make a Barbecue Beef and Bacon Grilled Cheese! I highly recommend doing it with some Kerrygold Cheese.

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Barbecue Beef and Bacon Grilled Cheese

Barbecue Beef and Bacon Grilled Cheese Sandwiches are filling and so delicious! The perfect way to enjoy that leftover Sunday pot roast.  

Course Sandwiches

Cuisine American

Keyword bacon grilled cheese, grilled cheese, roast beef sandwich

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Milisa

Ingredients

• 1 tablespoon Kerrygold Butter
• 4 slices whole grain bread
• ⅔ cup shredded Kerrygold Dubliner with Stout Cheese
• ⅔ cup shredded Kerrygold Blarney Castle Cheese
• ½ cup chopped or shredded roast beef
• 2 tablespoons barbecue sauce
• 4 slices bacon cooked and crumbled

Instructions

• Preheat a griddle or cast iron pan over medium heat.
• Butter one side of each slice of bread. Place 2 slices on griddle, butter side down.
• Add 1/2 of Dubliner with Stout to each piece of bread. Quickly toss roast and barbecue sauce together and spoon over cheese. Top each with half of bacon. Top each with half of Blarney Castle. Top with remaining bread slices, butter side out. Turn sandwiches to toast on both sides.
• Remove from heat and serve with additional barbecue sauce.

Disclosure: I am a member of the Kerrygold Blogger Network.  I received product for recipe development but I was not compensated for this post.  My family has been enjoying the  Kerrygold  brand for many, many years.  All thoughts and opinions are my own.  

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