This was so incredibly easy. My very sweet husband said that this was the best BBQ he has ever had.
1 Hormel Mesquite BBQ pre-seasoned pork tenderloin
1 bottle Kraft Thick and Spicy BBQ sauce
Put the tenderloin in a crock pot on high. Pour a little water over the tenderloin to keep it moist. Let it cook for several hours. (I'm sorry I don't know the exact amount of time) When it is no longer pink, pour the bottle of BBQ sauce in with the pork. Fill the empty bottle half-way with water and pour in the crock-pot. Serve as a sandwich on garlic bread.
Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts
Thursday, November 13, 2008
Wednesday, August 20, 2008
French Dip Sandwich
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans beef consomme or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak
4 sub buns
In a large, shallow skillet over medium heat, melt butter. Add flour to butter and cook a minute longer. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosely across a cutting board. Season meat with grill seasoning With a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put remaining sauce into cups for dipping.
- adapted from Rachael Ray
1 tablespoon all-purpose flour
2 cans beef consomme or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak
4 sub buns
In a large, shallow skillet over medium heat, melt butter. Add flour to butter and cook a minute longer. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosely across a cutting board. Season meat with grill seasoning With a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put remaining sauce into cups for dipping.
- adapted from Rachael Ray
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