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At random: "No one has done more to prevent conflict - no one has made a greater sacrifice for the cause for Peace - than you, America's proud missile submarine family. You stand tall among our heroes of the Cold War.” -- Gen. Colin Powell

4th a chewlie Sammaches fro Kraft Moderators: Jump to page : 1 Now viewing page 1 [25 messages per page]
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RCK

Posted 2008-06-30 1:11 PM (#17160)

Master and Commander

Posts: 1431

Subject: 4th a chewlie Sammaches fro Kraft

BBQ Roast Beef Sandwiches
RecipePrep Time:
10 minTotal Time:
1 hr 15 min
Makes:12 servings
1 Tbsp. chili powder
1-1/2 tsp. black pepper,divided
1 tsp. garlic powder
1 beef sirloin tip roast (3 lb.)
3/4 cup KRAFT Original Barbecue Sauce, divided
6 cups coleslaw blend
1 cup MIRACLE WHIP Dressing
12 submarine or French bread rolls, split
PREHEAT grill for indirect heat by heating one side of the grill to medium heat and leaving the burners on the other side of grill turned off.
Mix chili powder, 1 tsp. of the pepper and the garlic powder;
rub evenly onto all sides of meat.
Place on cool side of grill; cover with lid.

GRILL meat, without turning, 1 hour. When internal temperature of meat reaches 140ºF, brush meat with 1/4 cup of the barbecue sauce. Continue grilling, covered, 10 min. or until internal temperature of meat reaches 150ºF. Transfer meat to carving board. Tent with foil. Let stand 10 min. or until internal temperature reaches 160ºF. Meanwhile, toss coleslaw blend with dressing and remaining 1/2 tsp. pepper.

CUT meat across the grain into thin slices. Add to remaining 1/2 cup barbecue sauce in large bowl; toss to coat. Spoon into rolls. Serve with the coleslaw.
Kraft Kitchens TipsHow to To Grill Roast Over Direct HeatPreheat grill to medium heat. Place seasoned meat on greased grill; cover. Grill 40 min. or until internal temperature of meat registers 140ºF, turning every 15 min. Remove 1/2 cup of the barbecue sauce; place in large bowl. Brush 2 Tbsp. of the remaining sauce onto meat. Grill, covered, an additional 5 min. Turn meat over; brush with remaining 2 Tbsp. sauce. Grill, covered, an additional 5 to 10 min. or until internal temperature of meat registers 150ºF. Transfer meat to carving board. Tent with foil. Let stand 10 min. (Internal temperature of meat will rise to 160ºF.) Continue as directed.Variation Instead of serving coleslaw as a side dish, spoon over the meat filling before covering sandwiches with tops of rolls.How to Save Flavorful Meat JuicesUse a carving board with an indentation or "trough" to catch the juices from the roast as it is carved. Mix juices with the barbecue sauce before tossing with the sliced meat.

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