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Place roll halves, cut-sides down, around outside edge of barbecue. Grill 2 min. or until lightly toasted before filling as directed.
Preheat barbecue to medium heat. Grill meat, covered, 40 min. or until internal temperature of meat registers 140ºF, turning every 10 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. Continue as directed.
Instead of serving the coleslaw as a side dish, spoon over the meat filling before covering sandwiches with tops of rolls.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
love, love, loved it.
I would probably make this again but I would flip the roast over half way thru because the top was rare and the bottom was well done...Other than that it was tasty!
This is by far the best way to barbecue a roast. Much better than wrapping it in foil as the meat develops a rich glaze from the barbecue sauce. Will make this again and again as it is a quick and easy way to feed a crowd.