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12 servings, 1/12 recipe (104 g) each
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Use a carving board with an indentation or "trough" to catch the juices from the meat as it is carved. Mix juices with the barbecue sauce before tossing with the sliced meat.
Heat 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 barbecue sauce; place in large bowl. Brush 2 Tbsp. of the remaining sauce onto meat. Grill, covered, 5 min. Turn meat over; brush with remaining 2 Tbsp. sauce. Grill, covered, 5 to 10 min. or until internal temperature of meat registers 150ºF. Continue as directed.
Serve in split French bread rolls along with a side of coleslaw.
* 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.