| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Cumin |
| 1 |
|
Bottle BBQ sauce; (18 oz) |
| 18 |
oz |
Wine |
INSTRUCTIONS
Third, My very own recipe for BBQ Brust Deckle (your kosher butcher knows)
Prepare 2-3 days before serving:
1 Brust deckle - Sprinkle meat with ground cumin and let stand for about 15
min.
Cook meat on grill or under low-temp broiler 20-25 min each side - meat
should not be cooked through.
Remove from heat and let stand on cutting board till cool enough to handle.
Slice thin, across the grain, and arrange in large pyrex baking dish. Into
large mixing bowl, pour 1 18oz bottle BBQ sauce, then "wash" the sauce
bottle with equal amount of wine (semi-dry to dry, your choice) and mix
with BBQ sauce.
Pour over sliced meat, cover tightly with foil and refrigerate for a couple
of days.
About 2 hours before serving, place in 200degree oven.Remove and serve.
Fantastic, if I say so myself.
Posted to JEWISH-FOOD digest by "Sondra R. Dobinsky" <sandee@stlnet.com> on
Oct 4, 1998, converted by MM_Buster v2.0l.
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