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Sandwiches, salads, wings and more — these grill-friendly recipes bring flame-kissed flavor to a classic weeknight staple.
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Five Stars. I made this for part of a Sunday brunch for a large number of cottagers and people were asking me for the recipe. I cooked this on the barbecue using indirect heat. I placed the roast on a foil pan on the "off' side of the grill and basted it frequently with the sauce. It took about an hour and 15 minutes. The roast sliced beautifully. A nice alternative to pan fried peameal and certainly much easier if you are cooking for a large number of people.
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This was amazing! I've used a similar recipe before, but for whatever reason, this combination makes the grade. It's so basic yet such a wonderful blend of flavours while hot and as a leftover. My husband said: "You can make this anytime..." Thanks for sharing! Michelle, Bellevile
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Excellent recipe. I wanted to try something different than just frying and this is a keeper. Thanks for a great recipe.
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy ctoner
on March 06, 2011
Thanks for a great recipie that we will adopt as a favorite! I'm always looking for a great Sunday brunch side, and this is def going to be it. The flavour was awesome and soooooo easy to prepare. Add it as a side for some sort of stata a sweet bun, and fruit, and you're set!!
I will give this to my girlfriends who love an easy, peasy, recipie with good results. I left this in the oven for about an hour and a half, as it was still a bit frozen in the middle.
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Serving Size: 1 (296 g)
Servings Per Recipe: 6
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