Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Beef loin tip; paper thin |
\N \N | <<<or>>> |
1 pounds | Beef brisket; paper thin |
\N \N | <<<or>>> |
1 pounds | Tenderloin; 1/8\" to 1/4\" |
\N \N | Barbecue sauce without sugar |
\N \N | Onion salt; to taste |
\N \N | Garlic salt; to taste |
NORMA WRENN NPXR56A
If necessary, roll out meat slices as thin as possible. Trim off fat.
Set oven at 220~ and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8-9 hours. Turn meat after six hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.
Submitted By BILL SPALDING On 02-21-95