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Joined Date: Oct 14, 2007
"Tried this recipe last weekend. Indeed, very tasty. I have my own recipe which includes braising the beef with whole cloves and whole allspice.
I do not have to "burn" the beef to get flavor like a so-called "chef" suggested."
"Made this for today. Meaning, I smoked it Friday and put it in the oven at the beach today. It came out outrageously good. My friends were asking me how I had accomplished that. I told them I have a very good friend who gave me the secret recipe.
Alton actually wrote back to my son, way back when he had the time to do so, for a school project. H"
"Made this during the weekend and it was excellent as expected.
Read the reviews that mentioned "too salty". I saw the video once again, and my suspicions were confirmed. If you notice, Bobby did not use all the rub, just enough to cover the surfaces. Don't blame Flay for your lack of knowledge."
"For those who desire a more savory "angle". Try adding lime (1/4 cup) to the cooking liquid/sauce, as well as garlic cloves (a lot) in between layers of the rolls. Omit the sugar and raisins. I use ground allspice in the meat mixture too, about two tsp per pound.
I do not wish to rate this recipe, as I have not tried it as written and would be to"