Some cosmetic changes in preparation for larger site changes in the works.


In the South we just use the "dollar supermarket buns". We also don't put sauce on

Veteran Member
1945 posts
Joined: Aug 15, 2007


Posted to Thread #29386 at 4:37 pm on Jan 25, 2017

the meat (which would also work with this recipe) until serving so it isn't over sauced.
Brioche buns would be a good choice maybe for yours. ;o)

Other messages in this thread: