Miss Sheila trained under two of the finest cooks I ever knew of--my grandmother and hers. She can hold her own with either of them and, although I would never have told either of them, she outdoes them on many things. Her original idea for barbecue Tender-bits(TM) is everybody's favorite for celebratory meals in the King household. Since Sheila has made me promise to outlive her, I made her teach me how to make her signature dish.
- 2 Cans Loma Linda Tender-bits
- Seasoned Salt
- Bulls-Eye or KC Masterpiece BBQ Sauce
- Remove the top and bottom from both Tender-bit cans and press from the can. Drain the Tender-bits and halve or quarter each "bit" as you prefer. I like mine larger, Sheila likes 'em quartered.
- Put a quarter to half cup of flour in a large mixing bowl and toss in the Tender-bits. Dust them thoroughly and lightly season with seasoned salt.
- Just cover the bottom of a large frying pan or electric skillet in canola oil and heat..
- Place floured "bits" into the oil and cook stirring twice till the outsides are crisp and turn golden brown.
- Pour a bottle of barbecue sauce over the Tender-Bits and remaining oil. With the flour that got into the oil along with the Tender-bits, the barbecue sauce will make a delicious gravy that will cover the vege-meat. When the gravy begins to bubble, turn the heat down to keep the dish warm while you cook the rest of the meal. This allows the Tender-bits to marinate in the barbecue gravy.
- Mama's Southern Mashed Potatoes with a little garlic, butter and cream cheese
- Broccoli with a bit of melted Velveeta Cheese
- Salad finely chopped with Ranch Dressing
- Honeymama's Whole Wheat Dinner Rolls (so good they don't even need butter)
- Peach Cobbler with Blue Bell Homemade Vanilla Ice Cream
|Barbecued Tender-Bits as God intended|
Next time we make up a batch, I'll take a picture and post it here. Till then, bon appetit.
* Did and done. As you can see even just half a can makes up a nice sized batch for two. When we have the kids and their families over, Sheila makes two or three cans and when it's all done, there are never any leftovers.