Prep Time: 45 Minutes
Yields: 6 Servings


Often after a holiday barbecue, there are bits of country ribs, brisket and chicken left over destined for the refrigerator, and ultimately, the garbage can. This recipe turns leftovers into a masterpiece of a sandwich.

4 cups pulled country rib meat or other barbecue
¼ cup vegetable oil
1 cup coarsely chopped onions
½ cup chopped celery
¼ cup thinly sliced garlic
½ tsp red pepper flakes
1½ cups barbecue sauce
½ cup water or beef stock
salt and cracked black pepper to taste
¼ cup chopped parsley
6 po’boy loaves or hamburger buns

NOTE: You should pull meat from bones of barbecue prior to refrigerating, thus making the job easier. Coarsely chop meat into ¼-inch chunks, and mixing varieties is acceptable. In a Dutch oven, heat oil over medium-high heat. Add onions, celery and garlic. Sauté 3–5 minutes or until vegetables are wilted. Add pepper flakes and chopped meat, blending well into vegetables. Blend in barbecue sauce and water. Bring to a simmer, reduce to low and allow to cook 30 minutes, stirring occasionally. A little water may be added to retain moisture. Season with salt and pepper, add parsley and cook 5 additional minutes. When meat is tender and stringy, remove from heat for sandwiches or to package for the freezer. When ready to serve, heat po’boy bread or hamburger buns in a 300°F oven until warm. Top with a generous serving of hot barbecue. You may wish to dress the sandwich with lettuce and tomatoes or coleslaw.

  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295