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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.
Ingredients:
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
Method:
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.
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