Some people may think that watching cooking shows while exercising is defeating the purpose. I’ve never been able to grasp that argument, so consequently, some of my favorite TV programs are about food. I also like to peruse cookbooks and read just about anything that’s written about food.
Today, while browsing the May edition of Reader’s Digest, I came across an article written by Jamie and Bobby Deen, the sons of chef and TV personality Paula Deen. The boys wrote about Pulled BBQ Chicken Sandwiches with Classic Southern Slaw and were sharing the recipes, which are from their 2011 book, “Get Fired Up” (Ballantine, $25).
If you’re like me, you think barbecued sandwiches such as those made with pork are wonderful. But what a lot of people donâ€™t know is you also can make the sandwiches using chicken. It’s nothing new to me, since combining pheasant (in the place of chicken) with a homemade barbecue sauce is one of my favorite dishes. One thing I haven’t thought about, though, is dressing the sandwich with some tasty slaw, which is sort of a Southern tradition.
Here’s the Deens’ recipe for the chicken, slaw and barbecue sauce, which I can’t wait to try. If it’s as good as it looks, I might just have to run out and buy their book, which focuses on grilling, tailgating, picnicking and a lot more.
BBQ Chicken Sandwiches
TO MAKE BBQ:
One 3-pound rotisserie chicken
1Â½ cups prepared barbecue sauce
Classic Southern Slaw (recipe follows)
Bread-and-butter pickles, for serving (optional)
4 Kaiser Rolls, split
TO MAKE SLAW:
Â½ cup mayonnaise
3 tablespoons finely chopped red onion
1Â½ tablespoons apple cider vinegar
1 teaspoon celery seed
Â½ teaspoon kosher salt
Â½ teaspoon freshly ground black pepper
Â¼ teaspoon Tabasco or other hot sauce
One 14- to 16-ounce package prepared slaw mix
Using your hands or a fork, shred the meat from the chicken, discarding the skin. You should have about 2Â½ cups. In a large bowl, stir together the chicken and barbecue sauce. Sandwich the chicken mixture, slaw and pickles between each split roll and serve.
Classic Southern Slaw
In a small bowl, combine the mayonnaise, onion, vinegar, celery seed, salt, pepper, and Tabasco. Place the slaw mix in a large bowl. Pour the mayonnaise mixture over the slaw and toss well. Let stand for 15 minutes before serving. The slaw will keep in an airtight container in the refrigerator for up to 5 days.
1 8-ounce can tomato sauce
1/3 cup apple cider vinegar
3 tablespoons molasses
2 tablespoons dark brown sugar
2 tablespoons ketchup
2 tablespoons minced onion
1 tablespoon grated fresh ginger
2 cloves garlic, finely chopped
1 jalapeno pepper, seeded, if desired, and minced
Â½ teaspoon salt, plus additional to taste
Â¼ teaspoon freshly ground black pepper, plus additional to taste
In medium saucepan over medium heat, combine tomato sauce, vinegar, molasses, brown sugar, ketchup, onion, ginger, garlic, jalapeno, salt and pepper. Simmer sauce until slightly thickened, about 15 minutes.