I am always looking for a Sunday adventure for my family. This week was no exception, and seeing that it was Lag BaOmer, I wanted something to do which involved a barbecue. A friend had recently mentioned to me something about Hakadosh BBQ, which is a traveling pop-up kosher booth that sells Texas-style BBQ meats from a smoker and which is operated by Texan-born Ari White and the team at Gemstone Catering. Hakadosh BBQ joins local street fairs and sets up their traveling restaurant to sell kosher food to the public. So this is where my family and I went on the beautiful Lag BaOmer Sunday this past week. We piled into the car from The Five Towns and drove to their site this week, which was on Broadway on the Upper West Side. We sampled their pulled smoked-beef sandwiches as well as entire smoked turkey legs (I felt like I was back at the Renaissance Festival!). The food was scrumptious and the atmosphere delightful. Visit http://www.gotcholent.com/Hakadosh_BBQ.php for their upcoming locations.
Here is my version of a Texas BBQ Pulled Chicken sandwich made from my Shabbat leftovers.
Pulled Chicken Sandwich Served with Pickles and Coleslaw
3 cups of cooked chicken from chicken soup
1 teaspoon olive oil
1 onion diced
Salt and pepper
1 cup favorite BBQ sauce
Separate the cooked chicken off the bone and shred it into stringy pieces
Heat pan and add olive oil. When oil is hot add onion and sauté until soft.
Season with salt and pepper
Lower pan to a medium temperature.
Add shredded chicken and stir for a minute, then add in the BBQ sauce and cook in pan for 10 minutes uncovered until the sauce reduces a little. Make sure the bottom doesn’t burn by continually stirring.
Serve on a Kaiser roll along with a side of coleslaw and pickles
pulled chicken sandwich
Marinated coleslaw
Recipe adapted from food.com
Vegetables
1 shredded cabbage, finely chopped
2 carrots, shredded
4 scallions, finely chopped
Dressing
3/4 cup white vinegar
1 teaspoon kosher salt
1 tbsp brown sugar (taste)
1 teaspoon celery seeds
1 tablespoon Dijon mustard
3/4 teaspoon garlic powder
2/3 cup vegetable oil
1/2 cup white sugar
black pepper (optional)
Directions:
In a large bowl, mix the vegetables together and set aside.
Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
Cover and refrigerate for 24 hours stirring occasionally.
Season with freshly ground black pepper (if desired) before serving.
Marinated coleslaw
