Barbecue sandwich

Abarbecue sandwichis asandwichthat is typically prepared withbarbecuedmeats.Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but includebarbecue sauce. Many variations, includingregional variations, exist, along with diverse types of cooking styles, preparations and ingredients.
A plethora of meats and preparation styles for barbecue sandwiches exist. Meats may be sliced, chopped or pulled, and various types are used,such aspork,pulled pork,pork shoulder,beef,beefbrisket,chicken,sausage,pork ribsandturkey.Some versions use slow-smokedmeats.Barbecue sandwiches typically havebarbecue sauceincluded in their preparation, either when the meat is cooked, as a sauce within a sandwich, or both. Some meats may be seasoned with aspice rub. Some barbecue sandwiches may use cooked meats that are not barbecued, but include a barbecue sauce.Coleslawis sometimes served with barbecue sandwiches, either on the sandwich itselfor as aside dish.Sometimessautéedvegetables such as onion and garlic are also used.Some versions prepared with beef brisket include both lean and fatty portions from the cut of beefto enhance their flavor. Pre-packaged barbecue sandwiches are also manufactured.
Breads used in the preparation of barbecue sandwiches includewhite bread,hamburger buns,whole wheat breadand evenrye bread.The bread can help to prevent the meat from drying and to retain its temperature.
InEast Asiancuisine, the northern Chineserou jia moand southerngua baoare common foods.Bánh mìsandwiches may contain BBQ chicken or marinated beef and roast pork.
In northeastern & south central Pennsylvania (especially Pennsylvania Dutch country), a barbecue sandwich (or hamburger barbecue sandwich) generally refers to ground beef cooked in barbecue sauce and served on a hamburger bun, known in other parts of the country as aSloppy Joe.
InKansas City, Missouri, beef brisket barbecue sandwiches are common, and are served with sauce atop them or dry.
Chopped pork barbecue sandwiches with coleslaw served on the sandwich are common inNorth Carolina. The term "barbecue" in North Carolina commonly refers specifically to barbecued, chopped pork, whereas other barbecued foods are often referred to by their actual food name.
Chopped pork shoulder barbecue sandwiches served with coleslaw atop them are common inMemphis, Tennessee.For example, Leonard Heuberger, who in 1922 founded a barbecue restaurant in Memphis named Leonard's, has been reputed there as being the inventor of the "classic Memphis pork barbecue sandwich".This sandwich was prepared on a bun with chopped or pulled pork shoulder meat, a tomato-based sauce, and coleslaw.In the bookSouthern Food: At Home, on the Road, in History, it is stated that other restaurants "followed suit" regarding this sandwich style, and that "...the standard has not changed in more than 60 years."At the Memphis restaurant chain Tops, pork shoulder sandwiches are described in this book as a "mainstay" that have existed as such since 1952, when the first Tops restaurant opened.
Barbecue inEast Texasis often chopped beef or pork and is typically served on a bun.Griffin Smith, Jr. of the magazineTexas Monthlydescribed East Texas barbecue as "...basically a sandwich product heavy on hot sauce."