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BATON ROUGE, La. (WAFB) - Although this recipe calls for leftover brisket, there are multiple varieties of barbecued meats can be used after a big “cookout.” On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an extremely interesting and unique barbecue slider.

Prep Time: 45 Minutes

Yields: 6 Servings

Ingredients:

4 cups pulled brisket meat or other barbecued meat, shredded
6 slider buns
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 prepared barbecue sauce
½ cup water or beef stock salt and cracked black pepper to taste
¼ cup chopped parsley lettuce, for dressing (optional)
Tomato slices, for dressing (optional)
Mardi Gras Slaw, for dressing (optional)

Method:

NOTE: Remove the meat from the bones of barbecue prior to refrigerating, thus making the job easier. 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 heat to low and allow to cook 30 minutes, stirring occasionally. Additional water may be added to retain moisture. Season with salt and pepper, add parsley then 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 slider 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 as desired.

MARDI GRAS SLAW

This festive, fruit-filled coleslaw tastes unbelievable with dishes such as barbecued ribs, shredded pork or shrimp rémoulade. Do not let the slaw sit for too long before serving or the apples and avocados may darken. The lemon juice in the dressing will help to slow this process.

Prep Time: 1 Hour

Yields: 8–10 Servings

Ingredients for Dressing:

1 cup poppy-seed dressing
1 cup fresh lemon juice or apple cider vinegar
1 tsp salt
1 tsp cracked black pepper

Method for Dressing:

In a bowl, whisk poppy-seed dressing with lemon juice. Season with salt and pepper then cover and refrigerate for at least 1 hour and up to 6 hours.

Ingredients for Slaw:

1 large head purple or green cabbage
2 cups whole, seedless red and green grapes
2 avocados, pitted, peeled and sliced
2 tart apples, peeled and chopped
¾ cup pecans
5–6 green onions, thinly sliced
2 tbsps chopped cilantro

Method for Slaw:

Core and halve cabbage. Slice ½–¾ inch thick and chop. In a large bowl, toss cabbage, grapes, avocados, apples and pecans. Pour dressing over slaw. Add onions and cilantro then mix gently. Serve immediately or cover and refrigerate.

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