How To make Chopped Barbecue
3 pounds pork shoulder roast
bone in
or 2 1/2 lbs pork roast, boned&rolled 2 tablespoons red pepper flakes :
chrushed
2 teaspoons salt
1 teaspoon black pepper freshly ground
3/4 cup white vinegar
2 medium onion :
finely chopped
about 1 1/2 cups 1 green bell pepper -- cored
seeded, and chopped 2 cups barbecue sauce
1) Rinse the pork roast and pat it dry with paper towels. Combine the red pepper, salt, and black pepper. Rub the mixture into all sides of the pork. Cover loosely with wax paper and refrigerate overnight.
2) Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
3) Preheat the oven to 300oF. Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor). Scatter the chopped onions and green peppers into the pan. Roast the meat until a thermometer inserted into the thickest part of the roast registers 180oF. Spoon the pan juices over the pork a few times during roasting. Remove the roast and let stand 1 hour. Keep the pan juices.
4) Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low heat until hot. Skim the fat from the pan drippings and add the drippings to the barbecue sauce. Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through. Serve hot.
How To make Chopped Barbecue's Videos
Authentic Chopped Cheese Sandwich Recipe | Spanish Harlem
Born in the bodegas of Spanish Harlem, the Chopped Cheese Sandwich is a true New York Original. Not a cheese steak, not a burger. This is a CHOPPED CHEESE SANDWICH! Enjoy!
By Eli Rosenberg
The bodega in East Harlem looks like many others, its awning advertising coffee, candy, and hot and cold sandwiches. But it is the chopped cheese that draws people from far away.
This bodega, Hajji’s, is in the midst of a name change to Harlem Taste, an effort, perhaps, to harness its reputation as the birthplace of the sandwich.
As with many food dishes, the chopped cheese’s origin is obscured by rumor. Perhaps it was an attempt at a Philadelphia cheesesteak without the right ingredients, or the result of a creative flurry in the hands of an inebriated chef. Whatever it was, it seems to have been born at the intersection of taste and necessity.
But talk to some of the workers at Hajji’s and they will tell you about Carlos Soto, a longtime deli man who they said died of cancer in 2014. Carlos created the sandwich at some point during his more than 20 years working at the store, they said.
Grill'n gear:
Craycort Grates/Ballistic Griddle and Smasher:
Ballistic BBQ Gear Picks:
ThermoWorks thermometers:
Thermapen Mk4 -
Thermapop -
Chef Alarm -
Big Barbecue Bout | Chopped After Hours | Food Network
Amanda Freitag, Marc Murphy and Maneet Chauhan put their creative touch on barbecue-themed baskets.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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Big Barbecue Bout | Chopped After Hours | Food Network
Spilling the Sweet Tea: How to make an Eastern NC Chopped BBQ sandwich
I was born and raised in Eastern NC and one of my favorite foods from home is a chopped BBQ sandwich. The technique to making true Eastern NC BBQ involves a whole hog and a smoker but I have recreated it in my crockpot.
Chopped Salami Grilled Cheese - You Suck at Cooking (episode 93)
Check out my weird AF cook book:
That measuring cup or bowl doesn't have to be cold. In fact, it's almost certainly better if it is not.
So shred around a cup of cheddar
Chop up some salami
Chop up a dill pickle
Add a teaspoon of dijon
Add a squirt of hot sauce
Fangjangle it
Don’t worry about the ratios too much even though the ones I described are perfect
If you like a thinner sandwich, you might want to shred around 1.5 cups of cheese and make two
If you like a thicker sandwich, make something else because melted cheese usually has to obey the laws of physics
Butter one side of each slice of bread, hock in that cheese mixture, then cook it low and slow until it’s golden brown and melted.
If anyone tries to tell you it’s a melt and not a grilled cheese, never speak to them again.
Chopped Cheese On The Griddle | New York Style Griddle Recipe