BBQ Sauce | My Meals are on Wheels

Appetizer of the Week – Chicken Nuggets with Barbecue Dipping Sauce

January 8, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: All-Purpose Flour, Appetizer of the Week, Appetizers, baking, BBQ Sauce, Boneless Skinless Chicken Breasts, Chicken Nuggets with Barbecue Dipping Sauce, Cooking, Diabetes, Diabetes Self Management, Egg white, Food, Oregano, Pepper, recipes, Reduced Fat Baked Cheese Crackers, Salt, Sugar Free Peach Fruit Spread

This week’s Appetizer of the Week is Chicken Nuggets with Barbecue Dipping Sauce. To prepare the Nuggets you’ll be needing Boneless Skinless Chicken Breasts, All Purpose Flour, Salt, Pepper, Reduced Fat Baked Cheese Crackers, Oregano, Egg White, Water, BBQ Sauce, and Sugar Free Peach Fruit Spread. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Chicken Nuggets with Barbecue Dipping Sauce
This recipe is sure to score a touchdown with your game-day crew. The key to these yummy chicken nuggets is the breading, which contains reduced-fat baked cheese crackers. Whip up this simple recipe during pregame to whet everyone’s appetite. The dipping sauce uses an unexpected ingredient to deliver its lip-smacking flavor.

Ingredients
1 pound boneless skinless chicken breasts
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash black pepper
2 cups crushed reduced-fat baked cheese crackers
1 teaspoon dried oregano
1 egg white
1 tablespoon water
3 tablespoons barbecue sauce
2 tablespoons no-sugar-added peach or apricot fruit spread

Directions
Yield: 8 servings
Serving size: 5 nuggets with about 2 teaspoons sauce

1 – Preheat oven to 400°F. Cut chicken into 40 (1-inch) pieces.

2 – Place flour, salt, and pepper in large resealable food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.

3 – Place 6 to 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown.

4 – Meanwhile, combine barbecue sauce and jam in small saucepan; cook and stir over low heat until heated through. Serve chicken nuggets with dipping sauce.

Note: To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 5 nuggets each. Place packages in freezer container or plastic freezer bag. Freeze.

Note: To reheat nuggets, preheat oven to 325°F. Bake nuggets on ungreased baking sheet 13 to 15 minutes or until heated through or microwave 4 to 5 nuggets on microwavable plate at DEFROST (30%) 2 1/2 to 3 1/2 minutes or until heated through, turning once.

Note: For each serving, stir together about 1 1/2 teaspoons barbecue sauce and 1/2 teaspoon jam in small microwavable dish. Microwave on HIGH 10 to 15 seconds or until hot.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 16 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 61 mg, Sodium: 313 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/chicken-nuggets-barbecue-dipping-sauce/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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Jennie – O Turkey Recipe of the Week – Barbeque Turkey Twice Baked Sweet Potatoes

December 24, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: baking, Barbeque Turkey Twice Baked Sweet Potatoes, BBQ Sauce, carrots, Cooking, Food, Green Onions, Jennie - O Turkey Recipe of the Week, JENNIE-O Lean Ground Turkey, Olive oil, Onion, recipes, Spices, Sweet Potatoes, Switch

This week’s Jennie – O Turkey Recipe of the Week is Barbeque Turkey Twice Baked Sweet Potatoes. To make this week’s recipe you’ll be needing Sweet Potatoes, Olive Oil, Carrots, Onion, JENNIE-O® Lean Ground Turkey, Spices, BBQ Sauce, and Green Onions. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Barbeque Turkey Twice Baked Sweet Potatoes
Switch up your loaded potato with this savory Barbeque Turkey Twice Baked Sweet Potato. These paleo-loaded sweet potatoes are delicious and easy.
Total Time – 1 hour
Serving Size – Makes 6 Servings

Ingredients
3 – medium sweet potatoes, scrubbed and halved lengthwise
2 – tablespoons olive oil
2 – carrots, chopped
1 – small onion, chopped
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
1 teaspoon garlic powder
1 – teaspoon chili powder
1 – teaspoon smoked paprika
1 – teaspoon onion powder
1 – teaspoon salt
1 – teaspoon pepper
½ – cup barbeque sauce
½ – cup chopped green onions

Directions
1) Heat oven to 400°F. Line baking sheet with parchment paper. Place sweet potato halves face side down on prepared sheet. Bake 40 to 45 minutes or until soft to touch.

2) Meanwhile, in large skillet over medium-high heat, heat oil. Add carrots and onions. Cook 5 minutes or until onions are translucent.

3) Add turkey. Cook 5 to 7 minutes, crumbling turkey with back of spoon, until turkey is cooked through. Always cook to well-done, 165°F as measured by a meat thermometer.

4) Add garlic powder, chili powder, smoked paprika, onion powder, salt, and pepper. Stir until well combined. Stir in barbecue sauce.

5) Carefully scoop out centers of sweet potatoes with a fork. Add to the turkey mixture. Stir until well combined. Add turkey sweet potato mixture back into the sweet potato skins. Place back on baking sheet. Bake 10 to 15 minutes to warm throughout. Top with green onions.

Nutrition
Calories – 267
Protein – 16.3g
Carbohydrates – 29.9g
Fiber – 4.4g
Sugars – 13g
Fat – 9.6g
Cholesterol – 60mg
Sodium – 741.4mg
Saturated Fat – 2g
https://www.jennieo.com/recipes/barbeque-turkey-twice-baked-sweet-potatoes/

Crescent Wrapped Turkey Franks

October 22, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: baking, BBQ Sauce, Cooking, Crescent Wrapped Turkey Franks, Finely Shredded Reduced Fat Sharp Cheddar Cheese, Food, Jennie - O Turkey Franks, Poppy Seeds, recipes, Reduced Fat Crescent Roll Dough, Switch

From the Jennie – O Turkey website, here’s a recipe for Crescent Wrapped Turkey Franks. To make these Crescent Wraps you’ll be needing Reduced Fat Crescent Roll Dough, BBQ Sauce, Finely Shredded Reduced Fat Sharp Cheddar Cheese, JENNIE-O® Turkey Franks, Poppy Seeds, and Dipping Sauce. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Crescent Wrapped Turkey Franks
Lean, delicious appetizers that also keep the kids happy? You got it. Flaky, cheesy and supremely easy, Crescent Wrapped Turkey Franks are a recipe to keep close at hand. Ready in under 30 minutes!

Total Time – 30 Minutes
Serving Size – 8 Servings

Ingredients
1 – (8-ounce) can reduced-fat crescent roll dough
1/4 – cup barbeque sauce
1/3 – cup finely shredded reduced-fat sharp Cheddar cheese
8 – JENNIE-O® Turkey Franks
1/4 – teaspoon poppy seeds, if desired
6 – teaspoons honey mustard, ranch dressing or barbeque sauce for dipping, if desired

Directions
1) Heat oven to 350°F. Spray baking sheet with cooking spray; set aside. Unroll crescent roll dough and separate into 8 triangles.
2) Cut each triangle in half lengthwise to make 2 triangles.
3) – Spread barbeque sauce over triangles. Sprinkle triangles with cheese. Cut turkey franks in half; trim off rounded ends.
4) – Place 1 frank piece at large end of dough triangle. Roll up wide end. Place point-side down on baking sheet.
5) – Sprinkle with poppy seeds, if desired. Repeat with remaining frank pieces and dough.
6) – Bake 13 minutes or until dough is golden brown. Serve with dipping sauce, if desired.

Nutrition
Calories – 230
Protein – 9g
Carbohydrates – 18g
Fiber – 0g
Sugars – 5g
Fat – 13g
Cholesterol – 40mg
Sodium – 900mg
Saturated Fat – 5g
https://www.jennieo.com/recipes/crescent-wrapped-turkey-franks/

Healthy Chicken Tenders Recipes

August 21, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: baking, BBQ Sauce, Chicken, Chicken Tenders, Cooking, Dips, EatingWell, Food, Grilling, Healthy Chicken Tenders Recipes, Hot Sauce, recipes, Roasting, Salads, Tacos, Vegetables

From the EatingWell Website and Magazine it’s Healthy Chicken Tenders Recipes. Here’s some Delicious and Healthy Chicken Tenders Recipes with recipes including Homemade Chicken Tenders with Everything Bagel Seasoning over Salad, Grilled Chicken Tacos with Slaw and Lime Crema, and BBQ Chicken Tenders. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Chicken Tenders Recipes
Find healthy, delicious chicken tenders recipes, from the food and nutrition experts at EatingWell.

Homemade Chicken Tenders with Everything Bagel Seasoning over Salad
Using everything bagel spice is a quick way to season and add extra crunch to breadcrumbs for chicken tenders. If you can’t find any premixed, make your own by combining equal parts dried minced onion and garlic, poppy seeds, sesame seeds, salt and ground pepper (see Associated Recipes). This healthy chicken recipe tops a simple salad for an easy dinner that’s ready in 25 minutes……………….

Grilled Chicken Tacos with Slaw and Lime Crema
In this easy and healthy chicken taco recipe, we top grilled chicken tenders with a crunchy and colorful vegetable slaw and a simple blend of sour cream, lime juice and cilantro. The chicken is cooked on a grill pan, so these crowd-pleasing chicken tacos make for a great 25-minute weeknight dinner year-round………………

BBQ Chicken Tenders
These crispy chicken “wings,” made with boneless, skinless chicken breast tenders, stay crispy with only a light coating of oil–no deep-frying needed. Serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side…………….

* Click the link below to get all the Healthy Chicken Tenders Recipes
https://www.eatingwell.com/recipes/19159/ingredients/meat-poultry/chicken/tenders/

Hawaiian Turkey Burgers

August 6, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: BBQ Sauce, Cooking, Food, Grilling, Hawaiian Turkey Burgers, Jennie – O Lean Turkey Burger Patties, Lettuce, Pineapple Preserves, recipes, Sliced Pineapple, Whole Wheat Burger Buns

I have a recipe for Hawaiian Turkey Burgers. Made using JENNIE-O® Lean Turkey Burger Patties along with toppings of Pineapple Preserves, BBQ Sauce, Sliced Pineapple, Lettuce and served on Whole Wheat Burger Buns. Get that grill fired up! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Hawaiian Turkey Burgers
Sweet and savory go together like grilling and summer in this Hawaiian Turkey Burger recipe. Grilled pineapple, lean turkey burgers and a tangy sauce make this weeknight dinner so good, the cook will have some serious compliments coming their way.

Total Time – 30 Minutes
Serving Size – 4 Servings

INGREDIENTS
¼ cup pineapple preserves
¼ cup barbeque sauce
4 slices pineapple
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 whole wheat burger buns, split and toasted
4 lettuce leaves

DIRECTIONS
1) Preheat broiler or grill.

2) Combine pineapple preserves and barbeque sauce in small saucepan. Bring to boil over medium heat, stirring often. Set aside ¼ cup sauce to use as condiment.

3) Brush both sides of pineapple slices with some of remaining sauce; set aside. Place burger patties on grill rack 4 inches from heat source. Grill approximately 15 to 17 minutes turning occasionally (2-3 times). Always cook to well-done, 165°F. as measured by a meat thermometer. Brush often with sauce.

4) Broil pineapple 1 minute, turning once.

5) Place lettuce leaf on bun bottom top with pineapple, patties and bun top. Serve with reserved sauce condiment.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 26g
Carbohydrates 57g
Fiber 3g
Sugars 32g
Fat 10
Cholesterol 80mg
Sodium 490mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/287-hawaiian-turkey-burgers

One of America’s Favorites – Spare Ribs

August 2, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: BBQ, BBQ Sauce, Beef, Cooking, Food, Grilling, One of America's Favorites, Pork, recipes, Ribs, Smoked, Spare Ribs

Basted spare ribs on an outdoor grill

Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef.

Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in Chinese and American Chinese cuisine; they are generally called paigu, and in the cuisine of the Southern United States.

Southern American
Spare ribs are popular in the American South. They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.

American butchers prepare two cuts:

Pork spare ribs are taken from the belly side of the pig’s rib cage above the sternum (breast bone) and below the back ribs which extend about 6″ down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs.
St. Louis Cut ribs are spare ribs in the style of St. Louis-style barbecue, where the sternum bone, cartilage and the surrounding meat known as the rib tips have been removed. St. Louis Cut rib racks are almost rectangular.
Southern-style spare ribs are usually pulled from the whole slab and consumed individually by hand, with the small amount of meat adhering to each bone gnawed off by the eater.

Chinese Style Spare Ribs

Chinese
In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, then may be fried, steamed, or braised.

In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes. In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.

Chinese-style spare ribs are usually consumed by gnawing the meat off of the small bone sections while held aloft with chopsticks.

Appetizer of the Week – DEVILED EGGS WITH BACON and BARBECUE

July 31, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, Diabetic Gourmet Magazine | Leave a comment
Tags: Appetizer of the Week, Appetizers, BBQ Sauce, Boiling, Chives, Cooking, DEVILED EGGS WITH BACON and BARBECUE, Diabetic Gourmet Magazine, Dijon Mustard, Food, Hardboiled Eggs, Jennie O Turkey Bacon, Kosher salt, Mayonnaise, recipes, Smoked Paprika

This week’s Appetizer of the Week is DEVILED EGGS WITH BACON and BARBECUE. To make this recipe you’ll be needing Hardboiled Eggs, Mayonnaise, BBQ Sauce, Smoked Paprika, Kosher Salt, Dijon Mustard, Chives, and JENNIE-O Turkey Bacon. The Deviled Eggs are 35 calories and 2 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

DEVILED EGGS WITH BACON and BARBECUE
Ingredients

12 hardboiled eggs, peeled
1/2 cup mayonnaise
2 tablespoons barbecue sauce
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon chopped fresh chives
2 slices JENNIE-O Turkey Bacon, cooked and cut into 24 pieces
Garnish: chopped fresh chives, smoked paprika.

Directions

1 – Cut eggs in half lengthwise.
2 – Carefully remove yolks and place in medium bowl.
3 – Mash yolks with a fork.
4 – Stir in mayonnaise and barbecue sauce until smooth.
5 – Stir in paprika, salt, mustard and chives.
6 – Spoon mixture into egg white halves.
7 – Top with bacon pieces.
8 – Garnish with chives and paprika, if desired.
9 – Refrigerate until ready to serve.
NOTES:
Take a break from the ordinary with this bold, deviled egg appetizer. Barbecue sauce is mixed in and it’s topped with turkey bacon.

Recipe Yield: Makes 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 35
Fat: 2 grams
Saturated Fat: 0.5 grams
Sodium: 120 milligrams
Cholesterol: 80 milligrams
Protein: 3 grams
Carbohydrates: 2 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/deviled-eggs-with-bacon-and-barbecue

One of America’s Favorites – Bacon Explosion

July 12, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: bacon, Bacon Explosion, baking, BBQ Sauce, Cooking, Food, Grilling, One of America's Favorites, Pork, recipes, Roasting, Sausage, Spices

A Bacon Explosion on a grill

A Bacon Explosion is a pork dish that consists of bacon wrapped around a filling of spiced sausage and crumbled bacon. The American-football-sized dish is then smoked or baked. It became known after being posted on the BBQ Addicts blog, and spread to the mainstream press with numerous stories discussing the dish. In time, the articles began to discuss the Internet “buzz” itself.

The Bacon Explosion is made of bacon, sausage, barbecue sauce, and barbecue seasoning or rub. The bacon is assembled in a weave to hold the sausage, sauce, and crumbled bacon. Once rolled, the Bacon Explosion is cooked (either smoked or baked), basted, cut, and served. The Bacon Explosion’s creators produced a cookbook featuring the recipes which ultimately won the 2010 Gourmand World Cookbook Awards for “Best Barbecue Book in the World”. The Bacon Explosion also won at the 2013 Blue Ribbon Bacon Festival.

Jason Day and Aaron Chronister posted the dish in December 2008 on their “BBQ Addicts” blog. It quickly became an Internet phenomenon, generating more than 500,000 hits and 16,000 links to the blog, and was even included on political blogs because “Republicans like meat.” There are fan clubs and follow-up videos of various attempts to create the dish.

The inventors are experienced barbecue competition participants from Kansas City, and compete in cook-offs as the Burnt Finger BBQ team. According to the Telegraph, “They came up with the delicacy after being challenged on Twitter to create the ultimate bacon recipe.” They christened their innovation the “Bacon Explosion: The BBQ Sausage Recipe of all Recipes.” The Bacon Explosion is similar to a number of previously published recipes. Day and Chronister do not claim to have invented the concept, but assert the term “Bacon Explosion” as a trademark.

Preparing a Bacon Explosion “requires the minimum of culinary talent” and the ingredient list is short. It is made from 2 pounds of thick cut bacon, 2 pounds of Italian sausage, one jar of barbecue sauce, and one jar of barbecue rub/seasoning. The Bacon Explosion is constructed by weaving the bacon together to serve as a base. The base is seasoned and followed by the layering of sausage meat and crumbled bacon. Barbecue sauce and more seasoning is added before rolling it into a giant “sausage-shaped monster” inside aluminum foil. It takes about an hour per inch of thickness to cook and is then basted with more barbecue sauce, sliced into rounds, and served.

Diabetic Dish of the Week – Barbecued Pork Sandwiches

July 6, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: baking, Barbecued Pork Sandwiches, BBQ Sauce, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Green Bell Pepper, Grilling, Onion, Pita Bread Rounds, Pork Tenderloins, Prepared Horseradish, recipes, Red Bell Pepper, Roasting, Romaine Lettuce

This week’s Diabetic Dish of the Week is, Barbecued Pork Sandwiches. To make this week’s recipe you’ll be needing Pork Tenderloins, BBQ Sauce, Prepared Horseradish, Pita Bread Rounds, Onion, Romaine Lettuce, Red Bell Pepper, and Green Bell Pepper. The Dish is 220 calories and 21 net carbs per dish. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Barbecued Pork Sandwiches
Craving barbecue but don’t feel like firing up the grill? These quick and easy sandwiches are sure to hit the spot! Just brush the pork with barbecue sauce, bake in the oven, add the sandwiches fixings, and voilà — an instant barbecue main dish!

Ingredients
2 pork tenderloins (about 1 1/2 pounds total)
1/3 cup prepared barbecue sauce
1/2 cup prepared horseradish
4 pita bread rounds (2 ounces each)
1 onion, thinly sliced
4 romaine lettuce leaves
1 red bell pepper, cut lengthwise into 1/4-inch-thick slices
1 green bell pepper, cut lengthwise into 1/4-inch-thick slices

Directions
Yield: 8 servings
Serving size: 1 sandwich (1 filled pita half with about 3 ounces barbecued pork)

1. Preheat oven to 400°F. Place pork tenderloins in roasting pan; brush with barbecue sauce.

2. Bake tenderloins 15 minutes; turn and bake 15 minutes more, or until internal temperature reaches 160°F when tested with meat thermometer inserted into the thickest part of roast. Transfer roast to cutting board; cover with foil. Let stand 10 to15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

3. Slice pork across grain. Cut each pita in half crosswise; gently open. Spread horseradish onto insides of halves; stuff with pork, onion, lettuce, and bell peppers. Garnish, if desired.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 23 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 61 mg, Sodium: 314 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barbecued-pork-sandwiches/

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Your one-stop resource for advice, news and strategies for living with diabetes.

One of America’s Favorites – Polish Boy

June 21, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: baking, BBQ Sauce, Cole Slaw, Cooking, Food, French fries, Grilling, Hot Sauce, One of America's Favorites, Polish Boy, recipes, Sandwich, Sausage

Polish Boy

The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce or hot sauce, and a layer of coleslaw. While the sausage is typically grilled, some establishments will quickly deep fry the sausage after grilling and prior to assembling the sandwich.

While Polish Boys can be found at various establishments throughout Cleveland, a popular place is Freddie’s Southern Style Rib House, known for their southern style barbecue sauce. Esquire named theirs as one of the best sandwiches in America, calling it “soul on white.”

Chef Michael Symon cited the Polish Boy as “The Best Thing I Ever Ate” on the Food Network, where he featured Seti’s Polish Boys on the show. Seti’s version is unique because of optional chilli and cheese that can be added to your sandwich.

Chef Gregby Camp from “Mickey Flickey’s Amazing Wings” appeared on The Wendy Williams Show to teach the audience how to make a Cleveland Polish boy. Chef Camp suggests toasting the bun to give it better flavor and to hold the sandwich together. His sandwich features just enough coleslaw to taste, homemade french fries and their Amazing Comeback Barbecue Sauce.

Hot Sauce Williams, a restaurant on Cleveland’s East Side, features a variation that includes the addition of smoked and barbecued pork shoulder to the sandwich and was featured in June 2010 on the Travel Channel’s Man vs. Food. Host and food enthusiast Adam Richman tried their Polish boy, which featured the restaurant’s signature hot-sauce. Since the airing of the episode, Hot-Sauce Williams changed the type of french fries used in the sandwich and removed the pork shoulder from its components. B&M Barbecue, a Cleveland BBQ chain, calls this variant of the Polish Boy with pork shoulder a “Polish Girl”.