Process grilled meat leftovers for a delicious BBQ sandwich spread
Recipe from a friend from Georgia:
All grilled meat leftovers (best is the spread of American spare ribs ... * hmmm *) in the blender with onions, Knobi, chili pepper, etc. finely chop them, with a barbecue sauce (who does not do it yourself: the barbecue sauce of Kühne tastes very American) or make another round in the shredder turn.
With a leaf of lettuce, some cucumber or tomato (even without it all) make a delicious spread for sandwich toast, baguette, white bread or Chiabatta.
Keeps in the refrigerator 4-5 days (maybe longer, but it will not get older)
