(FOX) - Two of the NFL's top teams are facing off in FOX's Thursday Night Football. Pittsburgh and Carolina both have good teams, but they have something else in common -- great food.
Ray Lampe – better known as Dr. BBQ – put a Pittsburgh twist on some Carolina barbecue to celebrate this week’s game. He says the tradition of putting French fries on sandwiches in Pittsburgh dates back to the 1930's.
1 pound pulled pork without sauce
4 large burger buns
1 large tomato, cut thinly into 8 slices
1 bag frozen French fries
Pittsburgh Sandwich Slaw
¼ cup apple cider vinegar
2 tablespoons peanut oil
2 tablespoons sugar
1 teaspoon salt
½ teaspoon black pepper
1 bag cole slaw mix
Dr. BBQ’s Western North Carolina Barbecue Dip
1 cup apple cider vinegar
2/3 cup catsup
2 teaspoons sugar
1 teaspoons salt
½ teaspoon red pepper flakes
1 teaspoon Worcestershire
- Prepare the fries as directed.
- Make the slaw by whisking together the vinegar, oil, sugar, salt and pepper. Put the slaw mix in a large bowl and pour the vinegar mixture over it. Toss to coat evenly. Set aside but toss it again occasionally while you prepare the other ingredients.
- Make the barbecue sauce by combining all the ingredients in a saucepan. Cook over low heat for about 4 minutes, stirring to blend. Set aside.
- With a cleaver or big knife, chop the pork to a medium texture. Spoon some of the sauce onto the meat and toss it to coat. Toast the buns. Then top each bun bottom with one quarter of the pork. Top the pork with a big handful of fries. Top the fries with a big scoop of slaw, then add two slices of tomato. Place the top bun on the sandwich. Serve with the remaining fries, sauce and slaw on the side.
SERVINGS: Makes 4 big sandwiches