The first thing to know about southern barbecue is that it’s not just for people in the south.

It’s a great way to get a taste of Southern barbecue, the stuff you can get in the Deep South.

And it’s also a great recipe for a chicken sandwich.

Southern barbecue pork chops are a lot of fun to make.

You can buy them at the grocery store, or you can make them yourself by using a variety of ingredients.

And once you have them, they’re easy to assemble.

The first step is to heat a skillet over medium heat.

Next, you’ll want to coat a large, shallow bowl with cooking spray.

Once the spray is hot, add the pork chops and sprinkle with salt and pepper.

When the pork is cooked, remove from the heat.

Once it’s cooled, slice it thinly across the grain, or slice it in half.

(A pork chop can be made a little thinner if you prefer a little more chew.)

Heat up another skillet and place a rack on top.

Cook the pork until it’s tender, about 10 to 15 minutes.

Meanwhile, make the chicken sandwich: Heat up a large skillet over high heat.

Pour the beef broth into the skillet and add the cabbage, carrots, celery, onion, celeriac, parsley, garlic, and red pepper flakes.

Bring to a boil and then turn down the heat to low.

Add the chicken, toss, and cook for 5 minutes more, or until it has a crust.

If you want to use more of the chicken flavor, you can add the rest of the spices and spices like thyme, bay leaf, and bay leaves.

Add some fresh cilantro and some parsley.

Serve immediately.

Recipe Notes *For the cabbage: For a more traditional version of southern barbecue sauce, you could use any type of cabbage you want.

For this recipe, I used a yellow cabbage and a sweet potato.

Recipe by Linda Smith.

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