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I received some Isaly's chopped ham BBQ sauce from Shtrdave in the last exchange. I did a little research on the Internet. From what I can tell, this is a dish unique to the Pittsburgh Pennsylvania area. Here is the article I used: http://www.mysteryloverskitche...to-make-bbq.html?m=1

I bought a cheap ham at the grocery store, had the butcher slice it so thin that it becomes very feathery and is not whole slices but "chipped".

I fried it in a skillet, to brown it, then added the barbecue sauce. I served this on warm Kaiser onion rolls.

Results: it was good, and something I had never had before. This particular sauce is a little sweet and ketchupy. Some slivers of dill pickle on top would have helped cut the sweet. The article had recommended dill pickle, but I happened to be out.

Thanks Shtrdave for turning me on to something new and unique to your area. On a sidenote, I also made pancakes this weekend using the maple syrup that you also gave me in the exchange.

For those who haven't participated in the BBQ exchange before, you should consider giving it a try next time it comes around.

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Glad you are enjoying it. The sammie look great. And I know the maple syrup is good. Try some of it on your sausage next time you have it for breakfast.

For ham bbq as we call it, I have found I like to brine cure a coupe of pork butts for 2-3 weeks then smoke and pull like you would for pulled pork, add you favorite bbq sauce and you have a great sammie.

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