Football season has officially started. I’m not much of a sports fan, but the promise of good tailgating snacks is enough to get me in front of the TV. So, when I found a 1970s barbecue sandwich recipe, I had to give it a try.
The recipe, which is printed on a torn magazine clipping, claims to come together in just 15 minutes, which raised a few questions. Could that short time really deliver deep flavor? It uses a whole can of tomato sauce, and I wondered whether that would come through too strongly.
Vintage recipes can go either way—some turn out surprisingly delicious, while others fall flat. So on a Sunday, with the Patriots game on, I picked up a rotisserie chicken, shredded the meat, and followed the instructions to make these BBQ buns from the ’70s.
Keep reading to see how they turned out, and how you can make this old-school recipe your own.
How To Make Vintage BBQ Buns
This recipe predates my mom. It first appeared in a magazine in the fall of 1973. Back then, much like today, barbecue pulled chicken sandwiches made perfect sense for tailgates, game days, and chilly weather when something warm and comforting hits the spot.
Here’s how to make enough for six people:
Ingredients
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2 tablespoons all-purpose flour
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1 tablespoon chili powder
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1/4 teaspoon garlic powder
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1 (15.5-ounce) can of tomato sauce
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3 cups cooked, shredded chicken
Instructions
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Start by sautéing the onions in butter over medium heat.
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When the onions soften, stir in the flour, chili powder, salt, and garlic powder. Cook until the flour turns golden brown.
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In the same pot, add the tomato sauce, molasses, and chicken. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
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Spoon the pulled chicken onto buns and enjoy.
Tips for Upgrading Vintage BBQ Buns
These sandwiches came together in just 15 minutes, making them an ideal option for last-minute game day gatherings. The recipe relies on pantry and fridge staples you probably already have, so the only ingredient you’ll need is a rotisserie chicken, or better yet, some leftover meat ready to shred.
The sauce tastes like a nod to Kansas-style barbecue: tangy, sweet, and rich with tomato flavor. Chili powder adds depth and a touch of smokiness. Piled onto a buttery bun, the result was surprisingly easy and very satisfying.
This vintage recipe provides a great base, but a few simple upgrades can take it even further:
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To build more flavor into the aromatics, sauté chopped jalapeños, serranos, or poblanos with the onions. They’ll add heat and complexity without overwhelming the sauce.
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For a creative twist on sweetness, swap the molasses for a fruity jam—try apricot, strawberry, or raspberry—to give the sauce a unique, slightly unexpected flavor.
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Instead of using brioche, which tends to collapse under the weight of a saucy filling, opt for a crusty roll. It’ll hold up better and soak up the sauce without falling apart.
This vintage recipe works especially well with whatever shreddable leftover meat you have on hand, but it’s also a great excuse to grab your favorite rotisserie chicken. Once you’ve pulled together these BBQ buns, you’ll want to cook them every weekend—they’re quick, comforting, and easy to pull off again and again.
Read the original article on Allrecipes
