ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Assemble-Your-Own Barbecue Stacks

Jennifer Davick
Prep time 15 mins
Yield Makes 6 to 8 servings
Inspired by a recipe from Teresa Todd of Dickson, Tennessee, we came up with this version. Expand toppings to include pickled okra or sliced jalapeño peppers.

Ingredients

How to Make It

  1. Toss chicken in 1/3 cup red barbecue sauce.

  2. Spoon barbecued chicken mixture evenly onto Cornbread Griddle Cakes. Drizzle each with red barbecue sauce to taste. Top each with 1 tomato slice. Spoon White Barbecue Sauce Slaw onto each tomato slice. Serve with White Barbecue Sauce and desired toppings.

  3. *2 lb. shredded barbecued beef or pork without sauce may be substituted.

  4. Note: For testing purposes only, we used Stubb's Original Bar-B-Q Sauce.