Jul 14 2026
Restaurants›The Southern Gentleman›Tsg Hot Chicken Sandwich Recipe

Tsg Hot Chicken Sandwich Recipe

Inspired by The Southern Gentleman
Time4h
Serves4

BBQ Smoked Pork Belly, Peach Bourbon BBQ Sauce, Pickled slaw, French

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Ingredients

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Pork Belly

Peach Bourbon BBQ Sauce

Pickled Slaw

Sandwich Assembly

Method

Pork Belly Preparation

  1. 1

    Prepare the Pork Belly

    Rub the pork belly with the BBQ rub, ensuring it's evenly coated. Allow it to marinate for at least 1 hour, preferably overnight.

  2. 2

    Smoke the Pork Belly

    Preheat your smoker to 225°F (107°C). Add the applewood chips to the smoker. Place the pork belly in the smoker and smoke for 4-5 hours, or until it reaches an internal temperature of 195°F (90°C).

  3. 3

    Rest the Pork Belly

    Once smoked, remove the pork belly from the smoker and let it rest for 30 minutes before slicing.

Peach Bourbon BBQ Sauce

  1. 4

    Combine Ingredients

    In a saucepan over medium heat, combine peach preserves, bourbon, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.

  2. 5

    Simmer the Sauce

    Bring the mixture to a simmer, stirring frequently. Let it cook for about 15-20 minutes until thickened slightly.

  3. 6

    Cool the Sauce

    Remove from heat and let the sauce cool before using.

Pickled Slaw

  1. 7

    Prepare the Vegetables

    In a large bowl, combine shredded green cabbage and carrots.

  2. 8

    Make the Pickling Liquid

    In a separate bowl, whisk together apple cider vinegar, granulated sugar, and salt until the sugar is dissolved.

  3. 9

    Pickle the Slaw

    Pour the pickling liquid over the cabbage and carrots. Toss to coat evenly. Cover and refrigerate for at least 1 hour before serving.

Sandwich Assembly

  1. 10

    Toast the Buns

    In a skillet, melt butter over medium heat. Toast the brioche buns until golden brown.

  2. 11

    Assemble the Sandwich

    Slice the smoked pork belly and layer it onto the bottom half of each toasted brioche bun. Top with peach bourbon BBQ sauce and pickled slaw. Place the top half of the bun to finish the sandwich.

  3. 12

    Serve

    Serve the sandwiches warm with extra BBQ sauce on the side.

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