Pulled chicken

Grate the onion. Stir in a pan the onion, the beer, the sifted tomatoes, the vinegar, the caster sugar, the Worcester sauce, the chili powder and a little salt and pepper.

Let everything gently reduce for twenty to thirty minutes until it becomes a nice barbecue sauce. Let the sauce cool down.

Meanwhile, halve the pointed cabbage and cut out the thick grain. Arrange the pieces of cabbage on the vegetable scraper into thin strips.

Stir in a bowl of thyme, mustard, mayonnaise and pepper and pour the pointed cabbage through it. Leave thirty minutes.

Brush the chicken bolts generously with barbecue sauce and wrap them in aluminum foil.

Place the bolts on the edge of the barbecue (where it is not too hot) and roast them covered in thirty to forty minutes of cooking and browning. Turn the packages regularly.

Open them occasionally and brush the bolts with some barbecue sauce. The bolts are done when the bones are loose.

Remove the sheet from the bolts and pluck the meat off. On a shelf, pull the chicken meat into two wires with two forks. In a bowl, mix the chicken wire with two to three tablespoons of barbecue sauce.

Cut open the pistolets. Divide the cabbage over the sandwiches with the pulled chicken and some barbecue sauce.