Barbecue Rice-a-Roni with Kansas City-style barbecue sauce

Grate the onion rather than chopping it; mince the garlic.

Cook the grated onion in a lightly oiled pot until translucent.

Add garlic, chili powder, pepper, salt, ketchup, tomato sauce, lemon juice, molasses, honey, yellow mustard, apple cider vinegar, brown sugar, tamarind paste and Worcestershire sauce for a sweeter, thicker Kansas City-style sauce.

Break up the rice vermicelli, crushing it under a towel; crush the garlic and scrape it off with the back of the knife.

Saute diced onions for a few minutes.

Add the rice and vermicelli and toast, flipping with the spatula so they colour evenly.

Once the rice and noodles colour, mix in the garlic.

Season with salt, pepper and turmeric.

Add a big load of chicken stock, bring to a simmer, reduce the heat and cover with a lid.

Chop the restaurant burnt ends, pulled pork and brisket into bite-size pieces.

Let the pilaf sit a little longer.

Heat the meat in a skillet until hot and crispy; chop scallions.

Plate the pilaf, top with the barbecue and the sauce; add salt and MSG to taste.