Dear BBQ Friend:
Here's a little treat from the Philippines called Siapao \show-pow\ - it's a meat filled steamed pastry or dumpling. The filling is traditionally pork, garlic, onions, soy sauce, sugar, oyster sauce, chopped hard boiled eggs, etc. Of course, recipes differ - some using chicken instead of pork. In our version of Filipino Siopao, I suggest you use some of your leftover pork lightly tossed with your favorite BBQ Sauce and maybe a sprinkle of your favorite rub in there. You can also use your leftover chicken or brisket.
You can make this from scratch or if you want an easier version, maybe use some store bought frozen yeast dough or Pillsbury crescent roll dough.
You can serve with a BBQ sauce squirt bottle handy - just insert tip of squirt bottle in opening on top of your siopao and squirt in some sauce. Or you can just serve with some dipping sauce. An au jus dipping sauce would go good with brisket siopao.
I guess you could also bake these in an oven for a more crispy crust (about 350 deg for 15-20 minutes until golden brown). Or... I'm sure some of you will figure out how to smoke them on your pit!