Best Barbecue Sliders Recipes

BRISKET SLIDERS WITH WHITE BARBECUE SAUCE

Steps:

• For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
• Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
• For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
• To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.

BARBECUE CHICKEN SLIDERS

Steps:

• Combine the cucumbers, red onion, vinegar, 1/4 cup water, the mustard seeds, sugar and 1/2 teaspoon each salt and pepper in a bowl; toss and let stand 30 minutes.
• Combine the chicken, barbecue sauce and mustard in a large skillet over medium heat. Cook, tossing, until heated through, about 4 minutes.
• Spread mustard on the cut side of each roll, then divide the chicken among the roll bottoms. Top with some of the cucumber mixture and cilantro, then close with the top rolls.

BARBECUE CHICKEN SLIDERS

Steps:

• Preheat broiler. In a large saucepan, mix first 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes, stirring occasionally. Stir in chicken; heat through., Place buns on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 30-60 seconds., Remove tops of buns from baking sheet. Top bottoms with chicken mixture; sprinkle with cheese. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Add bun tops.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CHIPOTLE BARBECUE PULLED TURKEY DRUMSTICK SLIDERS WITH BRUSSELS SPROUT SLAW

Steps:

• Preheat oven to 325°F.
• Remove turkey skin.
• Cook onion in oil with 1/2 teaspoon salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.
• Add garlic and spices and cook, stirring, 1 minute.
• Stir in ketchup, vinegar, chiles, Worcestershire sauce, molasses, and 1/2 cup water and simmer mixture, stirring, 1 minute.
• Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.
• Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.
• Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.
• Spoon mixture into slider rolls and top with slaw.

BBQ (BARBECUE) CHICKEN SLIDERS

Steps:

• Shred chicken finely, and combine with barbecue sauce and honey in a microwave-safe bowl.
• Cover and heat in microwave for about 4 minutes or until hot, stopping to stir after about 2 minutes.
• Meanwhile, heat oven per package directions for rolls.
• Slice rolls horizontally into 2 large pieces with a large serrated bread knife. (Do not separate into individual rolls.).
• Replace top of roll and heat in oven per package directions.
• Remove from oven, remove top of roll and spread hot chicken mixture over bottom roll.
• Place the pickle slices evenly over the chicken, then replace roll top.
• Cut carefully into individual rolls, and serve.
• I find this method easier than trying to fill each roll individually.
• Makes 12 appetizer servings or 4 main dish servings.

SISTER SCHUBERT'S® BARBECUE PULLED PORK OR CHICKEN MINI-SLIDERS

Steps:

• Split rolls and arrange on a plate. Fill each roll with warm meat filling and top with small portion of coleslaw. Serve.

BARBECUE CHICKEN AND SQUASH SLIDERS

Steps:

• In 2-quart saucepan, heat Sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat; simmer 3 minutes, stirring frequently.
• Stir in chicken until evenly coated. Heat over low heat, stirring frequently, until hot.
• Spoon about 1/4 cup chicken mixture onto bottom of each bun; cover each with bun top.

BARBECUE SLIDERS

Steps:

• In a large bowl, mix beef and sausage lightly but thoroughly. Shape into sixteen 1/2-in.-thick patties., Grill patties, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Brush with 1/4 cup sauce during the last 2 minutes of cooking. Serve on rolls with remaining barbecue sauce; top as desired. Freeze option: Place patties on a waxed paper-lined baking sheet; cover and freeze until firm. Remove from pan and transfer to an airtight container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary.

BARBECUE TURKEY SLIDERS

Steps:

• Combine turkey, oats, barbecue sauce, hickory seasoning, and granulated onion in a small bowl. Mix well and form into 1 1/2-ounce meatballs.
• Preheat the oven to 350 degrees F (175 degrees C).
• Pour water, Worcestershire, and tamari sauce into a 9x9-inch casserole dish. Place meatballs in the dish.
• Bake in the preheated oven until no longer pink in the centers, about 45 minutes. Toast brioche buns until golden, if desired.
• Serve meatballs on top of buns. Place a slice of cheese over each; top with crispy onions and barbecue sauce.