Backyard Favorites:
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| Prep time: 20 Minutes | Cook time: 3-3.5 hours | Servings: 6-8 |
INGREDIENTS:
2 cups – brown sugar
1 cup – BBQ rub
1/4 cup – red wine vinegar
1/8 cup – olive oil
1 Tbsp. – cracked black pepper
1/2 Tbsp. – salt
6-8 – Brioche buns
16 oz. – Buffalo sauce
1/4 head – red cabbage
1/4 head – white cabbage
1/2 cup – sliced red onion
1 cup – sliced carrot
Trim the two end bones from each side of the rib off and discard. With the ribs trimmed down to 8 bones, coat the bone side and meat side with the BBQ rub. Use enough rub to make sure all meat is covered completely.
Heat smoker to 300 degrees.
Place ribs on smoker, meat-side up. Check and flip ribs every 30 minutes for 90 minutes.
After 90 minutes or the color of the ribs is suitable to your taste, place the ribs on the foil sheet and cover with brown sugar, rub and buffalo sauce. Now double-wrap the ribs in foil sheets meat-side up. Return ribs to smoker until internal temp is 207-210 degrees (roughly 30-60 minutes).
While ribs are cooking, prepare the slaw. Rough cut cabbage into thin strips. Slice onion and carrot. Add all sliced items into a mixing bowl. Add red wine vinegar and oil to bowl. Mix thoroughly. Add salt and black pepper to taste.
Once ribs are done cooking, remove the bones from the ribs. You are now ready to assemble the sandwich.
Bottom bun, 2 ribs, crispy onion, Buffalo sauce, slaw, top bun.
Enjoy.
Backyard Favorites:
Sweet Mustard Glazed Pork Tenderloin Sliders |
| Prep time: 20 Minutes | Cook time: 3-3.5 hours | Servings: 6-8 |
INGREDIENTS:
16 ounces – Dijon mustard
2/3 pound – sliced, Swiss cheese
1, 12-count package – square soft, white dinner rolls
½ pound – Daily’s® thick-cut bacon
8 ounces – barbecue sauce
Butter Sauce INGREDIENTS:
4 tablespoons – butter, unsalted, melted
1 tablespoon – Dijon mustard
2 teaspoons – Worcestershire sauce
1 ½ tablespoons – poppy seeds
½ teaspoon – garlic powder
¼ teaspoon – salt, heaping
In a 1-gallon-sized freezer bag, place the pork tenderloin in the bag with 12 ounces Dijon mustard and 8 ounces barbecue sauce. Place in refrigerator overnight to marinate or at least 6-8 hours.
Remove the pork tenderloin from the bag into a foil pan with all the marinade.
In a skillet over medium-high heat, cook bacon until crispy. Remove from skillet and set aside.
Heat grill to 350 F.
Place foil pan in center of grill and cook until pork reaches an internal temp of 130 F. Remove pan from heat.
Heat grill to 500 F.
Remove pork tenderloin from pan and place directly on grill. Sear pork on all sides until golden brown. Remove from grill when internal temperature is 145 F. Set tenderloins aside and cover with foil.
In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.
Remove the rolls from the package, being careful not to separate the individual rolls. Using a serrated bread knife, slice the intact rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the remaining Dijon mustard evenly over the cut sides of the roll tops and bottoms.
Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread.
Slice the pork into 12-14 even pieces and place on top of the cheese, followed by the remaining slices of cheese. Layer bacon on top of the cheese. Cover with the roll tops.
Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.
Place pan on grill set at 500 F for 10-15 minutes, or until the top is golden brown and toasted. Let cool for 5-10 minutes in the pan.
While still in pan, cut each sandwich apart and place on a plate for serving. Enjoy.