This recipe was suppose to be shared with the hungry folks at my debut cooking class. Unfortunately, it got cancelled due to excessive heat concerns. Nonetheless, these sliders were very tasty and they would make a unique snack, appetizer or meal for all occasions.
I was inspired by the smoked naked fatty (a smoked tube of ground pork sausage). Alone, they are a great treat, but they needed a boost to make them look appetizing. Making fatty sliders seemed like a home run to me. And it was when I made them prior the cancelled grilling demo.
- 1/2 Red onion, sliced into thin rings
- 1/2 cup Apple cider vinegar (ACV)
- 1/2 cup Water
- 1/2 cup Sugar
- 1/2 tsp Kosher salt
- 2 cloves Garlic, crushed
- In a saucepan, bring ACV, water, sugar and salt to a boil, stir occasionally. Take off the heat and let it cool.
- In a container with a lid, add onion and garlic.
- Pour the cooled liquid into the container and refrigerate until ready to use.
- 16oz pk Jimmy Deans regular ground sausage (in a tube)
- BBQ rub (Plowboys Yardbird)
- BBQ sauce (Blues Hog Original)
- Setup the grill for the 2-zone indirect cooking method at 350 degrees
- Carefully remove the ground pork from the packaging, keep the shape intact.
- Apply rub generously over the ground pork
- Place the pork sausage on the cool side of the grill, add smoke wood and cook for 1.5 hours or when the internal temp reaches 160 degrees.
- 1/2 Head cabbage, shredded
- 1/4 cup ACV
- 1/3 cup Mayo
- 2 cloves Garlic, minced
- 1/8 cup Sugar, white
- 2 cooked Bacon strips, chopped
- Salt & Pepper
- In bowl, whisk together ACV, mayo, garlic and sugar.
- Pour dressing over cabbage, add bacon and mix well.
- Store in the fridge until ready to use.
Please don’t leave out the pickled red onions! Give them a try because the vinegar is tame and the onion flavor is not overpowering. The red onion is transformed into a sweet, subtle and crunchy condiment with an appealing color. Pickled onions are used in a lot of Mexican cuisine which contain some acidic flavors. Those flavors compliment BBQ extremely well.
To assemble the sliders, make sure you pick up some slider rolls…they’re the perfect size for the slices of smoked ground pork. I liked the rolls better when I buttered and grilled them with a hint of char. Once that was done, I sliced the fatty into round discs, about 1-inch thick to place it flat on the bun. Then take a scoop of coleslaw and pile it on top of the fatty disc. Drizzle a good dose of sweet, tangy BBQ sauce over the slaw and finish off with a few dripping rings of pickled onions. Delicioso!
Before I knew it, I wallowed down 4 of these sliders when the fist 2 should have been plenty to fill me up. They just tasted so good, I didn’t want to stop. I blame my imaginary grilling class, they didn’t come hungry.