Brisket Sliders & Hogdogs...

Dear BBQ Friend:

Well... this time of the year, Daytona Speedweeks, is when a lot of us rednecks down south really crank up the BBQ smokers and start barbecuing and practicing for another competition BBQ season. nascar bbq recipeWe've already had the Sprint Unlimited race last Saturday night. Thursday is the Budweiser duels, and the Daytona 500 is on Sunday. Not to mention the exciting truck race on Friday and the Nationwide boys (and girls) on Saturday. Don't know about you, but I'm gonna be watching a lot of racing this week. So... during the commercials, I'll be checking the smoker! But I can do that from my La-z-boy with my long range Maverick ET-732.

NASCAR Recipe...

One of my favorite sandwiches of all time is the brisket slider. It's easy to make and a good way to get rid of all that leftover competition brisket. talladega bbqIf you don't have the book or video yet, you can just download our free BBQ Pocket Guide to learn how to cook a brisket. Be sure to collect the au jus from the pan during the foiling stage. Use an oil separator to skim off the grease and what you have left is pure liquid deliciousness!

Buy some quality buns, dip the tops quickly in the au jus, slap on some sliced brisket and you'll have some of the best sandwiches you'll ever put in your mouth. Great for race parties. I like the brisket sliders simple and plain, but you can add whatever condiments you like including...brisket sandwich

  • lettuce
  • tomato
  • horseradish spread
  • bacon
  • mayonaise
  • mustard
  • caramelized onions
  • your favorite peppers (jalapeno, chipotle, bell, etc)
  • your favorite cheese
  • and so on and so forth
hog dog

Hogdogs are a good sandwich too... just put your pulled pork with BBQ sauce on a hotdog bun and you're ready to go. Kids love them. Add cheese or coleslaw too if you like!

Remember... I'm here to help you with your BBQ, so just email me with any questions if your BBQ doesn't turn out exactly like you thought it would. I can usually tell what you did wrong just by the description of what your meat was like (tough, dry, mushy, too much bark, etc)

Sincerely,

Bill Anderson