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Rachel’s BBQ Sliders and Jo Ann’s Cole Slaw


In case you did not taste these sliders when Rachel made them, duplicate them in your kitchen.
Any questions? Call about recipes, ingredients or equipment at 254-399-.. Ask for Jo Ann.

Smoked Chicken BBQ Sliders
Makes 24 Sliders

2 lbs smoked chicken, shredded (Smoked on the Cameron Indoor Smoker)
1 cup Chef Bradley’s Lean Mean BBQ Sauce

Combine the Chicken and BBQ Sauce in a medium saucepan. Heat to a slow simmer.

24 rolls or slider buns. (We used Rhodes Frozen Rolls and let rise and baked according to directions.)
Olive oil or butter

Preheat a grill or broiler on high heat. Brush each of the buns with olive oil or butter. Grill or broil for about 3 minutes.

2 cups Jo Ann’s Slaw (See recipe below.)
Monterrey Jack Cheese, sliced

To assemble:
Place cheese on bottom bun. Top with 1/4 cup chicken and some slaw. Serve immediately.

Jo Ann’s Cole Slaw
(Borrowed from The Southern Junior League Cookbook  from years ago–with a little variation.)

1 medium red cabbage, shredded fine
1 small  white onion, thinly sliced
1 large carrot, julienned
1 cup sugar
1 cup white vinegar (for an interesting variation, use apple-cider vinegar)
3/4 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 tablespoon salt

Place prepared cabbage, onion and carrot in a large bowl; top with sugar.
In a medium saucepan, combine vinegar, oil, mustard, celery seed, and salt. Bring to a boil. Pour hot mixture over cabbage and cool. Cover and refrigerate for 4 hours or up to 2 days.

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