Barbeque Bacon Sliders Food

BBQ CHICKEN SLIDERS

Steps:

• Cook bacon in a frying pan over medium-high heat until crispy and drain on paper towel.
• Leave 2 tablespoons of bacon grease in the frying pan and add the sliced onions and salt. Cook onions until tender. Add to the bottom of a 6qt slow cooker.
• When the frying pan has cooled a bit, carefully pour the water into the pan and gently scrape up the browned bits of bacon and onion from the bottom. Pour it into the crockpot.
• Add chicken breasts and barbecue sauce. Stir and cook on low for 7-8 hours, or on high for 4-5 hours.
• Shred chicken using 2 forks. Stir in half of the bacon.
• Spoon mixture on slider buns, top with remaining bacon.

BBQ MEATBALL SLIDERS WITH BACON

Steps:

• Attach the meat grinder attachment to an electric stand mixer (such as KitchenAid®). Run enough bacon through the meat grinder to make 8 ounces ground bacon.
• Combine ground bacon, beef, bread crumbs, 1/4 cup barbeque sauce, and steak sauce in a bowl. Mix until well combined and shape into 2-inch round balls. Set meatballs on a baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake meatballs until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 25 minutes.
• Place a slice of cheese on top each meatball. Toast slider buns if desired. Place a meatball between each slider bun. Top with cooked bacon slices, onion, remaining barbeque sauce, and roasted red bell peppers.

BBQ-BACON CHEESEBURGER SLIDERS

Steps:

• Heat grill to medium heat.
• Shape meat into 8 small (1/2-inch-thick) patties.
• Grill 3 min. on each side or until done (160ºF), topping with Singles halves for the last minute.
• Place cheeseburgers on bottom halves of buns; top with coleslaw, bacon and barbecue sauce. Cover with tops of buns.

LADD'S CHICKEN BACON SLIDERS

Steps:

• For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
• Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
• For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
• Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
• For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
• Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.