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Smoked Buffalo Chicken Slider

If we had to pick a sandwich that is fun yet impressive, this would be it. Everyone loves an OG buffalo sandwich. But adding the twist of a tangy, creamy slaw brings it to next level. Serve these fun-sized sandwiches at your next backyard gathering, and prepare to be asked to make them again and again.


Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/

INGREDIENTS

  • Whole Chicken 
  • Your Favorite Chicken Rub
  • Butter
  • Frank's Buffalo Sauce
  • Slider Buns
  • Bag of Mix Slaw
  • 1/2c mayo
  • 1/2c sour cream
  • 2T sugar 
  • 1 1/2T lemon Juice
  • 1T apple cider vinegar 
  • 1T Chipotle Adobo 
  • Honey To Taste

INSTRUCTIONS

  1. Mix all dressing ingredients together & chill for 1hr and then toss slaw lightly in dressing.
  2. Fire up the YS640S to 275°F using fruit blend of pellets.
  3. Trim/spatchcock whole chicken, rinse, pat dry.
  4. Baste in avocado oil and season both sides.
  5. Place skin side up directly on top rack of pit and smoke for 45min to 1 hour.
  6. Meanwhile melt butter and add same rub used on the chicken to butter.
  7. After first hour baste chicken every 15mins until 165°F internal.
  8. Remove from pit and rest for 8-10 mins.
  9. Pull the chicken into shreds.
  10. Then build your sando!
2325 Views | 1 Comments

Smoked Buffalo Chicken Slider

If we had to pick a sandwich that is fun yet impressive, this would be it. Everyone loves an OG buffalo sandwich. But adding the twist of a tangy, creamy slaw brings it to next level. Serve these fun-sized sandwiches at your next backyard gathering, and prepare to be asked to make them again and again.


Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/

INGREDIENTS

  • Whole Chicken 
  • Your Favorite Chicken Rub
  • Butter
  • Frank's Buffalo Sauce
  • Slider Buns
  • Bag of Mix Slaw
  • 1/2c mayo
  • 1/2c sour cream
  • 2T sugar 
  • 1 1/2T lemon Juice
  • 1T apple cider vinegar 
  • 1T Chipotle Adobo 
  • Honey To Taste

INSTRUCTIONS

  1. Mix all dressing ingredients together & chill for 1hr and then toss slaw lightly in dressing.
  2. Fire up the YS640S to 275°F using fruit blend of pellets.
  3. Trim/spatchcock whole chicken, rinse, pat dry.
  4. Baste in avocado oil and season both sides.
  5. Place skin side up directly on top rack of pit and smoke for 45min to 1 hour.
  6. Meanwhile melt butter and add same rub used on the chicken to butter.
  7. After first hour baste chicken every 15mins until 165°F internal.
  8. Remove from pit and rest for 8-10 mins.
  9. Pull the chicken into shreds.
  10. Then build your sando!

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