What you need is a great source when I like smoky barbecue goes hand in glove at a great burger
Stop by finely chopping one onion and three cloves of garlic
nice hot pan tablespoon of olive oil onions and garlic into the plan a
Nice seasoning salt and pepper now the secret of a good barbecue
Sauce is that really important conversation to begin with a nice tablespoon brown sugar
It darkens the onions, but it really starts to sort of give that nice syrupy body to the sauce
And put a little bit of heat in there now a nice teaspoon of smoked paprika
That's the important part of working with spices look them out you always sort of burn off that lowness especially with a smoked paprika
It's exactly where I want to go
onions and garlic beautiful caramelized
Cider vinegar in
Could you sat down
Now I've got a fantastic smoky base to complete the sauce I'm making my life really easy and adding pre-made Worcester sauce and tomato ketchup
Cut that out for two to three minutes
Now depending on how thick you like the barbecue sauce that term is how long you cook it out for I don't want to be
too runny for the knowledge you think either
That's the consistency we're looking for
Turn down the gas such a season
Now take that out is the kind of sauce that I'd like to have sort of bottled up in the fridge. It's great for sandwiches
But guys bringing me well with these sliders
homemade smoky barbecue sauce
Get a panel of white now start the mix to the sliders to get my mix of really interesting flavor and texture
I'm gonna be using unsmoked Bank bacon I
Travel all over the world
And I spend a lot of time in the States. They know how to make a great slider
Flex lighters beef sliders chicken sliders there's almost like a way of having a burger, but on a much smaller
miniature level
Teaspoon of olive oil all that bacon to get really nice and crispy bacon in
This just gives the really nice sort of chunky delicious makes on texture and pork is perfect for slider
And chop it off
Slops a lot sweeter than the normal white onion five five five and
Now that Bacon's getting really nice and crispy I want a better heat in their little two teaspoon of smoked paprika in there
When we see these fibers in the states for one portion. There's like four or five of them little mini
one biters incredible now take your pork
Just open up
And give that a really nice evening
So important you can't season a slider after cooked. It's impossible so seasoned it nicely
Baked now that's nice and crispy. Just take little touch kitchen run just drain that off there
Nice
Pat that nice and dry want all that nice sort of crisp penis in there beautiful mix all wet in
Take a nice pour and sort of roll it size of a golf ball
Nice around first and then three fingers just let that down
Don't flap them too thin, otherwise they overcook, and they go sort of dry
Because sliders are bite-sized burgers designed to go in small buns. You don't want to make them too big good
Got a pan nice and hot
tablespoon of olive oil when a slider is literally that effect about an inch thick
You're going to take two-and-a-half to three minutes to each sign in
Tell em over lovely
Once you've turned them tilt the pan and just spoon
All that juice back into them give my mouth watering on you
So easy to dry the pork out so just feeling it now your fingers is nice and firm
The little type of screen us in the center and have the Rose
Add your cheese now still gets nicely melted
I'm using wedges of smoked cheddar
And it has that nice sort of sorry smoky creaminess to the slider
Finely shredded baby gem lettuce
And just take those buns make sure they're sliced
Listen even me take your lettuce quite generous from the lettuce some nice thin slice of tomato
Take your burgers see that cheese
Goofy noises about who sauce
Place the top on
And that is my version the slider that is a small dynamic, but packed full of flavor. I'll take that over hand over any day
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