Some would say it’s almost getting too cool to cook outside, but that’s never stopped me before. I live in the South, so cooking outdoors can be a year round activity for dedicated grillers. When it comes to outdoor cooking, I really couldn’t live without my Big Green Egg. This versatile smoker/grill works well year round and it’s the perfect tool for smoking anything, especially chicken.
In my last post, I wrote about hosting a cocktail party for our friends, Kevin and Matt. These sliders got raves at the party and I’m definitely keeping these on my list of delicious party food.
I personally like the smoked flavor of these sliders, but if you don’t have a smoker or don’t want to bother with cooking the chicken, a rotisserie chicken sold in most supermarkets works beautifully. You can use your favorite bottled barbecue sauce for the dressing, but I really like my barbecue sauce that I featured in a previous post and I always keep some on hand.
For convenience, you can cook the chicken and make the sauce ahead of time. The batter for the cornbread comes together very easily so assembly is the only slightly time consuming step. Are they worth the effort? You bet!
I usually use plain, organic cornmeal for cornbread. If you use self-rising cornmeal, reduce the amount of baking powder to 1/2 teaspoon and salt to 1/2 teaspoon.
These “southern” sliders make a great addition to your holiday party fare. Give them a try and let me know what you think.
1 3-pound chicken
Your favorite barbecue rub
2 cups stone ground cornmeal (not self-rising)
2 tablespoons baking powder
1 teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
1/2 cup chopped sun-dried tomatoes
1/2 cup chopped scallions
1 cup grated cheddar cheese
1/2 cup mayonnaise
1/2 cup barbecue sauce
2 cup arugula
1. Prepare smoker to 325 degrees.
2. Season chicken inside and out with barbecue rub.
3. Smoke for 1 hour or until internal temperature reaches 160 degrees.
4. When chicken is cooled, remove meat from bones and shred.
1. Preheat oven to 400 degrees. Spray two mini muffin tins with cooking spray.
2. Whisk cornmeal, baking powder, and salt in a medium bowl. Add buttermilk and eggs and whisk until well combined. Add tomatoes, scallions, and cheese and mix until incorporated.
3. Fill muffin tin cups with batter. Batter should makes approximately 28 to 32 muffins.
4. Bake for 15 to 20 minutes or until lightly browned.
1. Combine mayonnaise and barbecue sauce.
2. Slice muffins and place several arugula leaves on bottom half. Top with shredded chicken and sauce. Replace tops and serve immediately
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