BBQ Beef Sliders
Today I’m making the ultimate BBQ Beef Sliders on the backyard smoker for two epic reasons. First, the smoked beef filling infused with the flavor and goodness of onions and jalapenos is so freakin’ delicious. Second, I get to showcase my new HNY FYR BBQ Sauce from FYR. What? A new insanely delicious BBQ Sauce from yours truly? Yup, you heard that right. For as long as y’all have been asking, “Hey Derek, When are you coming out with your own BBQ sauce?” I have been in the kitchen perfecting it. With the harmonious balance of sweet, spicy, and savory flavors, I humbly declare that I nailed it with this barbecue sauce recipe. It complements anything and everything, whether it’s your chicken nuggets or especially these beef and cheese sliders. Table of Contents Why You’ll Love BBQ SlidersThis sauce is FYR!Ingredients for the BBQ Beef Sliders RecipeHow to Make BBQ Beef SlidersPrep TimeLet the Slow Cooking BeginBuild the Cheddar SlidersFinal StretchWhat to Serve with BBQ Beef SlidersMore on SlidersHow to Handle Leftovers & ReheatingFAQs for BBQ Beef SlidersFlavor X Fire & FOOD X FireBBQ Beef Sliders Recipe Why You’ll Love BBQ Sliders This sauce is FYR! Ingredients for the BBQ Beef Sliders Recipe How to Make BBQ Beef Sliders Prep TimeLet the Slow Cooking BeginBuild the Cheddar SlidersFinal Stretch Prep Time Let the Slow Cooking Begin Build the Cheddar Sliders Final Stretch What to Serve with BBQ Beef Sliders More on Sliders How to Handle Leftovers & Reheating FAQs for BBQ Beef Sliders Flavor X Fire & FOOD X Fire BBQ Beef Sliders Recipe Why You’ll Love BBQ Sliders If you’re a BBQ lover, there are few things more satisfying in life than the taste of shredded beef that is so moist and tender it falls apart and melts in your mouth. And then there’s that irresistible element of the melty cheese that compliments the beef to a T. With so many ways to serve smoked chuck roasts, BBQ Beef Sliders give you that element of creativity. You can adjust the condiments and toppings and make it 100% your own. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. BBQ Beef Sliders are one of those satisfying and easy meals that I love sharing with friends on game day or when family comes over. They make the perfect appetizer for a big, hungry crew. Just crack open some beers, make some fries, open the pickle jar, and you have yourself the perfect, well-rounded and very tasty feast. If you’re searching for more slider recipes from Derek Wolf and OTFC, check out: Italian Sliders, Steak Sliders with Beer Cheese, Grilled Steak Elote Sliders, Pulled Beef Sliders with Steakhouse Baked Beans, and Steak Au Poivre Sliders. Ingredients for the BBQ Beef Sliders Recipe Beef – Each boneless chuck roast is first slathered with beef tallow and a Mesquite Peppercorn Lager Rub. Beef – Each boneless chuck roast is first slathered with beef tallow and a Mesquite Peppercorn Lager Rub. Crutch – This is the super flavorful cooking liquid that keeps the beef moist while smoking. It’s easy to make with beef broth, beef tallow, yellow onions, and jalapenos. Crutch – This is the super flavorful cooking liquid that keeps the beef moist while smoking. It’s easy to make with beef broth, beef tallow, yellow onions, and jalapenos. Slider Buns – For the slider rolls, you can go with Hawaiian rolls or another favorite from the grocery store bakery. The best quality bread always results in the best-tasting sandwich. The beef gets topped with cheddar cheese slices, more HNY FYR BBQ Sauce, and then the bread is topped with melted butter. Slider Buns – For the slider rolls, you can go with Hawaiian rolls or another favorite from the grocery store bakery. The best quality bread always results in the best-tasting sandwich. The beef gets topped with cheddar cheese slices, more HNY FYR BBQ Sauce, and then the bread is topped with melted butter. Add flavor to everything you’re cooking shop over the fire spice lines How to Make BBQ Beef Sliders Alright, let’s get started on making these delicious chuck roast sliders. The cook time requires some patience, but, like I always say, the best BBQ comes to those who wait. Prep Time First, grab a bowl and mix together some salt, black pepper, and garlic. Then, grab your chuck roasts and place them on a baking sheet. Slather them with beef tallow and generously season all sides with my Mesquite Peppercorn Lager Rub. Make sure the roasts are completely covered with the seasoning. Place beef in the fridge, uncovered, for at least 4 hours, but overnight would be even better. Let the Slow Cooking Begin While your roasts are marinating, preheat your smoker to around 250° degrees F. If you want an extra smoky flavor, toss in some flavorful wood chips or chunks. Once your roasts are ready, take them out of the fridge and place them on the smoker. Let them cook until they reach an internal temperature of 165° degrees F, which should take about 3 hours. When they’re done, transfer them to a large foil bin. Now, it’s time to amp up the flavor. Into the aluminum bin, pour in some beef broth, beef tallow, sliced jalapeños, and sliced yellow onions. The liquid should come up to about half the height of the roasts. Cover the bin tightly with foil and put it back on the smoker at 300° degrees F. Let it smoke for another 3-4 hours until the meat for the BBQ Beef Sliders is tender and shreddable. Once the roasts are done, let them rest for about 20 minutes. Then, with cooking gloves on, shred them up and set aside. Build the Cheddar Sliders Now, onto the slider rolls. Keep each sweet roll conjoined and slice the slab of bread in half horizontally. Place the bottom buns in a foil bin or a skillet. Spread a layer of HNY FYR BBQ Sauce on them, then pile on a good amount of pulled beef, sliced cheddar cheese, more BBQ sauce, and finally, the top halves of the buns. In a bowl, melt some butter and gently spread it over the top of the rolls. Final Stretch Fire up your smoker to medium heat, around 300-325° degrees F, for indirect cooking. Put the foil bin with the sliders on the smoker and let them cook until they’re golden brown and crispy, about 10-12 minutes. Once they’re done, take them off the smoker and let them cool for a couple of minutes before serving on your cutting board. Slice rolls along the bread’s edges and there you have it! Serve them up with one cup barbecue sauce or some of the crutch liquid for au jus dipping. Cheers! What to Serve with BBQ Beef Sliders It doesn’t take much to create a complete meal with these BBQ Beef Sliders. If you’re not feeling French fries or sweet potato fries, how about some coleslaw, potato salad, or baked beans for your side dishes? Whatever you do, don’t forget to have extra HNY FYR BBQ Sauce on hand for dipping – it’s simply irresistible! More on Sliders How to Handle Leftovers & Reheating If you find yourself with leftovers (though these sliders are so tasty, that might be a rarity!), store them in an airtight container in the refrigerator. To reheat, simply warm them up on a medium-high heat grill while wrapped in aluminum foil. You can also repurpose any leftover beef by adding it to sandwiches, salads, or tacos. FAQs for BBQ Beef Sliders Can I use a different cut of beef for this recipe? While boneless beef chuck roast is ideal for its tenderness and flavor when slow-cooked, you can experiment with other cuts like brisket or short ribs. Just adjust the cooking time accordingly to ensure the meat is tender. What are some other ideas for beef slider toppings? Your favorite BBQ Sauce is an alternative to mine. You could combine caramelized onions with Worcestershire sauce, Dijon mustard, and Swiss cheese for another exceptional flavor combo on your Hawaiian roll sliders. Ahem, I don’t have a smoker, can I make oven-baked sliders? Of course! If you don’t have a smoker, you can still make delicious sliders using alternative methods. For making them in the oven, I suggest using a slow cooker or Instant Pot to cook the marinated chuck roasts until they’re tender and easily shredded with a fork. Finish off in the oven. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Beef: ▢ 2 whole Chuck Roasts▢ ½ cup Mesquite Peppercorn Lager Rub▢ 2 tbsp Beef Tallow ▢ 2 whole Chuck Roasts ▢ ½ cup Mesquite Peppercorn Lager Rub ▢ 2 tbsp Beef Tallow Crutch: ▢ 32 oz Beef Broth▢ 1/2 cup Beef Tallow▢ 2 cups Sliced Yellow Onions▢ 1 cup Sliced Jalapenos ▢ 32 oz Beef Broth ▢ 1/2 cup Beef Tallow ▢ 2 cups Sliced Yellow Onions ▢ 1 cup Sliced Jalapenos Sliders: ▢ 1 pack Slider Rolls▢ 6-8 Cheddar Cheese Slices▢ 1 cup Melted Butter▢ 1 cup HNY FYR BBQ Sauce ▢ 1 pack Slider Rolls ▢ 6-8 Cheddar Cheese Slices ▢ 1 cup Melted Butter ▢ 1 cup HNY FYR BBQ Sauce Place your chuck roasts on a baking sheet, slather them with beef tallow, and generously season all sides with my Mesquite Peppercorn Lager Rub, completely covering the roasts. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.While the roasts are in the fridge, preheat your smoker to about 250 degrees F. Add some wood chips or wood chunks, if desired, for extra smoky flavor.Pull your chuck roasts out and place them on the smoker to cook until reaching an internal temperature of 165 degrees F (about 3 hours). Once the chuck roasts have hit temperature, pull them out and place them in a large foil bin. Fill the bin with beef broth, beef tallow, sliced jalapenos, and sliced yellow onions. The liquid in the bin should come up to 50% of the chuck roast’s height, so add more or less, as needed. Tightly cover your bin with aluminum foil and place it back on the smoker at 300 degrees F to smoke until the meat is tender and shreddable (another 3-4 hours). Once the chuck roasts are done, pull them off and let them rest for 20 minutes. After the rest, pull the chuck roasts out and shred them up.While keeping the slider rolls together, slice the slab of bread in half so that there is a top side and bottom side. Add the bottom side into a foil bin or other heat-safe pan. Add a layer of HNY FYR BBQ Sauce, then start building with quite a bit of pulled beef, sliced cheddar cheese, more BBQ sauce, and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top.Get your smoker to a medium heat (around 300-325 degrees F) for indirect cooking. Add your sliders in the foil bin onto the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving.Serve with more HNY FYR BBQ Sauce for dipping if desired. Enjoy! Place your chuck roasts on a baking sheet, slather them with beef tallow, and generously season all sides with my Mesquite Peppercorn Lager Rub, completely covering the roasts. Place your chuck roasts on a baking sheet, slather them with beef tallow, and generously season all sides with my Mesquite Peppercorn Lager Rub, completely covering the roasts. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. While the roasts are in the fridge, preheat your smoker to about 250 degrees F. Add some wood chips or wood chunks, if desired, for extra smoky flavor. While the roasts are in the fridge, preheat your smoker to about 250 degrees F. Add some wood chips or wood chunks, if desired, for extra smoky flavor. Pull your chuck roasts out and place them on the smoker to cook until reaching an internal temperature of 165 degrees F (about 3 hours). Pull your chuck roasts out and place them on the smoker to cook until reaching an internal temperature of 165 degrees F (about 3 hours). Once the chuck roasts have hit temperature, pull them out and place them in a large foil bin. Fill the bin with beef broth, beef tallow, sliced jalapenos, and sliced yellow onions. The liquid in the bin should come up to 50% of the chuck roast’s height, so add more or less, as needed. Once the chuck roasts have hit temperature, pull them out and place them in a large foil bin. Fill the bin with beef broth, beef tallow, sliced jalapenos, and sliced yellow onions. The liquid in the bin should come up to 50% of the chuck roast’s height, so add more or less, as needed. Tightly cover your bin with aluminum foil and place it back on the smoker at 300 degrees F to smoke until the meat is tender and shreddable (another 3-4 hours). Tightly cover your bin with aluminum foil and place it back on the smoker at 300 degrees F to smoke until the meat is tender and shreddable (another 3-4 hours). Once the chuck roasts are done, pull them off and let them rest for 20 minutes. After the rest, pull the chuck roasts out and shred them up. Once the chuck roasts are done, pull them off and let them rest for 20 minutes. After the rest, pull the chuck roasts out and shred them up. While keeping the slider rolls together, slice the slab of bread in half so that there is a top side and bottom side. While keeping the slider rolls together, slice the slab of bread in half so that there is a top side and bottom side. Add the bottom side into a foil bin or other heat-safe pan. Add a layer of HNY FYR BBQ Sauce, then start building with quite a bit of pulled beef, sliced cheddar cheese, more BBQ sauce, and then the top part of the buns. Add the bottom side into a foil bin or other heat-safe pan. Add a layer of HNY FYR BBQ Sauce, then start building with quite a bit of pulled beef, sliced cheddar cheese, more BBQ sauce, and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top. Get your smoker to a medium heat (around 300-325 degrees F) for indirect cooking. Add your sliders in the foil bin onto the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Get your smoker to a medium heat (around 300-325 degrees F) for indirect cooking. Add your sliders in the foil bin onto the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving. Once done, pull the sliders off and let cool for 2-3 minutes before serving. Serve with more HNY FYR BBQ Sauce for dipping if desired. Enjoy! Serve with more HNY FYR BBQ Sauce for dipping if desired. Enjoy! Calories: 674kcal | Carbohydrates: 33g | Protein: 13g | Fat: 57g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1347mg | Potassium: 654mg | Fiber: 5g | Sugar: 20g | Vitamin A: 5658IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!