There I was, on a lazy Saturday afternoon, pondering the mysteries of the universe—or at least what to cook for dinner. I wanted something quick, delicious, and fun. Enter: Pit Boss sliders. These little bites of joy are the perfect blend of smoky flavor and juicy goodness. If you’ve never tried making sliders on a Pit Boss, you’re in for a treat. And if you have, well, sit tight—I’ve got some extra tips to up your game.
The Magic of Pit Boss Sliders
First things first, let’s talk about why Pit Boss sliders are so darn special. It all started when my buddy Dave brought his Pit Boss over for a backyard BBQ. I’d always been a grill master, but the Pit Boss? That was a whole new level. We decided to experiment with sliders, and oh boy, it was like discovering fire all over again. The smoke, the char, the bite-sized perfection… it was a game-changer.
How to Make Smoked Sliders on Pit Boss
So, you want to make smoked sliders? Here’s the rundown.
- Prep Your Pit Boss: Fire up your Pit Boss and set it to 225°F. This is the magic number for getting that perfect smoke.
- Form the Patties: Divide your ground beef into equal portions, about 2-3 ounces each. Form them into small patties, making a slight indentation in the center (this helps them cook evenly).
- Season Generously: Sprinkle those patties with salt and pepper. Don’t be shy—seasoning is key.
- Smoke ‘Em: Place the patties on the grill and let them smoke for about 60-90 minutes. You’re looking for an internal temperature of 160°F.
- Cheese Please: Add a slice of cheese on each patty during the last 5 minutes of smoking.
- Toast the Buns: Pop the slider buns on the grill for a couple of minutes to get them nice and toasty.
- Assemble: Put your patties on the buns, add your favorite toppings, and boom—you’ve got sliders!
What Type of Wood/Pellets to Use?
Alright, let’s talk pellets. For this recipe, I swear by using hickory or mesquite pellets. Hickory gives a robust, smoky flavor that’s perfect for beef. Mesquite, on the other hand, has a bold, earthy taste that pairs wonderfully with burgers. I once tried applewood pellets, and while they added a nice sweetness, it just didn’t hit the same. Experiment, but if you’re looking for a solid starting point, go with hickory.
Additional Tips
- Stay Moist: To keep your sliders juicy, don’t overwork the meat when forming patties. Gentle hands, folks.
- Add Some Flair: Mix in some Worcestershire sauce or minced garlic into the beef for an extra kick of flavor.
- Watch the Temp: Use a meat thermometer to avoid overcooking. Trust me, there’s nothing worse than a dry slider.
- Experiment with Toppings: Think outside the box—avocado slices, spicy aioli, or even a fried egg can take your sliders to the next level.
What to Serve
Sliders are versatile, so the sides are where you can have some real fun. My go-to is a heaping pile of sweet potato fries. They’re crispy, sweet, and a perfect match for the smoky sliders. If you’re feeling a bit more indulgent, whip up some mac and cheese. And don’t forget a fresh, crunchy coleslaw—it adds a nice contrast to the rich, smoky flavors.
What to Do with Leftovers
Leftovers? I doubt it. But if you do find yourself with a few extra sliders, don’t fret. They reheat beautifully. Pop them in the oven at 300°F for about 10 minutes, and they’re almost as good as fresh. Or, get creative—crumble the patties over a salad, or stuff them into a pita with some tzatziki sauce for a quick and tasty lunch.
Overall, making Pit Boss sliders is one of those cooking adventures that’s both fun and rewarding. It’s not just about the food, but the experience of smoking, grilling, and sharing something amazing with friends and family. So go on, fire up that Pit Boss and get smoking. Your taste buds will thank you.
OTHER RECIPES YOU’LL LOVE
- Pit Boss Tilapia
- Pit Boss Pastrami
- Pit Boss Skirt Steak
- Pit Boss Roast Beef
- Pit Boss Kabobs
Pit Boss Sliders
Elevate your grilling game with our irresistible Pit Boss sliders recipe. Juicy, flavorful, and easy to make – a must-try dish for BBQ lovers!
Course Main Course
Prep Time 30 minutes Cook Time 1 hour 30 minutes
Servings 12
Ingredients
For the Patties:
- 1 lb ground beef 80/20 blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
For the Toppings:
- 12 slider buns store-bought
- Cheese slices Cheddar, Swiss, or your favorite
- Sliced pickles
- Sliced onions
- Lettuce
- Tomato slices
- Bacon optional
- Condiments ketchup, mustard, mayo, etc.
Instructions
Preparing and Smoking the Patties
- In a large bowl, combine the ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently to combine.
- Divide the mixture into 12 equal portions and shape each portion into a small patty. Make a slight indentation in the center of each patty to help them cook evenly.
- Set your Pit Boss smoker to 225°F and allow it to preheat.
- For wood pellets, use hickory or mesquite for a robust, smoky flavor.
- Place the patties on the grill and smoke them for about 60-90 minutes. You’re looking for an internal temperature of 160°F for fully cooked patties.
- During the last 5 minutes of smoking, place a slice of cheese on each patty to melt.
Assembling the Sliders
- While the patties are smoking, prepare your toppings. Slice the pickles, onions, tomatoes, and lettuce.
- Place the store-bought slider buns on the grill for a couple of minutes to get them warm and slightly crispy.
- Place a smoked patty on the bottom half of each bun.
- Add your desired toppings and condiments.
- Top with the other half of the bun.