The Chip Dale Recipe
Pulled bbq brisket sliders topped with pepperjack and candied jalapeños. Served with our house chips and a cool, creamy, french onion dip.
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Ingredients
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Pulled BBQ Brisket
Sliders Assembly
House Chips
French Onion Dip
Method
Pulled BBQ Brisket
- 1
Prepare the Brisket
Rub the brisket with onion powder, garlic powder, smoked paprika, salt, and black pepper. Ensure it's evenly coated.
- 2
Cook the Brisket
Place the brisket in a slow cooker and pour the BBQ sauce over it. Cook on low for 8 hours or until tender.
- 3
Shred the Brisket
Once cooked, remove the brisket from the slow cooker and shred it using two forks. Mix it back with the BBQ sauce.
Sliders Assembly
- 4
Assemble the Sliders
On the bottom half of each slider bun, place a generous portion of pulled BBQ brisket. Top with a slice of pepperjack cheese and a spoonful of candied jalapeños. Close the slider with the top half of the bun.
House Chips
- 5
Prepare the Potatoes
Wash and slice the potatoes into thin rounds. You can leave the skin on for extra texture.
- 6
Bake the Chips
Toss the potato slices in olive oil, salt, and paprika. Spread them in a single layer on a baking sheet. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy.
French Onion Dip
- 7
Mix the Dip
In a bowl, combine sour cream, mayonnaise, onion powder, garlic powder, dried chives, and salt. Stir well until fully combined.
- 8
Chill the Dip
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.