Kicked up brisket sliders

I add some smoked Provolone or other cheese as an option.

We'll be doing slides in the restuarant, still tweaking the final recipe, but we'll offer cheese on them.

We also have a gravy version coming out but that's in R&D (Okies love anything smothers in gravy)

I've long been a fan of chimichurri and at home I'd probably make mine a spicier version.
Apparently,you'd prefer a biscuit to a yeast roll of some kind.

I guess the chimichurri will moisten them up.

quote:

Okies love anything smothers in gravy

I thought that was global.

How about a touch of horseradish, mustard and a pickle chip?

MaxQ - I think you're going in the right direction.

I've done brisket sliders (flats) several times for parties and have served them in a manner similar to what you're considering with excellent results.

Typically, I'll serve half of the sliders with a jicama slaw (jicama match sticks, minced Mexican pickled red onions, minced jalapeno, minced garlic, etc.). I serve the other half with a red cabbage confit (shredded red cabbage, minced onion, raisins, red wine, blackberry preserves, etc.). The jicama slaw is served chilled, and the red cabbage confit is served warm or at room temp. Both versions are served on Martin's potato dinner rolls which are excellent for sliders if they're available in your area.

Best slider I ever ate was served on a Kings Hawaiian sweet dinner roll. Yum.

http://www.kingshawaiian.com/

Try sister schuberts rolls. Awesome

They make a couple of different sizes

quote:

Originally posted by SmokinOkie:
I add some smoked Provolone or other cheese as an option.

We'll be doing slides in the restuarant, still tweaking the final recipe, but we'll offer cheese on them.

We also have a gravy version coming out but that's in R&D (Okies love anything smothers in gravy)

My God! I always thought I was 100% Mainer, but now I learn I may be part Okie because I never met a gravy I didn't like!!!

All great suggestions folks, thanks for the input. I'll do some testing this weekend.

@Tom - biscuits, aside from Micky D's breakfast sammys are viewed with some suspician in northern New England. I'll probably use a mini Challah roll from Tribeca Bakery. Mention biscuits and gravy up here and folks think you're talking about a rock band

Max,here is a roll that you might try out on your kitchen and see if you ever find a use.

bbq rolls

Around the KCBS this is considered a bbq roll and comes from Ray Basso's mother.

It seems to get favorable reviews around there with brisket.

I found that recipe on the net years ago...they're terrific. I'm basically a one man army getting this event ready so I'll need to use store bought product. Will definately make some for the next "at home" event. Thanks for sharing and reminding me how great those rolls are.