16 x 3, two packs with cheese and one pack plain
- Thread starter Brett-EDH
- Start date
DuaneMac
TVWBB All-Star
With one of these! It was given to me as a “gag gift”. I love it, use it all the time. Works great for pizzas too. It’s huge!
Brett-EDH
TVWBB Olympian
I use two spatulas. One is a huge Weber fish turner and the other a standard sized one.
I’ll post links later for some size recco a if you want to buy two large spats on Amazon.
Basically the first cooks use forms up in 3 mins, then I use the spatula to ensure the burger isn’t sticking to the grate. Then jays one smooth consistent flip and flop. You just get used to it.
Brett-EDH
TVWBB Olympian
3 16’s. My brain is toast from the gym today. Low blood sugar from my workout. Not thinking clearly on the original title post.
48 sliders total. Just shy of 6# ground beef. Costco pack.
DanHoo
TVWBB Olympian
Brett-EDH
TVWBB Olympian
That’s funny you say that because my wife and her colleagues are playing a dice game and I’m reading Texas pork rib rub recipes while on the couch.Tasty looking sliders.
Sounds a lot more fun than the game tonight.
DanHoo
TVWBB Olympian
I'm thinking this method might work with pulled pork sliders. Easy way to make a bunch.That’s a genius idea! I never thought of making sliders that way. Always tiny individually cooked burgers.
Brett-EDH
TVWBB Olympian
Only a few leftovers which we shared with the hosts.
Another guest brought a box of BurgerIm sliders (local chain). I say proudly, my tray was more enjoyed by the crowd based on how much leftovers there were.
For comparo, the JD cooked beef vs last week’s flattop’s tasted much better. Real coal on beef adds that next level flavor. And the whit American cheese really helped too.
And if you’re making these, I highly recommend placing the assembled and uncut whole slider in the oven at bake 425° for 5 minutes. Doing so really gave the Hawaiian rolls much better texture.
And dill pickles are better than sweet pickles. And doing mayo on the bottom bun and ketchup on the top bun worked well.
This is my final goto method. Another recipe for large crowd fun foods.
Post pics if you make these, please.
Another guest brought a box of BurgerIm sliders (local chain). I say proudly, my tray was more enjoyed by the crowd based on how much leftovers there were.
For comparo, the JD cooked beef vs last week’s flattop’s tasted much better. Real coal on beef adds that next level flavor. And the whit American cheese really helped too.
And if you’re making these, I highly recommend placing the assembled and uncut whole slider in the oven at bake 425° for 5 minutes. Doing so really gave the Hawaiian rolls much better texture.
And dill pickles are better than sweet pickles. And doing mayo on the bottom bun and ketchup on the top bun worked well.
This is my final goto method. Another recipe for large crowd fun foods.
Post pics if you make these, please.
Brett-EDH
TVWBB Olympian
Yes! I ran across a bunch of sliders videos in my research.
Costco spun bird, shredded, with hot sauce, blue cheese and Swiss assembled and then oven melted. Basically a Buffalo chicken slider.
And Cubano style. A breakfast sandwich slider. And meatball parm sliders.
Peter Gallagher
TVWBB Guru
yes! for this application, totally agree - it's needs to be dill pickles - you nailed it ...!!
Brett-EDH
TVWBB Olympian
Yup. The vinegar contrast against the fats gave the perfect taste. Acids cut fats.
timothy
TVWBB 1-Star Olympian
Real onions instead of dehydrated, props!
Oh and cheese!
Brett-EDH
TVWBB Olympian
And white onions, not yellow. White has better flavor IMO.