A Day On The Grill

[Phil Perrin]

Had friends we hadn't seen in a while over for dinner, so I made sliders. Fresh ground sliders, to be exact!
I'd had a couple chunks of pork belly curing in the fridge the last week, so they went on the kettle, snake style, using KBB and some hickory chips.
I also had a piece seasoned with salt, pepper, Chinese 5 spice and cumin that went on at the same time.

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And after a couple hours at 200*.

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And, they had to be sampled!

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Then, on to the sliders! My usual combo went into the mix, chuck, sirloin and short rib, seasoned with SPOG before grinding.
Pre-grind.

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And an action shot!

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And formed.

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1/3 cup, 18 total. 6 adults and 5 kids coming over.
PLUS, 2 for the freezer!

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The gasser got the call for this job.

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And, plattered! Well, one of the platters!

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Pammi made some tater salad to go with it. Sorry, no plated pics!
BUT, there are 2 in the fridge leftover for lunch tomorrow! WOOOO!
Thanks for looking!

 

[Cliff Bartlett]

Wow, what a Sliderfest Phil. Love the grind on your burger. Had to be a fun time for all.

 

[Clint]

You wouldn't want to leave me around that platter, unattended, for very long

 

[Barb D]

Awesome job Phil. I'd take a left over any time.

 

[Rich Dahl]

What Barb said.

 

[ChuckO]

What Barb said.

What Barb & Rich said, plus Happy New Year Phil

 

[Steven]

Happy New Year ... Awesome Cook.

 

[Robert-R]

Good food for good friends! You treat your guests well.

 

[Pat G]

Nice looking sliders. I got a Blackstone flat top grill for Christmas, will be doing some sliders on it in the near future.