Looking for Brisket Slider topping ideas

Jeff_R

Good day,  I am in post holiday weight loss mode and that always gets me planning for our spring BBQ party.  This year I want to make brisket sliders.   Now I have done pulled pork and buns etc, keeping the pork in a crock pot.  But people haven't put the pieces together to make sandwiches and ended up eating meat.  Probably my fault for our setup and the fact I start drinking with the guests as well.  Happens every year.

This year my thoughts were to pre make the sliders as one of the foods.  By that I mean setup the buns, add the meat and toppings and just server already made sliders in a chafing dish.  I've found plenty of web recipes on assembling them to think I can make a bunch at a time, heat a pan, then have backup pans ready to heat to refill.  Very confident in that ability.  I need some help on the toppings though.  I dont want to do more than three different profiles.

I know I want to do one style with Alabama white sauce.  I dont know for other styles.  Maybe a bbq sauce?  Maybe mustard?

For sure cheese on some and some kind of onion or pickle on some.

In the end I want 3 versions only.

Any recommendations on cheese and topping combos?   Party isnt until May so lots of experimenting time.

Thanks

buzd504

Jeff_R said:

buzd504 said:

Personally, I will always go for something spicy - pepper jack cheese or jalepenos.

Look for things that aren't wet, so they won't get soggy - pickles (dill for me), onions etc.

Def cheese, depending on your audience.  Listen to @lkpagian, not only is he almost always right, but pickled onions are awesome.

Confused:  you say "Not Wet" then list pickles...are you saying avoid pickles or add pickles?   Pickeled onions are equally wet.  If you dont consider these things "wet" what do you consider wet?

My audience would like cheese, but not required on all variations.   I also cook a killer mac and cheese that stays in a crock pot....always a hit.  So there is already a big cheese element that would make leaving it off one of the slider flavors acceptable.  

Excellent questions.  They are both damp but if you put them on a paper towel, they are unlikely to exude a bunch more water to compromise your buns.

lkapigian

I do brisket sliders regularly for events … pickled red onions, chimichurri and roasted garlic aioli 

6baluts

Some what along the line of @lkapigian above take a look at Salsa Criolla.

Botch

Jeff_R said:

Good day,  I am in post holiday weight loss mode and that always gets me planning for our spring BBQ party.  This year I want to make brisket sliders.   Now I have done pulled pork and buns etc, keeping the pork in a crock pot.  But people haven't put the pieces together to make sandwiches and ended up eating meat.  Probably my fault for our setup and the fact I start drinking with the guests as well.  Happens every year.

Honestly, the only thing you need to change is your guest list.  

DoubleEgger

Pimento Cheese 

buzd504

Personally, I will always go for something spicy - pepper jack cheese or jalepenos.

Look for things that aren't wet, so they won't get soggy - pickles (dill for me), onions etc.

Def cheese, depending on your audience.  Listen to @lkpagian, not only is he almost always right, but pickled onions are awesome.

JohnInCarolina

Could be interesting to try a variation on the Real Deal Holyfield breakfast taco at Valentina’s, just in slider form.  I think that would be brisket topped with bacon, egg, and salsa.

Jeff_R

Thanks...keep them coming.  Just to get everyone on the same page....  My plan for prepping the sliders is to cook the brisket so that it finishes in the morning.  Then taking whole package of slider buns that are 12 buns connected and not cut.  Going to cut them so it is 2 huge pieces.  I may, or may not toast them off at this point...tests will dictate that.  Then I am going to put toppings on and put them on baking sheets.   I will cook off a couple of these in the oven until warm and melty at the start of the party, with a couple more in reserve.  Basically prepping the reserves just before people start showing up, and storing in ref.  Actual amounts depend on tests as well.  IE planning to start with 2 1/2 chafing dishes full, then a couple batches in reserve to bake off and put out later.  During the cooking process, I will baste the buns with a butter...maybe garlic butter, maybe one flavor one way and other flavors differently?  Not sure but they will be basted for added flavor and moisture.  In my mind I am pretty locked in on the process.  I feel this will be very easy to pre prep, then easy to heat refills.   I may even have the egg at a steady temp and use that for the reheats...not sure.   From past party's I have found it useful to hold the egg around 200-250 all through thee party so reheats can happen as needed.

Anyway, thanks again, I just added this post in so you know the process I am taking when suggesting toppings.   Loving the ideas for toppings coming in though.  And for sure when I decide and do it in May I will post what I do, feedback and pics.   I always get excited and planning way early on this party.

Jeff_R

lkapigian said:

I do brisket sliders regularly for events … pickled red onions, chimichurri and roasted garlic aioli 

This is very interesting and I will be researching the ingredients for this one!  Question:  When you do this, do you heat the sliders after putting them together?  No cheese?

Jeff_R

JohnInCarolina said:

Could be interesting to try a variation on the Real Deal Holyfield breakfast taco at Valentina’s, just in slider form.  I think that would be brisket topped with bacon, egg, and salsa.

I dont think this one will fit in the party as the ingredients and prep will be more than I want for this.  Plus I kind of question the shelf life of the eggs.  By that I mean, probable great right away, but any time sitting in the chafing dish is likely to lose quality texture and tastee.  But this sounds awesome for a make and eat situation.  So thanks for that info....For sure I will be looking those tacos up and working it in somewhere else.

Jeff_R

6baluts said:

Some what along the line of @lkapigian above take a look at Salsa Criolla.

just looked up Salsa Criolla.  Looks like a great twist / replacement for basic red onions or pickled onion.   I personally cannot take much cilantro though.   I am one of the population that cilantro tastes like soap.  However, I am one of the few in my group that cant take it....so making and not eating is an options. Thanks

Jeff_R

Botch said:

Jeff_R said:

Good day,  I am in post holiday weight loss mode and that always gets me planning for our spring BBQ party.  This year I want to make brisket sliders.   Now I have done pulled pork and buns etc, keeping the pork in a crock pot.  But people haven't put the pieces together to make sandwiches and ended up eating meat.  Probably my fault for our setup and the fact I start drinking with the guests as well.  Happens every year.

Honestly, the only thing you need to change is your guest list.  

I like my guest list but understand why you said it.   The problem with them missing the slider creation stuff is mostly on me.  I make alot of the bbbq side of food for this annual party, but my Girlfriend and some guests are philipino so she ends up making a bunch too.  One of our problems is keeping amounts down...I try to coordinate with her, but she is just as excited and no matter what, makes more than we discuss....kindof turns into multi party.  Then the invite goes out to alot of our neighbors as it is also a neighborhood gather party.   Neighbors end up bringing stuff too.   Long story short, our food tables get overloaded and there ends up being a few food locations under the patio.  Sometimes makes it hard to see things, and buns were most definitely not properly strategically placed.  This is why I want the sliders to be complete, grab and go, and located in the chafing dish area where it is obvious.

Jeff_R

DoubleEgger said:

Pimento Cheese 

I lived the first half of my life in Michigan and now in California.   I LOVE Pimento Cheese but they dont sell it here or at least I have never seen it, but havent looked for it specifically.   I am sure I could make it.  Have you made sliders with it?   Do you think it would hold up to being in oven for heat ups?  I don't remember, does it have ANY melt properties?   And what do you think would pair well with that on the sliders with Pimento?

Jeff_R

buzd504 said:

Personally, I will always go for something spicy - pepper jack cheese or jalepenos.

Look for things that aren't wet, so they won't get soggy - pickles (dill for me), onions etc.

Def cheese, depending on your audience.  Listen to @lkpagian, not only is he almost always right, but pickled onions are awesome.

Confused:  you say "Not Wet" then list pickles...are you saying avoid pickles or add pickles?   Pickeled onions are equally wet.  If you dont consider these things "wet" what do you consider wet?

My audience would like cheese, but not required on all variations.   I also cook a killer mac and cheese that stays in a crock pot....always a hit.  So there is already a big cheese element that would make leaving it off one of the slider flavors acceptable.  

Legume

Why not just preload the meat and put the sauces and additions out for them to make up their own?

I'd skip the cheese on brisket or at least make it optional.

JohnInCarolina

Another option is to do the twist on a Baltimore pit beef sandwich, just with brisket instead of the sliced beef.  I think this would work out for you given your constraints.

It would be brisket topped by thinly sliced fresh white onions and then tiger sauce.  For the tiger sauce, find @Eggcelsior 's recipe - it's around here somewhere.   

Jeff_R

Legume said:

Why not just preload the meat and put the sauces and additions out for them to make up their own?

I'd skip the cheese on brisket or at least make it optional.

reason for skipping topping table and having people build their own is that I want it grab and go.  We are always tight on table space.  If mine were the only foods I would go that route...but GF makes a bunch with filipino twist and some guests tend to bring items too.  Ive found it works out best if people can fill plates quickly and self condiments dont usually happen much.   Talking about my guest list particularly.

Jeff_R

buzd504 said:

Jeff_R said:

buzd504 said:

Personally, I will always go for something spicy - pepper jack cheese or jalepenos.

Look for things that aren't wet, so they won't get soggy - pickles (dill for me), onions etc.

Def cheese, depending on your audience.  Listen to @lkpagian, not only is he almost always right, but pickled onions are awesome.

Confused:  you say "Not Wet" then list pickles...are you saying avoid pickles or add pickles?   Pickeled onions are equally wet.  If you dont consider these things "wet" what do you consider wet?

My audience would like cheese, but not required on all variations.   I also cook a killer mac and cheese that stays in a crock pot....always a hit.  So there is already a big cheese element that would make leaving it off one of the slider flavors acceptable.  

Excellent questions.  They are both damp but if you put them on a paper towel, they are unlikely to exude a bunch more water to compromise your buns.

thanks.

Jeff_R

JohnInCarolina said:

Another option is to do the twist on a Baltimore pit beef sandwich, just with brisket instead of the sliced beef.  I think this would work out for you given your constraints.

It would be brisket topped by thinly sliced fresh white onions and then tiger sauce.  For the tiger sauce, find @Eggcelsior 's recipe - it's around here somewhere.   

Tiger sauce reads pretty much the same as Alabama white...which is definitely on the radar. 

lkapigian

Jeff_R said:

lkapigian said:

I do brisket sliders regularly for events … pickled red onions, chimichurri and roasted garlic aioli 

This is very interesting and I will be researching the ingredients for this one!  Question:  When you do this, do you heat the sliders after putting them together?  No cheese?

Not in the cheese camp, don’t really want to smother the brisket , the acidity from the pickled  onions or chimichurri cuts the fat… roasted garlic aioli is just a nice touch … we assemble at time of serving , warm brisket and topping, I will sometimes throw the hotel pan of sliders but not often, if I heat , they are usyham and cheese 

At the end of the day, a well cooked brisket and bread is all you need 

Jeff_R

lkapigian said:

I do brisket sliders regularly for events … pickled red onions, chimichurri and roasted garlic aioli 

Hi again.  Party was moved to end of July but I am locking int he planning for the items I am responsible for.  I am going to go tightly with your recommendations on slider method-toppings but need clarification on the Chimichurri.  Is that just the typical green stuff you can put on steak, or are you referring to chimichurri that is more like a slaw?   Do you happen to have a picture of your sliders topped or the assembly order for best results?  Do you add all three toppings on one slider or do you mix and match the sauces?   Also, do you use hawaiian rolls or a brioche slider bun or something diff?  Do you toast the buns?

Current plan is to cook a brisket the night before, hoping to pull it off the egg about 4-6 hours before the party.  Then at the start of the party I will slice enough for one big pan of sliders and pre make the first pan.  That way they understand the build before I just leave out the ingredients...which I wont do right away. Seems obvioius...meat, topping rolls...make a slider.  BUT it wasn't last time.  We usually have quite a spread so I can see how they dont pick up on the process at first. Anyway, thanks again.

lkapigian

Jeff_R said:

lkapigian said:

I do brisket sliders regularly for events … pickled red onions, chimichurri and roasted garlic aioli 

Hi again.  Party was moved to end of July but I am locking int he planning for the items I am responsible for.  I am going to go tightly with your recommendations on slider method-toppings but need clarification on the Chimichurri.  Is that just the typical green stuff you can put on steak, or are you referring to chimichurri that is more like a slaw?   Do you happen to have a picture of your sliders topped or the assembly order for best results?  Do you add all three toppings on one slider or do you mix and match the sauces?   Also, do you use hawaiian rolls or a brioche slider bun or something diff?  Do you toast the buns?

Current plan is to cook a brisket the night before, hoping to pull it off the egg about 4-6 hours before the party.  Then at the start of the party I will slice enough for one big pan of sliders and pre make the first pan.  That way they understand the build before I just leave out the ingredients...which I wont do right away. Seems obvioius...meat, topping rolls...make a slider.  BUT it wasn't last time.  We usually have quite a spread so I can see how they dont pick up on the process at first. Anyway, thanks again.

My “always do” roasted garlic aioli ( my version, not true aioli) with an immersion blender I blend roasted garlic and mayo , that and pickled red onions I always do, I occasionally add chimichurri which is a blend of parsley cilantro garlic red wine vinegar…always kings Hawaiian rolls ( lol I have no pictures ) make your onions several days ahead … but just the spread on the rolls , chopped or sliced brisket top with onions … fatty brisket is good as you don’t want the rolls dry … i did a brisket last night for sliders next Saturday, I’ll just reheat ( reheated brisket is just amazing)

Pickled Red Onions

1 cup Apple Cider Vinegar 
1/2 Cup Red Wine Vinegar 
1/4 Cup Sugar
1 Tsp Salt
1/8 TSP All Spice
Calabrian Chili Flakes to taste ( about 1 tbs)

pro tip, pour boiling water on your onions, soak for a couple minutes and drain

Jeff_R

lkapigian said:

Jeff_R said:

lkapigian said:

I do brisket sliders regularly for events … pickled red onions, chimichurri and roasted garlic aioli 

Hi again.  Party was moved to end of July but I am locking int he planning for the items I am responsible for.  I am going to go tightly with your recommendations on slider method-toppings but need clarification on the Chimichurri.  Is that just the typical green stuff you can put on steak, or are you referring to chimichurri that is more like a slaw?   Do you happen to have a picture of your sliders topped or the assembly order for best results?  Do you add all three toppings on one slider or do you mix and match the sauces?   Also, do you use hawaiian rolls or a brioche slider bun or something diff?  Do you toast the buns?

Current plan is to cook a brisket the night before, hoping to pull it off the egg about 4-6 hours before the party.  Then at the start of the party I will slice enough for one big pan of sliders and pre make the first pan.  That way they understand the build before I just leave out the ingredients...which I wont do right away. Seems obvioius...meat, topping rolls...make a slider.  BUT it wasn't last time.  We usually have quite a spread so I can see how they dont pick up on the process at first. Anyway, thanks again.

My “always do” roasted garlic aioli ( my version, not true aioli) with an immersion blender I blend roasted garlic and mayo , that and pickled red onions I always do, I occasionally add chimichurri which is a blend of parsley cilantro garlic red wine vinegar…always kings Hawaiian rolls ( lol I have no pictures ) make your onions several days ahead … but just the spread on the rolls , chopped or sliced brisket top with onions … fatty brisket is good as you don’t want the rolls dry … i did a brisket last night for sliders next Saturday, I’ll just reheat ( reheated brisket is just amazing)

Pickled Red Onions

1 cup Apple Cider Vinegar 
1/2 Cup Red Wine Vinegar 
1/4 Cup Sugar
1 Tsp Salt
1/8 TSP All Spice
Calabrian Chili Flakes to taste ( about 1 tbs)

pro tip, pour boiling water on your onions, soak for a couple minutes and drain

Thanks....Makes it even easier if sticking to aioli and onions.  Maybe I will skip the DIY and just do the refill with full loafs of roll sandwiches...sams sells as 16 packs and this simple, making a full loaf of sandwiches is barely more time consuming than just cutting the meat.   Likely making some patatas bravas too so the Aioli will serve a dual purpose.  Way more foods than just that...only mentioning the patatas for the aioli use.  My responsibility will also include some wings, mac-cheese, pork belly burnt ends.  We have vietnamese guests who always bring spring rolls, and GF always makes alot of philipino foods.   

For me the toughest party is juggling the recipe and cooks...the more I can knock out ahead of time and simplify Day Of, the better.   Also, I like to join the party, so the less things I have to tend after people start showing up, the better.  Making loafs of sliders, watching the chafing dish heat, and refilling beer is a good limit to keep.  

Currently planning to have the brisket be fresh not reheat...but not sure it matters much...Could always just have bags in a sus vide keeping warm and make the cook timing alot easier.  That will be something I still consider since brisket timing can go off the rails sometimes.   I guess I could time it to be done a long time before the party...rest it quite a bit, then bag and sus vide to keep warm....maybe that one as I could slice ahead too....just add some juice in each bag.  TBD

lkapigian

If you have Sous vide , that is your savior , , mise en place even for small events … I do a little every day 

Jeff_R

lkapigian said:

If you have Sous vide , that is your savior , , mise en place even for small events … I do a little every day 

I dont have a big sous vide, but it does the job on a small scale.   Just a little Anova that hangs off of a plastic water box.  Big enough for a few bags of brisket though.  Likely just cut meat into chunks big enough for a full slab of sliders, keep warm and slice after I pull it out of water.  For sure this method will give me piece of mind for initial timing of brisket, and I wont have to worry about dryout or cooldown keeping the meat warm.   (Less day of juggling)  Plus it frees up the egg...I will have that sitting at 250 staggering the burnt ends...Can then use the egg to warm things or to toast the buns. 

lkapigian

Most likely of all enjoy, don’t overthink it, throw some brisket on bread an you are a hero 

Teefus

I like red onions sliced paper thin, dill pickle chips, and sriracha. Individually or in combination. Sour cream makes a great condiment for a Brisket slider too.