*Spicy Whiskey BBQ Sliders*

I am by no means a BBQ fan what. so. ever.  Jay O. has learned not to even ask if I want to go eat BBQ.  However, I always stop with him at Craig's in Devalls Bluff on our way to or from Helena.  He says it is the best around.  If you are a BBQ fan he says that it is a must try.  There is also a little hole in the wall "Pie Shop" across the street from Craig's if you ever make the trip that would be worth picking one up to take back home to share with your fam.  I know Jay O.'s office always LOVES it when he brings in one of their pies.

Anywho, I think it might be the sloppiness of pulled pork that gets me most.  Who knows.  I decided to go out on a limb & try a BBQ recipe at home & I LOVED it.  I love bison & I love anything with a little kick.

I will say, I chose to use the spicy Rendezvous BBQ sauce ... BEWARE.  I recommend just using the regular sauce (for sure).  After using the hot & adding the peppers, I know we went through at least 5 glasses of water a piece.

I found the original recipe here.  The only change I made was using the Serrano peppers as opposed to jalapenos.  Jay O. is not a jalapeno fan so I always go to Serrano (a little milder than a jalapeno).  I also halved this recipe since I wasn't feeding an army :)

Ingredients:
2 pounds Ground Meat (I chose Bison, but beef/bison/turkey would work)
Salt And Pepper
4 Tablespoons Butter
1 whole Large Onion, Diced
1/2 cup Whiskey
1 cup Barbecue Sauce
2 Serrano Peppers, seeded & diced (original recipe called for 1/4 cup Jarred Jalapeno Slices)
12 whole Slider Buns Or Dinner Rolls, Split

Directions:

Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

 

Add the diced onions & Serrano peppers (if you chose to use them) to the skillet & stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in BBQ sauce  (also stir in jalapenos at this time if you chose to use them).

 

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

 

Place the patties on individual buns and be sure to spoon extra sauce over the top of each one before topping with the other half of the bun.

 

Did I say BBQ? ;)