[TopBan]<\/p>\n
<\/iframe><\/p>\n<hr \/>\n<p>[MidBan]<\/p>\n<p>We've rounded up some of our favorite chefs from the Tastemade Community and challenged them to serve up their best game day dishes. In this episode, Megan Mitchell faces off against Bobby Parrish to see whose slider is the true champion. FULL RECIPES BELOW:<\/p>\n<p>Produced in partnership with Pepsi. <\/p>\n<p>Come back every Thursday this month for more delicious recipes that'll make you MVP at all your viewing parties<\/p>\n<p>Check out Bobby's Channel – http:\/\/bit.ly\/14AxY55<\/p>\n<p>Follow Megan at – http:\/\/on.fb.me\/1BPiMuS<\/p>\n<p>Watch Brandi's shows on PopSugar Food:<br \/> – POPSUGAR Food – http:\/\/bit.ly\/1xKXYWf<br \/> – Eat The Trend – http:\/\/bit.ly\/1tRRXaZ<br \/> – Get the Dish – http:\/\/bit.ly\/1Ayxp9h<\/p>\n<p>HAIL MARY GAMEDAY BBQ SLIDERS <\/p>\n<p>INGREDIENTS:<br \/>– Kosher salt & black peppercorns<br \/>– 1 stick unsalted butter<br \/>– plastic bottle of ketchup<br \/>– 2 cups of bourbon<br \/>– 8 ounce container of creme fraiche<br \/>– 1 pound bag of light brown sugar<br \/>– 1 bottle of regular molasses, not "robust" flavor<br \/>– small squeeze bottle of honey<br \/>– 1 bottle of apple cider vinegar<br \/>– 1 bottle of worcestershire sauce<br \/>– 1 bottle of low sodium soy sauce<br \/>– dijon mustard<br \/>– liquid smoke<br \/>– dry red pepper flakes<br \/>– one can of chipotle peppers in adobo sauce<br \/>– 1 small-medium size head of napa cabbage<br \/>– 1 small-medium size head of red cabbage<br \/>– 1 bag of organic, regular sized carrots<br \/>– 5 lemons<br \/>– 1 pound of THICK CUT bacon slices, readily available in packages<br \/>– 1 pound of pepper jack cheese, sliced normally<br \/>– 1 container of regular mayonnaise<\/p>\n<p>To make the BBQ sauce, add all the ingredients to a heavy bottom pot and bring to a simmer for 30 minutes, stirring frequently. Adjust for seasoning along the way, it may need more heat or sweet. When finished, take out the chipotle peppers and set the sauce aside.<\/p>\n<p>To form the burgers, I found that a 2.5 ounce size patty makes the perfect slider, so eyeball or use a scale, and form into patties. Once formed, season with a generous amount of S&P on both sides and keep in the fridge until ready to cook.<\/p>\n<p>For the bacon, preheat the oven to 400 degrees, lay out the slices of bacon on a sheet tray and season with pepper, cook for 15-20 minutes until crispy. Don't burn your bacon!<\/p>\n<p>For the slaw, add both cabbages and the carrots to a bowl and put in the fridge. For the slaw dressing, add the next five ingredients to a bowl, mix well, check for seasoning, the dressing should be pretty tangy. Put in the fridge<\/p>\n<p>To cook the burgers, preheat your cooking surface(I prefer a cast iron pan or griddle pan) to medium high, dimple your burgers in the middle so they don't plump up like a football when cooked. Cook for 2-3 minutes on one side, flip, add the cheese, and cook for 1-2 minutes more. <\/p>\n<p>While the burgers are cooking, toss the slaw together with enough dressing to coat the slaw well(save this step until right before the end, or the slaw will get soggy). Set burgers aside on a sheet tray to cool for 1 minute. While the burgers are cooling, brush the buns with a little melted butter and toast until lightly browned.<\/p>\n<p>To assemble slider, schmear a little mayo on the bottom bun, and spoon on some BBQ sauce, add the burger, little more BBQ sauce, bacon, slaw, and top of the bun. <\/p>\n<p>SRIRACHA CHICKEN SLIDERS<\/p>\n<p>INGREDIENTS:<br \/>– 1 \u00bd pounds chicken thighs, boneless and skinless<br \/>– Salt and pepper, to taste<br \/>– Vegetable oil<br \/>– Slider rolls, for serving, (preferably chewy over soft)<br \/>– 1 head romaine lettuce, thinly shredded<br \/>– 3 tbsp. unsalted butter<br \/>– \u00bc cup honey<br \/>– 1\/3 cup sriracha sauce<br \/>– 1 tbsp. rice wine vinegar<br \/>– \u00bc cup mayo<br \/>– \u00bc sour cream<br \/>– 1 tbsp. rice wine vinegar<br \/>– 2 green onions, minced<br \/>– 2 tbsp. cilantro, roughly chopped<\/p>\n<p>Preheat grill to 350\u00b0F. Clean and oil the grates.<\/p>\n<p>Begin by cutting the thighs in half, this way they\u2019ll fit better on the slider rolls. Season the chicken thighs with a little salt and pepper and drizzle with vegetable oil. Once the grill is up to heat grill the thighs for 8-10 minutes per side. You want it low and slow to help render off some of the fat.<\/p>\n<p>While the chicken is grilling make the sauce. In a small saucepot combine the butter, honey, sriracha and vinegar. Cook, on low, for about 8-10 minutes or until thickened. Pour \u00bd of the sauce into a small bowl. Reserve for later.<\/p>\n<p>Once the chicken has cooked on both sides for 8-10 minutes, baste one grilled side with the sriracha sauce. Flip and let cook for 2-3 minutes. Baste the second side with sauce and flip, cooking for 2-3 more minutes. This helps caramelize the sauce onto the chicken. Keep an eye on it because it can burn easily. Remove the chicken from the grill and let rest while you make the creamy dressing.<\/p>\n<p>In a bowl combine everything for the dressing and mix thoroughly. Check for seasoning, adding salt and pepper to taste.<\/p>\n<p>To serve place a halved chicken thigh on the roll with a drizzle of the extra sriracha sauce, a handful of shredded lettuce followed by the creamy dressing slathered on the top part of the roll. Continue with remaining rolls and chicken then serve.<\/p>\n<\/p>\n<hr \/>\n<p>[BotBan]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We've rounded up some of our favorite chefs from the Tastemade Community and challenged them to serve up their best game day dishes. 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