Cooking Instructions
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Step 1
To make the spicy white sauce combine
Mayonnaise (2 cups)
,
Apple Cider Vinegar (1/4 cup)
,
Granulated Sugar (1 1/2 Tbsp)
,
Ground Black Pepper (1 Tbsp)
,
Granulated Garlic (1/2 Tbsp)
,
Kosher Salt (1 tsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
,
Ground White Pepper (1/2 tsp)
,
Cayenne Pepper (1/4 tsp)
and juice from the
Lemon (1)
in a large bowl and whisk. Refrigerate for 2 hours before serving. Sauce will keep up to 1 week in the refrigerator.
Step 2
To make the pickled red onion bring
Apple Cider Vinegar (1 1/2 cups)
to a boil in a small pot over medium heat. Add
Granulated Sugar (1 Tbsp)
,
Kosher Salt (1/2 tsp)
and
Crushed Red Pepper Flakes (1 pinch)
stir to dissolve sugar. Remove from heat and add
Red Onion (1)
. Toss to combine and place in a heat safe container to pickle. Place in refrigerator for 3-4 hours. Pickled Onions will keep for up to a week in the refrigerator.
Step 3
Remove
Whole Chicken (1)
from packaging. Check cavity for giblets and trim excess fat. Pat chicken dry with paper towel.
Step 4
Spray the outer skin with
Vegetable Oil Cooking Spray (as needed)
. Season well with
Barbecue Rub (2 Tbsp)
.
Step 5
Prepare pellet smoker or other grill/smoker for indirect cooking at 350 degrees F (175 degrees C) using pecan pellets/wood for flavor.
Step 6
Place chicken on cooking rack and cook until internal temperature reaches 165 degrees F (73 degrees C) in the breast.
Step 7
Remove chicken from grill and rest loosely covered with aluminum foil for 20 minutes.
Step 8
Pull chicken into bite size pieces discarding the bones.
Step 9
To make the sliders: Place a couple
Dill Pickles (to taste)
slices on the bottom portion of the
Hawaiian Rolls (1 pckg)
. Top with Pulled Chicken and Spicy White Sauce. Add a few pickled red onion slices and the top roll and serve.
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