Smoked Olive Loaf Sliders
Smoked Olive Load Sliders
Tasty Grilled Stuff
This recipe comes from Corix Valley Pit Crew member Mike Schilling aka @SMOKIN_HIGHWAYMEN_BBQ.
I used a 2# chunk of olive loaf, which isn’t round like a bologna chub. I quartered it long ways to fit the sliders, scored with a knife to accept more smoke and goodness.
Brush the quarters with Croix Valley Honey Dijon Barbecue ‘n Brat Sauce and apply a good coating of Croix Valley Memphis BBQ Dry Rub. On to the smoker at 225 degrees for a couple hours to get some good smoke and set the rub.
Assembly was done on the outdoor griddle, and it was a beautiful day for it. Onions are seasoned with Croix Valley Original BBQ Booster and sautéed. The potato rolls buttered and browned on the griddle.
Brown slices of smoked olive loaf and add pimento cheese and onions to soften the pimento cheese. Slap that on a grilled potato roll and that’s it!
It’s an easy treat that you can enjoy this summer! The olive loaf, or bologna can be made ahead of time if you’re grilling it off on a griddle or in a pan. The Croix Valley Brat Sauce is heads and tails better than the traditional yellow mustard for a binder! Oh, and I learned something new today reading about Chef Carl Ruiz. Keep on#ruizing! aka living your best life!