Youtor
Kansas City Barbecue Venison Sliders
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=LMVNuRXzx2E
Full recipe ⬇️ These Kansas City Barbecue Venison Sliders were SO good 🍖 • ✍️ What you’ll need: • 3.5- 4 lbs venison hindquarter (or 2 ~2lb roasts; from an elk, deer, or equivalent) • 1-2 large yellow onion(s), sliced • 1/2 cup beef broth • Kansas city bbq sauce • Kansas city dry rub • 2 pack Hawaiian sweet rolls • 4 tablespoons melted butter • Kansas city dry rub • 1/4 cup brown sugar • 1 tablespoon paprika • 2 teaspoons kosher salt • 2 teaspoons garlic powder • 2 teaspoon onion powder • 1 ½ teaspoon chili powder • 1 teaspoon black pepper • ¼ teaspoon cayenne pepper • Kansas City BBQ Sauce • 1 15-ounce can of tomato sauce • 1/2 cup apple cider vinegar • 1/2 cup tomato paste • 1/2 cup molasses • 3 tablespoons brown sugar • 2 teaspoon liquid smoke • 2 teaspoon paprika • 2 teaspoons garlic powder • pinch salt and black pepper • 🍖 Recipe Directions • 1. Preheat your smoker/pellet grill to 250 degrees F and allow it to come to temperature. • 2. Season roast(s) all over with dry rub and allow it to rest for 10 minutes with the seasonings on it. • 3. Place roast onto your smoker and let it cook until it reaches an internal temperature of 165 degrees F. • 4. Whisk the Kansas City Barbeque sauce ingredients in a medium saucepan over medium-high heat. Bring to a simmer then reduce the heat to low and simmer for 10 minutes until the sauce has slightly thickened, then remove from heat. Store in the fridge as needed. • 5. Place the venison roast into an aluminum pan and add sliced onions, beef broth, and ¼ cup of the barbeque sauce. Place back onto the smoker until the venison is probe tender, at about 200-205 degrees. Store the remaining Barbeque sauce in the fridge. • 6. Remove the venison roast from the pan and let it rest for 20-30 minutes before shredding. Increase the temperature on your pellet grill to 350 degrees F. • 7. Once the venison has rested, shred with two forks and top with remaining Barbeque sauce to taste. Separate the top and bottom halves of the slider rolls. Place shredded venison inside. Place the top half of the buns on top of the venison and brush with melted butter. • 8. Place back into the grill for 10 minutes, or until lightly toasted. • Let us know what you think of this recipe in the comments! • Love this recipe? Subscribe ➡️ https://bit.ly/46nkyc9 • ⛰️ Join our Newsletter: https://app.monstercampaigns.com/c/nf... • ⛰️ For the latest in the outdoors: https://bit.ly/46qdyel • ⛰️ Instagram: / wospaces • ⛰️ TikTok: / wospaces
#############################
