Shannon & Matt – Smoked BBQ Sliders

This weekend we are heading to Clinton, Iowa to capture Shannon and Matt’s wedding. Even though the forecast is calling for 100% rain Saturday, I am not worried in the least that this wedding day will be beautiful celebration full of love. A couple weeks ago Marc and I sat down to brainstorm Shannon & Matt’s featured recipe. We quickly decided on using the smoker because of how much Matt enjoys good smoked bbq. This past Christmas I gifted Marc a smoker that he now enjoys using whenever he has the chance. Lucky for me, I am the one who gets to enjoy all of his hard work. Brisket sliders are the perfect summer bbq treat, and are even more delicious when topped with crunchy coleslaw.

The inspiration for Shannon and Matt’s featured cocktail comes from chatting with the couple during their fall engagement session.  You can check out their Galena engagement session here!  We started talking about the movies we love and that’s when they mentioned how much they enjoyed watching the Avengers movies. Marc and I also are fans of these movies so we found inspiration in a particular hulky green character. The brightly green cocktail is fashioned after the Hulk, and is a light refreshing summertime drink.

We are looking forward to capturing Shannon & Matt’s Iowa wedding this weekend, and we hope you enjoy the vlog!

Read full recipe below

Homemade Coleslaw

1lb cabbage / coleslaw mix

1 cup vinegar

1/4 cup chopped scallions

1/2 cup sugar

1/2 cup mayo

1 tbs celery seed

salt & pepper to taste

Combine all ingredients in large bowl.   Mix until all cabbage is covered.

Refrigerate the coleslaw for at least an hour before server.  The longer, the better.

Smoked Brisket Sliders

1/2 cup brown sugar

1 cup kosher salt

1 tbs ground coffee

Brisket

buns

1 cup Frenches’ fried onions

Make a rub.   Combine brown sugar, kosher salt and coffee.  Rub on Brisket.  Cover the meat and let rest in fridge for a few hours.

Get smoker going.  Soak your wood chips in water for a few minutes before you throw them on the hot coals.

Place brisket in smoker.  Baste with beef broth every 1-2 hours.  Cook until internal temperature of 195-205F.

Remove and let rest.

Slice Brisket, place brisket sliced on top of toasted bun, top with bbq sauce.

Add coleslaw and French’s fried onions on top of bbq brisket.

Hulk Smash

2 oz. vodka

1 oz Midori

lemon-lime soda

kiwi slices

In tall collins glass, mix 2 oz vodka with 1 oz Midori.

Top glass with lemon-lime soda.

Garnish glass with kiwi slices.