3 large baking potatoes (2-1/2 lb.), baked
2 cloves garlic, minced
2 Tbsp. butter, melted
3 OSCAR MAYER Selects Premium Beef Franks
1/3 cup Original Barbecue Sauce, warmed
1/2 cup Shredded Colby & Monterey Jack Cheeses
1/3 cup Sour Cream
1/4 cup chopped fresh chives
HEAT grill to medium heat.
CUT potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.
GRILL franks 7 to 9 min. or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4-1/2 min. on each side.
SPOON sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.
Sauce
1 cup barbecue sauce
1 can (12 oz) beer
2 tablespoons whiskey
1 teaspoon seasoned salt
1 teaspoon garlic-pepper blend
1/2 teaspoon ground mustard
1 to 2 teaspoons Buffalo wing sauce or other hot sauce
Sandwiches
1 deli rotisserie chicken (unflavored), skin and bones removed, shredded (about 4 cups)
12 slider buns, split
12 pimiento-stuffed green olives, if desired
In 2-quart saucepan, heat sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching.
Remove half of the sauce to 2-cup liquid measuring cup; set aside. Stir shredded chicken into remaining sauce in saucepan until evenly coated. Heat over medium-low heat until hot.
Place about 1/3 cup chicken mixture on bottom of each slider bun; top with bun top. Garnish each sandwich with green olive. Serve with remaining sauce.
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