I made these as ‘loose meat’ sliders from the original …

Comment on Diner-Style Cheeseburger Sliders by Baltisraul.

I made these as ‘loose meat’ sliders from the original back in Iowa recipe. Pre-dates White Castle by about 25 years. Believe it or not, these little beauties were made of bull meat not cow meat back in the day. Great recipe Malcom, thanks for reminding me.

Recent Comments by Baltisraul

A Few Thoughts Regarding KFC’s “Nashville Hot Chicken”
It is fast food but it ain’t cheap food at KFC. Their stores seem to be closing at a good clip. Their prices have driven me to the 7/11 type convenience stores that serve Krispy Krunchy brand fried chicken. It is real good and you get more chicken. ie: 4 pieces and a biscuit for $5.89 or just chicken, 8 pieces for $6.99. You can get it regular or hot. For a Super Bowl party I purchased 16 pieces for $14.00. Try doing that at KFC! You would need to take out a 2nd mortgage.


Super Crispy-Skinned Slow-Roasted Pork Shoulder
Edra,
I let my shoulder roast rest 2-3 hours. I put it in an ice chest wrapped in foil then covered completely with bath towels. You will be amazed how hot it remains and how much more juicy it becomes. Take it out of the ice chest and right to a pre-heated 500 degree oven.


Super Crispy-Skinned Slow-Roasted Pork Shoulder
Yes, the picnic ham is attached to the shoulder (butt) and should be done low and slow.


Super Crispy-Skinned Slow-Roasted Pork Shoulder
Your tip about putting the butt back in the oven at 500 degrees for a few minutes is a great little secret. I will be sure and try the next time we do Boston Butt or fresh picnic ham, which is very often.


Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
KFC has been losing market share for years and closing stores. Their chicken now is just plain awful and very expensive. Bojangles and Church’s are my ‘go to’ fast food chicken spots now.
If you want a little extra crispy just add a little corn starch to your flour.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.