FOR CARAMELIZED ONIONS: 

2 tablespoons olive oil

3 large sweet onions, sliced

1 teaspoon salt

1 tablespoon water

FOR SEASONED SALT: 

• ¾ cup kosher salt
• 2 tablespoons sugar
• 2 tablespoons paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground turmeric
• ½ teaspoon dried oregano
• ½ teaspoon ground thyme
• ½ teaspoon ground cinnamon

FOR BURGERS:

• 2 ½ pounds freshly ground chuck, 80% lean
• 9 slices deli-style American cheese, quartered
• Buttermilk Slider Rolls (recipe follows)
• 647 Secret Sauce (recipe follows)
• One 16-ounce jar dill pickle chips

SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders

BUTTERMILK SLIDER ROLLS

• 6 tablespoons (¾ stick) butter
• ½ cup sugar
• 1¼ cups buttermilk
• 4 cups flour
• 1 tablespoon kosher salt 
• 1 packet (2¼ teaspoons) active dry yeast, dissolved in
• ½ cup warm water

SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups

647 SECRET SAUCE

• ¼ cup mayonnaise 
• ¾ cup finely chopped dill pickles, drained well 
• 2 tablespoons Dijon or spicy brown mustard 
• 2 tablespoons ketchup 
• ½ teaspoon sugar, or more to taste
• Freshly cracked black pepper, to taste

Smokin' Sliders with 647 Secret Sauce

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• 4 thick red (Spanish) onion slices 
• 4 thick beefsteak tomato slices 
• 1½ tablespoons fresh lemon juice 
• 4 tablespoons olive oil 
• 1½ lb (660 g) ground (minced) sirloin or chuck
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper 
• 3 tablespoons bottled chili sauce, or to taste
• ¼ cup (2 fl oz/60 ml) ice water 
• 4 large onion rolls or hamburger buns, split
• ¾ cup (2½ oz/75 g) shredded iceberg lettuce

Classic American Hamburger

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BRINE

• 1 cup kosher salt
• 1 head garlic, unpeeled, with the top cut off
• 8 bay leaves
• 1 whole trimmed beef brisket, 7 - 9 pounds

SAUCE

• ½ cup corn oil
• 2 large white onions, chopped
• 1 teaspoon kosher salt or coarse sea salt 
• 1 tablespoon New Mexico chile powder 
• 2 teaspoons freshly ground black pepper, plus pepper to taste
• ½ teaspoon each celery seed and ground allspice 
• ¼ teaspoon ground mace
• ¼ teaspoon ground cayenne pepper, or to taste 
• ¼ cup each distilled white vinegar and Dijon mustard
• 2 tablespoons light brown sugar
• 1 tablespoon molasses
• 2 cans (28 oz each) whole plum (Roma) tomatoes with juice
• granulated sugar and salt to taste

RUB

• 1 tablespoon each black peppercorns, white peppercorns, celery seed, caraway seed, and mustard seed
• 1 loaf soft, whit sandwich bread (optional)

Slow-smoked Brisket with Homemade BBQ Sauce

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• 1 pound ground beef 
• 1 pound ground pork into a large bowl
• 6 eggs, lightly beaten 
• 1/2 cup minced onions and 
• 1/2 cup minced celery.
• 1/4 cup minced garlic
• 1/2 cup grated Parmesan Cheese plus more for serving 
• 1 cup seasoned Italian bread crumbs
• salt, pepper, and granulated garlic
• 1/4 cup minced basil
• 20 1/2 inch cubes Pepper Jack cheese
• Your favorite tomato sauce
• 10 hot French rolls

John Folse's Sicilian Meatball Po'boy

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• 3 cups bread flour
• 2 teaspoons salt
• 4 teaspoons olive oil
• 2½ teaspoons instant dry yeast
• 1½ cups water

Filling:

• 3 cups grated strong Cheddar or other strong cheese
• 1 medium onion, sliced into rings
• 6 slices thick smoky bacon

• Additional flour for dusting
• 1 cup grated cheese, for topping

Cheese, Bacon and Onion Pavés

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• 1 cup (6 oz/185 g) cooked Louisiana shrimp
• 1/4 cup (1½ oz 145 g) finely diced celery
• 1 tablespoon finely diced green bell pepper (capsicum) 
• 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
• 1/4 teaspoon fleshly ground black pepper
• 1/4 teaspoon chopped fresh dill 
• 1/2 teaspoon salt
• 12 hard-cooked egg yolks 
• 1½ teaspoons Dijon mustard 
• Pinch of cayenne pepper 
• 4 thin slices dense-textured white sandwich bread 
• baby arugula (rocket) sprigs 
• 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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• 2 (6 oz) cans solid white tuna in water
• 2 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 rib celery, minced (about 1/4 cup)
• 2 tablespoons red onion, minced
• 2 tablespoons dill or sweet pickles, minced
• 1 small garlic clove, minced (about 1/8 teaspoon)
• 2 tablespoons fresh parsley, minced
• 1/2 cup mayonnaise
• 1/4 teaspoon Dijon mustard

Classic Tuna Salad

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• 1½ pounds beef stew meat
• 1½ pounds lean cubed pork
• 1 green bell pepper, chopped
• 1 small onion, chopped (about 1 cup)
• 1 (6-ounce) can tomato paste
• 1/2 cup firmly packed light brown sugar
• 1/4 cup white vinegar 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon dry mustard
• 2 teaspoons Worcestershire sauce
• Your favorite cole slaw for serving

Barbecue Pulled Pork and Beef

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• 1½ pounds lean ground turkey
• 1 cup oats (quick or old fashioned, uncooked)
• 3 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1½ teaspoons dried oregano leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 (1/3 to 1/2 oz. each) fresh mozzarella balls
• 6 hamburger buns, split and lightly toasted
• 3/4 cup jarred roasted red pepper halves, drained
• 1 bunch watercress, arugula or other favorite salad greens, stems removed

Mozzarella Cheese Stuffed Turkey Burgers

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• 1 bone-in pork shoulder, about 6 Ib  
• 2 teaspoons red pepperflakes
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon mustard seed
• 1 cup water
• 1 cup cider vinegar
• 4 yellow onions, thinly sliced
• 1 green bell pepper, seeded and finely chopped
•  

SAUCE

• ½ cup  unsalted butter
• 3 yellow onions, chopped
• 3 cloves garlic, chopped
• 2 cups canned whole tomatoes, puréed
• 2 tablespoons tomato paste
• 1 cup peach preserves
• ½ cup coarse-grain Dijon mustard (or Creole mustard)
• ½ cup aged Kentucky bourbon
• ½ cup honey
• ½ cup firmly packed dark brown sugar
• 1 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco sauce or other hot-pepper sauce
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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